The garfish is a striking, beaked, marine fish up to 60 cm (2 ft) long, with a backbone which turns bright green on cooking and a delicious flavour, found on most European coasts.
The garfish and the saury are two very similar fish, both of which are good to eat. They are striking, beaked, marine fish up to 60 cm (2 ft) long, the garfish having a backbone which turns bright green, almost mauve, on cooking and a delicious flavour. They are found on most European coasts. Many names for these fish are confused.
Edible chrysanthemum greens or garland chrysanthemums are found around the Mediterranean. They are used in China and Japan for flavouring stir fried dishes. They may also be used in salads, soups and nabe (a variety of communal one-pot meals) dishes. Avoid overcooking these tender leaves, as they will become mushy. They are a useful source of vitamin C, carotene, calcium and iron. Choose lush green bunches that have thin stems.
Garlic is thought to have originated in the mountains of Afghanistan, Uzbekistan and Tajikstan. Here the climate is arid with long, hot days. This informs garlic's growing requirements of full sun and loose, free-draining soil, particularly the soft-necked varieties.
Larger than chives and with a slightly garlicky flavour. They are used in the same way as chives.
The taste of garlic powder bears little resemblance to that of fresh garlic and it really shouldn't be used as a direct substitute, but to achieve a different result altogether. Pulverised garlic, or peeled garlic is now available in many Middle Eastern or Indian shops and makes a better substitute, but nothing beats fresh new garlic.
garlic scapes are thin, curly stalks of vivid spring green growing from the bulb of garlic and ending in a flower spike or pinuncle. In late spring and early summer, around June, a month or so before the garlic bulbs swell and harden, scapes are cut from the bulb and can be found at the grocer’s in curly bunches. The scapes are cut from the bulbs so that the plant's energy goes toward hardening and fattening the bulb and if left unharvested, the scapes will bloom and divert that energy and flavor away from the bulb. The taste of scapes is similar to that of chives and green onions/scallions-sweet, mild, and yet, full of garlic. They are crunchy and can be used as garlic, chives, or scallions, chopped and integrated, in pesto, grilled, or sautéed and served like string beans. .
