5th July 2018



Garlic is one of the oldest cultivated vegetables grown since the first Egyptian dynasty around 3200 BC, it is closely related to the onion family but instead of forming just one large bulb it forms a cluster of small bulbs (cloves).  it is however a member of the lily family and there is thought to be over 450 varieties worldwide.

Elephant Garden (allium ampeloprasum) is actually a type of leek, it has a sweeter flavour and the individual cloves are 5-10 times the size of a common garlic.  I have grown these and another few varieties but they are available from www.thegarlicfarm.co.uk or visit the Isle of Wight Garlic Festival and they have a stand at the Hampton Court Flower Show, well worth the visit and here is the proof of the pudding.


What you need –

3 large garlic bulbs, roots removed

4 tablespoons olive oil

1 teaspoon salt

4 tablespoons mixed seeds (pine nuts, pumpkin and sunflower seeds)

A large bunch of fresh Basil leaves

150g Parmesan or pecorino, finally grated

sea salt to taste.

Finely chop the bulbs

Place all ingredients, except the cheese in a food processor and pulse until you reach a desired consistency

Stir in the cheese and add salt to taste.  Mix in more olive oil if the pesto is too dry.

homegrown garlic

Garlic has great nutritional value and highly regarded as an immune system enhancer, helps reduce cholesterol and regulates blood pressure and sugar levels.  But its more invigorating properties protect the skin and slow down the depletion of collagen – Ageing skin!

However it consist of a sulphur compound called Allicin with tends to loos it medicinal properties when garlic is cooked – so try and and consume raw or semi cooked to derive any of the benefits.