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Boron Elgar[_1_]

On Mon, 17 Mar 2008 11:37:01 -0400, wrote:

>On Sun, 16 Mar 2008 22:02:11 -0500, Melba's Jammin'
> wrote:
>
>>In article 1>,
>> "Michael \"Dog3\"" > wrote:
>>
>>> Hmmm... How long do you have it before it starts sprouting? I think the
>>> stove will generate enough warmth and maybe moisture to enable it to
>>> sprout, if it sprouts soon after buying it. I keep mine in the "garlic" box
>>> in one of the seldom used cabinets. It's dark and dry in there.
>>>
>>> Michael
>>
>>
>>I think this head has been around for 2-3 weeks. Next one may go into
>>the fridge or into a different cupboard. Thanks.
>
>Hi Barb,
>
>Buying garlic from the store puts you at a disadvantage since you have
>no idea of its age or how it's been stored. Quite possibly it's been
>refrigerated before you get it. You want fresh? Plant a little plot
>out in your back garden, it should do well in Minnysoda.
>Definitely DO NOT store it in the fridge. Garlic needs a period of
>cold to sprout so you'll be helping it along.
>Room temperature in a breathable container is best. Those terra cotta
>garlic keepers do work.
>
>Ross.

One of the most delicious benefits of growing garlic is being able to
harvest the scapes. They are marvelous.

We store our harvested garlic in the basement, near the dehumidifier,
which is usually still running at the time of year that we harvest. IT
just hangs over the basement door the rest of the year and we bring up
what we need, when we need it.

Boron