Above, lower right in amongst the Italian parsley and cosmos, are some strappy garlic leaves, maybe twelve plants total.
Last night I harvested three, a quarter of my garlic crop. I planted them on a whim in the middle of April, pushing the cloves from a head of garlic into the soil with some arugula seeds, leaves long since eaten, and not too successful.
The garlic however: bulls eye. What fun.
I had thawed what turned out to be a leg of lamb, and wanted to marinate it in lots of herbs and garlic, with olive oil and lime juice. So parsley, thyme, oregano, summer savoury and some sage, and three head of terrace garlic, chopped finely together and rubbed over the butterflied leg ( I save the bone for solitary roasting and gnawing, an odd predilection that I expect no one else to share)...
Two heads were still entire, not yet morphed into compartments of cloves, and the larger one was on its way. All bright white and crispy.
Lamb on the braai or barbecue, depending on your origins. Next time, better charcoal: it pooped out early, and I finished the meat under the broiler. But, after it had rested, it was delicous. I'd say I had about a half cup of chopped herbs, the three small heads of garlic, and juice of one lime, plus generous salt and pepper, in fridge and marinating for two hours.