What Does A Garlic Do When It Gets Hot?…………Takes Its Cloves Off!
Trump again has opened his big fat mouth spewing stupidity for the entire world to hear, although I think that many people are just not listening. You would think that his advisors and well placed professional consultants would tell him how stupid he sounds and how ridiculous and harmful his tantrums are. But I guess they may be just as stupid as he is. Like my father would say. It’s like wiping your butt with a hoop there’s no end to it!
Our weather has been obnoxiously hot this past couple of weeks and will continue to be
almost as hot and with about the same chance for rain for another couple of weeks. Forest fires have spread and communities like Clinton, Boston Bar, 70 Mile House area are in extreme danger other fires have been beaten back and people are returning home but must remain diligent. Thank You Fire Fighters In BC!!
The long weekend of July has always been my Garlic harvest date. This is usually because my nephew is here to lend a hand and this year the harvest looks good.
Garlic has been cultivated and consumed for over 10,000 years in Central Asia and was used by the Egyptians to boost stamina in the men who built their pyramids and by the Chinese to aid digestion and treat respiratory ailments. Europe was slower to use it because of the strong odour and their class system. It came to North America in the 1500s to the immigrant communities where the Italians made it a culinary staple. China remains the largest grower and consumer of garlic with their consumption of 31.5 lbs per person and supplying 70 to 80% of the worlds supply about 20 million tons.
There are two types of Garlic. Hard Neck which has a strong central stem and Soft Neck which does not have this stem. Hard Neck is more suitable to colder northern weather and is stronger in flavour while Soft Neck is grown in more southern regions and has more cloves and stores longer. Both however have the same medicinal qualities such as reduction in Blood Pressure, increased immune function, it helps manage cholesterol, decreases the risk of dimension, improves bone health and is good for your heart among its many attributes.
I normally plant my Garlic 4 inches deep and 4 inches apart in rows about 10 inches apart in well fertilized soil. It is then ready to harvest in late July about 3 to 4 weeks after the scapes have been harvested. Do not pull the plant up but lift it with a garden fork or similar tool. Gently wipe off the dirt then hang in groups of 10 plants in a cool, dark well ventilated place for 3 to 4 weeks. Then take them down cut off the roots and reduce stem to about 1 or 2 inches from the bulb then again store in a cool dark place. This should ensure your supply lasts for about 6 months.
When using Garlic to cook there is a 10 minute rule that should be kept in mind. This protects the beneficial qualities by increasing the enzyme that will be destroyed by heat. So remember when you chop, crush or slice your cloves when using it to cook let is sit for 10 minutes before use.
Happy Gardening!
Samantha Nason
BS Ranch & Greenhouses
250 547 6567
sam1nason@gmail.com
