This is version 0.04 of Garlic
Book Layout for a book called Garlic
Version 0.04 15.04.2006
Garlic
Garlic or Allium sativum to give it its proper name is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. It does not grow in the wild ( not sure if this is right I am sure that I saw a programme on the television, where the guy presenting it had wild Garlic, I will have to check this), and is thought to have arisen in cultivation, probably descended from the species Allium longicuspis, which grows wild in south-western Asia. Garlic has been used throughout all of recorded history for both culinary and medicinal purposes (Here I want to say that recorded history means 4000 years or more, which is not a lot of as history goes)
The portion of the plant that is most often consumed is an underground storage structure called a head. A head of garlic is composed of a dozen or more discrete cloves, each of which is a botanical bulb, an underground structure comprised of thickened leaf bases. Each garlic clove is made up of just one leaf base, unlike onions, which are composed of numerous leaf layers. The above-ground portions of the garlic plant are also sometimes consumed, particularly while immature and tender.( Good in a salad so I am told)
Garlic has a powerful pungent or "hot" flavor when raw, which mellows considerably when it is cooked. Raw or cooked, garlic is noted for its strong characteristic odor, and for giving those who eat it a distinctive breath odor as well. Some cultures accept the odor of garlic more than others. Northern European cuisines, for example, use garlic only modestly and tend to cook it for long periods of time to diminish its strength.
Introduction (Say 2 pages)
Chapter 1
History of Garlic
From the earliest times garlic has been used as an article of diet (Yes that means more than 4000 years ago). It formed part of the food of the Israelites in Egypt and of the laborers employed by Khufu in the construction of his pyramid. Garlic is still grown in Egypt, where, however, the Syrian is the kind most esteemed.
It was largely consumed by the ancient Greek and Roman soldiers, sailors and rural classes, and, as Pliny tells us, by the African peasantry. Galen eulogizes it as the "rustic's theriac" (cure-all), and Alexander Neckam, a writer of the 12th century, recommends it as a palliative of the heat of the sun in field labor.
Pliny the Elder, in his Natural History, gives an exceedingly long list of scenarios in which it was considered beneficial. Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen, found some dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.
Garlic was rare in traditional English cuisine (though it is stated to have been grown in England before 1548), and a much more common ingredient in western and southern Europe, notably in French cuisine. Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for Hecate (Theophrastus, Characters, The Superstitious Man); and according to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. The inhabitants of Pelusium in lower Egypt, who worshipped the onion, are said to have held both it and garlic in aversion as food.
To prevent the plant from running to leaf, Pliny advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he mostly likely means the development of small, less potent bulbs).
Garlic is among the oldest known horticultural crops. In the Old World, Egyptian and Indian cultures referred to garlic 5000 years ago and there is clear historical evidence for its use by the Babylonians 4500 years ago and by the Chinese 2000 years ago. Some writings suggest that garlic was grown in China as far back as 4000 years ago.
Garlic grows wild only in Central Asia (centered in Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan) today. Earlier in history garlic grew wild over a much larger region and, in fact, wild garlic may have occurred in an area from China to India to Egypt to the Ukraine.
This region where garlic has grown in the wild is referred to as its "center of origin" since this is the geographic region where the crop originated and the only place where it flourished in the wild. In fact, although we sometimes hear about "wild garlic" elsewhere in the world, this is the only region where true garlic routinely grows in the wild without the assistance of human propagation.
There are other plants locally referred to as "wild garlic", but these are invariably other species of the garlic genus (Allium), not garlic itself (Allium sativum). For example, Allium vineale is a wild relative of garlic that occurs in North America and is commonly called "wild garlic".
The "center of origin" for a plant or animal species is also referred to as its "center of diversity" since it is here that the broadest range of genetic variation can be expected. That is why those of us who have sought to find new genetic variation in garlic have collected wild garlic in Central Asia.
Once cultivated by the first garlic farmers outside of its "center of origin", what types of garlic did early afficianados grow? In fact, we know almost nothing about the early types of garlic produced. No designation of garlic varieties was made in the early writings discovered to date, be it hardneck or softneck, red or white, early or late, local or exotic. Throughout its earlier history some have speculated that softneck garlic was the predominant type cultivated although evidence of what would be interpreted as a hardneck type was found interred in Egyptian tombs. It was not until garlic was cultivated in southern Europe within the last 1000 years that the distinction between hardneck and softneck was routinely noted. Until more ancient writings which describe garlic are found, or old, well-preserved samples are unearthed, we can only speculate about the early types of garlic grown.
Garlic producers and consumers have come through 5000 years of history growing and eating their crop with little need to specify type or variety. In fact it is a rather modern habit of only the last few hundred years whereby more detailed descriptions of varieties have come to be developed for any crop plant.
Chapter 2
Garlic Through The Ages (Say 10 pages)
Chapter 3
Garlic the plant
Garlic has been used for thousands of years as a food additive and as medicine in China . The name is of Anglo-Saxon origin, derived from gar (a spear) and lac (a plant), referring to the shape of its leaves.
It belongs to the Liliaceae family and genus Allium, which has more than 600 available species. Included in this family are onions, shallots, leeks, Japanese bunching onions, Chinese and common chives. Mostly all Allium crops originate from the main center of Allium diversity that stretches from the Mediterranean basin to central Asia. Garlic has a long history of use throughout Europe as well, being used as a food additive and for various medicinal purposes, and has often been mentioned in folklore.
There is a Mohammedan legend that states: "When Satan stepped out from the Garden of Eden after the fall of man, Garlic sprang up from the spot where he placed his left foot, and Onion from that where his right foot touched". In some parts of Europe, there is a superstition that if a man running a race chews on a morsel of the bulb, it will prevent his competitors from passing him.
However, garlic is very important in many cultures for their cuisine. What would Chinese or Italian food be without garlic?
And its long history of medicinal uses are now being backed up by numerous studies proving its antibacterial and healing powers.
Center of Origin for Garlic
Garlic is believed to have originated in western China from around the Tien Shan Mountains to Kazakhstan and Kirgizstan. Vvedenskv proposed that garlic evolved from the wild species Allium longicuspus. The spread of garlic probably was first to the Old World and then to the New World.
Chromosome Number
Common garlic, found in supermarkets, has a somatic number of 2N=16 with a karyotypic formula of 6 metacentric chromosomes, 4 submetacentric chromosomes, and 6 acrocentric chromosomes. Garlic plants found in the Campania region of Italy were shown to be tetraploid with 4N=3 2.
Nutritive Value
While garlic is primarily used as an herb to enhance many food dishes in various cultures, many compounds can be found in its bulbs. It contains vitamins A and C, potassium, phosphorous, selenium, and a number of amino acids.
Most important are the over 75 sulfur containing compounds including alliin (S-allyl-Lcysteine sulfoxide). If the bulbs are ground or crushed, alliin is transformed into allicin (diallyldisulfide S-oxide), which the typical garlic odor is attributed. A broad spectrum of antibacterial properties is associated with allicin .
Medicinal Uses
In the 1970's many epidemiological and experimental studies provided evidence that garlic influences risk factors associated with heart disease, Feeding garlic to patients with coronary heart disease decreased serum cholesterol, triglycerides, LDL and VLDL and increased HDL levels. A 1993 study showed garlic can lower serum cholesterol by as much as 9 percent by stimulating the release of bile by the gallbladder and by decreasing the production of cholesterol in the liver. Garlic may also aid in the lowering of blood pressure by slowing the production of the body's pressure raising hormones.
Another benefit of garlic is its ability to relax vascular smooth muscle, which prevents the acute hypoxic increase in pulmonary pressure.
Garlic is also able to stimulate the immune system's macrophages, white blood cells that destroy foreign organisms. It also increases the activity of T-helper cells, and can be used to treat upper respiratory viral infections because of its ability to clear mucous from lungs, and help asthma patients.
During WWI garlic was used as an antiseptic for wounds and to treat typhus and dysentery, the Russians are sited as being the guys who did this as they did not have access to the new wonder drug Penicillin at that time, in fact lots of people did not have access to it as it was in very short supply.
Researchers have found that garlic blocks the action of certain enzymes that help infectious microbes survive in host tissue.
Potent antioxidants are found in garlic that protects cell membranes and DNA from damage. A study was done on different 22 vegetables and tea, it found garlic to be in the top quintile of ORACroo, or oxygen radical absorption capacity. Garlic also had the highest antioxidant activity against peroxyl radicals based on fresh weight. It also stimulates the production of the liver's detoxifying enzymes that neutralize carcinogens. Nitrosomes are carcinogens absorbed from food and water and can be blocked in a test tube by garlic.
This is evidence that higher intake of garlic may reduce some cancer type risks. Dietary intake of garlic is inversely related to the incidence of gastric cancer as shown in a study in Shandong Province, China. Chemical studies have shown diallyl sulfide to be the major active compound of garlic.
Morphology of Garlic
There are two distinctive botanical varieties of garlic recognized, Allium ophioscorodon (L.) and A. sativum (L.). Variety ophioscorodon is characterized by an initially coiled, tall woody scape with relatively few brownish-purple cloves per bulb.
The sativum variety, or common garlic, produces a weak flower stalk, if it bolts, and has a bulb with many pure white or pink-blushed bulblets. The bulb, or part which is eaten, is composed of numerous bulblets or cloves, they are enclosed in a whitish skin and grouped between membranous papery scales.
The leaves are like grass, long, narrow, and flat. If flowers are produced, they are at the end of a stalk rising directly from the bulb. The flowers, which are white, are grouped together in a globular head, or umbel, and are enclosed in a kind of leaf or spathe. Small bulbils may be produced to replace the flowers. The development of these aerial bulbils may be a result of domestication.
Cultivation of Garlic
Garlic is normally cultivated vegetatively. Garlic grows best in a rich, moist, sandy soil, but can also be grown in a loam or clay soil. A little lime should be added to the soil. The bulb should be divided into individual cloves, and these are planted separately about 6 inches apart and 2 inches deep. A sunny spot is best and weeding recommended while occasionally gathering the soil up around the roots.
A look at the effects different fertilizers can have on garlic showed that phosphorous can decrease plant height, average bulb weight, and marketable yield. Farmyard manure can also decrease the average bulb weight and marketable yield but increase the plant height.
The date that garlic is planted can have a significant effect on the yield. In one study, bulbs planted in the autumn increased total yield by 3.13 tons/ha and marketable yield by 2.93 tons/ha as compared, with bulbs planted in the spring. Trimming can also affect yield. Trimming an upright shoot can increase total yield by 10.07 tons/ha and 0.42 tons/ha for marketable yield. Therefore, if planting for higher yield, planting in the autumn and trimming the shoots can be very advantageous for greater bulb let production.
Chapter 4
Garlic the Varieties
German Red
Large bright purple bulb contains 8-12, extra easy-to-peel, round, light brown cloves with some purple at the base. Flavour is strong, hot, and spicy. Keeps moderately well when properly cured and stored. Can be grown in mild climates; however, develops better quality and size where winters are cold. Colour will become brighter if it is stressed by too much water.
Spanish Roja
Gourmet garlic famous for flavour! Light purple streaks on 7-13 easy-to-peel cloves. Suited to colder climates. May not yield well where winters are too mild. Very popular with market gardeners and restaurants. Brought to the Northwest before 1900; often called "Greek Blue" by Northwest gardeners.
Early Italian Purple
The bulb is large and white-skinned with purple stripes and numerous small cloves. This vigorous plant is better adapted to summer heat than Italian Late. Widely grown around Gilroy, California, the “garlic capital” of the world.
Inchelium Red
From Inchelium, WA, on the Colville Indian Reservation in the USA are large - to 3+ inches in diameter. 8-20 cloves of good size. Mild, but lasting, flavour, with a hint of hot! Dense cloves store well. Flavour can get stronger in storage. This vigorous soft-necked variety won a Rodale taste test of 20 garlic strains - named "Very Best of the Soft-Necks."
Chapter 5
Garlic and its uses (Say 5 pages)
Chapter 6
Medical effects of Garlic (Say 5 pages)
Chapter 7
10 Great uses of Garlic (Say 10 pages)
Chapter 8
Garlic Recipes (Say 10 pages)
Chapter 9
Notes (Say 5 pages)
Total Number of pages 82
As you can see the book could with a bit of effort be at least 82 pages long and if you added some copyright free pictures maybe the book would run to 95 pages. I reckon that someone else must have written a book on Garlic as it is such a popular cooking ingredient that selling such a book to a publisher would not be a problem.
You might think that saying all this stuff here would mean that I have no chance of making any money from doing such a book. But the truth be told I write because its fun and all my books have be made available under the share and share alike licence.
16 April, 2006
Radio Show 0.3
This is version 0.3 of what Garlic stuff I have found
Book Layout for a book called Garlic Version 0.3
Garlic
Garlic or Allium sativum to give it its proper name is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. It does not grow in the wild ( not sure if this is right I am sure that I saw a programme on the television, where the guy presenting it had wild Garlic, I will have to check this), and is thought to have arisen in cultivation, probably descended from the species Allium longicuspis, which grows wild in south-western Asia. Garlic has been used throughout all of recorded history for both culinary and medicinal purposes (Here I want to say that recorded history means 4000 years or more)
The portion of the plant that is most often consumed is an underground storage structure called a head. A head of garlic is composed of a dozen or more discrete cloves, each of which is a botanical bulb, an underground structure comprised of thickened leaf bases. Each garlic clove is made up of just one leaf base, unlike onions, which are composed of numerous leaf layers. The above-ground portions of the garlic plant are also sometimes consumed, particularly while immature and tender.( Good in a salad so I am told)
Garlic has a powerful pungent or "hot" flavor when raw, which mellows considerably when it is cooked. Raw or cooked, garlic is noted for its strong characteristic odor, and for giving those who eat it a distinctive breath odor as well. Some cultures accept the odor of garlic more than others. Northern European cuisines, for example, use garlic only modestly and tend to cook it for long periods of time to diminish its strength.
Introduction 2 pages
Chapter 1
History of Garlic
From the earliest times garlic has been used as an article of diet (Yes that means more than 4000 years ago). It formed part of the food of the Israelites in Egypt and of the laborers employed by Khufu in the construction of his pyramid. Garlic is still grown in Egypt, where, however, the Syrian is the kind most esteemed.
It was largely consumed by the ancient Greek and Roman soldiers, sailors and rural classes, and, as Pliny tells us, by the African peasantry. Galen eulogizes it as the "rustic's theriac" (cure-all), and Alexander Neckam, a writer of the 12th century, recommends it as a palliative of the heat of the sun in field labor.
Pliny the Elder, in his Natural History, gives an exceedingly long list of scenarios in which it was considered beneficial. Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen, found some dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.
Garlic was rare in traditional English cuisine (though it is stated to have been grown in England before 1548), and a much more common ingredient in western and southern Europe, notably in French cuisine. Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for Hecate (Theophrastus, Characters, The Superstitious Man); and according to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. The inhabitants of Pelusium in lower Egypt, who worshipped the onion, are said to have held both it and garlic in aversion as food.
To prevent the plant from running to leaf, Pliny advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he mostly likely means the development of small, less potent bulbs).
Garlic is among the oldest known horticultural crops. In the Old World, Egyptian and Indian cultures referred to garlic 5000 years ago and there is clear historical evidence for its use by the Babylonians 4500 years ago and by the Chinese 2000 years ago. Some writings suggest that garlic was grown in China as far back as 4000 years ago.
Garlic grows wild only in Central Asia (centered in Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan) today. Earlier in history garlic grew wild over a much larger region and, in fact, wild garlic may have occurred in an area from China to India to Egypt to the Ukraine.
This region where garlic has grown in the wild is referred to as its "center of origin" since this is the geographic region where the crop originated and the only place where it flourished in the wild. In fact, although we sometimes hear about "wild garlic" elsewhere in the world, this is the only region where true garlic routinely grows in the wild without the assistance of human propagation.
There are other plants locally referred to as "wild garlic", but these are invariably other species of the garlic genus (Allium), not garlic itself (Allium sativum). For example, Allium vineale is a wild relative of garlic that occurs in North America and is commonly called "wild garlic".
The "center of origin" for a plant or animal species is also referred to as its "center of diversity" since it is here that the broadest range of genetic variation can be expected. That is why those of us who have sought to find new genetic variation in garlic have collected wild garlic in Central Asia.
Once cultivated by the first garlic farmers outside of its "center of origin", what types of garlic did early afficianados grow? In fact, we know almost nothing about the early types of garlic produced. No designation of garlic varieties was made in the early writings discovered to date, be it hardneck or softneck, red or white, early or late, local or exotic. Throughout its earlier history some have speculated that softneck garlic was the predominant type cultivated although evidence of what would be interpreted as a hardneck type was found interred in Egyptian tombs. It was not until garlic was cultivated in southern Europe within the last 1000 years that the distinction between hardneck and softneck was routinely noted. Until more ancient writings which describe garlic are found, or old, well-preserved samples are unearthed, we can only speculate about the early types of garlic grown.
Garlic producers and consumers have come through 5000 years of history growing and eating their crop with little need to specify type or variety. In fact it is a rather modern habit of only the last few hundred years whereby more detailed descriptions of varieties have come to be developed for any crop plant.
Chapter 2
Garlic Through The ages 10 pages
Chapter 3
Garlic the plant
Garlic has been used for thousands of years as a food additive and as medicine in China . The name is of Anglo-Saxon origin, derived from gar (a spear) and lac (a plant), referring to the shape of its leaves.
It belongs to the Liliaceae family and genus Allium, which has more than 600 available species. Included in this family are onions, shallots, leeks, Japanese bunching onions, Chinese and common chives. Mostly all Allium crops originate from the main center of Allium diversity that stretches from the Mediterranean basin to central Asia. Garlic has a long history of use throughout Europe as well, being used as a food additive and for various medicinal purposes, and has often been mentioned in folklore.
There is a Mohammedan legend that states: "When Satan stepped out from the Garden of Eden after the fall of man, Garlic sprang up from the spot where he placed his left foot, and Onion from that where his right foot touched". In some parts of Europe, there is a superstition that if a man running a race chews on a morsel of the bulb, it will prevent his competitors from passing him.
However, garlic is very important in many cultures for their cuisine. What would Chinese or Italian food be without garlic?
And its long history of medicinal uses are now being backed up by numerous studies proving its antibacterial and healing powers.
Center of Origin of Garlic
Garlic is believed to have originated in western China from around the Tien Shan Mountains to Kazakhstan and Kirgizstan. Vvedenskv proposed that garlic evolved from the wild species Allium longicuspus. The spread of garlic probably was first to the Old World and then to the New World.
Chromosome Number
Common garlic, found in supermarkets, has a somatic number of 2N=16 with a karyotypic formula of 6 metacentric chromosomes, 4 submetacentric chromosomes, and 6 acrocentric chromosomes. Garlic plants found in the Campania region of Italy were shown to be tetraploid with 4N=3 2.
Nutritive Value
While garlic is primarily used as an herb to enhance many food dishes in various cultures, many compounds can be found in its bulbs. It contains vitamins A and C, potassium, phosphorous, selenium, and a number of amino acids.
Most important are the over 75 sulfur containing compounds including alliin (S-allyl-Lcysteine sulfoxide). If the bulbs are ground or crushed, alliin is transformed into allicin (diallyldisulfide S-oxide), which the typical garlic odor is attributed. A broad spectrum of antibacterial properties is associated with allicin .
Medicinal Uses
In the 1970's many epidemiological and experimental studies provided evidence that garlic influences risk factors associated with heart disease, Feeding garlic to patients with coronary heart disease decreased serum cholesterol, triglycerides, LDL and VLDL and increased HDL levels. A 1993 study showed garlic can lower serum cholesterol by as much as 9 percent by stimulating the release of bile by the gallbladder and by decreasing the production of cholesterol in the liver. Garlic may also aid in the lowering of blood pressure by slowing the production of the body's pressure raising hormones.
Another benefit of garlic is its ability to relax vascular smooth muscle, which prevents the acute hypoxic increase in pulmonary pressure.
Garlic is also able to stimulate the immune system's macrophages, white blood cells that destroy foreign organisms. It also increases the activity of T-helper cells, and can be used to treat upper respiratory viral infections because of its ability to clear mucous from lungs, and help asthma patients.
During WWI garlic was used as an antiseptic for wounds and to treat typhus and dysentery, the Russians are sited as being the guys who did this as they did not have access to the new wonder drug Penicillin at that time, in fact lots of people did not have access to it as it was in very short supply.
Researchers have found that garlic blocks the action of certain enzymes that help infectious microbes survive in host tissue.
Potent antioxidants are found in garlic that protects cell membranes and DNA from damage. A study was done on different 22 vegetables and tea, it found garlic to be in the top quintile of ORACroo, or oxygen radical absorption capacity. Garlic also had the highest antioxidant activity against peroxyl radicals based on fresh weight. It also stimulates the production of the liver's detoxifying enzymes that neutralize carcinogens. Nitrosomes are carcinogens absorbed from food and water and can be blocked in a test tube by garlic.
This is evidence that higher intake of garlic may reduce some cancer type risks. Dietary intake of garlic is inversely related to the incidence of gastric cancer as shown in a study in Shandong Province, China. Chemical studies have shown diallyl sulfide to be the major active compound of garlic.
Morphology of Garlic
There are two distinctive botanical varieties of garlic recognized, Allium ophioscorodon (L.) and A. sativum (L.). Variety ophioscorodon is characterized by an initially coiled, tall woody scape with relatively few brownish-purple cloves per bulb.
The sativum variety, or common garlic, produces a weak flower stalk, if it bolts, and has a bulb with many pure white or pink-blushed bulblets. The bulb, or part which is eaten, is composed of numerous bulblets or cloves, they are enclosed in a whitish skin and grouped between membranous papery scales.
The leaves are like grass, long, narrow, and flat. If flowers are produced, they are at the end of a stalk rising directly from the bulb. The flowers, which are white, are grouped together in a globular head, or umbel, and are enclosed in a kind of leaf or spathe. Small bulbils may be produced to replace the flowers. The development of these aerial bulbils may be a result of domestication.
Cultivation of Garlic
Garlic is normally cultivated vegetatively. Garlic grows best in a rich, moist, sandy soil, but can also be grown in a loam or clay soil. A little lime should be added to the soil. The bulb should be divided into individual cloves, and these are planted separately about 6 inches apart and 2 inches deep. A sunny spot is best and weeding recommended while occasionally gathering the soil up around the roots.
A look at the effects different fertilizers can have on garlic showed that phosphorous can decrease plant height, average bulb weight, and marketable yield. Farmyard manure can also decrease the average bulb weight and marketable yield but increase the plant height.
The date that garlic is planted can have a significant effect on the yield. In one study, bulbs planted in the autumn increased total yield by 3.13 tons/ha and marketable yield by 2.93 tons/ha as compared, with bulbs planted in the spring. Trimming can also affect yield. Trimming an upright shoot can increase total yield by 10.07 tons/ha and 0.42 tons/ha for marketable yield. Therefore, if planting for higher yield, planting in the autumn and trimming the shoots can be very advantageous for greater bulb let production.
Chapter 4
Garlic the Varieties
German Red
Large bright purple bulb contains 8-12, extra easy-to-peel, round, light brown cloves with some purple at the base. Flavour is strong, hot, and spicy. Keeps moderately well when properly cured and stored. Can be grown in mild climates; however, develops better quality and size where winters are cold. Colour will become brighter if it is stressed by too much water.
Spanish Roja
Gourmet garlic famous for flavour! Light purple streaks on 7-13 easy-to-peel cloves. Suited to colder climates. May not yield well where winters are too mild. Very popular with market gardeners and restaurants. Brought to the Northwest before 1900; often called "Greek Blue" by Northwest gardeners.
Early Italian Purple
The bulb is large and white-skinned with purple stripes and numerous small cloves. This vigorous plant is better adapted to summer heat than Italian Late. Widely grown around Gilroy, California, the “garlic capital” of the world.
Inchelium Red
From Inchelium, WA, on the Colville Indian Reservation in the USA are large - to 3+ inches in diameter. 8-20 cloves of good size. Mild, but lasting, flavour, with a hint of hot! Dense cloves store well. Flavour can get stronger in storage. This vigorous soft-necked variety won a Rodale taste test of 20 garlic strains - named "Very Best of the Soft-Necks."
Chapter 5
Garlic and its uses 5 pages
Chapter 6
Medical effects of Garlic 5 pages
Chapter 7
10 Great uses of Garlic 10 pages
Chapter 8
Garlic Recipes 10 pages
Chapter 9
Notes 5 pages
Total Number of pages 82
Ass you can see the book could with a bit of effort be at least 82 pages long and if you added some copyright free pictures maybe the book would run to 95 pages. I reckon that someone else must have written a book on Garlic as it is such a popular cooking ingredient that selling such a book to a publisher would not be a problem.
You might think that saying all this stuff here would mean that I have no chance of making any money from doing such a book. But the truth be told I write because its fun and all my books have be made available under the share and share alike licence.
Book Layout for a book called Garlic Version 0.3
Garlic
Garlic or Allium sativum to give it its proper name is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. It does not grow in the wild ( not sure if this is right I am sure that I saw a programme on the television, where the guy presenting it had wild Garlic, I will have to check this), and is thought to have arisen in cultivation, probably descended from the species Allium longicuspis, which grows wild in south-western Asia. Garlic has been used throughout all of recorded history for both culinary and medicinal purposes (Here I want to say that recorded history means 4000 years or more)
The portion of the plant that is most often consumed is an underground storage structure called a head. A head of garlic is composed of a dozen or more discrete cloves, each of which is a botanical bulb, an underground structure comprised of thickened leaf bases. Each garlic clove is made up of just one leaf base, unlike onions, which are composed of numerous leaf layers. The above-ground portions of the garlic plant are also sometimes consumed, particularly while immature and tender.( Good in a salad so I am told)
Garlic has a powerful pungent or "hot" flavor when raw, which mellows considerably when it is cooked. Raw or cooked, garlic is noted for its strong characteristic odor, and for giving those who eat it a distinctive breath odor as well. Some cultures accept the odor of garlic more than others. Northern European cuisines, for example, use garlic only modestly and tend to cook it for long periods of time to diminish its strength.
Introduction 2 pages
Chapter 1
History of Garlic
From the earliest times garlic has been used as an article of diet (Yes that means more than 4000 years ago). It formed part of the food of the Israelites in Egypt and of the laborers employed by Khufu in the construction of his pyramid. Garlic is still grown in Egypt, where, however, the Syrian is the kind most esteemed.
It was largely consumed by the ancient Greek and Roman soldiers, sailors and rural classes, and, as Pliny tells us, by the African peasantry. Galen eulogizes it as the "rustic's theriac" (cure-all), and Alexander Neckam, a writer of the 12th century, recommends it as a palliative of the heat of the sun in field labor.
Pliny the Elder, in his Natural History, gives an exceedingly long list of scenarios in which it was considered beneficial. Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen, found some dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.
Garlic was rare in traditional English cuisine (though it is stated to have been grown in England before 1548), and a much more common ingredient in western and southern Europe, notably in French cuisine. Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for Hecate (Theophrastus, Characters, The Superstitious Man); and according to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. The inhabitants of Pelusium in lower Egypt, who worshipped the onion, are said to have held both it and garlic in aversion as food.
To prevent the plant from running to leaf, Pliny advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he mostly likely means the development of small, less potent bulbs).
Garlic is among the oldest known horticultural crops. In the Old World, Egyptian and Indian cultures referred to garlic 5000 years ago and there is clear historical evidence for its use by the Babylonians 4500 years ago and by the Chinese 2000 years ago. Some writings suggest that garlic was grown in China as far back as 4000 years ago.
Garlic grows wild only in Central Asia (centered in Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan) today. Earlier in history garlic grew wild over a much larger region and, in fact, wild garlic may have occurred in an area from China to India to Egypt to the Ukraine.
This region where garlic has grown in the wild is referred to as its "center of origin" since this is the geographic region where the crop originated and the only place where it flourished in the wild. In fact, although we sometimes hear about "wild garlic" elsewhere in the world, this is the only region where true garlic routinely grows in the wild without the assistance of human propagation.
There are other plants locally referred to as "wild garlic", but these are invariably other species of the garlic genus (Allium), not garlic itself (Allium sativum). For example, Allium vineale is a wild relative of garlic that occurs in North America and is commonly called "wild garlic".
The "center of origin" for a plant or animal species is also referred to as its "center of diversity" since it is here that the broadest range of genetic variation can be expected. That is why those of us who have sought to find new genetic variation in garlic have collected wild garlic in Central Asia.
Once cultivated by the first garlic farmers outside of its "center of origin", what types of garlic did early afficianados grow? In fact, we know almost nothing about the early types of garlic produced. No designation of garlic varieties was made in the early writings discovered to date, be it hardneck or softneck, red or white, early or late, local or exotic. Throughout its earlier history some have speculated that softneck garlic was the predominant type cultivated although evidence of what would be interpreted as a hardneck type was found interred in Egyptian tombs. It was not until garlic was cultivated in southern Europe within the last 1000 years that the distinction between hardneck and softneck was routinely noted. Until more ancient writings which describe garlic are found, or old, well-preserved samples are unearthed, we can only speculate about the early types of garlic grown.
Garlic producers and consumers have come through 5000 years of history growing and eating their crop with little need to specify type or variety. In fact it is a rather modern habit of only the last few hundred years whereby more detailed descriptions of varieties have come to be developed for any crop plant.
Chapter 2
Garlic Through The ages 10 pages
Chapter 3
Garlic the plant
Garlic has been used for thousands of years as a food additive and as medicine in China . The name is of Anglo-Saxon origin, derived from gar (a spear) and lac (a plant), referring to the shape of its leaves.
It belongs to the Liliaceae family and genus Allium, which has more than 600 available species. Included in this family are onions, shallots, leeks, Japanese bunching onions, Chinese and common chives. Mostly all Allium crops originate from the main center of Allium diversity that stretches from the Mediterranean basin to central Asia. Garlic has a long history of use throughout Europe as well, being used as a food additive and for various medicinal purposes, and has often been mentioned in folklore.
There is a Mohammedan legend that states: "When Satan stepped out from the Garden of Eden after the fall of man, Garlic sprang up from the spot where he placed his left foot, and Onion from that where his right foot touched". In some parts of Europe, there is a superstition that if a man running a race chews on a morsel of the bulb, it will prevent his competitors from passing him.
However, garlic is very important in many cultures for their cuisine. What would Chinese or Italian food be without garlic?
And its long history of medicinal uses are now being backed up by numerous studies proving its antibacterial and healing powers.
Center of Origin of Garlic
Garlic is believed to have originated in western China from around the Tien Shan Mountains to Kazakhstan and Kirgizstan. Vvedenskv proposed that garlic evolved from the wild species Allium longicuspus. The spread of garlic probably was first to the Old World and then to the New World.
Chromosome Number
Common garlic, found in supermarkets, has a somatic number of 2N=16 with a karyotypic formula of 6 metacentric chromosomes, 4 submetacentric chromosomes, and 6 acrocentric chromosomes. Garlic plants found in the Campania region of Italy were shown to be tetraploid with 4N=3 2.
Nutritive Value
While garlic is primarily used as an herb to enhance many food dishes in various cultures, many compounds can be found in its bulbs. It contains vitamins A and C, potassium, phosphorous, selenium, and a number of amino acids.
Most important are the over 75 sulfur containing compounds including alliin (S-allyl-Lcysteine sulfoxide). If the bulbs are ground or crushed, alliin is transformed into allicin (diallyldisulfide S-oxide), which the typical garlic odor is attributed. A broad spectrum of antibacterial properties is associated with allicin .
Medicinal Uses
In the 1970's many epidemiological and experimental studies provided evidence that garlic influences risk factors associated with heart disease, Feeding garlic to patients with coronary heart disease decreased serum cholesterol, triglycerides, LDL and VLDL and increased HDL levels. A 1993 study showed garlic can lower serum cholesterol by as much as 9 percent by stimulating the release of bile by the gallbladder and by decreasing the production of cholesterol in the liver. Garlic may also aid in the lowering of blood pressure by slowing the production of the body's pressure raising hormones.
Another benefit of garlic is its ability to relax vascular smooth muscle, which prevents the acute hypoxic increase in pulmonary pressure.
Garlic is also able to stimulate the immune system's macrophages, white blood cells that destroy foreign organisms. It also increases the activity of T-helper cells, and can be used to treat upper respiratory viral infections because of its ability to clear mucous from lungs, and help asthma patients.
During WWI garlic was used as an antiseptic for wounds and to treat typhus and dysentery, the Russians are sited as being the guys who did this as they did not have access to the new wonder drug Penicillin at that time, in fact lots of people did not have access to it as it was in very short supply.
Researchers have found that garlic blocks the action of certain enzymes that help infectious microbes survive in host tissue.
Potent antioxidants are found in garlic that protects cell membranes and DNA from damage. A study was done on different 22 vegetables and tea, it found garlic to be in the top quintile of ORACroo, or oxygen radical absorption capacity. Garlic also had the highest antioxidant activity against peroxyl radicals based on fresh weight. It also stimulates the production of the liver's detoxifying enzymes that neutralize carcinogens. Nitrosomes are carcinogens absorbed from food and water and can be blocked in a test tube by garlic.
This is evidence that higher intake of garlic may reduce some cancer type risks. Dietary intake of garlic is inversely related to the incidence of gastric cancer as shown in a study in Shandong Province, China. Chemical studies have shown diallyl sulfide to be the major active compound of garlic.
Morphology of Garlic
There are two distinctive botanical varieties of garlic recognized, Allium ophioscorodon (L.) and A. sativum (L.). Variety ophioscorodon is characterized by an initially coiled, tall woody scape with relatively few brownish-purple cloves per bulb.
The sativum variety, or common garlic, produces a weak flower stalk, if it bolts, and has a bulb with many pure white or pink-blushed bulblets. The bulb, or part which is eaten, is composed of numerous bulblets or cloves, they are enclosed in a whitish skin and grouped between membranous papery scales.
The leaves are like grass, long, narrow, and flat. If flowers are produced, they are at the end of a stalk rising directly from the bulb. The flowers, which are white, are grouped together in a globular head, or umbel, and are enclosed in a kind of leaf or spathe. Small bulbils may be produced to replace the flowers. The development of these aerial bulbils may be a result of domestication.
Cultivation of Garlic
Garlic is normally cultivated vegetatively. Garlic grows best in a rich, moist, sandy soil, but can also be grown in a loam or clay soil. A little lime should be added to the soil. The bulb should be divided into individual cloves, and these are planted separately about 6 inches apart and 2 inches deep. A sunny spot is best and weeding recommended while occasionally gathering the soil up around the roots.
A look at the effects different fertilizers can have on garlic showed that phosphorous can decrease plant height, average bulb weight, and marketable yield. Farmyard manure can also decrease the average bulb weight and marketable yield but increase the plant height.
The date that garlic is planted can have a significant effect on the yield. In one study, bulbs planted in the autumn increased total yield by 3.13 tons/ha and marketable yield by 2.93 tons/ha as compared, with bulbs planted in the spring. Trimming can also affect yield. Trimming an upright shoot can increase total yield by 10.07 tons/ha and 0.42 tons/ha for marketable yield. Therefore, if planting for higher yield, planting in the autumn and trimming the shoots can be very advantageous for greater bulb let production.
Chapter 4
Garlic the Varieties
German Red
Large bright purple bulb contains 8-12, extra easy-to-peel, round, light brown cloves with some purple at the base. Flavour is strong, hot, and spicy. Keeps moderately well when properly cured and stored. Can be grown in mild climates; however, develops better quality and size where winters are cold. Colour will become brighter if it is stressed by too much water.
Spanish Roja
Gourmet garlic famous for flavour! Light purple streaks on 7-13 easy-to-peel cloves. Suited to colder climates. May not yield well where winters are too mild. Very popular with market gardeners and restaurants. Brought to the Northwest before 1900; often called "Greek Blue" by Northwest gardeners.
Early Italian Purple
The bulb is large and white-skinned with purple stripes and numerous small cloves. This vigorous plant is better adapted to summer heat than Italian Late. Widely grown around Gilroy, California, the “garlic capital” of the world.
Inchelium Red
From Inchelium, WA, on the Colville Indian Reservation in the USA are large - to 3+ inches in diameter. 8-20 cloves of good size. Mild, but lasting, flavour, with a hint of hot! Dense cloves store well. Flavour can get stronger in storage. This vigorous soft-necked variety won a Rodale taste test of 20 garlic strains - named "Very Best of the Soft-Necks."
Chapter 5
Garlic and its uses 5 pages
Chapter 6
Medical effects of Garlic 5 pages
Chapter 7
10 Great uses of Garlic 10 pages
Chapter 8
Garlic Recipes 10 pages
Chapter 9
Notes 5 pages
Total Number of pages 82
Ass you can see the book could with a bit of effort be at least 82 pages long and if you added some copyright free pictures maybe the book would run to 95 pages. I reckon that someone else must have written a book on Garlic as it is such a popular cooking ingredient that selling such a book to a publisher would not be a problem.
You might think that saying all this stuff here would mean that I have no chance of making any money from doing such a book. But the truth be told I write because its fun and all my books have be made available under the share and share alike licence.
Radio Show
This is version 0.2 of what Garlic stuff I have found
Book Layout for a book called Garlic Version 0.2
Garlic
Garlic or Allium sativum to give it its proper name is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. It does not grow in the wild ( not sure if this is right I am sure that I saw a programme on the television, where the guy presenting it had wild Garlic, I will have to check this), and is thought to have arisen in cultivation, probably descended from the species Allium longicuspis, which grows wild in south-western Asia. Garlic has been used throughout all of recorded history for both culinary and medicinal purposes (Here I want to say that recorded history means 4000 years or more)
The portion of the plant most often consumed is an underground storage structure called a head. A head of garlic is composed of a dozen or more discrete cloves, each of which is a botanical bulb, an underground structure comprised of thickened leaf bases. Each garlic clove is made up of just one leaf base, unlike onions, which are composed of numerous leaf layers. The above-ground portions of the garlic plant are also sometimes consumed, particularly while immature and tender.( Good in a salad so I am told)
Garlic has a powerful pungent or "hot" flavor when raw, which mellows considerably when it is cooked. Raw or cooked, garlic is noted for its strong characteristic odor, and for giving those who eat it a distinctive breath odor as well. Some cultures accept the odor of garlic more than others. Northern European cuisines, for example, use garlic only modestly and tend to cook it for long periods of time to diminish its strength.
Introduction 2 pages
Chapter 1
History of Garlic
From the earliest times garlic has been used as an article of diet (Yes that means more than 4000 years ago). It formed part of the food of the Israelites in Egypt and of the laborers employed by Khufu in the construction of his pyramid. Garlic is still grown in Egypt, where, however, the Syrian is the kind most esteemed.
It was largely consumed by the ancient Greek and Roman soldiers, sailors and rural classes, and, as Pliny tells us, by the African peasantry. Galen eulogizes it as the "rustic's theriac" (cure-all), and Alexander Neckam, a writer of the 12th century, recommends it as a palliative of the heat of the sun in field labor.
Pliny the Elder, in his Natural History, gives an exceedingly long list of scenarios in which it was considered beneficial. Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen, found some dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.
Garlic was rare in traditional English cuisine (though it is stated to have been grown in England before 1548), and a much more common ingredient in western and southern Europe, notably in French cuisine. Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for Hecate (Theophrastus, Characters, The Superstitious Man); and according to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. The inhabitants of Pelusium in lower Egypt, who worshipped the onion, are said to have held both it and garlic in aversion as food.
To prevent the plant from running to leaf, Pliny advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he mostly likely means the development of small, less potent bulbs).
Garlic is among the oldest known horticultural crops. In the Old World, Egyptian and Indian cultures referred to garlic 5000 years ago and there is clear historical evidence for its use by the Babylonians 4500 years ago and by the Chinese 2000 years ago. Some writings suggest that garlic was grown in China as far back as 4000 years ago.
Garlic grows wild only in Central Asia (centered in Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan) today. Earlier in history garlic grew wild over a much larger region and, in fact, wild garlic may have occurred in an area from China to India to Egypt to the Ukraine.
This region where garlic has grown in the wild is referred to as its "center of origin" since this is the geographic region where the crop originated and the only place where it flourished in the wild. In fact, although we sometimes hear about "wild garlic" elsewhere in the world, this is the only region where true garlic routinely grows in the wild without the assistance of human propagation.
There are other plants locally referred to as "wild garlic", but these are invariably other species of the garlic genus (Allium), not garlic itself (Allium sativum). For example, Allium vineale is a wild relative of garlic that occurs in North America and is commonly called "wild garlic".
The "center of origin" for a plant or animal species is also referred to as its "center of diversity" since it is here that the broadest range of genetic variation can be expected. That is why those of us who have sought to find new genetic variation in garlic have collected wild garlic in Central Asia.
Once cultivated by the first garlic farmers outside of its "center of origin", what types of garlic did early afficianados grow? In fact, we know almost nothing about the early types of garlic produced. No designation of garlic varieties was made in the early writings discovered to date, be it hardneck or softneck, red or white, early or late, local or exotic. Throughout its earlier history some have speculated that softneck garlic was the predominant type cultivated although evidence of what would be interpreted as a hardneck type was found interred in Egyptian tombs. It was not until garlic was cultivated in southern Europe within the last 1000 years that the distinction between hardneck and softneck was routinely noted. Until more ancient writings which describe garlic are found, or old, well-preserved samples are unearthed, we can only speculate about the early types of garlic grown.
Garlic producers and consumers have come through 5000 years of history growing and eating their crop with little need to specify type or variety. In fact it is a rather modern habit of only the last few hundred years whereby more detailed descriptions of varieties have come to be developed for any crop plant.
Chapter 2
Garlic Through The ages 10 pages
Chapter 3
Garlic the plant
Garlic has been used for thousands of years as a food additive and as medicine in China . The name is of Anglo-Saxon origin, derived from gar (a spear) and lac (a plant), referring to the shape of its leaves.
It belongs to the Liliaceae family and genus Allium, which has more than 600 available species. Included in this family are onions, shallots, leeks, Japanese bunching onions, Chinese and common chives. Mostly all Allium crops originate from the main center of Allium diversity that stretches from the Mediterranean basin to central Asia. Garlic has a long history of use throughout Europe as well, being used as a food additive and for various medicinal purposes, and has often been mentioned in folklore.
There is a Mohammedan legend that states: "When Satan stepped out from the Garden of Eden after the fall of man, Garlic sprang up from the spot where he placed his left foot, and Onion from that where his right foot touched". In some parts of Europe, there is a superstition that if a man running a race chews on a morsel of the bulb, it will prevent his competitors from passing him.
However, garlic is very important in many cultures for their cuisine. What would Chinese or Italian food be without garlic?
And its long history of medicinal uses are now being backed up by numerous studies proving its antibacterial and healing powers.
Center of Origin of Garlic
Garlic is believed to have originated in western China from around the Tien Shan Mountains to Kazakhstan and Kirgizstan. Vvedenskv proposed that garlic evolved from the wild species Allium longicuspus. The spread of garlic probably was first to the Old World and then to the New World.
Chromosome Number
Common garlic, found in supermarkets, has a somatic number of 2N=16 with a karyotypic formula of 6 metacentric chromosomes, 4 submetacentric chromosomes, and 6 acrocentric chromosomes. Garlic plants found in the Campania region of Italy were shown to be tetraploid with 4N=3 2.
Nutritive Value
While garlic is primarily used as an herb to enhance many food dishes in various cultures, many compounds can be found in its bulbs. It contains vitamins A and C, potassium, phosphorous, selenium, and a number of amino acids.
Most important are the over 75 sulfur containing compounds including alliin (S-allyl-Lcysteine sulfoxide). If the bulbs are ground or crushed, alliin is transformed into allicin (diallyldisulfide S-oxide), which the typical garlic odor is attributed. A broad spectrum of antibacterial properties is associated with allicin .
Medicinal Uses
In the 1970's many epidemiological and experimental studies provided evidence that garlic influences risk factors associated with heart disease, Feeding garlic to patients with coronary heart disease decreased serum cholesterol, triglycerides, LDL and VLDL and increased HDL levels. A 1993 study showed garlic can lower serum cholesterol by as much as 9 percent by stimulating the release of bile by the gallbladder and by decreasing the production of cholesterol in the liver. Garlic may also aid in the lowering of blood pressure by slowing the production of the body's pressure raising hormones.
Another benefit of garlic is its ability to relax vascular smooth muscle, which prevents the acute hypoxic increase in pulmonary pressure.
Garlic is also able to stimulate the immune system's macrophages, white blood cells that destroy foreign organisms. It also increases the activity of T-helper cells, and can be used to treat upper respiratory viral infections because of its ability to clear mucous from lungs, and help asthma patients.
During WWI garlic was used as an antiseptic for wounds and to treat typhus and dysentery, the Russians are sited as being the guys who did this as they did not have access to the new wonder drug Penicillin at that time, in fact lots of people did not have access to it as it was in very short supply.
Researchers have found that garlic blocks the action of certain enzymes that help infectious microbes survive in host tissue.
Potent antioxidants are found in garlic that protects cell membranes and DNA from damage. A study was done on different 22 vegetables and tea, it found garlic to be in the top quintile of ORACroo, or oxygen radical absorption capacity. Garlic also had the highest antioxidant activity against peroxyl radicals based on fresh weight. It also stimulates the production of the liver's detoxifying enzymes that neutralize carcinogens. Nitrosomes are carcinogens absorbed from food and water and can be blocked in a test tube by garlic.
This is evidence that higher intake of garlic may reduce some cancer type risks. Dietary intake of garlic is inversely related to the incidence of gastric cancer as shown in a study in Shandong Province, China. Chemical studies have shown diallyl sulfide to be the major active compound of garlic.
Morphology of Garlic
There are two distinctive botanical varieties of garlic recognized, Allium ophioscorodon (L.) and A. sativum (L.). Variety ophioscorodon is characterized by an initially coiled, tall woody scape with relatively few brownish-purple cloves per bulb.
The sativum variety, or common garlic, produces a weak flower stalk, if it bolts, and has a bulb with many pure white or pink-blushed bulblets. The bulb, or part which is eaten, is composed of numerous bulblets or cloves, they are enclosed in a whitish skin and grouped between membranous papery scales.
The leaves are like grass, long, narrow, and flat. If flowers are produced, they are at the end of a stalk rising directly from the bulb. The flowers, which are white, are grouped together in a globular head, or umbel, and are enclosed in a kind of leaf or spathe. Small bulbils may be produced to replace the flowers. The development of these aerial bulbils may be a result of domestication.
Cultivation of Garlic
Garlic is normally cultivated vegetatively. Garlic produces best in a rich, moist, sandy soil, but can also be grown in a loam or clay soil. A little lime should be added to the soil. The bulb should be divided into individual cloves, and these are planted separately about 6 inches apart and 2 inches deep. A sunny spot is best and weeding recommended while occasionally gathering the soil up around the roots.
A look at the effects different fertilizers can have on garlic showed that phosphorous can decrease plant height, average bulb weight, and marketable yield. Farmyard manure can also decrease the average bulb weight and marketable yield but increase the plant height.
The date that garlic is planted can have a significant effect on the yield. In one study, bulbs planted in the autumn increased total yield by 3.13 tons/ha and marketable yield by 2.93 tons/ha as compared, with bulbs planted in the spring. Trimming can also affect yield. Trimming an upright shoot can increase total yield by 10.07 tons/ha and 0.42 tons/ha for marketable yield. Therefore, if planting for higher yield, planting in the autumn and trimming the shoots can be very advantageous for greater bulb let production.
Chapter 4
Garlic the Varieties
German Red
Large bright purple bulb contains 8-12, extra easy-to-peel, round, light brown cloves with some purple at the base. Flavour is strong, hot, and spicy. Keeps moderately well when properly cured and stored. Can be grown in mild climates; however, develops better quality and size where winters are cold. Colour will become brighter if it is stressed by too much water.
Spanish Roja
Gourmet garlic famous for flavour! Light purple streaks on 7-13 easy-to-peel cloves. Suited to colder climates. May not yield well where winters are too mild. Very popular with market gardeners and restaurants. Brought to the Northwest before 1900; often called "Greek Blue" by Northwest gardeners.
Early Italian Purple
The bulb is large and white-skinned with purple stripes and numerous small cloves. This vigorous plant is better adapted to summer heat than Italian Late. Widely grown around Gilroy, California, the “garlic capital” of the world.
Inchelium Red
From Inchelium, WA, on the Colville Indian Reservation in the USA are large - to 3+ inches in diameter. 8-20 cloves of good size. Mild, but lasting, flavour, with a hint of hot! Dense cloves store well. Flavour can get stronger in storage. This vigorous soft-necked variety won a Rodale taste test of 20 garlic strains - named "Very Best of the Soft-Necks."
Chapter 5
Garlic and its uses 5 pages
Chapter 6
Medical effects of Garlic 5 pages
Chapter 7
10 Great uses of Garlic 10 pages
Chapter 8
Garlic Recipes 10 pages
Chapter 9
Notes 5 pages
Total Number of pages 82
Ass you can see the book could with a bit of effort be at least 82 pages long and if you added some copyright free pictures maybe the book would run to 95 pages. I reckon that someone else must have written a book on Garlic as it is such a popular cooking ingredient that selling such a book to a publisher would not be a problem.
You might think that saying all this stuff here would mean that I have no chance of making any money from doing such a book. But the truth be told I write because its fun and all my books have be made available under the share and share alike licence.
Book Layout for a book called Garlic Version 0.2
Garlic
Garlic or Allium sativum to give it its proper name is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. It does not grow in the wild ( not sure if this is right I am sure that I saw a programme on the television, where the guy presenting it had wild Garlic, I will have to check this), and is thought to have arisen in cultivation, probably descended from the species Allium longicuspis, which grows wild in south-western Asia. Garlic has been used throughout all of recorded history for both culinary and medicinal purposes (Here I want to say that recorded history means 4000 years or more)
The portion of the plant most often consumed is an underground storage structure called a head. A head of garlic is composed of a dozen or more discrete cloves, each of which is a botanical bulb, an underground structure comprised of thickened leaf bases. Each garlic clove is made up of just one leaf base, unlike onions, which are composed of numerous leaf layers. The above-ground portions of the garlic plant are also sometimes consumed, particularly while immature and tender.( Good in a salad so I am told)
Garlic has a powerful pungent or "hot" flavor when raw, which mellows considerably when it is cooked. Raw or cooked, garlic is noted for its strong characteristic odor, and for giving those who eat it a distinctive breath odor as well. Some cultures accept the odor of garlic more than others. Northern European cuisines, for example, use garlic only modestly and tend to cook it for long periods of time to diminish its strength.
Introduction 2 pages
Chapter 1
History of Garlic
From the earliest times garlic has been used as an article of diet (Yes that means more than 4000 years ago). It formed part of the food of the Israelites in Egypt and of the laborers employed by Khufu in the construction of his pyramid. Garlic is still grown in Egypt, where, however, the Syrian is the kind most esteemed.
It was largely consumed by the ancient Greek and Roman soldiers, sailors and rural classes, and, as Pliny tells us, by the African peasantry. Galen eulogizes it as the "rustic's theriac" (cure-all), and Alexander Neckam, a writer of the 12th century, recommends it as a palliative of the heat of the sun in field labor.
Pliny the Elder, in his Natural History, gives an exceedingly long list of scenarios in which it was considered beneficial. Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen, found some dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.
Garlic was rare in traditional English cuisine (though it is stated to have been grown in England before 1548), and a much more common ingredient in western and southern Europe, notably in French cuisine. Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for Hecate (Theophrastus, Characters, The Superstitious Man); and according to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. The inhabitants of Pelusium in lower Egypt, who worshipped the onion, are said to have held both it and garlic in aversion as food.
To prevent the plant from running to leaf, Pliny advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he mostly likely means the development of small, less potent bulbs).
Garlic is among the oldest known horticultural crops. In the Old World, Egyptian and Indian cultures referred to garlic 5000 years ago and there is clear historical evidence for its use by the Babylonians 4500 years ago and by the Chinese 2000 years ago. Some writings suggest that garlic was grown in China as far back as 4000 years ago.
Garlic grows wild only in Central Asia (centered in Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan) today. Earlier in history garlic grew wild over a much larger region and, in fact, wild garlic may have occurred in an area from China to India to Egypt to the Ukraine.
This region where garlic has grown in the wild is referred to as its "center of origin" since this is the geographic region where the crop originated and the only place where it flourished in the wild. In fact, although we sometimes hear about "wild garlic" elsewhere in the world, this is the only region where true garlic routinely grows in the wild without the assistance of human propagation.
There are other plants locally referred to as "wild garlic", but these are invariably other species of the garlic genus (Allium), not garlic itself (Allium sativum). For example, Allium vineale is a wild relative of garlic that occurs in North America and is commonly called "wild garlic".
The "center of origin" for a plant or animal species is also referred to as its "center of diversity" since it is here that the broadest range of genetic variation can be expected. That is why those of us who have sought to find new genetic variation in garlic have collected wild garlic in Central Asia.
Once cultivated by the first garlic farmers outside of its "center of origin", what types of garlic did early afficianados grow? In fact, we know almost nothing about the early types of garlic produced. No designation of garlic varieties was made in the early writings discovered to date, be it hardneck or softneck, red or white, early or late, local or exotic. Throughout its earlier history some have speculated that softneck garlic was the predominant type cultivated although evidence of what would be interpreted as a hardneck type was found interred in Egyptian tombs. It was not until garlic was cultivated in southern Europe within the last 1000 years that the distinction between hardneck and softneck was routinely noted. Until more ancient writings which describe garlic are found, or old, well-preserved samples are unearthed, we can only speculate about the early types of garlic grown.
Garlic producers and consumers have come through 5000 years of history growing and eating their crop with little need to specify type or variety. In fact it is a rather modern habit of only the last few hundred years whereby more detailed descriptions of varieties have come to be developed for any crop plant.
Chapter 2
Garlic Through The ages 10 pages
Chapter 3
Garlic the plant
Garlic has been used for thousands of years as a food additive and as medicine in China . The name is of Anglo-Saxon origin, derived from gar (a spear) and lac (a plant), referring to the shape of its leaves.
It belongs to the Liliaceae family and genus Allium, which has more than 600 available species. Included in this family are onions, shallots, leeks, Japanese bunching onions, Chinese and common chives. Mostly all Allium crops originate from the main center of Allium diversity that stretches from the Mediterranean basin to central Asia. Garlic has a long history of use throughout Europe as well, being used as a food additive and for various medicinal purposes, and has often been mentioned in folklore.
There is a Mohammedan legend that states: "When Satan stepped out from the Garden of Eden after the fall of man, Garlic sprang up from the spot where he placed his left foot, and Onion from that where his right foot touched". In some parts of Europe, there is a superstition that if a man running a race chews on a morsel of the bulb, it will prevent his competitors from passing him.
However, garlic is very important in many cultures for their cuisine. What would Chinese or Italian food be without garlic?
And its long history of medicinal uses are now being backed up by numerous studies proving its antibacterial and healing powers.
Center of Origin of Garlic
Garlic is believed to have originated in western China from around the Tien Shan Mountains to Kazakhstan and Kirgizstan. Vvedenskv proposed that garlic evolved from the wild species Allium longicuspus. The spread of garlic probably was first to the Old World and then to the New World.
Chromosome Number
Common garlic, found in supermarkets, has a somatic number of 2N=16 with a karyotypic formula of 6 metacentric chromosomes, 4 submetacentric chromosomes, and 6 acrocentric chromosomes. Garlic plants found in the Campania region of Italy were shown to be tetraploid with 4N=3 2.
Nutritive Value
While garlic is primarily used as an herb to enhance many food dishes in various cultures, many compounds can be found in its bulbs. It contains vitamins A and C, potassium, phosphorous, selenium, and a number of amino acids.
Most important are the over 75 sulfur containing compounds including alliin (S-allyl-Lcysteine sulfoxide). If the bulbs are ground or crushed, alliin is transformed into allicin (diallyldisulfide S-oxide), which the typical garlic odor is attributed. A broad spectrum of antibacterial properties is associated with allicin .
Medicinal Uses
In the 1970's many epidemiological and experimental studies provided evidence that garlic influences risk factors associated with heart disease, Feeding garlic to patients with coronary heart disease decreased serum cholesterol, triglycerides, LDL and VLDL and increased HDL levels. A 1993 study showed garlic can lower serum cholesterol by as much as 9 percent by stimulating the release of bile by the gallbladder and by decreasing the production of cholesterol in the liver. Garlic may also aid in the lowering of blood pressure by slowing the production of the body's pressure raising hormones.
Another benefit of garlic is its ability to relax vascular smooth muscle, which prevents the acute hypoxic increase in pulmonary pressure.
Garlic is also able to stimulate the immune system's macrophages, white blood cells that destroy foreign organisms. It also increases the activity of T-helper cells, and can be used to treat upper respiratory viral infections because of its ability to clear mucous from lungs, and help asthma patients.
During WWI garlic was used as an antiseptic for wounds and to treat typhus and dysentery, the Russians are sited as being the guys who did this as they did not have access to the new wonder drug Penicillin at that time, in fact lots of people did not have access to it as it was in very short supply.
Researchers have found that garlic blocks the action of certain enzymes that help infectious microbes survive in host tissue.
Potent antioxidants are found in garlic that protects cell membranes and DNA from damage. A study was done on different 22 vegetables and tea, it found garlic to be in the top quintile of ORACroo, or oxygen radical absorption capacity. Garlic also had the highest antioxidant activity against peroxyl radicals based on fresh weight. It also stimulates the production of the liver's detoxifying enzymes that neutralize carcinogens. Nitrosomes are carcinogens absorbed from food and water and can be blocked in a test tube by garlic.
This is evidence that higher intake of garlic may reduce some cancer type risks. Dietary intake of garlic is inversely related to the incidence of gastric cancer as shown in a study in Shandong Province, China. Chemical studies have shown diallyl sulfide to be the major active compound of garlic.
Morphology of Garlic
There are two distinctive botanical varieties of garlic recognized, Allium ophioscorodon (L.) and A. sativum (L.). Variety ophioscorodon is characterized by an initially coiled, tall woody scape with relatively few brownish-purple cloves per bulb.
The sativum variety, or common garlic, produces a weak flower stalk, if it bolts, and has a bulb with many pure white or pink-blushed bulblets. The bulb, or part which is eaten, is composed of numerous bulblets or cloves, they are enclosed in a whitish skin and grouped between membranous papery scales.
The leaves are like grass, long, narrow, and flat. If flowers are produced, they are at the end of a stalk rising directly from the bulb. The flowers, which are white, are grouped together in a globular head, or umbel, and are enclosed in a kind of leaf or spathe. Small bulbils may be produced to replace the flowers. The development of these aerial bulbils may be a result of domestication.
Cultivation of Garlic
Garlic is normally cultivated vegetatively. Garlic produces best in a rich, moist, sandy soil, but can also be grown in a loam or clay soil. A little lime should be added to the soil. The bulb should be divided into individual cloves, and these are planted separately about 6 inches apart and 2 inches deep. A sunny spot is best and weeding recommended while occasionally gathering the soil up around the roots.
A look at the effects different fertilizers can have on garlic showed that phosphorous can decrease plant height, average bulb weight, and marketable yield. Farmyard manure can also decrease the average bulb weight and marketable yield but increase the plant height.
The date that garlic is planted can have a significant effect on the yield. In one study, bulbs planted in the autumn increased total yield by 3.13 tons/ha and marketable yield by 2.93 tons/ha as compared, with bulbs planted in the spring. Trimming can also affect yield. Trimming an upright shoot can increase total yield by 10.07 tons/ha and 0.42 tons/ha for marketable yield. Therefore, if planting for higher yield, planting in the autumn and trimming the shoots can be very advantageous for greater bulb let production.
Chapter 4
Garlic the Varieties
German Red
Large bright purple bulb contains 8-12, extra easy-to-peel, round, light brown cloves with some purple at the base. Flavour is strong, hot, and spicy. Keeps moderately well when properly cured and stored. Can be grown in mild climates; however, develops better quality and size where winters are cold. Colour will become brighter if it is stressed by too much water.
Spanish Roja
Gourmet garlic famous for flavour! Light purple streaks on 7-13 easy-to-peel cloves. Suited to colder climates. May not yield well where winters are too mild. Very popular with market gardeners and restaurants. Brought to the Northwest before 1900; often called "Greek Blue" by Northwest gardeners.
Early Italian Purple
The bulb is large and white-skinned with purple stripes and numerous small cloves. This vigorous plant is better adapted to summer heat than Italian Late. Widely grown around Gilroy, California, the “garlic capital” of the world.
Inchelium Red
From Inchelium, WA, on the Colville Indian Reservation in the USA are large - to 3+ inches in diameter. 8-20 cloves of good size. Mild, but lasting, flavour, with a hint of hot! Dense cloves store well. Flavour can get stronger in storage. This vigorous soft-necked variety won a Rodale taste test of 20 garlic strains - named "Very Best of the Soft-Necks."
Chapter 5
Garlic and its uses 5 pages
Chapter 6
Medical effects of Garlic 5 pages
Chapter 7
10 Great uses of Garlic 10 pages
Chapter 8
Garlic Recipes 10 pages
Chapter 9
Notes 5 pages
Total Number of pages 82
Ass you can see the book could with a bit of effort be at least 82 pages long and if you added some copyright free pictures maybe the book would run to 95 pages. I reckon that someone else must have written a book on Garlic as it is such a popular cooking ingredient that selling such a book to a publisher would not be a problem.
You might think that saying all this stuff here would mean that I have no chance of making any money from doing such a book. But the truth be told I write because its fun and all my books have be made available under the share and share alike licence.
Back from the mountain
Wow love the mist on this and also how the light is playing across the landscape
06 April, 2006
Nevada Spring 2006
Love the colours on this not sure why, but its something that did draw me to this image
Walker Lake, Nevada
Wow this is a place that i think i would love to go to. The only problem is by the time I got to this place I bet it would not look like this. i also wonder if it was taken earlyu in the day or something or knowning my luck they have either built on it or just behind the photographer there are hundreds of people.
02 April, 2006
ditchcliff
Well this is an intresting image and also the use of colour it all makesfor a great picture.
27 March, 2006
the right to bear arms!?
Like this picture mainly because you do not see that many women in this kind of dress. maybe its out of fashion and that its about to come back into fashion who knows?
20 March, 2006
18 March, 2006
14 March, 2006
Toronto Skyline #2
Love the strange colours in this picture, the other thing that I find just a bit strange about it is that this is a picture of Toronto, I thought all the trees were gone and that it did not have large open spaces, but as you can see from this picture that just is not so.
12 March, 2006
Nice pic
just like the look into the camera on this pivture, not sure why but there you go a great picture.
a lone tree
Just love the colours in this one so hence the reason why its here on the blog site, as this is my notebook of sorts this is an image that I think is great. In fact it almost made me get the watercolours out and have a go at painting my version of it, I said nearly... Its still a nice picture, I don't know why single tree in a landscape works but it does.
07 March, 2006
Wow Time Fly's
Just another great picture that I wanted to comment about and to also put here so that I can look at again. As sometimes its hard to refinfd pictures on flicr.
04 March, 2006
luciana
Nice very clever picture, although I think it was one of those pictures just take on the spur of the moement
vitriolica webb's ite
vitriolica webb's ite
The pictures on this site just make me smile even if I don't have a clue where on the planet Earth she is doing her blog from.
Thanks for making me smile...:)
The pictures on this site just make me smile even if I don't have a clue where on the planet Earth she is doing her blog from.
Thanks for making me smile...:)
28 February, 2006
26 February, 2006
luciana
Just love they way that the photographer has managed to set this picture up. The colours and the look and pose that the model have are well, just great.
Vernooy Kill Trail
Not sure where this is on the planet Earth but I would love to see this with my own eyes as it looks a real nice thing to see.
Oahu2-383
This is a scene that I would love to see with my own eyes, perhaps one day i may be lucky who knows...
23 February, 2006
Magic Image
This is just a stunning picture, pity that is so small an image as it would make a great wallpaper.
16 February, 2006
Odd Thoughts from a High Desk
Odd Thoughts from a High Desk This is the top page view wise from my website.
U571 Lies, Dam Lies, Hollywood!
( These are the comments James Follett makes about the above film as of 10.06.2000
this is also one of the most looked at pages on the site!)
Lies! Damn Lies & Hollywood!
I'd like to add my own rider to Tony Blair's tribute in the House of Commons today (10th June 2000) to the two British servicemen who died in the capture of U-110 and its Enigma machine. His comments were a result of the justified furore surrounding this just-released travesty of a movie "U- 571" -- a film that makes a mockery of, not only British history, which has received widespread publicity, but also German history.
In 1974 I wrote a 90 minute radio play for BBC Radio 4 called "The U- Boat that Lost its Nerve." It was the story of the surrender off Iceland in August 1941 of U-570 to an RAF Coastal Command Hudson. The Hudson lobbed an anti-submarine bomb at the U-boat, damaging its hydroplanes so that it was unable to dive. The play told the story of the U-boat's first officer, Bernhardt Berndt, who was put on "trial" for cowardice by his fellow PoW officers at No. 1 (Officers) POW camp at Grizedale Hall in the Lake District. The senior German officer in the camp at the time was U-boat "ace" (U-99) Otto Kretschmer. Such a kangaroo court was illegal therefore it was called a "Council of Honour".
Berndt was found guilty. When it was learned that U-570 was on show to the public at the Vickers yard at nearby Barrow-in-Furness, Berndt was given the chance to redeem himself by escaping and sabotaging the U-boat with a home-made bomb. He managed to escape but was shot dead while evading recapture by the Home Guard. He was buried with full military honours in the churchyard at Hawkshead. His body dis-interred after the war and re-interred in the German War Cemetery at Cannock Chase in the presence of his family.
The captured U-570 went into service with the Royal Navy as HMS Graph. Its Enigma machine was not recovered from the U-boat because its captain, Hans Ramhlow, had plenty of time to dump it over the side. What U-570 did provide were some G7e magnetic pistol torpedoes -- still far from reliable but a big improvement on those issued to Gunter Prien that nearly screwed-up his sinking of the Royal Oak at the beginning of the war.
Those are the bald facts concerning the U-boat that lost its nerve.
These are the Hollywood Gross Distortions:
The U-boat that was captured was U-570 and not U-571. In fact U-571 served with distinction in the German navy until 1944 -- a remarkable achievement for a 500 series Type VIIC U-boat -- and therefore the movie is a gross insult to its surviving crewmen and their families.
It is unfortunate that Universal had to pick a long-lived U-boat which had many changes of crew. There is little doubt that those still alive have a strong case for damages in the US courts. August 1941, the time of the capture of U-570, was before the entry of USA into the war. So was the capture of U-110 for that matter.
An Enigma machine was not recovered from U-571. In 1976 I was commissioned by Roy Skeggs and Brian Lawrence of Cinema Arts International LTD at Elstree to write a screenplay based on my radio play. It was called "U-570" and, like many film projects, was stillborn.
Weidenfeld and Nicolson liked the story and commissioned a novel. There were legal problems because Otto Kretschmer was still alive (he's still enjoying a well-earned retirement in Spain after becoming an admiral in Germany's post war navy). I did not know the extent that Kretschmer organized the illegal "trial" of Berndt and whether or not it was held to protect Berndt from his fellow officers. To satisfy myself and the publisher's lawyers, I changed the title to "U-700" and changed Kretschmer's name to Kruger.
The main point is that I used an unassigned U-boat number -- the Bundesarchive in Freiberg informed me that U-700 had never been issued. The novel went into much greater detail than the radio play. The action of the U-boat's officers in their prompt surrender of U-570 was to save the lives of the crew. A motive that was questionable in 1941 but laudatory by today's standards. I willingly made the changes because I didn't wish to level false accusations or besmirch reputations.
It is shocking that a major Hollywood studio, with all its resources, did not employ similar safeguards. Publication of "U-700" resulted in my receiving several statements from eyewitnesses -- all of which convinced me that my action was correct. Some of the eyewitnesses are now dead but their accounts could provide substantive corroborative evidence against the makers of "U-571" should any survivors of the real "U-571" require them.
James Follett 10.06.2000
From the book cover to U700
One of the most remarkable stories to come out of W.W.II. Based on the remarkable story of `The U-boat that lost its Nerve' (formerly a radio play by James Follett) , U-700 is an account of the surrender of a U-boat (actually U-570) to an RAF Hudson during World War II and the subsequent illegal court martial of the U-boat's first officer by his fellow officers in a POW camp.orA James Follett thriller set in World War II. The Royal Navy's secret weapon is pin-point accurate radio direction-finding, but the German U-boats have an even deadlier weapon - the magnetic torpedo armed with the Wotan warhead. Such a weapon could change the outcome of the war.orOne of the most remarkable stories to come out of W.W.II. Based on the remarkable story of `The U-boat that lost its Nerve'(formerly a radio play by James Follett) , U-700 is an account of the surrender of a U-boat (actually U-570) to an RAF Hudson during World War II and the subsequent illegal court martial of the U-boat's first officer by his fellow officers in a POW camp. Based on James Follett's BBC Radio 4 play: 'The U-boat that lost its Nerve'.
Author James Follett comments about his book U700
" U700 hinges around one of those extraordinary coincidences that would be deemed implausible in fiction. The U-boat was taken to the Vickers submarine yard at Barrow-in-Furness and put on public show for a few days before being commissioned into the Royal Navy as HMS Graph.
Barrow was only a few miles from the POW camp holding the first officer. The inmates learned of the U-boat's whereabouts from local newspaper reports and gave its former first officer the chance to redeem himself by escaping and sabotaging the U-boat at its mooring.
After the broadcast of the radio play I was inundated with information from people involved in the U-boat's capture --information that I could have done with when writing the play. Writing the novel was a chance to put those accounts to good use.
I wanted to call the novel `The U-boat that Lost its Nerve' but the 1970s was a time of big, bold snappy titles that didn't look too busy on front covers.
The US title was The Wotan Warhead. " James Follett
Information on U570
Picture of the real submarine U570
U570 information
Type VIIC Laid down 21 May, 1940
Blohm & Voss, Hamburg Commissioned 15 May, 1941
Kptlt. Hans-Joachim Rahmlow Commanders May 1941 - August 1941
Kptlt. Hans-Joachim Rahmlow Career 1 patrol 15 May, 1941 - 1 August 1941.
Flottille (training) August 1941 - 27 August 1941.
Flottille (front boat)
Successes
No successes recorded
Fate
Captured by Britain on 27th August 1941 in the North Atlantic south of Iceland, in position 62.15N, 18.35W, after being damaged by a British Hudson aircraft (Sqdn. 269/S). Towed to Thorlaks-hafn, Iceland and salvaged. 44 survivors (No casualties).
The boat became the British submarine HMS Graph on 19 September, 1941. Taken out of service in February 1944. Stricken from records on 20 March, 1944 after running aground near Islay. Broken up in 1961. Men lost from U-boats Unlike many other U-boats, which during their service lost men due to accidents and various other causes, U-570 did not suffer any casualties (that I know of) until the time of her loss.
HMS Graph Type Information VIIC U-boat
Royal Navy pennant number N46.
Previously called P715.
German number U-570.
Built by Blohm & Voss, Hamburg.
Captured 28th August 1941 after being damaged by depth charges dropped from an RAF Hudson of 269 squadron and unable to dive. Pilot was Sqn Ldr Thompson. Towed to Iceland and commissioned into Royal Navy for evaluation. Broke her tow and was wrecked on the west coast of Islay 20th March 1944. Salvaged and scraped in 1947.
Details about type VIIC U-boats
Displacement surfaced : 769 tons
Displacement dived : 1070 tons
Dimensions : 67.1 meters x 6.2 meters x 4.74 meters
Complement : 44 - 52 men
Speed surfaced : 17 knots
Speed dived : 7.6 knots
Fuel Capacity : 113.5 tons
Torpedo tubes : 4 bow, 1 stern Torpedoes : 14 Mines : 26
Notes :
The VIIC was the workhorse of the German U-boat force in World War Two from 1941 onwards and boats of this type were being built throughout the war.The first VIIC boat was commissioned in 1940 which was called U-69. The VIIC/41 was a slightly modified version of the VIIC and had basically the same engine layout & power.
The biggest difference was that these boats had a stronger pressure hull (maximum operating depth 120 meters and crush depth at 250 meters against VIIC's 100 meters/200 meters). They also had lighter machinery to compensate for the added steel in the hull making them actually slightly lighter than the VIIC Boats:
VIICN65 (U-776) N86 (U-249) U-712U-926U-953U-1023U-1057U-1058U-1202
Graph (U-570) VIIC/41N16 (U-1105) N19 (U-1171) U-1064
U571 Lies, Dam Lies, Hollywood!
( These are the comments James Follett makes about the above film as of 10.06.2000
this is also one of the most looked at pages on the site!)
Lies! Damn Lies & Hollywood!
I'd like to add my own rider to Tony Blair's tribute in the House of Commons today (10th June 2000) to the two British servicemen who died in the capture of U-110 and its Enigma machine. His comments were a result of the justified furore surrounding this just-released travesty of a movie "U- 571" -- a film that makes a mockery of, not only British history, which has received widespread publicity, but also German history.
In 1974 I wrote a 90 minute radio play for BBC Radio 4 called "The U- Boat that Lost its Nerve." It was the story of the surrender off Iceland in August 1941 of U-570 to an RAF Coastal Command Hudson. The Hudson lobbed an anti-submarine bomb at the U-boat, damaging its hydroplanes so that it was unable to dive. The play told the story of the U-boat's first officer, Bernhardt Berndt, who was put on "trial" for cowardice by his fellow PoW officers at No. 1 (Officers) POW camp at Grizedale Hall in the Lake District. The senior German officer in the camp at the time was U-boat "ace" (U-99) Otto Kretschmer. Such a kangaroo court was illegal therefore it was called a "Council of Honour".
Berndt was found guilty. When it was learned that U-570 was on show to the public at the Vickers yard at nearby Barrow-in-Furness, Berndt was given the chance to redeem himself by escaping and sabotaging the U-boat with a home-made bomb. He managed to escape but was shot dead while evading recapture by the Home Guard. He was buried with full military honours in the churchyard at Hawkshead. His body dis-interred after the war and re-interred in the German War Cemetery at Cannock Chase in the presence of his family.
The captured U-570 went into service with the Royal Navy as HMS Graph. Its Enigma machine was not recovered from the U-boat because its captain, Hans Ramhlow, had plenty of time to dump it over the side. What U-570 did provide were some G7e magnetic pistol torpedoes -- still far from reliable but a big improvement on those issued to Gunter Prien that nearly screwed-up his sinking of the Royal Oak at the beginning of the war.
Those are the bald facts concerning the U-boat that lost its nerve.
These are the Hollywood Gross Distortions:
The U-boat that was captured was U-570 and not U-571. In fact U-571 served with distinction in the German navy until 1944 -- a remarkable achievement for a 500 series Type VIIC U-boat -- and therefore the movie is a gross insult to its surviving crewmen and their families.
It is unfortunate that Universal had to pick a long-lived U-boat which had many changes of crew. There is little doubt that those still alive have a strong case for damages in the US courts. August 1941, the time of the capture of U-570, was before the entry of USA into the war. So was the capture of U-110 for that matter.
An Enigma machine was not recovered from U-571. In 1976 I was commissioned by Roy Skeggs and Brian Lawrence of Cinema Arts International LTD at Elstree to write a screenplay based on my radio play. It was called "U-570" and, like many film projects, was stillborn.
Weidenfeld and Nicolson liked the story and commissioned a novel. There were legal problems because Otto Kretschmer was still alive (he's still enjoying a well-earned retirement in Spain after becoming an admiral in Germany's post war navy). I did not know the extent that Kretschmer organized the illegal "trial" of Berndt and whether or not it was held to protect Berndt from his fellow officers. To satisfy myself and the publisher's lawyers, I changed the title to "U-700" and changed Kretschmer's name to Kruger.
The main point is that I used an unassigned U-boat number -- the Bundesarchive in Freiberg informed me that U-700 had never been issued. The novel went into much greater detail than the radio play. The action of the U-boat's officers in their prompt surrender of U-570 was to save the lives of the crew. A motive that was questionable in 1941 but laudatory by today's standards. I willingly made the changes because I didn't wish to level false accusations or besmirch reputations.
It is shocking that a major Hollywood studio, with all its resources, did not employ similar safeguards. Publication of "U-700" resulted in my receiving several statements from eyewitnesses -- all of which convinced me that my action was correct. Some of the eyewitnesses are now dead but their accounts could provide substantive corroborative evidence against the makers of "U-571" should any survivors of the real "U-571" require them.
James Follett 10.06.2000
From the book cover to U700
One of the most remarkable stories to come out of W.W.II. Based on the remarkable story of `The U-boat that lost its Nerve' (formerly a radio play by James Follett) , U-700 is an account of the surrender of a U-boat (actually U-570) to an RAF Hudson during World War II and the subsequent illegal court martial of the U-boat's first officer by his fellow officers in a POW camp.orA James Follett thriller set in World War II. The Royal Navy's secret weapon is pin-point accurate radio direction-finding, but the German U-boats have an even deadlier weapon - the magnetic torpedo armed with the Wotan warhead. Such a weapon could change the outcome of the war.orOne of the most remarkable stories to come out of W.W.II. Based on the remarkable story of `The U-boat that lost its Nerve'(formerly a radio play by James Follett) , U-700 is an account of the surrender of a U-boat (actually U-570) to an RAF Hudson during World War II and the subsequent illegal court martial of the U-boat's first officer by his fellow officers in a POW camp. Based on James Follett's BBC Radio 4 play: 'The U-boat that lost its Nerve'.
Author James Follett comments about his book U700
" U700 hinges around one of those extraordinary coincidences that would be deemed implausible in fiction. The U-boat was taken to the Vickers submarine yard at Barrow-in-Furness and put on public show for a few days before being commissioned into the Royal Navy as HMS Graph.
Barrow was only a few miles from the POW camp holding the first officer. The inmates learned of the U-boat's whereabouts from local newspaper reports and gave its former first officer the chance to redeem himself by escaping and sabotaging the U-boat at its mooring.
After the broadcast of the radio play I was inundated with information from people involved in the U-boat's capture --information that I could have done with when writing the play. Writing the novel was a chance to put those accounts to good use.
I wanted to call the novel `The U-boat that Lost its Nerve' but the 1970s was a time of big, bold snappy titles that didn't look too busy on front covers.
The US title was The Wotan Warhead. " James Follett
Information on U570
Picture of the real submarine U570
U570 information
Type VIIC Laid down 21 May, 1940
Blohm & Voss, Hamburg Commissioned 15 May, 1941
Kptlt. Hans-Joachim Rahmlow Commanders May 1941 - August 1941
Kptlt. Hans-Joachim Rahmlow Career 1 patrol 15 May, 1941 - 1 August 1941.
Flottille (training) August 1941 - 27 August 1941.
Flottille (front boat)
Successes
No successes recorded
Fate
Captured by Britain on 27th August 1941 in the North Atlantic south of Iceland, in position 62.15N, 18.35W, after being damaged by a British Hudson aircraft (Sqdn. 269/S). Towed to Thorlaks-hafn, Iceland and salvaged. 44 survivors (No casualties).
The boat became the British submarine HMS Graph on 19 September, 1941. Taken out of service in February 1944. Stricken from records on 20 March, 1944 after running aground near Islay. Broken up in 1961. Men lost from U-boats Unlike many other U-boats, which during their service lost men due to accidents and various other causes, U-570 did not suffer any casualties (that I know of) until the time of her loss.
HMS Graph Type Information VIIC U-boat
Royal Navy pennant number N46.
Previously called P715.
German number U-570.
Built by Blohm & Voss, Hamburg.
Captured 28th August 1941 after being damaged by depth charges dropped from an RAF Hudson of 269 squadron and unable to dive. Pilot was Sqn Ldr Thompson. Towed to Iceland and commissioned into Royal Navy for evaluation. Broke her tow and was wrecked on the west coast of Islay 20th March 1944. Salvaged and scraped in 1947.
Details about type VIIC U-boats
Displacement surfaced : 769 tons
Displacement dived : 1070 tons
Dimensions : 67.1 meters x 6.2 meters x 4.74 meters
Complement : 44 - 52 men
Speed surfaced : 17 knots
Speed dived : 7.6 knots
Fuel Capacity : 113.5 tons
Torpedo tubes : 4 bow, 1 stern Torpedoes : 14 Mines : 26
Notes :
The VIIC was the workhorse of the German U-boat force in World War Two from 1941 onwards and boats of this type were being built throughout the war.The first VIIC boat was commissioned in 1940 which was called U-69. The VIIC/41 was a slightly modified version of the VIIC and had basically the same engine layout & power.
The biggest difference was that these boats had a stronger pressure hull (maximum operating depth 120 meters and crush depth at 250 meters against VIIC's 100 meters/200 meters). They also had lighter machinery to compensate for the added steel in the hull making them actually slightly lighter than the VIIC Boats:
VIICN65 (U-776) N86 (U-249) U-712U-926U-953U-1023U-1057U-1058U-1202
Graph (U-570) VIIC/41N16 (U-1105) N19 (U-1171) U-1064
14 February, 2006
35-844-0822-AMS
Love the feeling of speed in this picture.
This is still a great image looking at this in 2022, not sure where the picture was taken but that does not really matter do is?
08 February, 2006
Odd Thoughts from a High Desk
Odd Thoughts from a High Desk: "Maggsium Part 4
Well for lots of reasons, the main one being asked by Dirk to remove the wiki, I have removed the Dirk Maggs wiki off the net and will continue to use it as a referance to do the main unoffical Dirk Maggs website on my home pc.
One of the reaons for this is that I have spent some 1000 hrs doing over 471 differant items, eg every radio show every actor, but as a private database its going to be a great way to keep all the information in one place.
Am I sad?
Yes as it ws a lot of work, lessons learned are ask first!!!
As it can stop a lot of hurt and pain espically ones finger tips!!"
Well for lots of reasons, the main one being asked by Dirk to remove the wiki, I have removed the Dirk Maggs wiki off the net and will continue to use it as a referance to do the main unoffical Dirk Maggs website on my home pc.
One of the reaons for this is that I have spent some 1000 hrs doing over 471 differant items, eg every radio show every actor, but as a private database its going to be a great way to keep all the information in one place.
Am I sad?
Yes as it ws a lot of work, lessons learned are ask first!!!
As it can stop a lot of hurt and pain espically ones finger tips!!"
05 February, 2006
04 February, 2006
chinese new year 2006
Love the colours in this picture, esp the differant blues, I find it hard to beleive that this is London in Feb 2006, I know its not warm.
Rocket away
This is another picture that I was just very lucky to get, I never thought that I would get the rocket in the picure, when you think what speed it is doing.
Missy B
This happens to be one of my fav pictures of our cat, a fluke shot, I was lucky that everything was in focus as all I did was just push the button and luck was with me.
The Big one
This is Donna's newest elephant kite, or better still wind sock, its only 7ft tall, it should be making an apperance soon at a kite show in 2006
My 2005 Fav Pics
This is the first go at showing all the fav pictures I have found on flicers in 2005 I think they are great.
My creation 2
I love these four pictures, they look like they should go together, even thou they were take at differant times by differant people, I think they are great images.
Listen to me crap!
Listen to me crap! not sure if this is all one big joke or what, but lots of people seem to like it and download it so ....
02 February, 2006
The Talk.Origins Archive: Must-Read FAQs
The Talk.Origins Archive: Must-Read FAQs This page is a very intresting read, the more I read about evoloution the more I think just what a very clever man Darwin and his Grandfather were.
David Williams The Citrus project
David Williams The Citrus project
As you may or may not know, I have written the odd book about this and that. My most popular book for some reason is on Citrus fruits. Now my book is not a text book, it will not teach you how to be a Citrus grower or farmer.
No the book was written for me, as a side thought I put it on the net so that if anyone else asked the same question that I asked myself then they to might have something to look at and perhaps save themselves alot of work in trying to find all the differant Citrus fruits that are outthere.
Anyway, the main reason for this blog is to say that I have now finished as far as I want to version 6 of the book, but and I don't mind saying this the layout is well... horrid is the most polite word that I can think of for it, it makes the book look ugly.. so if you think you can help then please do so and let me know, as you can see when you go to the website or download the book is that is under the following Licensed: Creative Commons Attribution-NonCommercial-ShareAlike 2.0.
Do let me know what you think.
As you may or may not know, I have written the odd book about this and that. My most popular book for some reason is on Citrus fruits. Now my book is not a text book, it will not teach you how to be a Citrus grower or farmer.
No the book was written for me, as a side thought I put it on the net so that if anyone else asked the same question that I asked myself then they to might have something to look at and perhaps save themselves alot of work in trying to find all the differant Citrus fruits that are outthere.
Anyway, the main reason for this blog is to say that I have now finished as far as I want to version 6 of the book, but and I don't mind saying this the layout is well... horrid is the most polite word that I can think of for it, it makes the book look ugly.. so if you think you can help then please do so and let me know, as you can see when you go to the website or download the book is that is under the following Licensed: Creative Commons Attribution-NonCommercial-ShareAlike 2.0.
Do let me know what you think.
SourceForge : Project Home
SourceForge : Project Home Been looking at a CMS program to run on my site, and this one Joomla looks good, but not sure just how easy it will be to use.
If I do install it then I will put a link here.
If I do install it then I will put a link here.
Subscribe to:
Posts (Atom)