Garlic

Garlic originally got its good reputation from ancient Egypt. Back then it was believed that garlic held incredible healing powers. From Egypt it spread and developed more uses and powers. It was known not only for healing but also protection against the plague and supernatural evils. In southern Slavic regions in was used to protect oneself from demonic forces, witches and sorcerers. In centuries past this garlic was nailed above doorways and wore as necklace to ward off vampires in Transylvania. 

If your only acquaintance is with store brought garlic then you are about to explode your taste buds with an experience of Gourmet Garlic.  A new world of sweet, robust, spicy, ones of subtle heat and others of more powerful heat. A kaleidoscope of rich, enticing and warming flavours to sample, await you.

There are two types of garlic Softneck, the sort you buy in store which mainly comes from China or Spain. Softnecks have a better shelf life and are of a mild flavour. This grows better in more temperate warmer climates of hot summers and mild winters. 

Hardnecks have a stalk that stems from the centre of the bulb and turns rigid at maturity where as softnecks remain soft and flexible when mature. Hardnecks have more complex flavours that tend to reflect where they are grown. Hardnecks are also very cold tolerant and prefer a good frost to energise the bulbs. The strength and character of the flavours differ depending on which variety. Within the family, there are over 200 varieties these all fall into three main types; Purple Stripes, Porcelains and Rocamboles. 

Hardneck garlic has a shorter shelf life than softnecks, only lasting 3 to 5 months in storage after harvesting and are the only types that produce garlic scapes. 

Plant garlic anytime from September until November. It can take anywhere from six to nine months after planting for harvesting. 

A single clove (about 3 grams) contains 4.5 caloriesTrusted Source, 0.2 grams of protein, and 1 gram of carbs.

Garlic is a good source of several nutrients, notably:

• manganese
• vitamin B6
• vitamin C
• selenium
• fibre

Garlic and garlic supplements may help prevent and reduce the severity of illnesses like the flu and common cold.  Garlic supplements appear to improve blood pressure for those with known high blood pressure. In some cases, supplements may be as effective as regular medications.  Garlic supplements seem to reduce total and LDL (bad) cholesterol, particularly in those with slightly high cholesterol. There appears to be no effect on HDL (good) cholesterol and triglycerides.

Harvest when the soil is dry. Do not yank out the plant by the leaves! The stem will break. The goal is to disturb the soil as little as possible.

Ready to lift when the lower leaves start to change colour from green to yellow/ brown. End of May - end July depending on variety. Hardneck garlic—the kind we grow—should be ready to harvest when 40% of the leaves are brown and 60% are still green.

Curing Garlic

Good air circulation is critical for proper curing. The bulbs also need protection from direct sun. We hang ours in our shady screened porch after they are bundled and labeled. We cherry pick the best and biggest bulbs to replant and bundle the rest for sale. Any that don’t make the cut size-wise or quality-wise, we keep to eat.

We never wash the bulbs and we don’t cut the tops or trim the roots until they have dried and cured for at least 2 weeks, 3 to 4 weeks is even better. Then we brush off the dried dirt, clip the roots and trim the tops to pretty them up for sale. If we have lots of extra bundles left over, I just stuff them into paper bags tops and all, and store them in an unused bedroom closet where it is cool, dry, and dark. Many varieties, but especially ‘Chesnock Red’, will keep until spring. Don’t store your garlic in the fridge or in a damp cellar, they need it cool and dry if they are going to last.

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