By January 8, 2016, the garlic had sprouted!
January 14 shows the garlic taller and fuller. We've been trimming the garlic scapes (the green stem) to use in cooking. They're like a scallion only more garlicky than onion flavored, yet a very mild, fresh garlic flavor to use in salad dressings, sprinkle on salads, toss into a casserole or soup, roast with other herbs on pork or chicken. Plus by trimming the stem, it allows the garlic plant to focus on the bulb production rather than the stem.
Hoping for a good crop of 50 heads of garlic later this year! Garlic harvest generally is late August to November. I cure the bulbs so they store nicely for use for the whole next year!
Nothin' tastes finer than somethin' you grew yourself!
Spring is in 48 days! What are you doing in preparation? How do you celebrate Spring? It's in the 70's today outside, so that's how I'm enjoying the anticipation of my favorite season!
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