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Sorry for the dim photo, it's overcast here, but I yielded 20 heads from a 6'x4' plot, should be enough to share with friends and family and have some left over.
I plant them in November when the rains start, so I only have to water them in May and June, then harvest the first week of July

Sorry for the dim photo, it's overcast here, but I yielded 20 heads from a 6'x4' plot, should be enough to share with friends and family and have some left over. I plant them in November when the rains start, so I only have to water them in May and June, then harvest the first week of July

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[–] • 2 pts

I've eaten black garlic before, it tastes amazing. Very expensive to buy, do you know how to make it? In the early fall I collect sprouted cloves from the pantry to re-plant.

[–] [deleted] • 1 pt

A recent batch (pic8.co)

I made a thermostat for our crockpot so I can keep it at 140 degrees.

Wrap each bulb in foil, maybe not exactly airtight, but wrapped pretty well.

Cook at 140F for about 4 weeks. The house smells amazing.

The article I linked to says check after 3 weeks, but I usually wait 4... after 3 it'll be dark brown in color, but still a lil bitter.

After 4 weeks it'll be black and can almost be spread like a paste.

I put 3 full bulbs worth in a chili for a cookoff at work (won first place!)

Don't overdo it though, if you don't use it within a month it'll start to dry out and harden. It can still be ground up and used in just about anything, but the fresh cooked is so good!