General information and discussion about cultivating onions, garlic, shallots and leeks.
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June 1, 2007 | #16 |
Tomatovillian™
Join Date: Jul 2006
Location: Va. Beach, VA
Posts: 178
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My hardneck garlic has curling scapes. I know I am suppose to cut them off. How long from now do I dig up the garlic? I also have softneck growing as well. When do I harvest that?
Thanks, Carol |
June 2, 2007 | #17 | |
Tomatovillian™
Join Date: Dec 2006
Location: Fraser Valley, BC, Canada
Posts: 272
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Hi caascher2(Carol),
Your garlic looks great! What varieties? Check out this great garlic source: www.thegarlicstore.com Posting images later per variety... Take care, Randy Quote:
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June 2, 2007 | #18 |
Tomatovillian™
Join Date: Dec 2006
Location: Fraser Valley, BC, Canada
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Here is my Majestic Porcelian Hardneck
Developed from a natural mutation, it is the most impressive Porcelain in our collection producing the strongest plants and largest bulbs. Porcelains are tall, majestic plants, often reaching a 6-7' height if the scapes are left on. Bulbs are satiny white with 3-5 huge, plump, rounded cloves. Cloves are easy to peel, making them popular with restaurant chefs. Most Porcelains are late maturing and store well, 8-9 months or more. Well-harvested and cured ones can last a full year. Flavour is hot and robust. Roasting them tones down the "heat" into a pleasant, nutty flavour. With a low yield ratio of only 3, 4 or 5 to1, Porcelains are the most expensive garlic to grow commercially but their rising popularity makes the extra cost worthwhile. Northern-hardy, though Southern friendly....
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June 2, 2007 | #19 |
Tomatovillian™
Join Date: Dec 2006
Location: Fraser Valley, BC, Canada
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Here is my Spicey Red Korean
A very large bulbed hardneck from Korea, via Salmon Arm, British Columbia, Canada. Third year grown, and hard not to, due to taste, smell, size and overall quality. Its garlic that makes food have lots of zing with abit of spice! The big cloves are also easy to peel. Lots of double cloves...
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June 2, 2007 | #20 |
Tomatovillian™
Join Date: Dec 2006
Location: Fraser Valley, BC, Canada
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Here is my Pyong Vang Korean
A rare Asiatic variety with purple stripe blush outer wrappers.. The pointed brown and rosy purple-skinned cloves come about 7 to the bulb. The raw taste has overtones of apple, but with lots of heat. First year grown from "The Garlic Store" www.thegarlicstore.com.
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Grow your own! Tomatoes that is... Last edited by missionrandy; June 2, 2007 at 03:42 PM. |
June 2, 2007 | #21 |
Tomatovillian™
Join Date: Dec 2006
Location: Fraser Valley, BC, Canada
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*****Always soak Garlic Cloves with Baking Soda & Water for two hours, rinse well, then sterilize with pure alcohol for 1 minute before planting – Gets rid of any disease before planting in the Fall*****
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June 2, 2007 | #22 |
Tomatovillian™
Join Date: Dec 2006
Location: Fraser Valley, BC, Canada
Posts: 272
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My Current Garlic Grow:
*Armenian(Hardneck Porcelain) 2 *Majestic(Hardneck Porcelain – Huge Mutation) *Spicy Korean Red(Hardneck Rocambole) *Yugoslavian((Hardneck Rocambole) *North Korean(Rocambole Garlic) *Genki(Turban Garlic) *Transylvanian(Artichoke Garlic) *Limburgh(Artichoke Garlic) *Italian Three Clove(Porcelian Garlic) *Inchelium Red(Artichoke Garlic)
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June 10, 2007 | #23 |
Tomatovillian™
Join Date: Jul 2006
Location: Va. Beach, VA
Posts: 178
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I harvested my garlic today. This was a first for me. Most of the bulbs are good size, a few small ones. However, I planted all the garlic when they sent it to me not knowing I should have planted the largest. Next year I am branching out with different varieties.
Thanks for your help Randy in answering all of my questions. Carol |
June 11, 2007 | #24 |
Tomatovillian™
Join Date: Jan 2006
Location: UK.
Posts: 960
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Mantis,- so that's why chinese garlic tastes so tangy
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June 13, 2007 | #25 |
Tomatovillian™
Join Date: Dec 2006
Location: Langley, BC
Posts: 768
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Try Spanish Roja or any Russian or Siberian for winter hardiness. Northen Quebec is also a good and originates close to where you are from. Make sure to plant no later than mid-October and that the soil drains well and is rich in organic nutrients. I usually work some steer manure into the plot several weeks before planting. Lastly don't plant the cloves too deep, about two inches max.
For onions, start indoors in late January and transplant around your last frost date. Alex
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June 13, 2007 | #26 |
Tomatovillian™
Join Date: Dec 2006
Location: Fraser Valley, BC, Canada
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Try Italian Porcelian or Asian Tempest!
Plant cloves in October and mulch with straw to stop frost from getting to them... Remove straw in the spring... Zone 5 grows garlic very well! Randy
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June 13, 2007 | #27 |
Tomatovillian™
Join Date: Dec 2006
Location: Fraser Valley, BC, Canada
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Good tips Alex!
Randy
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June 13, 2007 | #28 |
Moderator
Join Date: Jan 2007
Location: zone 5
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Has anyone ever heard of a garlic out of Chicago called "Ganster Garlic"?
My neighbor was telling me about it and I can't find any info.
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June 24, 2007 | #29 |
Tomatovillian™
Join Date: Jan 2006
Location: SW Ohio
Posts: 1,278
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With 3 weeks to go before harvest here's one of the transplanted garlic plants I did about 3 months ago. So it seems one can transplant garlic in the spring from a clump of green garlic. Head may not be as big as fall planted, but it is a head.
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June 30, 2007 | #30 |
Tomatovillian™
Join Date: May 2007
Location: Woodstock GA
Posts: 418
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Not garlic for me, but awhile back we cooked a receipe that called for the green part of a 3 leeks to be used, so I stuck the rest of the leek in the garden. To my surprise 2 of the 3 grew. I haven't pulled them up yet....
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