Slow Down, Stinking Rose: The Garlic Project

A Brief History of Garlic

Garlic, or Allium sativum L, affectionately nicknamed the Stinking Rose, is one of the most widely used plants in the world. The aromatic bulb’s origins of usage can be traced back to central Asia 6 millenia ago and range from the culinary to the medicinal. Garlic was even a method of pest management. It has been mentioned in literature for nearly as long as there have been written records. You can find references to garlic in Biblical, Greek, and Roman texts and in ancient Egyptian hieroglyphics on the tombs of pharaohs.

The word ‘garlic’ originates from the Anglo-Saxon words ‘gar’ and ‘lac’, meaning ‘spear plant’ respectively, a reference to the shape of its leaves. There are two subspecies of garlic: Allium sativum ophioscorodon, hard-necked garlic (fondly referred to as ophios), and Allium sativum sativum, soft-necked garlic. Ophios are the original garlics and are distinctive because they have a long flowering stem, called a scape, that grows through the center of the bulb to produce bulbils (tiny secondary bulb that forms between the leaf and stem or in place of flowers on some plants and matures into offsets). This allows for ophios to be grown either from the offsets (usually in two growing seasons) or from cloves (one growing season). An ophios bulb usually contains 4-12 cloves thrive better in regions with more severe winters. Ophios are known for having a richer, spicier, more “garlicky” flavor and thicker skin which makes them easier to peel.

Softnecks were developed over the centuries by growers from the ophios through a process of selection. They yield a greater number of cloves (8-20 per bulb), and generally produce a larger bulb. Softnecks tend to thrive better in regions with mild winters. Their flavor is mild and vegetative, but because of their irregular shape and tighter, thin skin, they are generally used in processing into garlic products such as garlic powder. However, the most common garlic cultivar found in grocery stores is a softneck type known as Artichoke garlics.

The history and use of garlic is as broad as it is long. Although it has been most widely used as a food source across multiple countries and cultures, garlic is also one of the oldest plants used in traditional medicine, both for its aphrodisiac properties and effective treatment of skin conditions like eczema and scabies. Its medicinal use doesn’t stop there; all around the world garlic has been used to treat a diverse manner of illnesses including fevers, diabetes, rheumatism, intestinal worms, colic, flatulence, dysentery, liver disorders, tuberculosis, facial paralysis, high blood pressure and bronchitis.

Scientific study of its medicinal properties has led western medicine to further embrace garlic as a viable medical treatment option: enzymatic compounds in garlic are effective pain relievers and sources of anti-bacterial, anti-fungal, anti-worm, anti-viral, and anti-cancer properties. Garlic may lower blood glucose and blood pressure and protect the liver. Additional research shows that it may help lower cholesterol, prevent blood clots and spasms, act as an expectorant, and alleviate swellings, sores and acne.

The Garlic Project

Americans consume around 250 millions pounds of garlic annually. Unfortunately, most of the garlic consumed is from 1 or 2 varieties that are commonly found in your local grocery store, such as the Artichoke garlics. In order to diversify our palates and the availability of garlic in the St. Louis region, Slow Food St. Louis has begun a campaign to increase locally-sourced garlic consumption. They are partnering with local farmers and growers to plant and grow over 200 varieties of rare and heirloom garlics starting in fall 2014 through the summer 2015 growing season. Smaller growers will be able to grow garlic for themselves and to exchange with other growers during annual harvests. Larger growers will focus on providing garlic for local markets and build capacity for locally sourced garlic.

EarthDance is excited to be involved with Slow Food St.Louis’ Garlic Project! We will be growing three hard-necked varieties: Chamisal, Spanish Roja, and Music and one soft-necked variety: Inchelium Red. If you would like to find out more about the Garlic Project or to become involved, click here. On Wednesday, October 8th, EarthDance Farm Manager Monica Pless will join a panel of experienced growers at Schlafly Bottleworks to share garlic growing practices and tips with beginning garlic growers. Garlic distribution begins at 7:00pm; the presentation starts at 7:30pm.