garlicherbsseasoning
I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely?
The leaves smell like garlic and I wonder if it's okay to use them dried, like oregano and other seasoning herbs. I don't know if will taste like garlic, or if it is dangerous to eat.
Not the question you asked, but properly done tandoori chicken or Mexican chorizo will completely mask all of the other flavors you list. Subbing a simple grilled chicken and Spanish chorizo makes for a nice savory pizza (indeed, I had just that pizza last night, without chorizo). In that case, simple white, button, or crimini mushrooms (the latter sometime sold as "baby portabello") will give a nice earthy note without breaking the bank. Saute' them before putting them on the pizza for maximal flavor and minimal chewiness.
As for herbs, basil and oregano are obvious, and nothing else is required. Marjoram and/or nutmeg would be okay. Lemongrass would be interesting but maybe overkill.
Since there does not seem to be a clear consensus, this answer will attempt to weigh both positions.
For the sake of clarity, in this answer:
This section presents sources that address the meaning of "1 leaf" either explicitly or implicitly. The most explicit sources so far tend to fall into the "half leaf" camp.
The leaves are double-lobed and the top leaflets are slightly pointed. The leaflet attached below is broadened on its upper edge. The size of the leaves can vary quite a bit, from less than an inch to several inches long. The medium to large size, more mature leaves are darker in color and usually preferred for cooking.
This excerpt is attributed on the above website to a book titled It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking by Kasma Loha-unchit (Pomegranate Artbooks, 1995). See also: thaifoodandtravel.com (below, in the "unclear" section).
[The leaves] look as if two glossy, dark green leaves were joined together end to end, forming a figure-eight pattern. Most Thai recipes count each double leaf as two separate leaves.
The leaves ... are a dark green color with a glossy sheen. They come in two parts: the top leaflet is lightly pointed at its tip and is attached to another leaflet beneath that is broader on its upper edge. The size of the leaves can vary quite a bit, from less than an inch to several inches long. ... In recipes that call for them, estimate the number to use according to their size, with the average single leaflet (detached from its double) of about two inches long and an inch wide equaling one leaf.
A leaf has two connecting leaves which I call ‘double leaves’.
Sounds like this one is in both camps at the same time. Each leaf is two leaves—very zen.
lime leaves grow in doubles. Sizes vary, but the average individual leaf is approx 2" long.
This site indicates that there are ~25-30 individual fresh leaves per dry ounce. May need to contact the seller and/or take independent measurements to determine confidently which camp this falls into.
The leaves are a dark, glossy green and look like two leaves stuck together tip to tip; they are often described as being "double-lobed" or "double-leaves." Each separate leaf is about 2 inches long (5 cm.)
This could go either way; "[they] look like two" implies "but are actually one," yet the phrase "separate leaf" implies the opposite. Length cited agrees with above, but this could just mean they have a common source (or one is taken from the other).
The dark green leaves come in double form – a more pointed top leaf joined to a more rounded bottom leaf.
The zen approach again. Note: This is written by the author of the book mentioned in the Four Winds Growers entry, above.
They come in two parts: the top leaflet is lightly pointed at its tip and is attached to another leaflet beneath that is broader on its upper edge. The size of the leaves can vary quite a bit, from less than an inch to several inches long.
The leaves grow in pairs from stem to stem. Sizes can vary from leaf to leaf, though they each have a teaspoon shape with pointed ends that can also be sharp, certainly a natural defense mechanism.
I was inclined at first to put this in the "half" camp based on "the leaves grow in pairs." However, "they each have a teaspoon shape with pointed ends" gives me pause because the "half" at the stem is typically rounded or cardioid in shape. So the "each" there sounds like it refers to each "full" leaf. The "half" at the stem has no sharp tip, being attached at either end to something else.
No quote, but interesting to note that this is the first source I've come across that shows an image of the leaves separated into two "halves." Even the sources above that are explicitly in the "half" camp show images of the conjoined "full" leaf.
This section discusses why (and when) one or the other interpretation might be more appropriate, practically speaking.
I would encourage anyone who shares or writes a recipe calling for lime leaves to clarify exactly how to measure "1 leaf" or to avoid using the term "leaf" at all. Weight measure would be ideal in many cases but can be impractical, depending on the rest of the ingredients in the recipe (and how much time you care to devote to measurement). Some alternatives include:
This recipe uses "stem" instead of "leaf," which is more precise in that two "half leaves" and one "full leaf" both share a single stem.
This recipe refers to both "leaves" and "pairs" to make the quantity explicit.
Best Answer
When we have had garlic in our garden I have used the garlic leaves. They do have a garlicky flavor but are milder than garlic cloves. I tend to use them more as I would chives or garlic chives as in addition to having the milder flavor than the cloves they make for a quite nice presentation.
Regarding drying them, I have never tried it. Off the top of my head I can't think of any reason not to dry them for later use but there may be issues that I just don't know about.