botulism bacteria, which thrive in the absence
of air. Bacterial growth can be prevented by
soaking the garlic in acidic vinegar or lemon
juice for several hours before putting it under
oil, and by storing the container in the
refrigerator. Occasionally, acid-pickled garlic
turns a strange shade of bluish-green, a
reaction that apparently involves one of the
sulfurous flavor precursors. This discoloration
can be minimized by blanching the garlic
before pickling.
Leeks Unlike onions and garlic, leeks don’t
form useful storage bulbs, and are grown
instead for their scallion-like mass of fresh
leaves. (There’s one exception to this rule: the
leek variety confusingly named “elephant
garlic” because it produces a garlic-like bulb
cluster that can reach 1 lb/450 gm.) Leeks are
very tolerant of cold and in many regions can
be harvested throughout the winter. They
grow to a large size, and the prized white base