All the garlic from the 2011 harvest has now been cured, trimmed up and weighed. As I expected after I finished the digging, it was our best year yet at HA for one of our favorite vegetables. There’s hardly a day that goes by without our eating garlic in one way or another.
In this part of the world (Southern Indiana), garlic is usually planted in fall and harvested sometime the following summer. Harvest here usually starts in mid-late June and early July, with all varieties being out of the ground before the end of July. This year I harvested the last of the garlic on July 10th.
Garlic is pretty easy to grow, but I’ll be the first to admit I am still learning how to grow great garlic. Weather plays a big factor, and some years it just does better than others. This year was one of the good years, but some of the varieties actually did better last year, when there was far less rain. Go figure!
Our best performer this year was a newcomer to our garden, one called Purple Italian. I got the planting stock for this hardneck rocambole variety from Peaceful Valley Farm & Garden Supply. I grew 8 plants, and the bulbs averaged 2.5 ounces after curing. It has big fat cloves that are easy to peel and have a fairly mild and sweet flavor raw. Time will tell how good a keeper it is.
The second best performer based on yield was Lorz Italian, a softneck artichoke type. The 15 bulbs averaged 1.7 ounces each. It has a pretty bold flavor for a softneck, and it is a good keeper. It has been a reliable performer here for several years now.
Another good performer was Nootka Rose, though it didn’t get but about half the size of the Purple Italian. I planted 24 cloves last fall, and all 24 headed up and made nice bulbs. It’s another softneck with a fiery flavor when fresh and raw. My taste buds were still tingling quite some time after eating a clove during a taste-testing here! It’s a good keeper as well. Another silverskin type that does well for us is Silver White. It is usually the longest keeping of any of the kinds we grow. The planting stock for both of these came from Filaree Garlic Farm.
The Asiatic/Turban types are very consistent here, though not always the biggest. Shilla was a first-timer here in 2011, while Chinese Pink, Uzbek and Japanese were back for another year. They all will be back next year. These types usually only keep until January or February, so we make sure to use them up first.
I’ve had a hard time with purple skin types here. This year Brown Tempest and Metechi did pretty well. I’ll plant them again and see what happens. Next year I am also trying Bogatyr and Maiskij.
The lone creole planted this year was Ajo Rojo, thanks to a garlic swap with Christina at A Thinking Stomach blog. I’ve tried Burgundy and Creole Red here before, and neither did much at all. Ajo Rojo looks more promising. The sizes were all over the place, but I’ll save the largest bulbs for planting again and we’ll see how it does once it begins to acclimate to our environment. It has a lovely taste raw, and I am keeping my fingers crossed.
After trimming and cleaning up a bit, I put all of the garlic in mesh bags and store it in our basement pantry. Conditions there aren’t ideal for garlic, but it is reasonably dry and the temperatures are fairly constantly warm, but not too hot or cold.
I’ll save the biggest bulbs of each variety for planting next year’s crop. I won’t break the bulbs open until just before it’s time to plant. If you’ve never grown garlic before, you really should give it a try. Homegrown garlic is easy to grow and has a wonderful flavor. I think it’s worth a spot in everyone’s garden.
They look great! I hope to expand my horizons a bit with garlic in the future. Dan and I are planning a big roadtrip next year, so I am not sure what to do about the garlic. I hope to have a housesitter who loves to garden, but just don’t know yet….
They do look great! What a great feeling it must be to harvest and cure it all. We also eat garlic on pretty much a daily basis here. Someday I hope to grow it ourselves. Right now it’s relegated to the category of “easy to find organically and inexepensively at our co-op” since space (and sunlight) in our backyard is at such a premium. I’m paying close attention to your results, though, for the day when we’ll have the room to grow garlic!
I’ve decided to buy most of our onions for the same reason. I can get organic ones so cheaply, year round. I do grow a few though.
Nice garlic harvest Villager! We use a lot of garlic around here too! Do you believe that we are still using some garlic from last summer’s harvest? It stores very well in our basement also. Now that I have the garlic acclimated to the soil here at the house, I’m going to plant it at the plots this year. I think that I’m going to have to try some new varieties this year.
Very nice looking garlic you have harvested. Glad to know that we are not the only ones still learning to grow great garlic…looks like you have learned a lot though.:)
Beautiful garlic, Villager. I hope the Ajo Rojo continues to perform for you. I really like the way it tastes, too. The Japanese you sent me did well. I think I was a little late in harvesting it so a few of the bulbs split, but I have two very nice heads I’ve saved to plant next year. The rest of my Asiatic/Turban types went to pot this year. I’m not even bothering trying to save seed stock from them. Shilla, which in the past has given me heads the size of my fist, died in the ground. It was really wet for us this year, and most of the Asiatic/Turbans just couldn’t handle all the moisture and seem to have rotted in the ground. Argh.
I hope summer is treating you well.
I lost some of the Asiatic/Turbans due to rotting too. They really seemed to do better last year when we had dry conditions in May/June.
You plant a lot of varieties. This year I harvested just two kinds. And one failed miserably. I might just plant one kind next year. But I haven’t made up my mind yet.
I love the color of the Uzbek cloves. It was a great year for garlic for us, speaking of which, I still need to try my hand at braiding our recent harvest. Our late varieties suffered a little with rust before harvesting with our damp weather, but we had some hefty bulbs. I credit the chickens with the superior soil amendments that we worked in before planting, but you’re right, weather can significantly affect performance some years. I just hope our next harvest next year is as good.
This post was very helpful for my garlic order this year. Thanks.
I’m glad it helped!