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Show 4 - COMET TIMES - MARCH 15, 1997 GARDEN GRAB BAG mulched to prevent frost heaving. Use fine compost, blood meal. or compost tea in May when spring bulbs are This article is about one of those wonderful foods that you either love or hate. It seems like there isn’t anyone who’s middle-of—the—road about garlic, but it should definitely be one of those herbs everyone has in their garden. It is a pungent plant which probably originated in central Asia and has been used by many cultures including the ancient Egyptians, Babylonians, Chinese, Greeks, Vikings, Phoenicians, and mtive Americans. Cloves were even found in King Tut’s tomb. Garlic was not only considered as a flavorful additive to foods, used to fight diseases and other disorders, but was also associated with “dark: forces” such as using it to ward off the black magic of sorceresses. consid- ering the plant as descended from the Devil’s steps in the Garden of Eden, and being the well-known bane of vampires and werewolves. Additionally it is a deterrent to certain garden pests, such as aphids, Japanese beetles, codling moths and peach borers, and sprays using the garlic can be used against downey mildew and tomato blight. Allergists recommend eating garlic regularly to discourage biting by mosquitoes and other types of insects. What more could be asked of such a simple plant? Garlic (Allium sativum) is closely related to onions, leeks, and shallots. There are over 300 varieties with types that mature as early as 90 days and colors ranging from white to the“pink” varieties. They are all rich in vitamins B and C, phosphorus, calcium, and potassium. Garlic is noted for its pungent odor caused by the element allicin, and it is this element which also gives the plant its noted antibacterial, antifungal, and possibly antiviral properties. It may also reduce cholesterol levels, lower high blood pressure, and hasten absorption of vitamin B1 according to some medical journals. However, allicin may be inactivated by cooking or “deodorizing” methods, and its effectiveness is dramatically reduced or eliminated altogether if not eaten raw. Gadics can be grown from starts ordered from catalogs or directly from grocery store cloves or last year’s leftovers as long as the clove is firm and healthy. They do best when planted in sandy loam with plenty of organic matter and in soil which is well drained, preferably with a pH of 5.5 to about 8.0. Poor drainage causes rot but this can be avoided with the use of raised beds. They generally like cool temperatures but a sunny spot since shady areas will result in a decrease in bulb size. The bulbs can be planted in March or April as soon as the soil can be worked and about 1-2 inches deep with the pointed end up and 4—6 inches apart. forming, or in March for fall planted bulbs. Weeding should be done by hand to prevent damage to roots. They have few pests which bother them, occasionally thrips or downey mildew. But these can be kept easily under control by adding some wood ashes to the area where you plant and by rotating your garlic patch each year. When the leaves begin to yellow it is preferable to stop watering, but this is often difficult if they are part of a larger garden which is automatically watered or if they have been planted as companions to other plants for pest protection. This step is not as critical in our drier environment as it would be back East or in the South where too much moisture is often a problem. Within a week, loosen the soil and pull or lift the bulbs carefully with fork. Although I have found some references which state that the tops should be allowed to droop over, this does not seem to be encouraged as the method of choice anymore. Spread in cool, dry, shady location to cure for about 2 weeks. Don’t wash them. You don’t want to encourage rot at this stage and the dirt can be brushed off easily later. Weave tops or gather them in a bunch to hang. The bunched tops can be cut off later and the roots trimmed back to 1/2-3/4 inch. Garlic which has been cured appropriately will last 6-12 months in cool place, 32400 F, with 50-60% humidity. Pink varieties store better than whites. Elephant garlic is actually not a garlic species but a type of leek (A. ampeloprasum). It can be eaten more freely than true garlic and is prized for its large size, but it stores poorly. Another type of garlic is the serpent garlic which is also known as rocambole or the sand leek (A. sativum var. ophioscorodon). This interesting variety looks like a cross between a garlic and an Egyptian onion, with bulbs that are smaller than regular garlic. This type produces an actual flower stalk which coils then straightens and produces cluster of bulblets at top. If the bulblets are planted, they take 2 seasons to form mature cloves. The garlic is an easy herb to add to your garden, grows well in this environment and with proper care should return at least 10 pounds for every pound planted. Besides, I can almost guarantee that you will be free of that nagging worry about vampires! TIPS about this subject: 1. Rocambole garlic is difficult to order. I have found that it is available from Burpee seeds. 2. Plant garlic among your roses and raspberries for pest protection. 3. Young garlic greens make terrific pesto when used in place of basil in the traditional recipe. 4. Garlic may be frozen by peeling the cloves, freen'ng them separately on a cookie sheet, then double-bagging them in freezer bags. They can also be started indoors. Spring garlic usually takes 3—3 1/2 months to form bulbs and usual harvest time is during the early part of July before the really hot weather starts. The recommended method for garlic cultivation, however, is fall planting where the bulbs are planted 2-4 weeks before the first fall frost. These garlics will now have 8-9 months to mature and produce superior bulbs to those which are spring planted. They can usually be harvested as early as the first week in June which allows ample time for a second crop in the same space. It is planted the same way as spring garlic but should be slightly deeper (24 inches) and QUESTIONS about this subject: 1. Do we have people in the valley who have rocambole they would like to share? 2. Does anyone have additional input or advice on this subject? Next month’s subject is composting, so contact me at 2594044 or HC 64 Box 2012 if you have information which will be helpful! ——Rusty Salmon |
