Time for Garlic

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Our family uses garlic in so much of our cooking. It is a great feeling to plant and grow our own food – Here are a few articles about garlic from both Burpie and from Univ of Vermont about the types of garlic.  I had no idea that there were 11 types of garlic in the categories of soft and hard stem.

I also included a favorite and suber easy recipe for “roasted garlic” that is a household favorite. You can use the roasted garlic on bread, in soups, spread on the top of steaks, mixed in with butter or just eaten right out of the cloves. 

Roasted Garlic

Calories: 40kcal


  • 1 head of Garlic
  • 1 tsp Olive oil


Heat the oven to 400°F.

    Peel the outer layer paper off the garlic.

      Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.

        Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil seep into the cloves.

          Wrap in foil and bake: Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.

            Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.


              Calories: 40kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g | Vitamin C: 1mg

              https://www.burpee.com/gardenadvicecenter/vegetables/garlic/garlic/article10268.htmlPlant cloves in mid-autumn in a sunny location with rich, well-drained soil. Set cloves root side down 4-6″ apart in rows 1-1/2 to 2′ apart, and cover with 1-2″ of fine soil. In the North, put down 6″ of mulch for winter protection. Garlic may begin growth late in fall or early in spring.

              Where to Plant Garlic

              Garlic should be planted in a spot not recently used for garlic or other plants from the onion family. Do not plant garlic in areas where water can collect around the roots, causing them to rot or become diseased.

              Soil Preparation for Garlic

              Garlic should be planted in fertile, well-drained soil. A raised bed works very well. Remove stones from the top 6 inches of soil. Work several inches of compost or well-rotted manure into the bed, along with 10-10-10 fertilizer.

              How to Plant Garlic

              Planting garlic is relatively simple. Separate cloves. Space the cloves 4-6″ apart. Rows should be spaced one foot apart. The cloves should be planted with the pointed end up and the blunt end down. Push each clove 1-2″ into the ground, firm the soil around it, and water the bed if it is dry.

              Photo by Ramón Salinero on Unsplash

              TYPES OF GARLIC – https://pss.uvm.edu/ppp/articles/garlictype.html

              Dr. Leonard Perry, Extension Professor
              University of Vermont

              Unless you already grow garlic, you likely just know it from the cloves found in grocery stores, containers there of crushed garlic, or perhaps braids of garlic at farm stands.  Even if you grow garlic already, you may not realize there are 11 types with various named selections of each.  These vary more than you might think in flavor.  The different types are each best suited to growing in particular climates.  All the types though are suited for the most common use of cooking, as well as the medicinal and other uses you may not realize.

              Garlic (Allium sativum) is commonly divided into two main varieties or subspecies, the hardneck (ophioscorodon) and softneck (sativum).  These are based on the fact that the former develop a stiff stalk from the cloves in the ground, topped by mini aerial cloves called “bulbils”.  This process is often called “bolting”.  Since garlic varieties are actually sterile clones, they develop these bulbs instead of flowers.  Softneck types generally don’t produce this “flower” stalk.  Sometimes these designations don’t hold in reality, the stalks developing or not with different seasons, climates, and cultivars (cultivated varieties).

              The hardneck garlics were the original selections that evolved from wild garlic.  Compared to the softneck types, they often have fewer but larger cloves, are more colorful, and come in a wide range of flavors.  They grow well in northern climates, so are often the types seen.  Even though they produce a stalk, this should be removed so all the plant energy goes back into producing the cloves.  Cut or snap off when sunny so the wound will heal quickly.  You can cut up and use the stalk, if harvested when young and tender, for cooking. 

              On the other hand, the softneck types were selected originally from the hardnecks.  They are sometimes known as “braiding” garlic, since these are the ones easily tied into braids.  They have smaller cloves than the hardnecks, and produce up to twice as many per plant.  Cloves often have a spicy flavor, and may be hard to peel.  Since they mature faster than hardnecks, are adaptable to many climates, and don’t have flower stalks to remove, they are the preferred types grown commercially and that you usually see in grocery stores.

              There are 11 general groupings, or “types”, among the hardneck and softneck, which in turn have their own specific selections or “cultivars”.  For the hardneck types you may see Asiatic, Creole, Glazed Purple Stripe, Marbled Purple Stripe, Middle Eastern, Porcelain, Purple Stripe, Rocambole, and Turban.   The Asiatic, Creole, and Turban are weakly bolting.  For the Softneck types you may see Artichoke and Silverskin cultivars.

              Artichoke softneck cultivars such as ‘California Early’ and ‘Red Toch’ are the main ones seen in stores.  They are ready to harvest earlier in the season, and adapt to many growing conditions and soil types.  Cloves tend to be large with a flattened appearance.

              Asiatic hardneck cultivars such as ‘Asian Tempest’ and ‘Pyongyang’ (this and some other cultivars originally came from Korea) have good flavor and store well.  They may be recognized by their “flower” that resembles a long, dark and wrinkled bean pod.  The aerial cloves within it actually can grow new plants when planted.  This hardneck doesn’t need the stalk removed in order to produce new cloves.

              Creole hardneck cultivars such as ‘Creole Red’ and ‘Burgundy’ are, as their name might suggest, better suited to warm climates. Cloves are a moderate size, have good flavor, store well, and often are beautiful shades of reds and purples.

              Glazed Purple Stripe hardneck cultivars such as ‘Vekak’ and ‘Red Rezan’ mostly came to us from Eastern Europe and Russia.  The few, squat cloves are well-named having a metallic appearance, purple streaked silver.  Flavors may not be as strong as in other types.

              Marbled Purple Stripe hardneck cultivars such as ‘Metechi’ and ‘Siberian’ too came originally mostly from Eastern Europe and Russia. They tend to adapt both to northern and southern conditions, the few and larger cloves being marbled with purple.  They store well, cloves peel easily, and they have a strong flavor.

              Middle Eastern hardneck cultivars such as ‘Jomah’ and ‘Syrian’ come from the Middle Eastern countries, and are not commonly found as they are best suited to these climates rather than North America.             
              Porcelain hardneck cultivars such as ‘German White’ and ‘Polish Hardneck’, on the other hand, are commonly seen across the northern latitudes.  Cloves tend to be hot and pungent when eaten raw, starchy after baking.  The skins are thick and tightly cover the few, large cloves.  Outer skin layers are white, with some purple stripes on inner layers.  They store well.

              Purple Stripe hardneck cultivars such as ‘Shatili’ and ‘Shvelisi’ or ‘Chesnok Red’ come, as the names indicate, from the Caucasus area and the Republic of Georgia.  They can be vividly purple striped, or more silvery, depending on the weather.  Cloves often have a rich, not too strong, flavor and they store relatively well.  They were the ancestors of other garlic types.

              Rocambole hardneck cultivars such as ‘Russian Red’ and ‘Spanish Roja’ are some of the most popular and flavorful garlics for home growing.  Cloves have rich, sweet, and complex flavors and tend to be brownish.  The stalks or scapes are unique in forming a double loop on top.  Unfortunately, this type of garlic stores well for only a short time.

              Silverskin softneck cultivars such as ‘Idaho Silver’ and ‘Silver White’ are the ones you usually see braided, having a pliable stem. They are the longest storing cultivars usually, and often fairly strong.  Cloves tend to be white, small, teardrop shaped, and often are late to sprout.

              Turban hardneck cultivars such as ‘Chinese Purple’ and ‘Shandong’ come from a variety of areas, from Eastern Europe to the Far East to Mexico.  They are not as common as some other types, have brownish to purplish cloves, and often sprout early and store poorly.  The capsule on the top of the stalk is shaped like a turban, hence the name.  Cloves tend to taste hot when raw, mild when cooked, and some call them the “summer apple” of the garlic world.

              Look for some of these varieties at local farm stands and farmers markets.  Check local garden stores for some of the better cultivars for your area and try growing some yourself.   Garlic is about a 9-month crop, planting cloves in the north in October for harvesting mid-summer the following year. 

              This article was shared on the Homestead Blog Hop and Oak Hill Homestead Blog Hop



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