Comments on: Garlic Types

By: Garlic Harvest 2010 Begins! | Bifurcated Carrots

Garlic Harvest 2010 Begins! | Bifurcated Carrots — Sat, 17 Jul 2010 16:55:33 +0000

[...] started today harvesting my first few garlics. The Asiatic Turban and Creole types always need to be harvested a little earlier that the others, so I started with these. Even [...]

By: Patrick

Patrick — Fri, 25 Dec 2009 07:17:37 +0000

Hi Michael,

Onions and garlic are different species of Alliums, which don’t normally cross. I’m not aware of any crosses commonly available.

Are you thinking of elephant garlic? This is a type of leek that’s grown and eaten like garlic.

By: michael

michael — Fri, 25 Dec 2009 01:47:28 +0000

what is a type of onion and garlic cross ?

By: Patrick

Patrick — Fri, 28 Nov 2008 17:51:13 +0000

Hi Jim,

It turns green as it starts to grow.

I think you are in Turkey, and so are in the northern hemisphere. If so, garlic is normally harvested in July or August and keeps for 6-8 months. This means unless you get garlic imported from some place like Argentina in the southern hemisphere, it’s going to be very difficult to find good garlic in the spring.

If you grow your own garlic, it usually keeps longer.

If you keep your garlic in a place where it can get a lot of air, like an open shelf in your kitchen, it will keep a lot longer than if you store it in a closed jar.

I hope this answers your question!

By: jim

jim — Fri, 28 Nov 2008 12:29:46 +0000

why does garlic go green during the storage

By: tamer

tamer — Fri, 15 Aug 2008 15:51:48 +0000

hello everybody,i heard that there akind of garlic which is curing cancer totally,do any one have any information about it?and where i can get it ?

By: Garlic competition « In the toad’s garden

Garlic competition « In the toad’s garden — Sun, 03 Aug 2008 17:55:37 +0000

[...] Estonian Red is as usual a big garlic with few big cloves. The garlic is heavy, as the few big cloves makes it compact. If you eat a lot of garlic, there is no better garlic to grow in Denmark. The huge cloves are easy to peel, taste is strong and it keep very long time in storage. I know some have been eating it from their own harvest as late as early june. It is mentioned in Heirloom Vegetable Archive. Pictures (and danish text) can be seen in Karna Majs diary. Estonian red is a hardneck, a Marbled Purple Stripe variety. Bifurcated Carrots garlic types. [...]

By: Patrick

Patrick — Tue, 16 Oct 2007 15:36:08 +0000

Hi Garlic Gal,

Thanks for the comment!

I’m sure leaving it in the ground too long was part of it. It was the first year I tried growing it, and the company I bought it from must have grown it in a different climate because it just didn’t do very well in my garden. I think this also had something to do with it.

Anyway, there’s always next year!

By: Garlic Gal

Garlic Gal — Mon, 15 Oct 2007 20:29:54 +0000

Maybe your glazed purple stripe garlic was left in the ground a little too long. My experience is that the cloves start to separate and the paper gets thin if I don’t get them out of the ground soon enough.

By: Patrick

Patrick — Mon, 24 Sep 2007 22:22:36 +0000

Hi, thanks for stopping by!

I think you are confusing the scape with the green sprout that normally appears on old garlic cloves. The sprout that appears on old garlic cloves is no delicacy, and I’m with you, I remove and discard it.

The scape looks like this:

http://www.patnsteph.net/weblog/?p=152

It appears on plants of some types of garlic after they have been in the ground for several months, about one month before harvest. They are a sort of seed stalk. They taste a lot like garlicky green beans, and are popular among foodies.

By: Rose Marie Nichols McGee

Rose Marie Nichols McGee — Mon, 24 Sep 2007 19:14:39 +0000

When I see comments about the little bit of green, which is the new scape emerging I’m a bit puzzled. Isn’t this really an immature form of the green garlic that is no popular with foodies these days? I tend not remove it unless my clove is soft and pithy and basically past for cooking.

By: Patrick

Patrick — Wed, 22 Aug 2007 09:31:20 +0000

Hi Dave, I usually find by the time garlic is sprouting it’s probably a little old to be eating anyway. I would usually at least cut off the green end, even if I didn’t cut open the clove and go after all the green bits. It all comes down to how desperate I was for some garlic flavor and how old it was.

Even though the green sprout may or may not taste good, I can’t think of any reason why it would be bad for you and I’ve never heard this before. Does anyone else have any information on this?

Mostly I find supermarket garlic has a very short storage life compared with what I grow in my garden. Between growing a few varieties with long storage lives, and eating garlic greens and spring garlic, I find I can eat pretty fresh garlic almost all year round.

By: Dave. Bilston. UK.

Dave. Bilston. UK. — Wed, 22 Aug 2007 02:19:09 +0000

Patrick. You’re a busy man – always posting interesting stuff. Thanks for this useful explanation of’sub-types’. I’m not a regular garlic grower but I like it occasionally with some food. It is supposed to be health-giving. However, I seem to remember being informed by a celeb’ chef on TV that we should not eat the embrio shoot in the clove as this part of the veg’ is not good for us. Therefore, it should be removed before use. What is your view on this?
Thanks. Dave.