Rocambole sprouting...
We have planted two varieties this time, the early variety, hard neck rocambole that we all already know
and love and we're trialling what's called a late variety, soft neck. They both get planted at the same
time but the late variety shoots take longer to come up and it is harvested several weeks or so later than
the early varieties.
2010 garlic plantings.
Our hope is to be able to extend our garlic availability, meaning you will be able to get great quality garlic for longer and the late variety will also store for longer before sprouting. So that's an exciting prospect - prolonging our access to decent garlic! We did grow a small amount of late variety garlic a couple of seasons ago and it was excellent and did indeed last longer, through autumn and into early winter.
If you currently have some garlic which has started to sprout, don't panic, it's organic! Our kitchen garlic is starting to sprout a bit now, which is fine as it's the proper time and just Mother Nature at work (not the result of poor/refrigerated storage conditions). You can still eat it and it is still great (and way better than the lousy conventionally grown and imported stuff in mainstream shops) but it is true that once sprouted, the pungency of the garlic starts to decline, so it just won't be so strong is all. Some people prefer to remove and discard the little green sprout once they've cut the clove in half but others eat the sprouts and all (as me and Tim do).
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