Porcelain (Music) Fall Garlic
Big cloves with bold flavour. A beautiful hardneck, porcelain garlic with white parchment skin and a slight blush of pink. A hardy variety which stores well. Approximately 5-7 cloves/bulb; 7-9 bulbs/lb.
The best way to grow garlic. Fall garlic is planted in September or October, around the same time you would plant tulips. The garlic roots in in the fall and is ready to go as soon as weather permits in the spring. Fall garlic is much more reliable and productive than spring planted garlic here in the north.
Shipped in the fall. Your credit card will not be billed until shipping time.
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Planting Fall Hardneck Garlic
The best time to plant hardneck garlic is late September to early October, generally a week or two before your first frost. This gives the garlic a chance to root but not grow too much before winter sets in.
Garlic prefers full sun and soil pH of 6.0-6.5. It is a light feeder and requires a well prepared, well-drained soil. Prior to planting, incorporate some compost. It’s a good idea to rotate where you plant your garlic each year. Plant cloves a couple of inches below the soil surface. Space your rows 12-18” apart and space the cloves in each row 4-6” apart.
After planting it is important to mulch well which will provide insulation for the winter and hold snow on top of the bed. In the spring the mulch will keep the ground from warming up too fast and in summer will help supress weeds. We suggest using straw or leaves to mulch.
During mid-season growth, plants benefit from a nitrogen side dressing, like partially rotted manure, bloodmeal, or a drink of compost tea. For hard neck or fall garlic, be sure to cut off the scape or twisted flower stalk. This will send more energy into producing the bulb.
Harvest in late summer or when 75% of the leaves have turned brown. Lift bulbs during dry weather. Cure for 10-14 days in a warm, dark, dry area. After curing, clean roots and cut off the dead foliage. To make garlic braids, the bulbs must be dug and braided while the foliage is still green. Will store for 6-8 months in a dry, cool place.
Most vegetables, except for beans and peas.