My hardneck garlic has curling scapes. I know I am suppose to cut them off. How long from now do I dig up the garlic? I also have softneck growing as well. When do I harvest that?
Thanks,
Carol

Hi caascher2(Carol),

Your garlic looks great! What varieties?

Check out this great garlic source:

[url]www.thegarlicstore.com[/url]

Posting images later per variety...

Take care,
Randy




[QUOTE=caascher2;59566]Randy,
I am growing one hardneck variety and one softneck variety from SESE. It is the begining garlic pack. This is my first year growing garlic, and the scapes are just coming up in the hardneck. I am looking forward to trying it, and next year have already ordered a few different varieties to grow.
Carol[/QUOTE]

[B][COLOR="Red"]Here is my Majestic Porcelian Hardneck[/COLOR][/B]

[url=http://www.freeimagehosting.net/][img]http://img2.freeimagehosting.net/uploads/df0873d5fd.jpg[/img][/url]
[url=http://www.freeimagehosting.net/][img]http://img2.freeimagehosting.net/uploads/e3037aa9ff.jpg[/img][/url]
[url=http://www.freeimagehosting.net/][img]http://img2.freeimagehosting.net/uploads/265fa13a46.jpg[/img][/url]

Developed from a natural mutation, it is the most impressive Porcelain in our collection producing the strongest plants and largest bulbs. Porcelains are tall, majestic plants, often reaching a 6-7' height if the scapes are left on. Bulbs are satiny white with 3-5 huge, plump, rounded cloves. Cloves are easy to peel, making them popular with restaurant chefs. Most Porcelains are late maturing and store well, 8-9 months or more. Well-harvested and cured ones can last a full year. Flavour is hot and robust. Roasting them tones down the "heat" into a pleasant, nutty flavour. With a low yield ratio of only 3, 4 or 5 to1, Porcelains are the most expensive garlic to grow commercially but their rising popularity makes the extra cost worthwhile. Northern-hardy, though Southern friendly....

[B][COLOR="Red"]Here is my Spicey Red Korean[/COLOR][/B]

[url=http://www.freeimagehosting.net/][img]http://img2.freeimagehosting.net/uploads/f44a06be7c.jpg[/img][/url]

A very large bulbed hardneck from Korea, via Salmon Arm, British Columbia, Canada. Third year grown, and hard not to, due to taste, smell, size and overall quality. Its garlic that makes food have lots of zing with abit of spice! The big cloves are also easy to peel. Lots of double cloves...

[B][COLOR="Red"]Here is my Pyong Vang Korean[/COLOR][/B]

[url=http://www.freeimagehosting.net/][img]http://img2.freeimagehosting.net/uploads/2715a61b04.jpg[/img][/url]

A rare Asiatic variety with purple stripe blush outer wrappers.. The pointed brown and rosy purple-skinned cloves come about 7 to the bulb. The raw taste has overtones of apple, but with lots of heat. First year grown from "The Garlic Store" [url]www.thegarlicstore.com[/url].

*****Always soak Garlic Cloves with Baking Soda & Water for two hours, rinse well, then sterilize with pure alcohol for 1 minute before planting – Gets rid of any disease before planting in the Fall*****

[B][COLOR="Blue"]My Current Garlic Grow:[/COLOR][/B]

*Armenian(Hardneck Porcelain) 2

*Majestic(Hardneck Porcelain – Huge Mutation)

*Spicy Korean Red(Hardneck Rocambole)

*Yugoslavian((Hardneck Rocambole)

*North Korean(Rocambole Garlic)

*Genki(Turban Garlic)

*Transylvanian(Artichoke Garlic)

*Limburgh(Artichoke Garlic)

*Italian Three Clove(Porcelian Garlic)

*Inchelium Red(Artichoke Garlic)

I harvested my garlic today. This was a first for me. Most of the bulbs are good size, a few small ones. However, I planted all the garlic when they sent it to me not knowing I should have planted the largest. Next year I am branching out with different varieties.
Thanks for your help Randy in answering all of my questions.
Carol

Mantis,- so that's why chinese garlic tastes so tangy:mrgreen:

Try Spanish Roja or any Russian or Siberian for winter hardiness. Northen Quebec is also a good and originates close to where you are from. Make sure to plant no later than mid-October and that the soil drains well and is rich in organic nutrients. I usually work some steer manure into the plot several weeks before planting. Lastly don't plant the cloves too deep, about two inches max.

For onions, start indoors in late January and transplant around your last frost date.

Alex

Try Italian Porcelian or Asian Tempest!
Plant cloves in October and mulch with straw to stop frost from getting to them... Remove straw in the spring...

Zone 5 grows garlic very well!

Randy

Good tips Alex!

Randy

Has anyone ever heard of a garlic out of Chicago called "Ganster Garlic"?
My neighbor was telling me about it and I can't find any info.

With 3 weeks to go before harvest here's one of the transplanted garlic plants I did about 3 months ago. So it seems one can transplant garlic in the spring from a clump of green garlic. Head may not be as big as fall planted, but it is a head.

[IMG]http://www.feldoncentral.com/garden/photos/d/5716-2/Garlic+6-24-07.jpg[/IMG]

Not garlic for me, but awhile back we cooked a receipe that called for the green part of a 3 leeks to be used, so I stuck the rest of the leek in the garden. To my surprise 2 of the 3 grew. I haven't pulled them up yet....