Free: *~*~*~10 Wild Garlic Bulbs~*~*~*Already Sprouting!~*~*~* - Gardening - Listia.com Auctions for Free Stuff

FREE: *~*~*~10 Wild Garlic Bulbs~*~*~*Already Sprouting!~*~*~*

*~*~*~10 Wild Garlic Bulbs~*~*~*Already Sprouting!~*~*~*
A member of Listia gave this away for free!
Do you want FREE stuff like this?
Big yes    Big no
Listia is 100% Free to use
Over 100,000 items are FREE on Listia
Declutter your home & save money
La times

"Listia is like EBay, except everything is free" - Los Angeles Times
Techcrunch

"An Awesome Way To Give And Get Free Stuff" - Michael Arrington, TechCrunch
This Stuff is Free Too:
Description

The listing, *~*~*~10 Wild Garlic Bulbs~*~*~*Already Sprouting!~*~*~* has ended.

Wild Garlic starts growing underground in late winter & its light purple flowers appear between May and June, contrasted against lush green foliage. Flowers are pollinated by bees & other insects. Seeds ripen in July, when the plant dies back completely. Wild Garlic prefers moist and slightly acid soils. In the garden, Wild Garlic can inhibit the growth of legumes, like peas, but grows well with most other plants, such as carrots, chamomile and roses and they tend to form a dense carpet of growth in the spring. Wild Garlic can be a very invasive plant so i like to put mine in a container.

Wild Garlic has similar health benefits to cultivated garlic. All parts of the plant can be used, but the most effective part is the bulb. It can help to ease stomach pain, a digestive tonic, treat diarrhea, wind, indigestion & colic. It acts as a stimulant to circulation when applied to rheumatic & arthritic joints & beneficial in the treatment of asthma, bronchitis, emphysema & is an anti-asthmatic, blood purifier, carminative, cathartic, diuretic, expectorant, hypotensive, stimulant and vasodilator. The raw root can be eaten to reduce blood pressure & ease shortness of breath. A dye is used to prevent worms & colic in children & as a remedy for croup. It contains sulphur compounds & when added to the diet regularly helps reduce cholesterol levels. The juice of the plant is used as a moth repellent & to repel biting insects, scorpions etc.& to repel moles.

Apart from its medicinal uses, it’s a very tasty plant & a very healthy addition to the diet & can be eaten raw or cooked & leaves and flowers can be a nice addition to salads. The bulbs are smaller & milder than regular garlic & can be stored for long periods.

Divide bulbs after the plant dies down & plant bulbs into their permanent positions & they should flourish. Once this plant is growing in your garden you should have no need to propagate it further.
Questions & Comments
Original
“Wild Garlic Soup”

Quick! Take to the front yard. Or the back yard if you prefer.
They look vaguely like a bunch of chives, though decidedly more hearty.
They will smell faintly like garlic if you get your nose very close.
Pull them up, at least a cup full. They will dry well and you want to get it while you can.
Then give them a rinse and peel back their outer layer, it’s a bit too course.
Trim off the green part of the stalk…
Then snip off the root.
You should have clean white, glistening bulbs.
You will also want to gather a nice fennel bulb, some red skinned potatoes, vegetable stock, and cinnamon, cardamom, and cayenne. There are two more secret ingredients to come…
Blanch the garlic in boiling water for 3 minutes. This will help take out any offensive edge. We don’t need to keep the vampires away with this soup.
Strain the garlic under cold water…
And they will be a bit translucent and tender.
In the same pot, heat some olive oil.
Add the garlic and fennel and brown them gently.
Sprinkle them with salt to help release the juices.
Add the potatoes once the fennel and garlic are well sweated.
And also the vegetable stock.
Let it all simmer for about an hour, until fork tender.
+1
Feb 25th, 2012 at 10:37:07 AM PST by
Original
Puree the mixture well, for 2 or 3 minutes.
If you get bored, watch the wild turkeys out the kitchen doorway. They are everywhere these days, trying so hard to show of for the girls, fanning their feathers, strutting.
Secret ingredient #1. I learned this technique while cooking in France. Instead of adding cream to your soup, which I prefer not to do, you can emulsify it with olive oil in the blender. It gives in an airy, yet silky quality which I love.
Try it, I think you will love it too. It makes it a true vegan soup.
Now you will need to strain it. I wish this weren’t necessary but it is in this case, because the wild garlic possesses fibers that aren’t harmful to eat, but have the mouth feel of…well… cat hair. But it only takes a moment.
Then return the soup to the pot, but don’t turn on the heat.
Stir in your spices.
And secret ingredient #2. Sherry. It makes the world go round.
Add a dash. Or two. Depending on your mood.
And please, please, for the love of soup, add your favorite fresh herb. I chose thyme because the nice man at the nursery gave it to me for free yesterday, along with three basil plants and a sage plant. All for free I tell you! But had he had chervil, I would have used chervil. But thyme was nice too. Chop it up and sprinkle some into each bowl.
This soup is very silky and clean tasting, my panel of tasters declared it the best thing I’ve ever made. Give it a try!
+1
Feb 25th, 2012 at 10:37:42 AM PST by
Original
My kind of plant will keep looking for more of your listings
Feb 26th, 2012 at 1:57:14 PM PST by
Original
fanned ya too!
Feb 26th, 2012 at 2:44:53 PM PST by
Original
aw thank you!
Feb 26th, 2012 at 2:43:41 PM PST by
Original
nice auction
Feb 28th, 2012 at 10:15:33 AM PST by
Original
ty!
Feb 28th, 2012 at 10:21:04 AM PST by

*~*~*~10 Wild Garlic Bulbs~*~*~*Already Sprouting!~*~*~* is in the Home & Garden | Gardening category