Tuesday 16 October 2012

Garlic Planting Time

I didn't have much success with garlic this year - they rotted in the ground or disapeared altogether.  So I'm just wondering whether I shall bother with them again - but if I do  - now is the time to be planting them.

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Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.
The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.
Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs, and are most often consumed while immature and still tender. Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic". When green garlic is allowed to grow past the "scallion" stage, but not permitted to fully mature, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves like a mature bulb. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.
Inedible or rarely eaten parts of the garlic plant include the "skin" and root cluster. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact. The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form.
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Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia.
Garlic may be applied to different kinds of bread to create a variety of classic dishes, such as garlic bread, garlic toast, bruschetta, crostini and canapé.
Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.

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In some cuisines, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than the cloves. They are often used in stir frying or braised like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.
Mixing garlic with egg yolks and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco.
Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove.


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 Location: Choose a sunny spot, it thrives in full sun if possible but it will be ok with some shade.
Make sure to give it well draining soil to prevent fungus and rot, if you have a raised garden bed it will thrive there since the drainage will be good.
Apply compost and aged manure to make a rich soil, mulch lightly after planting to help with soil moisture (weeds can also be deterred by a mulch layer). Before planting dig up the soil area really well (about 10″ deep) to provide a nice, loose soil environment.
How: Separate a bulb and select large, healthy cloves (the outer ones). Do not use any that are bruised or show signs of mold. Leave the paper on and plant them about 2″ deep (3″ to 4″ for colder climates) and 6″ to 8″ apart with rows 12″ apart.
Position each clove pointy side up and flat side down. In a harsh winter lay 4 to 6 inches of mulch on top when the ground freezes to provide some protection from winter kill, remove when Spring arrives.
Watering Conditions: Water deeply at least once a week. The soil should be consistently moist and not dry, but don’t let the garlic sit in water. A sign of overwatering is fungus growth or mold.
Garlic has a shallow root system so don’t let the soil dry out. If there is no moisture in the soil 1″ deep, it’s time to water.
Water well in the first few months then start easing off a couple weeks before harvest (when the top leaves start flopping over, that’s a sign to stop watering).
Location: Choose a sunny spot, it thrives in full sun if possible but it will be ok with some shade.
Make sure to give it well draining soil to prevent fungus and rot, if you have a raised garden bed it will thrive there since the drainage will be good.
Apply compost and aged manure to make a rich soil, mulch lightly after planting to help with soil moisture (weeds can also be deterred by a mulch layer). Before planting dig up the soil area really well (about 10″ deep) to provide a nice, loose soil environment.
How: Separate a bulb and select large, healthy cloves (the outer ones). Do not use any that are bruised or show signs of mold. Leave the paper on and plant them about 2″ deep (3″ to 4″ for colder climates) and 6″ to 8″ apart with rows 12″ apart.
Position each clove pointy side up and flat side down. In a harsh winter lay 4 to 6 inches of mulch on top when the ground freezes to provide some protection from winter kill, remove when Spring arrives.
Watering Conditions: Water deeply at least once a week. The soil should be consistently moist and not dry, but don’t let the garlic sit in water. A sign of overwatering is fungus growth or mold.
Garlic has a shallow root system so don’t let the soil dry out. If there is no moisture in the soil 1″ deep, it’s time to water.
Water well in the first few months then start easing off a couple weeks before harvest (when the top leaves start flopping over, that’s a sign to stop watering).

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11 comments:

  1. Garlic has to be one of the most widely-used foodstuffs in the world. Where would we all be without it? My first attempt, this year, was not a huge success - just OK - so I don't know whether I'll grow it again. I've only put in a few cloves in some pots. The trouble is that I'd find it hard to justify using the space necessary for growing sufficient for our needs.

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  2. After reading all those uses for garlic, I wonder why I rarely use it. As it's something I don't often use, I don't grow it either. I wouldn't let this year's results put you off growing it again, the weather's been so bad that even things which have never failed before have had a tough time of it.

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  3. My attempts at garlic growing have all been similar. Sow the bulbs, wait several months, harvest exactly the same sized bulb. I don't bother any more. I'm told it's all to do with the moon!

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  4. Even my raised beds are totally sodden this year. Our rain has just been so hard and so consistent they've never had a chance to dry out.

    I've had success with garlic in a previous garden and will try again. But not this year. Perhaps this is one thing my mice will not want to eat?? :)

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  5. I have a slight hesitation around growing garlic and onion, for some reason I don't think I can grow them. I really have to overcome this thinking.

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  6. After listing all those great ways to use garlic in the kitchen, you're surely going to have another go at growing it? Too much rain and not much sun probably didn't help your garlic this year - next year has to be better!

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  7. You're in northern NSW aren't you? I plant my garlic around the autumn equinox - late March - http://witcheskitchen.com.au/roots-and-perennials-planting-days-in-early-autumn-garlic-planting-time/. Mine is near harvest now. http://witcheskitchen.com.au/bringing-in-the-garlic/. I find it grows really well and easily, and it's worth growing because most supermarket garlic is imported from China, and methyl bromide treated for quarantine.

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  8. Some great reasons to grow garlic!
    Garlic has been OK for me this year but I'm always a bit disorganised and often forget to plant in the autumn but I've had good success in planting early in Jan or Feb. Though I think that might be variety dependent? I also often plant the cloves in modules first and get the roots and shoots going before I plant them out, then you know where they are!

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  9. We planted some on the plot but I shall also plant some in tubs just in case the ones on the plot rot.

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  10. Although I'm not partial to Garlic myself, your post was very interesting and informative. How long will Garlic keep for, after harvesting it??

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    Replies
    1. I think it depends on whether it is soft or hard necked but in cool dark conditions up to six months or thereabouts.

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