Planting garlic in the fall

 

Garlic is a member of the allium family, which includes leeks, shallots and onions. There many different varieties of garlic, all of which fall into three general categories: Softneck, Hardneck and Elephant. Softneck garlic is the kind you will generally find in the grocery store. Softneck garlic is easy to grow and have a flexible stalk which can be braided. Hardneck garlics also have a stalk –called a scape- which coils at the top. If left to mature, hardnecks will produce a flower which is actually a number of small bubils, or tiny bulbs, which are edible. Hardnecks dry to a hard stem, hence the name. Hardneck garlic includes Deerfield Purple, Duganski and Spanish Roja. Elephant garlic is the largest garlic. It is also the mildest and sweetest. It is easy to peel and has a long shelf life. Garlic is typically planted in late September and early October. Start with a good, quality bulb. Avoid using garlic purchased in grocery stores as it is often treated with sprout inhibitors, disrupting the growth cycle.

Break up the bulb into individual cloves.

This called “cracking”.

Each clove will produce its own plant, containing 6-8 cloves per bulb.

Elephant garlic is planted as a whole clove.

Garlic likes sun and well-drained soils, so incorporate a good soil amendment such as Sheep, Peat and Compost into your planting.

 Add some organic fertilizer now, to feed the bulb as it begins to develop roots. Garlic is a very friendly plant and grows well planted with other flowers and vegetables in the garden as well as in the perennial bed.

Plant each clove about 2” deep, pointy end up, spaced about 6” apart, then cover with soil.

This is a good time to add a marker so you’ll remember what you planted next spring. Like other spring flowering bulbs, garlic planted now will set roots and start to grow. As the soil temperature cools down, growth stops. When the soil temperature warms up in spring, the bulb begins its growth cycle. Garlic can be mulched in early winter, after the ground freezes. The mulch will hold in moisture and keep the ground stable.  Garlic planted now will generally be ready for harvest early in July.

   

 

 

 

 

 

 

 

 

 

How to grow herbs indoors this winter.

  

   

Growing herbs indoors this winter is easier than you think. You'll be rewarded with fresh cooking herbs you grow and harvest yourself, as well as the color and aroma herbs bring to the table. Here are some tips to help you grow healthy herbs indoors successfully.

Start with quality herb plants. You can grow herbs from seed, but it takes time for them to reach the point when you can harvest from them. Popular herbs which do well inside are parsley, basil, sage and thyme, but most herbs lend themselves very well to be grown in pots and containers indoors.  You can grow indoor herbs anywhere they will get at least 6 hours of sunlight, such as a south or west facing window.

Or supplement your natural light with additional lighting from a fluorescent fixture or incandescent bulb. Kits such as Jump Start® are easy to set-up, come with a full-spectrum bulb and the bulb height can be adjusted quickly, as plants grow.

These incandescent bulbs kits are convenient, because they clip on to a shelf and can be swiveled to point light directly at your plants.

Herbs with similar water and light requirements can be combined such as this  cutting celery, red veined sorrel and sweet marjoram combination.

There are many attractive clay or ceramic container options to plant herbs in, just be sure the container has good drainage.

Along with regular watering, feed your herbs every other week with Age Old Grow®. Herbs will do best if they are continuously harvested.

Apart from cooking, herbs make great house plants. Cinnamon Basil and Spanish Lavender will flower, plus many have relaxing fragrance, even when they are not blooming. An indoor herb garden allows you to enjoy the flavor and fragrance of fresh herbs year round.