Garlic: An Organic Guide to Knowing, Growing and Using garlic, from Australian Whites and Tasmanian Purples to Korean Reds and Shandongs.

Garlic has been close to people’s hearts, minds and stomachs for a very long time. Its garlicky flavour can be hot, spicy and pungent but also sweet and nutty, and the same cultivar may vary widely with soil and climate.  Garlic is not just garlic, it is Creole, Rocambole, Purple Stripe, Turban, Silverskin and more.

This book gives guidelines for growing organic garlic around Australia and a selected list with descriptions of more than 50 Australian cultivars.

Recipes are included for cooking, preserving and smoking … and making your own black garlic as well as medicinal uses.