Last summer and this fall, I missed having my blog to refer to regarding which varieties of flowers, herbs and vegetables I planted last spring, so I’m going to make a concerted effort to keep a record here of my activities.
About a month ago, my friend Pam gave me three different types of garlic to try out and today, I finally got them in the ground. The larger vegetable garden we have is mostly in shade until the sun comes back around next spring, so I planted them in the new raised bed Dan built last spring. It gets lots of sun and the soil temperature today is 68°F, while the air temperature is 50.
The three types are (in order of planting – left, center, right, in the front of the bed):
- German Extra Hardy – unique and strong taste that lingers for a while after eating. Winter-friendly and produces very large bulbs each with 4-5 cloves. Long roots give it the ability to winter over without heaving out of the ground. Strong raw flavor and a high sugar content making it one on the best for roasting.
- Viola Francese – softneck variety grown all over SW France and NW Italy. Large purple and white cloves and excellent flavor. The bulbs are huge — 4-5 bulbs per pound. About 15 cloves per bulb.
- Transylvanian – the famed artichoke garlic of the Dracula legends. Harvests in late spring/early summer – stores into winter. Can get quite large.
Clove of German Extra Hardy Garlic