Today’s
Historical Item--In celebration of the garlic smell in my kitchen due to the pesto
From
American Heritage Vegetables
http://lichen.csd.sc.edu/vegetable/index.php
Garlic
Native
to the Caucasus region, garlic (Allium sativum) came to North America with
European settlers in the colonial period. Of the ten recognized landraces, the
varieties traditionally cultivated in the United States were Rocambole (whose
stems undulated like snake trails), Soft necked (artichoke garlic), Silverskin,
and Creole (a variety that was suited to southern climates). Those portions of
the United States where Spanish influence was greatest—the south and
southwest—showed greatest respect for the plant as a condiment. In 19th-century
New England it was esteemed for medical rather than culinary reasons.
American
Heritage Vegetables documents the cultivation practices, popular varieties, and
cookery of vegetables found in American kitchen and market gardens before the
twentieth century.
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