Allium sativum, or garlic, is my spirit vegetable. It’s my way of expressing massive appreciation for this plant, which I have used as a medicine, an herbal flavoring, a culinary staple, and a standalone treat. Its fans are legion, gathering at events like the Gilroy Garlic Festival in California, the state that grows the vast majority of the country’s garlic (most of which is then dehydrated into powder for processed food), and the North Quabbin Garlic & Arts Festival in central Massachusetts, where heirloom varieties from small farms reign supreme.
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If you’re like me and have only a windowsill to work with, no worries. According to Acadia Tucker, there’s plenty you can do with it to get to a point where you’re growing herbs all year long, and even harvesting peppers and tomatoes in February.
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