Newbie at garlic growing: Recommendations

[mensplace]

Here I have access to two garlics at the grocery: One is a white skin, large garlic that you see everywhere; The second is a purple striped garlic that is HOT and bitter. I could use the jarred stuff, but it is horrible.

Are there varieties that are rich in flavor, not hot or bitter, and large in size that will store well? Suggestions appreciated.

Will garlic even grow in clay? Planting depth?

[bower]

Hi mensplace, you're in Georgia I believe?
Here's some info about the types and some varieties that do well in your area. Someone else may tell you about their taste and qualities you are looking for..

http://extension.uga.edu/publication...ml?number=C854

[Labradors2]

I grow one called Music which is a hard-necked garlic which does well here in the north. I grow in clay, topped with aged cow manure. My garlic lasts pretty much until the newest batch is ready

Linda

[mensplace]

Bower,
Maybe its my Scots/Irish heritage, but I LOVE everything I have seen about where you live! Over the past several weeks we have watched several special covering everything from the foods to the history, the land and the people. You are really fortunate!

Thanks so much for the link.

Have a blessed week.

[zipcode]

From my not so vast experience, the best flavoured garlic has been softneck types. Maybe because that's what I grew up with, but they have a good flavour that is not too hot or overpowering. The hardneck spanish stuff that is really common in stores around here has a somewhat chemical taste , and as you said even bitter.
I would try to find a softneck with big cloves, that's the biggest problem with softnecks - how hard they are to peel.
Also, if you live somewhere with mild winters, you should probably cold treat hardneck in the fridge before planting.

[mensplace]

Linda,


With no experience at all, it seems that the super hot, extended summer with 100% humidity and solid clay don't combine for good success with the hardneck.

I wish there were some place that would offer just two individual cloves of a range of the mild, nutty, rich varieties for sample tastes: one for fresh tasting and one for cooking. I guess cloves is the right term for a small piece, not a whole bulb? I've never seen anyone grow garlic around here, but the idea of growing garlic and shallots really appeals to me as I can cook any cuisine.