We still have a large bin of garlic we harvested and dried in June, as well as some hanging in the backyard shed which has been fine in spite of the high summer temperatures. Yesterday we took three of the larger clusters of garlic, broke them into individual cloves and planted them about 2 inches underneath the soil.
We are excited to see what happens with the nodules that grow on elephant garlic. Research indicates these will grow into single large cloves the first year, and split into elephant garlic clusters the second season. We have enjoyed this variety as it is more of a cross flavor of onion with garlic overtones. A mild flavor overall. In the garden we now have the elephant garlic nodes, German extra hardy, Georgian fire, and some of the store bought variety we planted and harvested last season. Plenty for making sauces next summer. The German and Georgian varieties did not grow as large as regular garlic, but was in the ground nearly a month later. This season we planted them as early as possible to encourage better results.
I will say again, that we have thoroughly enjoyed having our own fresh garlic and onions. It takes so little effort to grow, and provides a supply of fresh seasoning for dinner any time you need it. Also, the fresh garlic is much tastier and aromatic when fresh than after it has been dried for storage.
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