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Non-Tech : Kirk's Market Thoughts
COHR 183.94-3.1%3:59 PM EST
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isopatch
To: robert b furman who wrote (7122)5/10/2019 7:18:06 PM
From: the longhorn1 Recommendation   of 27028
 
Hello Bob,

Fresh home grown garlic is quite a treat. I used to grow quite a bit before my cow habit/hobby started taking up all my spare time. When you go to harvest look for the following: the stalk that had the seed head (it's called a scape..and you trim it off as you indicated) gets dry and straight, the long leaves sticking up start turning dry. You want overall about 50% dry. When ready you pull or dig them, knock off some of the dirt but leave the last bit on, leave most of what's left of the stem on as if you cut it too soon rot can enter there, and let them dry inside out of the sun like on a newspaper or tarp on the garage floor for a week or two. Then you rub off the rest of the dirt gently, trim back the stem and trim off the root tendrils and store them in a net type bag. Scapes make good flavoring by the way...chop them up for an onion/garlic type flavor.

Above references the hardneck variety. If you have softneck, they don't produce the scape but they still are harvested when about 50% dry leaves. You probably have hardnecks...don't know that softnecks could survive your winters up there.

If you really get into garlic, elephant garlic is kind of fun to grow...produces one giant bulb..ie one clove. Great to roast.

lh
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