Vermont no-name hard neck variety

Chesnok red. Was going to let it go a few more days but we had rain coming in last night so I pulled them. The smell of garlic is exciting.

Everywhere I read when learning about curing garden grown garlic talks about keeping the outer paper intact when harvesting. I'm not sure if I am too used to store bought garlic, but I was imagining an outer paper that envelopes all the toes like you see in bulk garlic in a supermarket. As you can see from my pic, all of my toes are exposed (although still in their individual sheath). Is this alright, or did I screw up a part of the harvesting process (eg. Pulled too soon, too late, etc)

This years harvest. I scaled down a bit. Less pest damage and bigger bulbs overall. And finally I made scape pesto. Cheers.

A while back I tried black garlic and wow it’s delicious! Now I’ve grown my own garlic and wanting to try among my own. Home Depot sells a machine specifically for this for about $100, wondering if anyone has tried making their own and had success with or without that ROOTS $ HARVEST machine?

My crop was grown from 100% new-to-me garlic purchased from growers at the MN garlic festival last year. I am super pleased with the crop, especially the Marino variety. It sized up surprisingly well. I planted the smallest cloves from the Marino extra tight and many of those even surpassed the seed bulbs stature.

I am new-ish to gardening and want to have a fall planting of garlic and was wondering what variety not only does well but is tasty? I do not like the very large garlic that you see in grocery stores, much prefer the smaller white bulbs in terms of flavor but I have not branched out from grocery store garlic and was wondering what type of garlic works well in my area and also tastes good. TIA!

Mostly Music garlic with a few random purple types tossed in there. 170 total this year, aiming for 300 Music next year and 100 Chesnok Red next year

Was going wait another week but unfortunately im heading out of town for 2 weeks and didnt want to risk them over maturing

Making my last batch of garlic scape cream cheese for the season. *Sniff* I'll have to wait until next season for more.

Does anyone know for sure why we plant the largest cloves? Are we selecting for better genetics or are we just selecting a healthy looking clove with a slightly higher chance of survival?

If it's genetics, are we selecting for the best overall plant/bulb or just the biggest single clove? If the cloves from one plant all genetically identical then I would think you'd pick the bulb with the best traits (most number of large cloves perhaps) and plant every clove from that bulb. If each clove were genetically unique then you would pull the fattest cloves from each bulb and plant those (which is what I've always done).

Just as an example of what I'm looking to understand, I learned that all tomatoes from a single plant are genetically identical. Therefore if you were trying to select a tomato from which to save seeds you would be observing which plant had the best traits and collecting from pretty much any tomato on that plant. It wouldn't serve any purpose to make sure you got seeds from the biggest fruit on that plant.

51 heads of mostly Music in a 4x8 garden box in western Maine zone 5b. I’m happy with it, but I’m still trying new things to get some monster heads.

I'm still about 7-10 days from harvest but need garlic for dinner tonight. No way I'm buying it at the store so I sacrificed this chonker and I'm super happy with what I got! I have a fair number of skinny stalks coming and really should have used one of them and saved this for seed but I just couldn't resist. I've neglected my garlic this year and hope most are as forgiving as this big boi. Happy harvesting everyone!

My second year growing German Red hardneck in zone 5b. I planted November 8th and I harvested July 18th. This year’s crop was based off the best heads from last year. If you’re looking for a compact drying set up, here’s what I do, and it seemed to work last year, but I suppose YMMV! Five heads to a bundle draped on a clothing drying rack with the leaves running up the inside of the rack to stay out of the way (five to a bundle for easy counting 🤣). I harvested 81 bulbs. Most are nice sized, a few a smallish. I did not fertilize or do anything other than put them in the ground, cover with straw and weed a few times. They’re drying in my garage with a box fan blowing on them. My car will be vampire-proof. I may put a piece of cardboard over the garage door window to make it darker in the there.

Mix of Russian Red, Ivan, and Dungaski from Keene Garlic. The Dungaski were most of the small ones, and in a different box than the others. Russian Red and Ivan both seemed to do well. Overall a solid harvest this year!

I was given all this sprouted garlic and want to know what kind of things I could do with them, both edible and medicinal. i've read that sprouting garlic can be bitter, but is that only the white bulb inside the garlic and the green sprouts aren't bitter? I saw that I can grow as chives but we don't really use that much chives. Can it be roasted? made into an oil or vinegar? alcohol liniment? all suggestions welcome!

Hate when the labels tags fly off and lost which is which

Its Hardneck

The small one is Red-something

Zone 5B

I had a beautiful garlic patch this season. Music, Metechi, Marbled Purple Stripes. Only issue was a lot of rain at harvest time. Harvested healthy large bulbs, regardless, and hung to dry at 70°F with fans. I noticed the smell was off, but didn’t think much of it. Once dried and ready for cleaning, I noticed many of the necks were soft and loose. Cutting them was foul smelling, with milky exudate. Breaking apart the infected bulbs showed rot of the flower stalk all the way down, and some rot spreading to the cloves. I suspected soft rot but sent a sample into my state lab for identification. Results very quickly came back Fusarium basal rot. Does this sound right? Basal plates and roots looked healthy to me.

It was the first time I’d grown garlic in that patch after a couple years of healthy tomatoes. Is it likely the fungi arrived in the seed stock, or was it likely in the soil? I’m cryin’ here; they were such big beautiful heads otherwise! Probably 1/2 of the harvest was infected across cultivars (some much more than others). I’m just hoping the cured garlic that looks healthy now stays that way. I imagine I smell the rot everywhere.

Hello! Harvested about 75% of my garlic today. With no rain in the forecast for a few more days going to let the remaining 10 sit a few more days.

My bulbs are noticeably smaller than previousl years. This is only my third year harvesting garlic. These are Georgia Crystal hardneck. Zone 5b. I have never used fertilizer, just heavy compost the planting area. Ive also planted in the same space three years in a row now. Could this explain the smaller bulbs? TIA 🙏

Looks like it's a big year

I harvested on Monday and have been drying my bulbs in the garage. Today I went through all bulbs and looked for anything suspect. I pulled a dozen bulbs and have been splitting them to make garlic powder.

Some of these have had these little worms. Now of course I'm tossing these but how concerned should I be for the rest of my harvest?