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Garlic is a food staple in many cultures. It adds flavour, aroma and nutritional value to any dish, and can be eaten both raw and cooked. On top of that, garlic also has medicinal properties, including; anti-inflammatory, anti-oxidant, activates the immune system, cardiovascular health, liver health, microbial, and more. It's also a good source of vitamins C and B6. Different varieties can have different flavour profiles, nutritional values and medicinal properties.
Originally from Middle Asia, it's now consumed and grown worldwide, and is added to many dishes.
Mark divided a raised garden bed in 3 sections. He prepared the bed by adding some organic fertiliser and a soil supplement. He sowed them in March/April, as suitable for his area (sub-tropical SE QLD, in Autumn). He planted each clove about 20cm/8 inches apart. After approximately 6 to 8 months he harvested the garlic, ideally right as the leaves were starting to die off. Mark tells us that if you harvest garlic late, the risk is that the skin around the bulb can start deteriorating and breaking up. It can reduce how long you can store it once the skin starts deteriorating, as it would normally act as a protective layer.
In the raised bed we can see growth differences in all 3 sections, and Mark says he was pleasantly surprised. Upon first impressions, the "Glen Large" turned out to be the smallest of all varieties, whereas he thought it would've been the largest. The second variety "Italian Red" which grew to be the biggest by far, even though it had the smallest plot. The "Pink" was right in the middle in size.
Mark concluded that he feels that the "Italian Red" adapted and grew better in his climate conditions.
Upon tasting, the "Glen Large" had a strong flavour, which Mark thought was great. The "Italian Red" had a much stronger flavour and was quite spicy. The "pink" was very similar strong in taste as well.
Handy tip! Want to talk to Mark directly? Did you know that there is another way, outside the forum?
Support Mark on Patreon: https://www.patreon.com/selfsufficientme (the top tier enables mentoring from Mark via an exclusive VIP email where he will answer your questions etc ASAP).
Originally from Middle Asia, it's now consumed and grown worldwide, and is added to many dishes.
Mark divided a raised garden bed in 3 sections. He prepared the bed by adding some organic fertiliser and a soil supplement. He sowed them in March/April, as suitable for his area (sub-tropical SE QLD, in Autumn). He planted each clove about 20cm/8 inches apart. After approximately 6 to 8 months he harvested the garlic, ideally right as the leaves were starting to die off. Mark tells us that if you harvest garlic late, the risk is that the skin around the bulb can start deteriorating and breaking up. It can reduce how long you can store it once the skin starts deteriorating, as it would normally act as a protective layer.
In the raised bed we can see growth differences in all 3 sections, and Mark says he was pleasantly surprised. Upon first impressions, the "Glen Large" turned out to be the smallest of all varieties, whereas he thought it would've been the largest. The second variety "Italian Red" which grew to be the biggest by far, even though it had the smallest plot. The "Pink" was right in the middle in size.
Mark concluded that he feels that the "Italian Red" adapted and grew better in his climate conditions.
Upon tasting, the "Glen Large" had a strong flavour, which Mark thought was great. The "Italian Red" had a much stronger flavour and was quite spicy. The "pink" was very similar strong in taste as well.
Handy tip! Want to talk to Mark directly? Did you know that there is another way, outside the forum?
Support Mark on Patreon: https://www.patreon.com/selfsufficientme (the top tier enables mentoring from Mark via an exclusive VIP email where he will answer your questions etc ASAP).
