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In Spring, I planted out two rows of garlic and next to them, four rows of onions (sets). Onions going great - garlic sprouted well, but is now a failed crop - simply died off.
Any thoughts?
Garlic seem more prone to white rot also...............
My Majesty made for him a garden anew in order to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)
This is probably not the correct thing to do, but I'd dig and see if you have any little cloves, and if so, use them, stir fry, casserole, salad even, they will be lovely and sweet. My garlic cloves don't seem to do very well either, only producing tiny cloves.
mine got flower stalks on which I took off and munched on LOL. I thought you leave garlick untill the whole leaves go brown before harvesting is this not the case???
I work on the principal that "Soft neck garlic" or non bolting garlic will start to go yellow from the bottom upwards to about 2/3's way up the plant and then fall over, telling you that's it's ready.It does not usually produce a flower spike (scape) "Hard neck garlic" or bolting garlic will produce a flower spike which after curling around can be removed and stir-fried. The garlic will be nearing readiness then but this will also go brown but does not always fall over. Best to remove the flower spike or scape as it is called so as to allow the all of the energy to be directed towards the developing bulb.
These are tips that I have picked up from "The Garlic Farm" website on the Isle of wight. Check out the website by clicking on the link. The Garlic Farm for all things garlic
Hope this helps. The drop down menus are very good and informative.
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mine got flower stalks on which I took off and munched on LOL. I thought you leave garlick untill the whole leaves go brown before harvesting is this not the case???
I've just harvested some garlic which I'd left in place possibly for even longer than one year, and it had formed a huge clump. I dug it up and had probably fifty or more round garlic about the size of pigeon eggs. Some larger ones were beginning to form separate cloves. This has been wonderful to use in the kitchen as you can just bash each large round piece (before peeling as all the chefs do) and then extract the crushed garlic from the skin. Each individual garlic gives the equivalent to about two or three large cloves.
As this serendipitious technique has proved so successful, I will try it again in future years and see how much I can harvest from these big clumps.
Does anyone else grow it in this way?
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