Cold Season Blue Garlic
This coldest, most Yin seasonal node is tied to unique traditions. These traditions are more dominant in the northern sections of China, where temperatures drop to 40 below zero Fahrenheit consistently during this node. Like all other nodes, food plays and important role.
Seasonal foods are a big thing in China. Actually, seasonal foods are a big thing in all cultures except for the modern west where you can have anything you want at any time of year.
it is commonly made in the north of China during the cold season. It is a type of pickled garlic that actually turns bluish (see the photo below), and in Chinese is known as Laba Garlic (là b? suà n ???). Laba is a traditional holiday on the 8th day of the 12th lunar month, celebrating the date of the Buddha’s enlightenment. Being in the 12th lunar month it usually falls around the Minor or Major Cold Seasonal Nodes, in other words, one of the most Yin times of the year.
As a food, garlic is quite warming. Its flavor is acrid and sweet, representing the dual functions of being able to move and supplement Qi. It has a Spleen and Stomach strengthening and warming effect, and it moves stagnation to aid the digestive process.
This node is a transition between Winter and Spring, and the transition times are associated with the Soil/Earth phase – thus the Spleen and Stomach.
However, the weather is clearly still cold, the general dietary strategy should be to warm and protect the Spleen and Stomach. You can also do this with acupuncture, moxibustion, or herbs.
Raw garlic is too harsh for most people to want to eat. Cold Season Garlic is a type of pickled food that becomes mild enough to be eaten as a side dish, often traditionally with dumplings. The vinegar used to make it can also be eaten on dumplings, or just about anything else that uses vinegar.
To make, start by taking a desired amount of garlic, and separate and peel to cloves.
- Place in a clean jar and simply cover the garlic with good quality aged Chinese vinegar (some recipes add sugar, but it is unnecessary).
- Let sit either at room temperature or in a refrigerator for at least 3 days, although longer storage in the garlic is fine.
- Within several days the garlic will start turning blue-green, and after that it can be eaten at any time.
And the flavor is fantastic! Use as a side dish to dumplings, meats, any type of vegetable, or with morning congee.