Originally Posted by pandus13
Originally Posted by Tom NJ
I've been growing garlic and onions for over 40 years. I have 360 garlic plants in the garden now as well as 360 onions.
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Tom, you forgot the flowers/crowns...
Now, why would you introduce toxins with a marker on your true organic hard work? (for who doesn't know, our Tom, is the BITOG resident garlic expert, and usually has 3-4 varieties)
Also, do you keep it in baskets or wave them in crown/circles?
If by flowers/crowns you mean the garlic scapes (flower stalks - see photo below), we eat them as well, grilled or sauteed, and give most away to friends. I mark the stalks to keep track of the variety. I have grown dozens of varieties over the decades and settled on four: Music, Russian Red, Estonian Red, and Killarney Red. I cure the harvested garlic in the shade on my porch for a month until the greens are completely dry, and then trim them and store them in the cellar. I can usually eat them fresh until mid winter (actually still have some good bulbs now!), and also chop & freeze some and make garlic powder.