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White German - White bulbs have tight wrappers and have a moderately spicy taste. A good choice for storage. Average 6-8 bulbs per pound with 7-10 cloves per bulb.
Chesnok Red - This variety from Georgia (the country, not the US state) has maroon striped skins and a medium hot flavor that remains after baking. Average 6-8 bulbs per pound with 9-11 cloves per bulb. (C. Red is shipped in Fall only)
Late Italian - One of the most popular for braiding and for winter keeping (stores up to 9 months after harvest). Average 5-6 bulbs per pound with 18-22 cloves per bulb. (Late Italian is shipped in Fall only)
|#1088F 1 pound $34.95
|#B5-1088 5 pounds $145.00
Inchelium Red - Mild flavored garlic bakes well and stores for up to 9 months after harvest. Average 6-8 bulbs per pound with 9-18 cloves per bulb. (Inchelium Red is shipped in Fall only)
|#1089F 1 pound $39.30
|#1090F 1 pound $34.95
|#B1lb-1087F Garlic flakes 1lb $38.00
|#B1lb-1087GR Garlic, granulated 1lb $38.00
|#B1lb-1087G Garlic powder 1lb $38.00
|#B1lb-1087SB Garlic salt 1lb $37.00
Garlic is a hardy bulbous plant with narrow,
grasslike leaves like its relative, the onion. It is
a member of the Lly family, Liliaceae. All parts of the
plant have a strong odor and taste. Bulbs are
composed of about 10-12 cloves enclosed in a papery skin
which can vary in color from white to purple. Both
leaves and bulbs are edible and are favorite ingredients
in many foods.
There are almost as many varieties of
garlic as geographic locations, but these are all
placed in two basic categories: hardneck
and softneck. Hardneck garlic
has a stiff central woody stem and peels easily.
The flavor is usually fairly mild and the cloves
store for 6-8 months. These are the best types for
cooler climates as they tend to be more cold hardy
than softneck varieties. Softneck,
or braiding garlics do not produce a flower
spike and are more productive than the hardneck types.
They tend to have a stronger flavor and keep far
longer (up to a year). Easy to grow and
nearly carefree, garlic thrives in almost any soil, but is
especially fond of rich, deeply cultivated soil.
Propagation is by planting cloves or by
division. Garlic can be planted
in both spring and autumn, but it tends to produce better
and earlier if planted in the fall and allowed to
overwinter. The area chosen for planting should be
dug and generous amounts of humus, compost or leaf mold
should be worked into the soil. Separate the bulbs
and plant 1 clove every 8-12 inches in rows 12 -18 inches
apart. Cover the cloves to a depth of 1 inch.
During the season, as the plants grow, make certain to
keep weeds down by cultivating shallowly or applying
mulch. Side dressings of compost can be added in the
middle of the growing cycle.
The use of garlic for medicinal
and culinary purposes is nearly as old a
civilization. All parts of the plant contain strong
anti-biotic and anti-fungal porperties. Ancient
Roman soldiers ate cloves of garlic before a battle to
boost their immune systems against infection. Garlic
poultices were used to treat wounds and fungal infections.
Garlic teas (or fresh garlic cloves chewed) were used to
treat toothache and kidney and bladder infections.
In modern times, it is used to treat the circulatroy
system and to protect against heart attack.
HARVEST: Pick a time when the weather
will be dry and sunny for a few days. Pull garlic
bulbs when the leaves turn yellow and fall over.
Remove the leaves by cutting them off at the top of the
bulb, (if you plan to braid the leaves or bunch and hang,
leave the leaves on the bulb) then allow them to dry
thoroughly . Store them in a cool dry place.
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