Garlic came up beautifully this year

Those do look really good! I was looking at mine today. Most are not yet breaking ground. The snow just left the garlic bed this week. I can assure you that mine will not ever look as good as yours do this year.
Steve
Reply to
Steve
No secret. I'm fortunate to live in an area (Portland, OR) that has superb soil, no hard winter and lots of water. The ground doesn't freeze except for occaisional crust.
My yard is prehistoric Columbia River bed. Not only do I not have rocks; I don't even have pebbles.
I have generally great success with plants. My tomato plants yield like crazy.
I use only organic ingredients. I like to think that has lots to do with the plant health. The primary nitrogen source is fishmeal.
I also generate genuine compost from food scraps and coffee grounds from StarBucks. My compost takes four years per batch. No trendy tumblers etc. Ya can't push the decomposition process in my book.
-SCR
Reply to
scr
Just broke ground? Do you plant in the Fall?
I've always thought Garlic had to overwinter and be planted in the Fall.
SCR
Reply to
scr
What variety is this?
Only my Calif. Whites (grocery store bulbs) look anything like these ... and even there I'd guess yours are about a good week ahead of mine. My Metechi, Leningrad and Ajo Rojo are only about 1/3 of the size you are showing. Are you -sure- you didn't take this picture last summer? ;-)
Bill
Reply to
Anonymous
Unfortunately, I didn't record the name of the varieties. I just bought (3) different kinds of hardnecks from Portland Nursery last October, broke them up and planted them with a generous dose of 4 year-old compost, plus (4)fish-meal, (1)rock-phosphate, (1)kelp-meal, (1)cottonseed-meal, (1)Dolomite-Lime.
What?! No fraud, buddy. I took those shots yesterday.
-SCR
Reply to
scr
Steve expounded:
Mine didn't do so well yet either, I'm wondering if I lost more than I usually do. It's early yet, I may get more than I think I will. I usually have pretty good luck with it.
Reply to
Ann
Nope. I have no use for Elephant Garlic. It's for those that equate size with taste.
scr
Reply to
SCR
Huh? Why do you think I put so much effort into growing my own?
I crush it raw into olive oil, add sesame oil, crushed white pepper, squeeze real lemon slice....let it steep....and then pour it over a salad.
Man....MMMMMMM.
Sometimes I do strain out the pulp of the garlic to lesten the garlic breath but that's only if the salad is "To Go".
scr
Reply to
SCR
You can't use regular garlic raw in salads?
Yours in bad breath,
Gary Woods AKA K2AHC- PGP key on request, or at
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Zone 5/6 in upstate New York, 1420' elevation. NY WO G
Reply to
Gary Woods
German white: big heads, strong flavor, usually only 4 cloves! Foliage often up to my waist, at feet plus.
Gary Woods AKA K2AHC- PGP key on request, or at
formatting link
Zone 5/6 in upstate New York, 1420' elevation. NY WO G
Reply to
Gary Woods

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