Monday, April 9, 2012

Five Tips on Growing Great Garlic

Last year we planted our garlic late. In fact we had our first frost the night we finished planting. We know very well you need to plant early to mid fall, well before the first frost … but we didn’t have time to do it till mid November. Following that icy night, winter set in very quickly. It didn’t snow too much, but what with continuous frosts and thaws along with continuous rain, we weren’t sure our poor little cloves were going to make it to spring.

The good thing is, we have some great tricks we use to ensure the best survival rate possible. Garlic should have started sprouting before winter sets in, so the plant gets established. Although we didn’t see any sprouts till about a month ago, they’re growing like mad now that it’s warming up. We were getting a little worried, but I think we’re safe. Whew! Here’s what we think saved us, despite the fact our timing was bad:



Raised Beds

Raised beds are a must on the west coast of British Columbia, due to the huge amount of rainfall we have here. This type of bed allows for good drainage, so the garlic bulbs don’t rot. Beds are typically built up around 5-6 inches high.


Timing

Garlic should be planted in mid fall, before the first hard frost. It is then overwintered and harvested the following summer.

Plant the Biggest Cloves

Using the biggest cloves from your garlic seed bulbs will ensure you have good sized bulbs. The smaller the clove, the smaller the bulb produced from it.

Straw Mulch

Covering the newly planted cloves with a thick layer of straw mulch will ensure garlic plants are safe from frost and snow throughout the winter. In early spring, after last frost, the mulch gets removed so it doesn’t trap water from the heavy spring rains.


Remove the Scape

The scape is the garlic bulb’s flower stalk. If this is not removed, the plant will put energy into growing the flower and not the bulb. Removing the scape before it forms a bud is crucial to good bulb size. And then you can eat the scapes. Yum!

4 comments:

  1. So looking forward to seeing how your crop turns out this year.
    What varieties did you plant?
    ~Tink~

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    Replies
    1. Hi Tink,

      If you see the Garlic 101 post, it tells you all the varieties we currently have planted. However, we will be selling the Salsa and the Persian Star this year. Here's the write-ups on them:

      Persian Star - (also known as Samarkand) is a Purple Stripe. It is complex and rich in flavour and is full of character. So far, the Persian Star cultivar is the tastiest garlic we’ve ever tried. It’s very good raw. Add a crushed clove to a salad dressing or stir it into a bowl of pasta or soup just before you eat it.

      Salsa - a Silverskin. This garlic came to us as a generic variety, with no cultivar name. But we do recognize it as a Silverskin, and have decided to give it our own name. This cultivar is hot and spicy. In other words it packs a punch! It can be overpowering to some when raw, but is delicious sautéed or roasted. This is the one to choose if you really want that garlic flavour to express itself in your cooking. Also, as noted above, it has a very long storage life

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  2. Do you remove the entire scape or just the top where the flower bulb would form?

    Thanks!

    ReplyDelete
    Replies
    1. Hi there,

      You break the scape off at the base, after it reaches about 6 inches high. At this length it is still nice and tender, and very nice to eat. Check out our Facebook page, where we have a photo of a scape. If you leave it too long, they start to curl. They're quite beautiful, but have become quite tough by that point and not worth eating. Here's our Facebook page link: https://www.facebook.com/?ref=logo#!/pages/End-of-the-Road-Farms/174262469333303

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