Characteristics:
Garlic
produces flat, bladelike leaves that reach 18 inches high. Some bulbs will
also produce a twisting flower stalk that matures into small bulblets. Below
ground, individual cloves form in a round bulb that varies slightly in shape,
color, and flavor depending on the variety and even on growing conditions. Growing
Information:
Plant
in full sun and loose, well-drained, rich soil. Keep weed-free and fertilize
in fall and spring with a balanced organic fertilizer. Water to maintain evenly
moist soil, but let the soil dry out just before harvesting. Remove any flower
stalks that may arise. If you plant a few smaller cloves deeper and closer
than the recommended spacing below, you can harvest the tasty greens instead
of the bulbs. Propagation:
Plant
individual cloves 1 to 2 inches deep and 4 inches apart in late fall in warm
climates or early fall in cool climates. In warm climates, you can get better
results by prechilling the bulbs in the refrigerator for several months before
planting. Mulch with straw over winter. Cultivars:
There
are quite a few cultivars of garlic available in mail-order seed and herb catalogues,
so don't limit yourself to growing what you find in the grocery store. Check
catalogues to get an idea of availability and ask what cultivars grow best
in your area. Ron
Engleman of Filaree Farm (a garlic nursery in Okanogan, Washington) explains
that the best flavored garlic is the Rocombole type such as 'Spanish Roja'
or 'German Red', which have rich, full flavor without much heat. But Rocombole
garlics also have a flower stalk that you need to cut out, so they take a little
more work to grow. Hard-necked porcelain types such as 'Romanian Red' have
clean white bulbs. Purple-stripe types include cultivars such as 'Red Czar'.
You can also grow soft- necked garlics such as easy-growing artichoke garlics
'Inchelium Red' or silver-skinned California commercial garlics such as 'Silverwhite',
which do best in areas with mild winters. Possible
Problems:
Provide
well-drained soil to prevent bulb rot and other diseases. Harvesting
and Using:
Dig
up bulbs when the foliage begins to yellow in late summer. Cure in a warm,
airy location for 2 weeks and then move to a cold (35°-50°F), airy location
for winter storage. You can braid nonflowering types after the foliage dries
slightly. Garlic can even be frozen whole and mashed into your favorite recipe. Roast
garlic cloves whole for a milder flavor or chop them finely for maximum flavor.
Add to any meats, salads, vinegars, breads, and more. You can make pesto out
of the cloves and leaves. Related
Herbs:
Giant
garlic (A.
scorodoprasum)
is a half-hardy perennial from Europe. It sends up a tall, curling stem with
flowers that develop into small bulbs. The foliage dies back after the flowers
fade, allowing the bulbs to fall to the ground where they'll sprout. Harvest
the little bulbs and the leaves, which have a mild garlic flavor. Elephant
garlic (A.
ampeloprasum)
is actually a leek that produces huge bulbs and cloves that are mildly garlic
flavored.
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