Quote:
Originally Posted by Tormato
I'm between rain storms for a few days, so I pulled the French Gray Griselle shallots. Garlic and multiplier onions will be next. I always let garlic go until there are only two or three leaves not entirely brown.
Gary
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I considered pulling the French Gray Griselle shallots today, but didn't. Now we're having a horrific storm with flooding rain, house-shaking thunder, and high winds, so they will need to stay a bit longer.
And I had always read/been told that garlic should have at least five or six green leaves left in order to have enough layers on the heads for long time storage. Is that not true?