Has anyone else noticed their Daffodil Garlic, or other Alliums, varying in spiciness from year to year? Our daffodil-garlic (Allium neopolitanum) has been mild for the past dozen years or so, more like lettuce with a faint garlic/onion flavor, and we've used it as the main ingredient in our winter salads. Suddenly this year, it is painfully spicy when eaten in such quantity!
I wonder if it's something about the weather, or the fertilizer (e.g. after using Liquid Gold enough times over the years?) . . .
Tomorrow, I'm gonna try chopping some and soaking it in cold water to try to reduce the heat.
