As our cache of homegrown garlic has depleted and, too, other local sources, anticipation is building at Maison Bleue around our next garlic harvest. Long convinced of the superiority of the locally grown product, with no need for chemicals such as sprout inhibitor found on overseas imports, here at The Backyard Pharmacy we are set to harvest over 100 garlic plants – enough for at least a few months….
The increased plantings beyond the garden beds were inspired by an idea for the use of metal drums purchased at a garage sale and the generous donation of local chemical free sprouting garlic from Mr Quinn, a local greengrocer. So far so good, and, barring a small setback when the resident magpies thought the emerging shoots were worms, there have been minimal losses.
Much has been written about the medicinal value of garlic over the years, and it is my favourite herb, a most useful medicine. It defends us from and treats all manner of viruses, bacteria and parasites, has benefits for our circulatory system and as a seasonal remedy makes the handiest of ingredients for winter goodies such as my Breathe Easy Broth for coughs. Further ideas and updates on its uses will be provided at garlic harvest time.
Breathe Easy Broth
1 whole head of garlic cloves, peeled and finely chopped
1 medium onion, diced
3 carrots, chopped
3 sticks celery with tops, chopped
6 cups vegetable or free range chicken stock
1 tablespoon olive oil
2 chillies
1 thumbsized piece of fresh ginger, chopped
salt and pepper
1 teaspoon cayenne pepper
1 teaspoon curry powder
½ bunch each (or 1 cup) of coriander, mint, basil and parsley, chopped.
Squeeze of lemon
Heat the oil in soup pot with chopped veggies, garlic, ginger, curry and cayenne. Cook slowly until softened. Add stock, bring to boil and simmer 30 minutes. Add chopped green herbs and cook for 15 minutes. Remove chillies, add lemon juice and adjust seasoning to serve.
