"David Hill" wrote:

I wonder why we never see garlic harvested and sold "in the green".

I know at least one farmer over here who does just that. He tosses all the
undersized cloves left over from planting in a bed at the end of the row
and harvests them either pulled up whole or just the greens (they'll
produce several cuttings) in the spring.
Asian cooks snap 'em up!


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~gwoods
Zone 5/6 in upstate New York, 1420' elevation. NY WO G