|
GARLIC (Allium
sativum)
DAYS TO MATURITY: Garlic takes a full growing season.
PLANTING TIME: Fall or spring, depending on your area of growing.
SOIL:
Rich, well-drained, composted soil; pH 6-7.
NUTRIENTS: High nitrogen organic fertilizer
every 2 weeks until bulbing begins.
WATER: Keep slightly moist. As harvest approaches
water less frequently to avoid molding or staining. Cut off any flowering stems at the top leaf to redirect energy to
the bulb.
LIGHT: Full sun.
SPACING: Separate cloves before
planting. Plant each segment 4-6 inches apart and cover with 4-6 inches of soil.
HARVEST: Harvest
when 3-4 green leaves remain on stem. Each green leaf represents one layer of covering over the bulb in the ground.
STORAGE: Tie the plants in small bundles and store in a cool location out of direct sunlight.
GARLIC-Softneck
Broadleaf Czech: Mid-season variety. Hot when raw, mellow
and full-flavored when cooked. Bulky cloves are tan with red tinges and covered with bright purple-streaked wrappers.
Stores for 5-6 months. TER
California Early: Artichoke-type usually has 4 layers of
off-white cloves. Sometimes shows a blush of pink. Long storge life. ABU
California
White: Firm, white-skinned. Excellent strong flavor. Good keeping qualities. GUR HEN
SHU TOT VER
Chet's Italian: Mid-season. Mild enough to be
enjoyed raw. TER
Chinese Pink: Very early season. If planted
in fall you can havest late May to early June. Cloves arranged in two layers. It has white outer skins, pinkish-purple
inner skins, and pink clove wrappers. Stores 4-5 months. Mellow flavor. TER
Early Italian
Purple: 90 days. Swee and mild. Stores up to 10 months. BURP PAR
Italian Late: Mid-season. Can be stored for 6-9 months. NIC
PAR SHU TER VER
Italian Mountain Red: Red-streaked bulbs, true garlic flavor.
Not the largest heads of garlic, but one of the earliest. ABU
Pioneer: Early garlic.
Snow-white cloves wrapped in papery skins. good choice for braiding. GUR
St.
Helen's Red: Mid-season. Brawny heads of spicy garlic. Bulbs are covered with silvery skin
touched with purple; inside, the round cloves have buff-colored wrappers. Excellent storer. TER
Susanville: Mid-season. An improved selection of California Early. White-skinned
with some occasional pink. Stores 6-9 months. TER
Walla Walla Early: Italian
purple type softneck. Mildly spicy pink to red cloves. 12-20 cloves per bulb. GUR HEN
Western Rose: Late-season. A larger relative of Silver Rose. Outer bulb covering
is white; clove wrappers have pink and rose stripes. Sharp.
GARLIC-Hardneck
(subsp. ophioscorodon)
Bavarian Purple: Mid-season. Even the aroma
has a bite. Heat builds quickly as you eat it, but there is no aftertaste. Produces cloves in a single layer around
stem or stalk. Stores 9 months. TER
Belarus: Mid-season. Pearly bulbs
are striped with vibrant purple. Inside, cloves have deep, dark-red skin. Tall cresent-shaped cloves are easy
to peel. Good storer. TER
Blanak: Mid-season. Cold-hardy rocambole from
Bulgaria. Pearly white heads with chunky cloves. Cloves are covered with a shiny purpley-taupe colored skin.
Easy to peel. Fiery flavor. Great for roasting, salsa and adds a zing to pickles. TER
Bogatyr: Purple stripe with large 5-7 cloves per head. Covered in parchment brown
with purple stripes. On hot side. NIC
Carpathian: Late-season.
Polish variety. Pungent flavor. Stores well. NIC
Chesnok Red: Late-season.
Beautiful purple stripes. Full-bodied flavor. Easy to peel. Stores 4-6 months. NIC TER
Chrysalis Purple: Late-season. Valued for ample, hefty bulbs. Classic garlic flavor.
Easy peel. Cloves are covered with satiny white wrappers, adorned with vibrant purple streaks. TER
Deerfield Purple: Mid-season. bulky heads are covered in thin, white wrappers that are streaked
with purple. Individual cloves are covered in blushed-tan skins with plum stripes. From Vietnam. TER
Duganski: All-around purple stripe garlic with large heads, great storability and robust flavor.
Red wine streaked wrappers. ABU TER
Du Janskij: Late-season.
From Kazakhstan. Nice size cloves. Medium brown blushed slightly with purple. Plants are short. Good
storer. NIC
Fireball: Mid-late season. Colorful purple wrappers.
Polish variety. Said to have a powerful, natural antibiotic property. TER
Georgian Crystal:
Medium heads with huge cloves. Plum, symmetrial cloves are wrapped in thick, parchment-like skin. rich,
smooth, slightly smoky flavor is not too hot. ABU
Georgian Fire: Hot
garlic. NIC
German Red: Medium/large sized heads are tinged in brownish-red
wrappers. Rocambole-type. Doesn't store as long. Strong, full bodied garlic. ABU TER
Kazakhstan: Early season. Sturdy, tall plants. White skinned bulbs contain large,
full-bodied cloves. TER
Korean Red: Mid-season. Considered to be one of the
strongest, hottest of all garlics. Harvest when leaves start to brown to prevent splitting. Stores well.
NIC
Lokalon: Mid-season. Strong garlic with a bit of bite. Buff-colored wrappers,
short, squat bulbs. From Yugoslavia. TER
Music: Mid-season.
White skinned with a blush of pink. Easy to peel. Medium hot taste. Very cold tolerant. Stores up
to 9 months. TER
Norther White: Unsurpassable cold hardiness. Glossy, pinkish-white
skin peels easily from large cloves. All-around garlic. ABU
Ontario Purple
Trillium: Early season. Packs a ferocious punch. One of the hottest varieties. TER
Premium Northern White: Late-season. Large cloves. All-purpose garlic. Especially good
baker. TER
Purple Glazer: Mid-season. A vivid, royal purple tinged wrapper with
shiny gold and/or silver hues. Strong lasting flavor, but not hot and no aftertaste. Easy peel. NIC
TER
Purple Italian Easy: Mid-season. Rich, spicy flavor. Easy peel. Often keeps
until early spring. TER
Russian Renegade: Purple and brown rocambole. Great
choice for cold-weather gardens. Needs plenty of room to grow. ABU
Shandong: Early-season.
Chinese variety from Shandong province. Red hot when eaten raw, but cooking brings out its hearty flavor and cools the
bite. Each purple-striped head holds 6-8, large, tan-skinned cloves with creamy flesh. Turban type. TER
Siberian: Mid-season. Thrives in cold weather. Cloves are protected by a light
pink skin that becomes redder when grown in high-iron soils. Medium to strong flavor. TER
Turish
Giant Red: Extraordinarily large heads are brilliant red with a delicious, full-bodies, robust garlic flavor.
A purple stripe variety. Bulbs store well. ABU
|
