Growing Garlic
Garlic can be planted in fall or spring, but in colder climates fall planting will ensure
cloves are given plenty of time to mature and form full heads.
Choosing
Choose firm bulbs that are fully encased in their paper. Note that heads you purchase
for planting are significantly smaller than what you would purchase for eating. Though
it’s possible garlic purchased in grocery stores may be productive, some are treated
to inhibit sprouting. Stock purchased at garden centres will be clearly labeled, so you
are assured you are planting a variety specific to your culinary tastes.
Planting
Separate each head into individual cloves. Dig a trench or larger
hole 2-3X the depth of the cloves. Place a handful of grit/sand
in the base of the planting hole for drainage, along with a handful
of bone meal or slow release garden fertilizer for nutrients. Place
cloves in trench or hole approximately 8” apart. Fill in the planting
hole with quality garden loam. Water well. Areas can be mulched
for extra winter protection, be sure to mulch after temperatures
are consistently below 0ºC.
Growing & Harvesting
During the growing season garlic does prefer a moderate amount of moisture. During
hot, dry times, ensure you are watering once per week. Mulch can be used around
plants to maintain moisture if desired.
The bone meal used when planting will have been used up by early summer; at this
point apply bone meal again to the base of the plant or continue to fertilize the plant
with a water soluble fertilizer such as 15-30-15 every two weeks. Note: watering
should be stopped a few weeks prior to harvest.
Use leaves to indicate when it’s time to harvest. Typically, green leaves start to die
from the bottom up. When the bottom 3 or 4 leaves are dead and the top 5 or 6 are
still green, it's time to lift the bulbs. To be sure, dig a bulb or two to check that the
bulb is fully swelled and well sized. Try to choose a dry day for harvesting.
Garlic now must be cured for storage. Lay on mesh racks or tie in bundles to hang
in a dry, shady spot. After two-three weeks, garlic stems can be cut (ensure no green
remains in center of stalk) and placed in storage.
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VARIETIES
Siberian
This medium to strong tasting garlic is one of the best producers for
northern climates. This variety contains one of the highest amounts of
Allicin, which supports normal cholesterol levels, boosts the immune
system, and enhances circulation. 8-10 cloves per head
Russian Red
A Canadian favourite, Russian Red boasts 6-8 sticky, large
head, with a juicy, garlicky taste, and one of the
most pleasant aftertastes.
German Hardneck
One of the easiest varieties to peel, German Hardneck produces fat
cloves (4-6 per head) with a strong garlic taste. Wonderful for roasting.
Legacy
Legacy is a wonderful heirloom variety, brought to Canada by German
settlers in the 1800's. It is moderately spicy when first harvested and
mellows with time. It has a rich flavour good for roasting. Legacy has
large bulbs with medium sized cloves. Bulbs have 6-8 cloves that have
some pink to purple blushing. Bulb wrappers tend to be loose which
makes cleaning very easy but shortens its storage ability. Stores 4 to
6 months.
Spanish Roja
This well-known heirloom was brought to the Portland Oregon area
in the late 1800's. It is one of the most beautiful varieties available
and does very well in Canada's cold winters. Scapes should be
removed to ensure good bulb formation. Spanish Roja is consistently
a top pick in taste tests and has a deep, rich, complex flavour that
has full bodied character. Bulbs have 8 to 12 cloves that are purple
to tan in colour and are easy to peel.
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Metechi
This bold, spicy garlic produces pretty purple cloves with a thick white
wrapper. Heads are very large with about 5-7 huge cloves in each head.
Though the initial taste is spicy, the aftertaste is warm and garlicky.
Bogatyr
One of the hottest garlic varieties, this variety produces big fat cloves
with a beautiful purple wrapper. This garlic is in the same family as
Siberian and has similar smooth, hard cloves. 6-8 cloves per head.
Duganski
This a marbled purple stripe garlic originating in Kazakhstan. Supersized
bulbs, intense purple colouring and unbeatable flavour. The unwrapped
cloves retain the violet colouring of the outer wrappers. Flavour is hot
but with a mellow and smooth aftertaste. 10-12 cloves per head.
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[email protected]