Dig Up Great Taste

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Chinese angelica (Angelica sinensis), commonly called dong quai, has the same bittersweet flavor of ginseng but is used primarily as a tonic herb. It is said to have some antibacterial activity. For instance, chicken soup cooked with dong quai is a popular Chinese folk medicine after childbirth. Other roots and rhizomes are used in soups and stews for their medicinal benefits in Chinese and other Asian cultures.

Roast Garlic the Easy Way

Select 6 to 8 perfect heads of garlic with no mold on bottoms. Break off loose skins but don’t peel or separate cloves. Rub heads generously with olive oil. Place in a small skillet or ovenproof pan and arrange small sprigs of bay, oregano, rosemary, sage and thyme around garlic. Add white wine or chicken broth to a depth of halfway up garlic heads. Cover and cook over low heat on top of stove if using skillet; or cover and bake in 350-degree oven until very soft and cloves can be easily pressed. Baste often, adding more wine as necessary. Use immediately or freeze until ready to use. Roasted garlic is delicious spread on crusty bread or used along with juices in salad dressings, pesto, sauces, meats and vegetables.

After roasting, the cooked garlic heads should be very soft and easily mashed or pureed when ready. To puree, squeeze garlic out of skins and press with a heavy knife. It’s not necessary to blend or chop in a processor. If you come across a hard portion, chop it a bit with the knife.

Growing and Propagation

Growing rhizomes is easy and rewarding. Ginger, galangal and turmeric rhizomes can be found in Asian or other ethnic markets in the larger cities, or they are available from specialty plant catalogs. In Zone 8 and higher, the whole rhizome can be planted several inches deep in a fast-draining, shady spot in the garden with some shade. Heavily mulched, they start growing when the ground warms in the spring. A small indentation on the skin indicates an “eye” from which the new growth emerges.

To grow in containers, fill a 10- to 12-inch pot with a moist planting mix. Cut large rhizomes into smaller pieces. Smaller rhizomes, such as turmeric, need not be cut. Place two or three pieces, or a single rhizome, horizontally on the top of moist soil, barely covering with soil; water well. As leaves emerge, more soil may be needed. Do not overwater. Too much water may cause rhizomes to rot even after sprouting. Place the container in a shady place during summer months. It may be kept in the home, garage or basement during cold winter months. Pot-grown rhizomes are less apt to blossom than those grown in the garden, but many have stunning foliage.

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