Pick up know-how for tackling diseases, pests and weeds.
Farm bill, farm marketing, agribusiness webinars, & farm policy.
Find tactics for healthy livestock and sound forages.
Scheduling and methods of irrigation.
Explore our Extension locations around the state.
Commercial row crop production in Arkansas.
Agriculture weed management resources.
Use virtual and real tools to improve critical calculations for farms and ranches.
Learn to ID forages and more.
Explore our research locations around the state.
Get the latest research results from our county agents.
Our programs include aquaculture, diagnostics, and energy conservation.
Keep our food, fiber and fuel supplies safe from disaster.
Private, Commercial & Non-commercial training and education.
Specialty crops including turfgrass, vegetables, fruits, and ornamentals.
Find educational resources and get youth engaged in agriculture.
Gaining garden smarts and sharing skills.
Timely tips for the Arkansas home gardener.
Creating beauty in and around the home.
Maintenance calendar, and best practices.
Coaxing the best produce from asparagus to zucchini.
What’s wrong with my plants? The clinic can help.
Featured trees, vines, shrubs and flowers.
Ask our experts plant, animal, or insect questions.
Enjoying the sweet fruits of your labor.
Herbs, native plants, & reference desk QA.
Growing together from youth to maturity.
Crapemyrtles, hydrangeas, hort glossary, and weed ID databases.
Get beekeeping, honey production, and class information.
Grow a pollinator-friendly garden.
Schedule these timely events on your gardening calendar.
Equipping individuals to lead organizations, communities, and regions.
Guiding communities and regions toward vibrant and sustainable futures.
Guiding entrepreneurs from concept to profit.
Position your business to compete for government contracts.
Find trends, opportunities and impacts.
Providing unbiased information to enable educated votes on critical issues.
Increase your knowledge of public issues & get involved.
Research-based connection to government and policy issues.
Support Arkansas local food initiatives.
Read about our efforts.
Preparing for and recovering from disasters.
Licensing for forestry and wildlife professionals.
Preserving water quality and quantity.
Cleaner air for healthier living.
Firewood & bioenergy resources.
Managing a complex forest ecosystem.
Read about nature across Arkansas and the U.S.
Learn to manage wildlife on your land.
Soil quality and its use here in Arkansas.
Learn to ID unwanted plant and animal visitors.
Timely updates from our specialists.
Eating right and staying healthy.
Ensuring safe meals.
Take charge of your well-being.
Cooking with Arkansas foods.
Making the most of your money.
Making sound choices for families and ourselves.
Nurturing our future.
Get tips for food, fitness, finance, and more!
Understanding aging and its effects.
Giving back to the community.
Managing safely when disaster strikes.
Listen to our latest episode!
There is something about the aroma that is released from a garlic clove when it is
cut. If you were to come into my kitchen or look in my garden, you would find garlic.
I love cooking with it and use it in everything I can because of the flavor and aroma
Native to middle Asia and used in Mediterranean cooking, garlic is a member of the
onion family and is known for its pungent aroma. The bulb is the most commonly used
part of the garlic plant. Garlic bulbs are normally divided into numerous fleshy sections
called cloves. They have a pungent flavor that mellows and sweetens considerably with
Garlic has long been credited with providing and prolonging physical strength and
was fed to Egyptian slaves building the giant pyramids. Throughout the centuries,
it has been known for its fascinating folklore, enhancement of delicious dishes, and
There are several types of garlic, including purple-skinned, elephant garlic, or young
or green garlic.
It can be broken down into hard-neck garlic with a thick, unbendable center stem;
and soft-neck garlic which is the most common supermarket variety. Hard-neck varieties
are cold hardy, have a milder flavor, and are preferred by gourmet chefs.
When purchasing garlic, look for large, plump bulbs that are compact and have unbroken,
dry skin. Squeeze the bulb and if it gives under your fingers don’t buy it.
Garlic should be stored in a cool, dark, dry, well-ventilated place, but not in the
Fresh garlic will store well for several months. Dried and powdered garlic should
be stored in airtight containers away from a heat source. Garlic oil should always
be stored in the refrigerator due to food safety concerns.
Garlic cloves are mostly used fresh, minced or crushed. One raw garlic clove, finely
minced or pressed, releases more flavor than a dozen cooked whole cloves.
When garlic cloves are cooked or baked whole, the flavor mellows into a sweet, almost
nutty flavor that hardly resembles any form of pungency. Cooked, whole cloves barely
have any aroma at all, while raw garlic is the strongest in flavor. For a milder taste,
roast garlic wrapped tightly in aluminum foil until soft.
When sautéing garlic, there is a fine line between lightly sautéed and burnt. If yours
goes from lightly golden brown to dark brown, the flavor turns intensely bitter, and
you'll have to start over.
Cajun Style Black Eyed Peas are quick and easy to make and will jazz up your normal
Black Eyed Pea recipe. Made in less than 20 minutes, they will be a great addition
to grilled chicken and a tossed green salad.
Nutrition Info: 226 calories; 5 grams fat; 0 mg cholesterol; 10 grams fiber; and 207