Aged garlic, deep coloured. Dark brown to black cloves. An ancient East Asian practice of placing garlic in a warm, moist environment to allow the cloves to turn black over time. Something new that crossed my path while visiting a garlic farm on the Isle of Wight last week. Something I got the opportunity to taste within a black garlic, chocolate and cherry cake. Yummy.

Visiting the garlic farm has fostered a new appreciation for garlic and all its properties, culinary and medicinal. It’s a remarkable herb which has been showing up in most of what I’ve been eating since.

The next step is to attempt to grow garlic as I start to create a winter salad garden as part of my applied permaculture design portfolio.

Still doing it even if it’s a slow process and I haven’t updated my permaculture blog in a while. But I’m getting back on it as I complete another Permaculture Design Certificate course with Liz Postlethwaite again called The Gathering. And as I start to complete the permaculture teacher training course as well this autumn so I can become qualified to design and teach my own permaculture design certificate course.