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Has anyone experienced harvesting garlic which supposed to be white but has the bottom quarter/up to half of each clove green? If so, any idea what causes it? We had that for 3 years running now, despite planting seeds from reputable seed vendors, at the recommended time, in the recommended soil and harvested at the recommended time too. We did put ash in the soil too, in case this helps. It is such a pity, we have heavy crops, great size but use only half, what with cutting the bottom bit off. ZK
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Most of the garlic i've had off my plot this year has had geen bottoms to the cloves - i thought it was supposed to look like that ha ha!! is it not?
Anyhow, we've eaten the green bits - they taste no different (in fact the whole clove has tasted delicious) and i've not popped my clogs yet!!
i would suggest you don't worry about it and just eat the lot.
There's vegetable growing in the family, but I must be adopted
Happy Gardening! -
Thank you, Protea, it's good to know it is still edible. Meanwhile I've done a quick search online and here's what I found:
"Garlic must be protected from sun scald, especially during periods of high temperature (over 90 F) and bright sunlight. Excessive exposure to sunlight may also result in greening."
I do remember we left them in full sun, now that I think about it...Comment
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