Aromatic plants

When planting garlic

Italian varieties and early sowing of garlic

In Italy mainly two types of garlic are sown: white and pink. The pink one has a less strong flavor, but is less storable; while the white one (if stored well in a dry place) can last even 6/8 months. Regarding the various sowings, I have read various conflicting articles, among which it would be better in autumn to sow pink garlic and wait for the end of winter for white; while in others they recommend planting the latter in autumn. Finding no substantial differences, it will be up to you to decide what to plant (depending on personal taste and / or its conservation). More than anything else, it is advisable to sow at the end of winter and spring (between February and May) or wait for autumn (October or November). The soil must be light, not particularly fertilized, but it is very important that it has good drainage: in fact, we must avoid wetting too much so that the soil does not remain damp, at the risk of developing “rot”: so, if you don’t want to remove them, watch out for saucers! To plant them, just choose the best bulbs and sow them with the tip upwards a few centimeters deep, spaced from the others by at least 10/15 centimeters from each other.

How to cure it to make it grow better

Garlic adapts to many different climatic conditions, even if it prefers the temperate climate: so it can withstand the cold, but not the frosts; and above 20/25 ° it does not germinate. But it always needs at least 15 hours in the sunlight. As I said in the previous paragraph, when planting garlic, water is a rather complicated component for this vegetable: it must be dosed very carefully, so that the soil does not remain damp and mold or rot cannot grow. If you keep it at home, a saucer I would say is a must, but be careful that it does not run out of water, because it means that there is an excess of it. In this case it is better to remove it, so that it is not reabsorbed and does not keep the earth moist. Another little tip concerns the flowers that could sprout from the stems, white tending to pink / red; if these are removed, the bulb can be saved “energy” that they would “steal” from the vegetable during ripening. When the leaves begin to turn yellow and the stem to dry out, the vegetable is ready!

Some last tips and the garlic harvest

As I mentioned, when the leaves begin to turn yellow and the stem to dry out, the bulb is ripe and therefore ready to be harvested. A tip to get a better result: you can practice knotting, that is to remove the stem from the base a week before collecting the bulb, so that it can still grow larger, no longer having the stem to feed, and favor drying. There are two ways to extract it: If you have not removed the stem, once the bulb has been extracted from the ground, it should be left to dry for a week, in a cool and sheltered place. Alternatively, and pay particular attention in this operation if you first removed the stem so as not to damage the bulb by digging to extract it, you can already use them, once cleaned. To keep them in this way they must be kept around 0 °. Otherwise, a dry environment is enough to keep them up to 8 months. If you want to replant them, it is possible to do it through these bulbs, in fact that is where the substance that allows germination is contained. And the larger a bulb, the faster its germination is in a recommended temperature between 15 and 20 °, in about fifteen days.

When planting garlic: We take apart the beneficial properties of garlic

Garlic has always been considered a medicinal plant, as it has many health properties. Among the beneficial substances there is allicin (which is a natural antibiotic), garlicina (also a natural antibiotic), minerals and trace elements (magnesium, calcium, phosphorus, idium, iron), zinc, manganese, selenium, vitamin C (but only in fresh garlic), provitamin A, vitamins B1.B2.PP, …. Among the various properties it gives the skin a healthy appearance and promotes hair growth; contains alkaloids that lower the blood sugar level; strengthens the immune system and acts as a bactericide; strengthens the muscle tone of the heart; regulates blood pressure (as a vasodilator); regulates cholesterol and triglycerides in the blood; excellent remedy for bloating, abdominal cramps and dysentery;

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