Fall is a great time of year for outdoor activities, and for the discerning gardener, it is the time to plant one of my fall crops – garlic. The name garlic comes to us from the Welsh word garlleg, which is transformed into the English word garlic. Wherever it came from, there can be no doubt that garlic has captured the interest of gardeners and cooks alike.
Garlic is easily cultivated and, due to its growing reputation in health matters, is a welcome addition in home gardens. Due to a rich genetic and cultural heritage, hundreds of types of garlic are grown across the world, but most of these varieties can be classified within one of two basic types: hard-necked garlics and soft-necked garlics.
Hard-necked garlics, such as Purple Stripe, produce hard-stemmed flower stalks that bear aerial bulbils. Soft-necked garlics, such as Artichoke and Silverskin types, generally do not produce flower stalks. Hard-necked garlics may grow in Georgia but generally prefer the cold winters and long, cool springs of more northern climates. Soft-necked garlics are generally more adapted to the warmer climate of the South and, because they do not bolt easily, they also tend to weather the unpredictable temperatures of southern winters.
Each garlic variety has its own cultivation requirements and, to the discriminating palate, particular flavor. Following is a brief description of garlic types that grow best in Georgia.
Silverskins (Allium sativum) are the type most often found on supermarket shelves due to their very long storage life. They are a high yielding variety and do well in a wide range of climates. They rarely produce flower stalks in mild climates, but may when stressed by cold winters or drought conditions. They’re also a popular type for garlic braids because of the smooth, shiny skin, symmetrical shape, and easily manipulated tops. Silverskins tend to be the last harvested and may lodge (fall over) a week or more before harvest due to their weak necks.
Artichoke strains (Allium sativum) are vigorous and large-bulbed. They are named for their configurations of several overlapping layers of cloves, reminiscent of the true artichoke. Clove skins adhere fairly tightly, one reason for Artichokes’ longer storage life. Many Artichokes have a mild flavor, though a few strains do produce a bite that can be intensified by cold winter growing conditions.
Elephant garlic (Allium ampeloprasum) is not a true garlic but a type of leek that produces very large cloves, often only three or four per bulb. Several small bulblets may also develop. It produces a large seedstalk that may be cut and used for ornamental purposes. The more tender, fleshy lower portion of the seedstalk is also prized as a stir-fried vegetable. Flavor is milder than garlic and can be slightly bitter. Elephant garlic grows under the same conditions as regular garlic.
Culture
• Garlic thrives in rich, well-drained soil with a pH between 6.0-7.0
• Work in a 1-inch layer of compost if your soil is lacking organic matter.
• When spring growth begins: water to keep the soil slightly moist, and fertilize with a complete fertilizer
• As harvest approaches: water less to avoid molding or staining
• Hardnecks: cut off any flowering stems (scapes) at the top leaf to redirect energy to the bulb; scapes can be used like green onions
Direct Sowing
• Garlic performs best when planted in early fall. When planted in October, it may have tops showing above the soil and be well rooted by November.
• Separate the cloves of garlic just prior to planting, keeping as much skin on as possible
• Plant cloves pointed end up!
• Mulch with clean wheat straw, pine straw, or other organic mulch material
Harvest & Storage
• Harvest when the top 4-5 leaves are slightly green and lower leaves are dry
• Harvest time depends on planting date and variety, but early varieties can develop mature bulbs in May.
• Each green leaf represents one layer of covering over the bulb in the ground
• Tie the plants in small bundles and dry in a cool, shaded, well-ventilated location for about 3-4 weeks
• After curing is done, cut foliage and roots from bulbs and store in mesh bags
• Softnecks: you can keep leaves on and braid the whole plant
Inchelium Red is a national taste-test winner in the softneck division. This mild flavored garlic is great baked. This large, top-quality softneck was discovered on the Colville Indian Reservation in Washington.
