First Garlic Harvest
I planted two varieties of garlic this year. This is the first harvest, about 75 heads. There are another 60 heads still in the ground.
Kettle River Giants are soft-neck garlic. Mine are not gigantic. They are about 2 1/4 inches in diameter. Specialty garlic, though often smaller than market garlic, are more flavorful and pungent for their size.
This is my new drying/curing rack. I found it at Habitat for Humanity ReStore for $8. It has four racks on the top and two below. Once harvested, they will stay in this rack until the foliage has turned completly brown. When it dies back, I will cut-off the foliage an inch above the head, brush off the outer skin so they’re nice and clean, and store them in our cellar where the temperature and humidity are perfect for long-term garlic storage: 55 degrees, and 50% humidity.
I discovered that six plants had grown bulbils about 6 inches up from the heads. The psuedostem between the head and the bulbil was hard, like a hard-neck garlic.
Breaking one open, I found tiny garlic cloves.
I laid one of them open for this photo, removing a few of them to show the internal structure of the bulbil. I ate all of them while making lunch. I could have saved them and planted them in the ground in November, but it would take 2-3 seasons to get a full-size garlic head. I may try it with the ones that remain.
Click on the first image to open slide-show with explanatory text.