About Garlic

by Laurie

History

Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC.

Greek athletes ate it to build their strength. Garlic came to the Western Hemisphere with some of the first European explorers, and its use spread rapidly. In the United States it was first cultivated in New Orleans by French settlers. Missionaries brought it to California, where it is grown today.

Growing Garlic & Varieties

Garlic is one of 700 species of Allium or onion. There are three kinds of garlic:

Softneck Garlic - The two common types of softnecked garlic are artichoke and silverskin. Both strains are commonly sold in grocery stores. Artichokes are named for their similarity to artichokes: several overlapping layers (3 to 5) containing up to 20 cloves.

Their color is white to off white and their thick wrappers explain why they are so hard to peel. The shelf life of the artichoke garlic is long, generally up to eight months. Silverskins are high yielding, grow well in a variety of climates and are the most popular among garlic braiders.

Hardneck Garlic - The most common hardneck garlic is rocambole. They produce large cloves, are easy to peel and have more flavor than softnecks. Because of their loose skins, they are do not have a long shelf life, usually 4 to 5 months.

Unlike common or softneck garlic, hardnecks throw up a flowering stem (scapes) that eventually turns woody. Recommended strains include Chesnok Red, German White, Polish Hardneck and Persian Star.

Elephant Garlic - Elephant garlic is the largest garlic and is closely related to the leek family. It is the mildest in flavor; many claiming it tastes more like an onion than garlic.

Elephant garlic is twice the size of other strains, its cloves growing as large as a full bulb on standard garlic. It has a long shelf life (when stored properly) and is very easy to peel. Enjoy it raw or sautéed with butter, olive oil and salt and pepper for a wonderful treat.

Although garlic is considered a perennial it is usually grown as an annual. It grows 1 to 3 feet in height. The recommended planting time for colder regions is fall, 4 to 6 weeks before the first frost date.

This allows the root to develop over the winter. The soil should be well amended and free draining. Work in a 5-10-10 fertilizer prior to planting. Garlic prefers full sun, but will tolerate light shade.

Separate bulbs into cloves. Use the largest cloves for planting, as smaller cloves produce smaller bulbs. Push the cloves with the root end down, 1 to 2 inches into the soil, about 6 inches apart. Mulch the cloves to prevent heaving during the winter months.