I am very interested in as many garlic gloves or seeds as you'd be interested in sending to me..I have a few things from your trade list in my seed binder, please email me lizpoprocks@yahoo.com

The clove sheaths contain enzymes with antimicrobial properties (if youâÂÂre a chemist, the trail starts with alliin lyase). Should the clove get injured, interaction between stored chemicals in clove flesh and sheaths interact to release aromatic allicin, which instantly lets a predator know what they have just bitten into. It is also likely that chemicals that leach out into the soil from the clove sheaths neutralize hostile microbes and attract those more likely to form productive partnerships with plant roots. Removing the clove skins deprives the growing plants of these advantages and defenses. ItâÂÂs a beautiful natural plan. I can certainly see removing the clove skins from suspicious planting stock, but only to examine the problem before pitching the cloves. Planting naked cloves peppered with fusarium wounds makes me shiver.

the odor poses no problem for me, only for others....the oil gels produce unbelievable "garlic burps", so if the smell is an indication of how much allicin you're getting, then they seem fairly potent...i think i'll press on and keep adding it to my diet as well...one thing i've tried is to put it into foods just at the end of cooking, so that it's still mostly uncooked when served....seems to work, as long as the person eating it enjoys garlic....if they don't, then it's their loss.....

If you grow your own you can use the green garlic [looks sort of like a green onion] same as the cloves. If you want to try green garlic, this fall plant whole heads of garlic about 3-4 inches deep [anywhere, even in your flower area] and next Spring you'll get several stalks coming up in a bunch [as many plants as there was cloves]. As you need them, dig down beside the bunch and pull the plants away and recover hole with soil. Green garlic tastes the same as regular garlic cloves, just milder. You folks in the milder areas should have it ready for harvest this winter. You'll never regret growing green garlic. Soft neck [like at the store] or hard neck will work.