I first posted this to: rec.food.veg.cooking ,
and did not get single post!


G'day All,
I'm really asking these questions from a gardeners
perspective, so I hope you don't think me 'off topic'.

When it comes to the cooking:

- How different are the many types of garlic?

- Is it important to different cooking styles?

- Is it worth growing more than one type for the kitchen?

- What are the largest or strongest types?

- Any opinions?

China
Wingham
NSW
065

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