How to Grow Garlic Indoors in a Pot

Growing garlic is an ideal project for the beginning or seasoned gardener. An entire garlic bulb is planted into soil and it creates a garlic vine. You can plant many different kinds of garlic, such as the White Pearl, Lautrec Wight and Purple Moldovan Wight. Garlic can be planted indoors in containers, where it can be grown in most seasons. Planting in containers indoors can also limit the garlic's exposure to disease or insects. Garlic does take attentive care and the right materials to grow a healthy, flavorful plant. This article will tell you how to grow garlic indoors in a pot.

Steps

1. 
   1
   Choose a pot that is at least 8 inches (20 cm) deep and has holes for drainage. If you want to plant more than 1 garlic bulb, the pot should be big enough to accommodate planting garlic bulbs 4 inches (10 cm) apart and 4 inches (10 cm) away from the side of the container.
2. 
   2
   Put on your gardening gloves.
3. 
   3
   Mix your potting soil with your gardening sand. It should be a 3 to 1 ratio of soil to sand.
4. 
   4
   Fill your container with soil, leaving an inch (2.54 cm) of space from the top.
5. 
   
   5
   Take conventional garlic bulbs. Hold them with the flat end (the bottom) facing down and the pointed end facing up.
6. 
   6
   Push the bulb 4 to 6 inches (10 to 15 cm) into the soil. There should be 1 inch (2.54 cm) of soil between the top of the bulb and the top of the soil. These planted parts of the garlic bulb are called "cloves". The whole garlic is the bulb.
7. 
   7
   Plant garlic bulbs 4 inches (10 cm) away from each other.
8. 
   8
   Place your pot so that it received approximately 8 hours of direct sunlight per day. A great place to store the pot is a kitchen windowsill.
9. 
   9
   Place the container of garlic in a sink, bathtub or another place that will allow water to drain. Water the soil by sprinkling it evenly with water. Allow it to drain through the holes in the bottom of the pot.
10. 
    10
    Water often enough to keep the soil moist, but not very wet. This will depend greatly on the sunlight and warmth of your house. The warmer your house, the more often you will have to water.
11. 
    11
    Watch the garlic as it starts to sprout chive-like green leaves.
12. 
    12
    Clip off the flowers at the base when they begin to sprout. When you do this, all the energy will go to making the bulb bigger.
13. 
    13
    Harvest your garlic 8 to 10 months later when the leaves begin to die and turn brown.
14. 
    14
    Hang the harvested garlic in a cool, dry place, like a garage. They should be dried for about a week.
15. 
    15
    Eat or cook with your dried garlic.

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Video

Dave shows you how simple it is to grow garlic in containers.

Tips

• You may want to get them from a gardening supply store, since many supermarket bulbs are chemically treated to prevent sprouting and will not grow well.
• If your container is large and you want to plant more than 1 row of garlic, make sure they are planted at least 18 inches (47 cm) away from each other.

Warnings

• Do not hesitate to harvest your garlic once the leaves have died and begun to shed. The cloves can become malformed.
• Growing garlic indoors can cause strong odors to be released. They may overpower other smells in your home.

Things You'll Need

• Soil
• Gardening gloves
• Garlic cloves
• Water
• Pot
• Potting soil
• Gardening sand

Related wikiHows

How to 
Grow Ginseng

How to 
Grow Parsley

How to 
Plant Garlic

How to 
Grow Sprouts Indoors

Sources and Citations

• http://www.lifeguides.net/gardening/grow-garlic/
• http://www.ediblecontainergardening.com/how-to-plant-a-sprouted-garlic-bulb-in-a-container/

Article Info

Categories: Growing Herbs and Spices

In other languages:

Español: cultivar ajo bajo techo en una maceta, Português: Cultivar Alho Dentro de Casa em um Vaso, Italiano: Coltivare in Casa l’Aglio in un Vaso, Русский: вырастить чеснок в закрытом помещении в горшке, Deutsch: Knoblauch drinnen in einem Topf anbauen

SOS TARTAR

SOS TARTAR, PERFECT PENTRU FRUCTE DE MARE, CAȘCAVAL PANE SAU ALTE PREPARATE CU CRUSTĂ DE PESMET

Unul din sosurile clasice pe bază de maioneză este acest  sos tartar. Este sosul alături de care se servesc deseori inelele de calamar sau peștele în crustă de aluat crocant dar deseori îl întâlnim alături de cașcavalul pane, căruia îi dă o notă picantă și o savoare deosebită.

Rareori veți găsi un sos mai simplu și mai rapid de făcut, dar dacă veți echilibra bine aromele, rareori veți găsi și unul mai gustos.

Ce-i drept, fiind un sos pe bază de maioneză, e destul de bogat în calorii, dar cum nu îl consumăm în fiecare zi, câteodată parcă merităm să ne răsfățăm. O variantă mult mai săracă în grăsimi (dar și în calorii) se poate pregăti înlocuind 1/2 din cantitatea de maioneză cu iaurt gras.

Ei bine, hai să vă spun cum e cu rețeta, că oricum va dura mai mult să o citiți decât să o pregătiți.

Timp de pregatire: 00:05 ore
Timp de gatire: 00:00 ore
Timp Total: 00:05 ore
Numar portii: 200 ml.
Grad de dificultate: redusă

INGREDIENTE SOS TARTAR

• 125 de grame de maioneză (sau 1/2 maioneză, 1/2 iaurt gras)
• 30 de grame de șalotă (sau ceapă verde, chiar și ceapă roșie) tocată fin
• 40 de grame de castraveciori în oțet, tocați fin
• 15 grame (o linguriță) de capere în oțet, clătite în apă rece și scurse bine
• 1 linguriță de muștar Dijon
• 1 lingură bună de pătrunjel verde tocat
• zeama de la 1/2 de lămâie
• sare și piper

PREPARARE SOS TARTAR

1. Pregătiți toate ingredientele dinainte, o bună organizare va scurta cu mult timpul de lucru.

2. Puneți într-un castronel maioneza, șalota fin tocată, castraveciorii tocați, muștarul, pătrunjelul și caperele pe care în prealabil le tocați puțin (nu prea mărunt) cu cuțitul. Adăugați treptat zeama de lămâie, amestecând și gustând des, potrivindu-se aciditatea după gustul fiecăruia.

3. În final, se potrivește gustul cu sare și piper și este gata de servit, însă țineți cont, dacă îl veți păstra 1 oră la frigider înaintea servirii va fi încă și mai bun la gust. Poftă mare!

Building A Smoke House

Building A Smoke House

Building a smoke house the old fashion way is a method that has been used for generations. Many people today like to smoke their own meat not only to give it flavor but also to preserve it longer.

The size of your smoker will depend on what you plan to use it for. Whether you want it to just smoke a few fish, smoke sausage every now and then or smoke an entire animal at one time, will help you determine the size of your smoker

When it comes to flavor of the meat, people through the years have made up their own recipe of brine to rub over the meat before smoking it.

How To Build A Smoke House

Building a smoke house, there are a few things that should be considered when building your smoke house. It is not important to spend a small fortune for material for the construction. Reclaimed wood will work just fine. You may want a smoker big enough to walk in with shelves to lay the meat on along with hocks from the rafters to hang the meat.

You will want to vent the building to allow the smoke to travel freely through the building.

Building a smoke house, a very important factor  is to situate your fire box  down hill from the smoke house. This will allow the smoke to travel up hill into the smoker much easier. All that is required for a fire box is a fire box made from brick or even an old barrel with the smoke piped into the smoker will work just fine.By having the fire box away from the smoker, the meat will not dry out as much as if it were right in the smoker.

To also help in the flavoring of the meat, by using different kinds of wood chips in the fire box will create different smoke changing the flavor in the meat.

GET YOUR SMOKE HOUSE PLANS HERE

GET YOUR SHED PLANS HERE

Carrot Fritter with Sunflower, Pumpkin Seed & Harissa Sauce

Carrot Fritter with Sunflower, Pumpkin Seed & Harissa Sauce

Posted in appetizers, breakfast & brunch, main courses by veggies on the counter on August 31, 2015

One of my grandmother’s signature dishes is carrot fritters. They’re all small and irregular in shape, and are pan-fried until golden brown, sometimes on the verge of burnt around the edges. She usually serves them with broccoli rice on the side, which is actually just rice cooked with broccoli florets on top, but tastes delicious nonetheless. The simple meals I have at her place are some of the best I’ve ever had (her lentil rissoles are insane, as it’s her sautéed cabbage with peas and mint), proving that vegan food doesn’t have to be complicated to be tasty or rely heavily on expensive, hard to find ingredients.

The other day I had a sudden urge to eat the carrot fritters and made my own version of her classic, only slightly changing the shape and making one big fritter instead of various small ones. I also added chickpea flour instead of wheat flour to bump up the protein content of my fritter. This one isn’t a particularly inventive recipe, but I’m amazed at how good it tastes, especially when served with the sunflower and pumpkin sauce. I don’t generally like to brag about recipes, but this is one really is a hell of a sauce. It’s very easy to put together and doubles as a pasta and salad sauce too. Plus, it’s full of healthy fatty acids, which is good for you and your skin.

Now, into more specifics: the fritter’s “dough” might seem like it doesn’t hold together very well, but I can assure you it won’t fall apart while cooking. Using a non-stick frying pan (look for non-teflon options, like these), or seasoning your regular pan with a generous glug of olive oil is key here, since you don’t want all that crispy bits to get stuck.

Hope you like the fritter as much as I do. I’m already thinking about how I’ll style and shoot the next recipe (which happens to be today’s dinner), so see you soon!

Carrot Fritter with Sunflower, Pumpkin Seed and Harissa Sauce

Serves 2, as a main

For the Carrot Fritter

2 Tablespoons melted coconut oil or olive oil, divided

3 large carrots, grated

½ teaspoon sea salt

freshly ground pepper, to taste

1 handful fresh coriander, finely chopped

1 large garlic clove, minced

3 heaped Tablespoons chickpea flour

For the Sunflower, Pumpkin Seed & Harissa Sauce

2 ½ Tablespoons Sunflower seeds

2 ½ Tablespoons Pumpkin seeds

juice of one lime

7 Tablespoons water

1 Tablespoon olive oil

1 /2 teaspoons harissa

¼ teaspoon sea salt

freshly ground black pepper

Combine the sunflower and pumpkin seeds in a medium sized bowl. Pour one cup of boiling water over them, cover with a lid and let the seeds soak for at least 1 hour. After that time, drain and add them, along with the other ingredients for the sauce, to a blender. Blitz until you get a creamy, smooth mixture. If it seems too thick, add a little more water (1 or 2 Tablespoons should do). Adjust the seasoning before serving.

Combine all the ingredients for the fritter in a large bowl. Add 1 Tablespoon of coconut or olive oil to a small, 18 cm in diameter non stick frying pan over medium heat. When the oil is hot, but not smoking, add the carrot mixture. Using a spatula, spread the carrot mixture over the pan, smoothing the surface by gently pressing it down. Cook for 4-5 minutes. After that time, place a plate over the top of the frying pan and gently flip the fritter over. Add the remaining tablespoon of coconut or olive oil to the pan, return it to the heat and, once hot, add the fritter back in, golden side up. Fry for additional 5 minutes. Serve with the sauce.

Tagged with: carrots, chickpea flour, fritters, gluten free, lime, lime juice, pumpkin seeds, sauce, seeds, simple meals,sunflower seeds, vegan, vegetarian

Korean Nachos

One-Skillet Korean Nachos Will Shake Up Your Party Menu

Sweet and spicy Korean nachos. [Photographs: Morgan Eisenberg]

GET RECIPE

Korean Nachos

MORE

Game Day Entertaining

Wings, dips, snacks, drinks and everything in between!

Gaze into my crystal ball and I will reveal your Super Bowl menu. I see...Buffalo chicken wings, a veggie tray with ranch dip, guacamole, nachos, and chili. What do you know, I'm practically the new Miss Cleo.

There's nothing wrong with those game-day classics—they're classics for a reason, after all—but they're all so predictable that they run the risk of being boring. To help you shake things up, I'm offering a spin on one of those Super Bowl standbys: Meet my Korean nachos.

I make them with bulgogi-style steak for protein; caramelized kimchi for sweet, sour, and spicy flavors; gochujang-spiked cheese sauce; and lime sour cream, all of it served on top of fried wonton chips.

The key to good bulgogi is to use a quality cut of beef and a delicious marinade. I typically use ribeye for my bulgogi—the most traditional choice—but you can also use other tender, marbled cuts of beef, such as sirloin. Just make sure that you don't get a lean cut, which would wind up dry and chewy.

I thinly slice my steak, then marinate it in soy sauce, brown sugar, vinegar, sesame oil, onion, garlic, ginger, and Asian pear. The pear is often used in Korean marinades because it contains an enzyme called calpain, which tenderizes the meat while adding sweetness. But if you can't find it, a Bosc pear will do just fine in its place.

Only an hour of marination is necessary to get tender, flavorful bulgogi (marination is mostly a surface treatment anyway), but you can let it sit in the fridge overnight if you like to prep ahead. Any longer, though, and you'll risk mushy steak, as the calpain will eventually over-tenderize the meat.

While I wait for the steak to finish marinating, I make my chips. I cut uncooked wonton wrappers in half, then fry them in batches in my cast iron skillet until they're very lightly golden, which takes less than a minute. I set them aside to drain and cool on paper towels and move on to caramelizing the kimchi.

There are many varieties of kimchi out there, but I make sure to pick up the most common kind, made from cabbage in a reddish, chili pepper–spiked sauce. It's spicy enough to take the place of pickled jalapeños and has the added punch of its fermented, sauerkraut-like flavor. While kimchi is already slightly sweet when raw, caramelizing it in that same cast iron skillet (after pouring off most of the wonton-frying oil) amplifies the sweetness and makes it taste richer, meatier, and more complex. I think of it as the ideal "bit of everything" nacho topping.

After caramelizing the kimchi, I finish the steak. Working once again in that cast iron skillet, I crank up the heat and cook the bulgogi in just a few minutes. To get some good browning and therefore flavor on the steak, it's critical to avoid overcrowding the skillet, since excess moisture lowers the heat of the skillet and prevents the Maillard browning reaction from taking place. Work in batches if necessary.

Once I've got the chips, kimchi, and bulgogi squared away, I move on to the cheese sauce. I use Kenji's cheese sauce recipe as a base, but instead of flavoring it with hot sauce, I stir in a couple of tablespoons of gochujang, a Korean chili paste. As Daniel recommends in his ultimate nacho recipe, it's best to save a bit of shredded cheese to sprinkle on top of the nachos as well. The cheese sauce adds that rich, silky texture, and the melted shredded cheese delivers the cheesiest flavor and stretchy strands when pulled.

Now it's assembly time. To get good coverage, I assemble my Korean nachos in layers: chips, steak, kimchi, cheese sauce, shredded cheddar, then repeat, until all of the ingredients have been piled high into my skillet. Then I move the nachos to the oven to bake until the shredded cheddar has melted.

While I wait, I mix lime juice with the sour cream—which also makes it thin enough to pour over the prepared nachos—and, once the nachos are ready, drizzle it on. The whole thing gets topped off with some extra gochujang, fresh cilantro, chopped scallion, and sesame seeds. If I'm feeling dangerous, I'll throw on some small slices of fresh hot red peppers as well.

Using my psychic powers, I foresee that these will be a hit—such a hit that they'll all be eaten before halftime. But if by some miracle you do end up with leftovers, I will tell you from experience (and prescience) that they taste great when reheated with a fried egg on top.

GET RECIPE

Korean Nachos

Sweet and spicy Korean nachos.

• YIELD:Serves 4 to 6
• ACTIVE TIME:1 hour
• TOTAL TIME:2 hours

This Korean spin on nachos features bulgogi-style steak, caramelized kimchi, gochujang-spiked cheese sauce, and lime sour cream, all of it served on top of fried wonton chips.

WHY IT WORKS

Nachos with Seoul.Read the Whole Story

• Pear acts as a tenderizer in the marinade.
• Sautéing the kimchi deepens its flavor and sweetness.

SPECIAL EQUIPMENT:

Cast iron skillet, instant-read thermometer

NOTES:

Gochujang is a Korean chili paste and can be found in Asian groceries and the international section of well-stocked supermarkets.

READING OPTIONS: COOKING MODE

INGREDIENTS

• 1 1/4 pounds (560g) boneless ribeye or sirloin steak, thinly sliced
• 1 Asian or Bosc pear (about 10 ounces; 280g), peeled, cored, and finely diced
• 1/2 medium white onion (4 ounces; 115g), finely diced
• 4 medium cloves garlic, minced
• 1 tablespoon (15ml) minced peeled fresh ginger
• 1/2 cup (120ml) soy sauce
• 2 tablespoons (30ml) brown sugar
• 1 tablespoon (15ml) apple cider vinegar
• 2 teaspoons (10ml) sesame oil
• 1/2 teaspoon (2ml) freshly ground black pepper
• Vegetable or canola oil, for frying
• 1 package (48 wrappers) wonton wrappers (12 ounces; 340g), cut in half diagonally
• Kosher or sea salt
• 1 1/2 cups (225g) cabbage kimchi, drained of excess liquid
• 1 recipe Nacho Cheese Sauce(1 1/2 cups; 350ml), made without hot sauce and kept hot
• 2 tablespoons (30ml) gochujang, plus more for topping (see note above)
• 1/2 cup shredded white cheddar cheese (2 ounces; 55g)
• 1/2 cup (120ml) sour cream
• 2 tablespoons (30ml) fresh juice from 1 lime
• 1/4 cup toasted sesame seeds (60ml; 30g)
• 1/4 cup (60ml) picked fresh cilantro leaves
• 3 scallions, white and light green parts only, thinly sliced
• 1 fresh Asian red chili pepper, thinly sliced (optional)

DIRECTIONS

1. 1.
   In a large, sealable plastic bag, combine steak, pear, onion, garlic, ginger, soy sauce, brown sugar, vinegar, sesame oil, and black pepper. Seal and shake well to combine. Refrigerate for at least 1 hour and up to overnight.
2. 2.
   Meanwhile, heat 1 inch of oil in a cast iron skillet to 350°F (175°C). Working in batches of 2 to 4 at a time, fry wonton wrapper halves until lightly golden, flipping once during frying; adjust heat to maintain oil temperature. Using a wire strainer or slotted spoon, transfer fried wontons to a paper towel–lined plate to drain. Sprinkle with salt while still hot. When oil has cooled, pour off all but 1 tablespoon.
3. 3.
   Return skillet to medium heat and add kimchi. Cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Transfer kimchi to a plate and set aside.
4. 4.
   Return skillet to high heat. Drain marinated beef and cook, stirring occasionally and working in batches if necessary to prevent crowding, until well browned, about 4 minutes; add oil, 1 tablespoon at a time, if skillet becomes too dry. Transfer beef to a plate, let skillet cool, and wipe out any excess oil.
5. 5.
   Stir 2 tablespoons gochujang into cheese sauce and keep warm.
6. 6.
   Preheat oven to 350°F (175°F). Using the cast iron skillet as a vessel, assemble the nachos in layers in the following order: wonton chips, beef, kimchi, cheese sauce, and shredded cheese, repeating as you go until the ingredients are used up. You may have some leftover wonton chips.
7. 7.
   Bake until shredded cheese is melted and nachos are warmed through, about 5 minutes.
8. 8.
   While nachos bake, mix together sour cream and lime juice. Drizzle baked nachos with lime sour cream and additional gochujang. Top with sesame seeds, cilantro leaves, scallion, and chili pepper slices, if desired. Serve immediately.