Garlic is not only a delicious mainstay of the home kitchen but also of your home garden. Like apples, tomatoes, and other fruits and veggies, fresh garlic tastes better. Very often, the garlic you buy from fresh white garlic suppliers is not only immensely old. It may very well have come from across the world. China is a significant exporter of white garlic to the USA.

Two basic kinds of garlic are commonly grown – hard neck and soft necks. Hard necks are larger, more drought-tolerant, and produce scapes that make delicious eating but do not store as well. However, soft neck garlic varieties keep longer and grow better in warmer climates.

Though you can plant garlic directly from bulbs bought at the grocery store, it is best to use garlic seed. It ensures optimum characteristics and a fruitful garlic crop. You can plant garlic in the fall, in cooler climates, and later in the warmer temperatures.

Plant your garlic in prosperous, healthy, well-amended soil when the soil temperature is 60º or cooler. White garlic likes slightly acidic, well-cultivated soils with plenty of organic matter. White garlic roots do best when planted before the ground freezes to establish roots before cold temperatures. Plant cloves pointed end up, around 8 inches apart, a finger length deep in rows or beds that are well marked. Later they come up, protect with straw or your favorite non-weed resounding mulch, and leave them alone.

Note: To avoid fusarium droop and white rot, be sure not to plant garlic in the same part of your garden every year. A rotation period of plating garlic is 4 to 5 years reasonable.

Garlic is ready to crop in the hot summer when the leaves start to die back. You may find fresh white garlic suppliers usually in June. When you have harvested your white garlic, clean them up, put them into bundles tied, label them and dry in a cool, dry place for some weeks. Do not refrigerate your white garlic. It enjoys a temperature of around 60º F, so ideally, store it in a cool cellar, shed, or garage.

However, an easy and dependable way to store your white garlic is in the form of garlic powder. After allowing the freshly harvested garlic to dry for some weeks, peel the cloves and roast the garlic for half an hour in the 350º oven. After cooling down, you can place it in a kitchen blender or food processor and dry out the paste in the oven. Otherwise, dehydrate the peeled garlic cloves and blend them once dried. You can place the fresh garlic powder in a good glass jar and store it with your other spices.

Cross effects of garlic

White garlic is a natural blood thinner and inhibits clotting. Thus those with clotting disorders should consult a physician before starting a regimen of garlic supplements or cloves. Garlic can annoy the digestive system, cause cramping, bloating, diarrhea and gas, and be avoided by those allergic to sulfur.

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