Posted on August 16, 2023, 12:14 am.
As gardeners, garlic dominates our house and is used almost every night.
Garlic is incredibly sharp when cut and emits a strong aroma. Garlic has a slightly hot taste when used raw in salads or sauces, but not as "spicy" as jalapeños or peppers.
It's a complex fragrance with a distinctive earthy sweetness that this gardener loves. In fact, my family loves garlic so much that I grow garlic in my garden every year.
Historical records of garlic indicate that garlic was cultivated about 5,000 years ago. There are many references to the use of garlic in ancient Egypt, India and China.
Cultures that used garlic for flavoring food and traditional medicine. Some researchers believe that garlic is native to Central Asia, where it grows wild.
Other researchers believe that the ancient Sumerians (Mediterraneans) were the first to cultivate garlic, while other sources claim that garlic originated in the plains east of the Caspian Sea and then spread to Asia.
I don't care which team is right, I'm glad the garlic grew and is still alive.
Growing your own garlic is easy, and the flavor of fresh garlic is truly amazing, much more intense than store-bought garlic. There are two "true" types of garlic: sweet garlic and hard garlic (elephant garlic is not a type of garlic, although I'll get to that in a bit).
SOFTLEAK - Garlic varieties are best for SETX and those of us in the Southeast where the winters are mild. Most of these cultivars do not produce cuttings (shriveled green stem). There are several varieties, including Creole, Silver Rose, Laiacona, and Early Italian.
HARDLECK - Garlic varieties adapted to cold regions in winter and producing rolled cloves in early summer. Popular varieties are Porcelain, Purple Ribbon, Montana Giant and Sheila.
Elephant garlic (not true garlic) produces a large, mild-flavored bulb with 4-6 large cloves (much larger than regular garlic), but has only a slightly "garlic" flavor due to its close association with shallots and its strength. .
Now that we've covered the two (real) types of garlic, let's look at (yes, a garden pun and a little cheeky) the steps involved in growing garlic from quality garlic bulbs. We're all very hot, so let's stay home, research a few garlic varieties that might interest you, and then place your order.
Buying - now is the time to buy garlic cloves from the famous garlic cloves. Otherwise, be prepared to deplete the farmer's balance sheet. I recommend buying organic garlic from growers in Texas whenever possible, unless it's too late to order. Remember, do not use commercial garlic, you will probably waste time and energy and be disappointed with the results!
Preparation. Plant the garlic in the newly planted bed along with members of the onion "family". Compost the top 6 inches, adding a 10-10-10 fertilizer at the recommended rate. The soil should be loose and well drained. Carefully divide the cloves of garlic into individual pieces without damaging the structure of the cloves.
Plant each seed, turn it over (root side down) and cover with 1 inch of soil. The distance between the studs is important, so be sure to leave 4 inches of space between the beads. Cover planted seeds with a 4-inch layer of pine straw to protect them from winter temperatures.
Planting – SETX gardeners should plant garlic seeds in early winter to establish roots for a spring crop during the winter months. In early spring, the new growth necessary to produce large bulbs will begin.
When the leaves start to appear in the spring, it's a sign that it's time to feed the plant with two tablespoons of slowly decomposing nitrogen-rich blood meal fertilizer worked into the soil near the plant, adding two more at a time. weeks, as needed.
When the leaves start to turn brown, the garlic is ready to harvest. Start checking when there are 5-6 sheets left. Before storage, garlic must be dried for at least two weeks. After drying, peel the garlic cloves from the leaves and leave them inside.
Everyone knows that garlic (onion) is used in cooking, but did you know that the whole plant is edible and has different flavors?
Green. When garlic is "green," it resembles scallions and shallots, but the flavor is milder, milder, and noticeably milder because of the dense cloves of garlic. You can use whole leaves and stalks of green garlic. Choose stems that are completely green, fresh and not wilted. These leaves indicate that the plant is about to turn into a bulb and that the stems have hardened (wooden).
Cloves - "Green" garlic is produced after the root of the bulb has formed, but before the onion is ready to harvest. The bulb produces a thin, long, curved leg from the center. This twisted stem belongs to the garlic squad, which is usually produced by Hardneck varieties. Like green garlic, it is quite mild and pleasant, with a milder, more subdued flavor.
Bulbs – Garlic bulbs can be harvested at the end of June. Speaking from experience and caution, novice gardeners may prefer to "pluck" garlic from the ground rather than "scoop" bulbs with a garden fork or spade.
Removing garlic from the ground can result in improper handling and reduced shelf life due to stem or bulb damage. At this point, the follicles should be large, papery, and full of moisture because they haven't been processed yet. The bulbs should be strong and heavy, with some clusters more open than others.
You know:
- Garlic was called Russian penicillin.
- It was introduced as a treatment for Russian soldiers during World War II.
- It was the first cultivated grass.
Garlic is easy to grow in our mild climate and produces bountiful crops with minimal care. There are hundreds of varieties to choose from, and I suggest choosing a few varieties to grow to determine which garlic flavor your family will like best.
Dear gardeners, we have waited a long time, let's move forward and cultivate a greener and more sustainable world, one plant at a time!
John Green is an old gardener from Texas. Send your comments and questions to jonggreene57@gmail.com.
