Jill Thorpe introduced guest speaker Penny Woodward to speak about growing garlic.
Penny is an author of several books about growing garlic, tomatoes and herbs, she is also the horticultural editor of Organic Gardener magazine and a judge at the Standard Food Awards.
Penny said there are about 300 varieties of garlic in Australia which fall into one of two categories: Hardnecks and Softnecks. Hardnecks have a flowering stalk in the middle of the bulb. As it grows, the flowering stalk emerges curved over like a swan’s neck and will grow in a 360 degree circle. Hardneck garlics produce 6-12 large cloves which are easy to peel. Very popular with chefs. Hardneck varieties include turban, purple stripe, creole and rocamboles.
Softnecks garlics do not have the hard central scape of hardback garlics. When dried, the stem of softnecks are quite pliable, therefore are the best varieties for making a garlic plait. Softnecks are milder in flavour and produce 10 -20 cloves per bulb, a few large ones around the outside and many smaller ones in the centre. There are two types of softneck garlics, the multilayered artichoke garlics and the pearly silverskins.
Hardneck garlics do not keep as long as softnecks, so Penny recommended growing some of each.
To grow garlic it is best to seek organic or heritage garlic to plant, do not use garlic grown overseas, as the imported garlic often harbour diseases.
Before planting garlic, prepare soil with well matured manure, plant in a sunny position in a well drained garden bed. Soak garlic cloves overnight in a seaweed solution. Plant before the clove has sprouted and for best results, when the stem is halfway up the clove. Plant to the depth of the clove below the soil and 15cm apart. After planting, sprinkle with blood and bone and feed mid July or August with a liquid fertiliser, although do not use a seaweed based fertiliser so as not to overdo with nitrogen. Remove the garlic scapes when they form, but don’t throw away, as they are very good to eat.
Garlic must be cured before eating, to do this, leave roots on plants as the nutrients will go back into the bulbs, then hang in an area that has good air movement and is protected from sun and rain. Store between 5 – 12 months.
