It is officially fall when it's time to plant garlic, and our cloves were just put to bed. We planted copious amounts of garlic to ensure that we have plenty to eat, share, and store next summer.
Last year I waited too long to order garlic to plant. By the time I attempted to order some, which really wasn't that late in the year, garlic just sells quickly, every variety was sold out. I would have ordered garlic from just about anyone but there wasn't any to found. Thankfully, we had two bulbs of garlic remaining from our summer harvest so they were sacrificed and planted. 8 cloves yielded 8 bulbs of garlic this summer. 8 bulbs sounds like plenty but it really isn't. Not nearly enough for the remaining summer months and to last throughout the winter. Not to mention not enough to be able to share with garlic-loving family and friends. Once you've eaten homegrown garlic you will not want to use what's available at most every market. The flavor of store-bought garlic pales by comparison. Lesson learned: Order garlic early. And I did. Five bulbs each of two different varieties and three bulbs of a third variety. There are currently 60 cloves of garlic planted in our yard right now! If only you could see the wide smile on my face as I typed that last sentence.
The original area where garlic has been planted currently holds a variety called Chet's Italian Red. It is an heirloom variety from Chet Stevenson of Tonasket, Washington, found growing wild in an abandoned garden along the roadside. The information card from Seed Savers Exchange goes on to say that it is a good garlic for eating raw because the flavor is not too strong. Softneck, 12-16 cloves per bulb.
A new long and narrow garden bed was formed specifically for the garlic between the backside of the raised garden bed and our fence. Georgian Fire is planted in one half of this narrow bed and Chesnok Red in the other half.
Georgian Fire was obtained from the Gatersleben Seed Bank (#6822) in eastern Germany. Described by chefs as a truly "white hot" garlic. Raw taste is strong with a nice hotness that is not at all unpleasant. Great for salsa and salads. Hardneck, 4-6 cloves per bulb.
Chesnok Red (aka Shvelisi) originates from the village of Shvelisi, Republic of Georgia. Beautiful purple striped paper with red cloves, easy to peel. Good lingering taste, retains flavor well when cooked. Rated as one of the very best for baking or roasting. Hardneck, 8-10 cloves per bulb.
The garlic is planted two inches beneath the soil, which has been amended with mushroom compost and peat moss, and then covered with a six inch layer of straw. The garlic needs to be insulated against the cold. In the past I've used a combination of leaf cover and straw with excellent results, too. In the spring, the mulch covering helps to prevent weeds, retains moisture in the soil, and provides the soil with additional nutrients as it breaks down.
Garlic! Who's ready for some?
Last year I waited too long to order garlic to plant. By the time I attempted to order some, which really wasn't that late in the year, garlic just sells quickly, every variety was sold out. I would have ordered garlic from just about anyone but there wasn't any to found. Thankfully, we had two bulbs of garlic remaining from our summer harvest so they were sacrificed and planted. 8 cloves yielded 8 bulbs of garlic this summer. 8 bulbs sounds like plenty but it really isn't. Not nearly enough for the remaining summer months and to last throughout the winter. Not to mention not enough to be able to share with garlic-loving family and friends. Once you've eaten homegrown garlic you will not want to use what's available at most every market. The flavor of store-bought garlic pales by comparison. Lesson learned: Order garlic early. And I did. Five bulbs each of two different varieties and three bulbs of a third variety. There are currently 60 cloves of garlic planted in our yard right now! If only you could see the wide smile on my face as I typed that last sentence.
The original area where garlic has been planted currently holds a variety called Chet's Italian Red. It is an heirloom variety from Chet Stevenson of Tonasket, Washington, found growing wild in an abandoned garden along the roadside. The information card from Seed Savers Exchange goes on to say that it is a good garlic for eating raw because the flavor is not too strong. Softneck, 12-16 cloves per bulb.
A new long and narrow garden bed was formed specifically for the garlic between the backside of the raised garden bed and our fence. Georgian Fire is planted in one half of this narrow bed and Chesnok Red in the other half.
Georgian Fire was obtained from the Gatersleben Seed Bank (#6822) in eastern Germany. Described by chefs as a truly "white hot" garlic. Raw taste is strong with a nice hotness that is not at all unpleasant. Great for salsa and salads. Hardneck, 4-6 cloves per bulb.
Chesnok Red (aka Shvelisi) originates from the village of Shvelisi, Republic of Georgia. Beautiful purple striped paper with red cloves, easy to peel. Good lingering taste, retains flavor well when cooked. Rated as one of the very best for baking or roasting. Hardneck, 8-10 cloves per bulb.
The garlic is planted two inches beneath the soil, which has been amended with mushroom compost and peat moss, and then covered with a six inch layer of straw. The garlic needs to be insulated against the cold. In the past I've used a combination of leaf cover and straw with excellent results, too. In the spring, the mulch covering helps to prevent weeds, retains moisture in the soil, and provides the soil with additional nutrients as it breaks down.
Garlic! Who's ready for some?
