Planted garlic a little later this
year: in the ground on the last day of September. Added a bunch of compost (including worm bin compost) and dug it in deep. Last year, this space grew zucchini, dill, sage and marigolds.
Unlike years before, none of the
seed garlic is from the grocery store. (I’ve planted the cheap basic garlic in
years past: they grew wonderfully, and often are larger and tastier than the
stuff in the grocery store.)
I bought three heads of seed garlic
this year: Rocambole Garlic, also called German Red Garlic:
“Flavor is strong, hot and spicy. Keeps moderately well when properly cured and stored. Can be grown in mild climates; however, develops better quality and size where winters re cold. Color will become brighter if it is stressed by too much water.”
“Flavor is strong, hot and spicy. Keeps moderately well when properly cured and stored. Can be grown in mild climates; however, develops better quality and size where winters re cold. Color will become brighter if it is stressed by too much water.”
(Source: Irish Eyes, via the Red Barn.)
I also planted two heads of Elephant Garlic: “(Allium ampeloprasum var. ampeloprasum) is a plant belonging to the onion genus. It is not a true garlic, but actually a variant of the garden leek. It has a tall, solid, flowering stalk and broad, flat leaves, much like those of the leek, but forms a bulb consisting of very large, garlic-like cloves.
The flavor of these, while not exactly like garlic, is much
more similar to garlic than to leeks. The flavor is milder than garlic, and
much more palatable to some people than garlic when used raw as in salads.”
(Source: last year's Elephant Garlic, which was grown from a head I got at a grocery store [WalMart].)
(Source: last year's Elephant Garlic, which was grown from a head I got at a grocery store [WalMart].)
We rather like the big stuff. We roast it (the garlic snob version is bake it under a water-soaked clay pot), and spread it on bread.
I’m concerned about losing track of what went where.
