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Post by reed on Jan 12, 2016 18:57:52 GMT -5
It's settled then, I'll do some each way and then we will know.
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Post by richardw on Jan 16, 2016 16:37:42 GMT -5
Ive hunted about trying to find Ivan Buddenhagen website with no luck, has someone got the link please.
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Post by reed on Jan 16, 2016 17:04:31 GMT -5
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Post by nathanp on Jan 16, 2016 22:23:59 GMT -5
Yes that is it. You can also buy a few of his varieties from Avram's Garlicana. garlicana.com/I ordered a few varieties this year from Garlicana that were listed as frequent TGS producers. One of them was one of Ivan's. I am going to start on this project next year. kazedwards sent me some Shvelisi/Chesnok Red, and I ordered Navistar (one of Ivan's), Novo Troitzk and Chimyan. Details on these varieties from the Garlicana catalog: Shvelisi (W6 35657) From the village of Shvelisi in western Republic of Georgia near the Turkish border. Consistently productive, it has a rich flavor, excellent raw and sweet roasted. Inner wrapper and cloves are fuchsia colored. It more commonly known by the ironic moniker “Chesnok Red.” “Chesnok” is the Russian (and related languages) word for garlic. If the 2008 Russian invasion of Georgia is indicative of the less than harmonious relationship between the two countries, they have even less in common linguistically. In Georgian the word for garlic is “niori”. Navistar: This is the first offering stemming from the seeds Ivan gave us. It is also the most vigorous. While we don't know how many generations back any of its progenitors are, we have saved seed from this which is being grown out for another generation. It appears Purple Stripe, having 8-12 elongated cloves with fine purple stripes though less vibrant blushing on the inner layers than other cultivars within this group. Excellent sharp flavor with a late hot bite. Tight bulbs with very good storage Novo Troitzk (W6 26171) Procured at a market in the city of Aktöbe in NW Kazakhstan and grown in the surrounding country side. The has become the highest yielding Purple Stripe we've grown. It has a rich spicy flavor raw but quite sweet when baked Chimyan(W6 46684) was collected from the wild by Barbara Hellier and Phillip Simon near Chimyan Mountain in the Western Tien Shan Range in Uzbekistan. Tall, vigorous plants with broad dark green leaves matures mid-late season. Bulbs appear Marbled with 4-7 large cloves with a deep, rich, earthy flavor. Chimyan is the most prolific producer of true seed we have trialed
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Post by richardw on Jan 16, 2016 23:05:32 GMT -5
Chimyan(W6 46684)sounds a promising variety
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Post by Joseph Lofthouse on Jan 17, 2016 0:22:57 GMT -5
Chimyan(W6 46684)sounds a promising variety I suppose that different clones do better in different areas. Chimyan didn't set seeds in my garden for 2 years in two different environments. W6 26171 hasn't set seed for me in 3 growing seasons.
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Post by richardw on Jan 17, 2016 3:25:51 GMT -5
And knowing that your climate not to dissimilar to mine it may not suit here either Joseph Lofthouse
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Post by meganp on Jan 18, 2016 0:00:14 GMT -5
Have just started removing the bulbils from a few heads of garlic of an unknown variety and was wondering if anyone can tell me whether the flowers will change colour as they get more exposure to the sun in the same way that the bulbils colour up? The flowers all seem very pale in comparison to the vivid purple of Zach's Chesnok Red garlic flowers. This is my first attempt and had no idea just how labourious the process is - hats off to Joseph, Zach et al. Having said that, it is also quite meditative:) IMG_6194 by meganp08, on Flickr
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Post by Joseph Lofthouse on Jan 18, 2016 0:12:38 GMT -5
meganp: Thanks. There are two paths that I find typical of garlic flowers... Either the flowers will dry up just like they are, or they will turn purple. You'll know in a week. The meditative aspects of removing bulbils is one of the best parts of this project to me. It's right up there on the self-soothing scale with sorting beans.
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Post by richardw on Jan 18, 2016 3:33:04 GMT -5
The garlic i'm growing in my attempt to grow TGS came from meganp, we've been comparing notes between us since we both sowed it, weve been trying to work out why my garlic is so far ahead of Megans yet our climates arent too different. Ive had the sheath removed from mine for about month now and you will be pleased to know the flowers on mine have coloured up, i'll get some photos tomorrow,they cant be too far from opening.
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Post by kazedwards on Jan 18, 2016 6:07:42 GMT -5
The flowers that I have had color up like the bulbils. Although I let the sheath come off on its own. Glad to hear the good progress.
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Post by richardw on Jan 18, 2016 12:38:17 GMT -5
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Post by raymondo on Jan 18, 2016 20:11:36 GMT -5
...What does everyone else plant at?? At slightly more than a head's width apart, so pretty tight really. I'll use much wider spacings at the farm, mainly because watering is more difficult.
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Post by meganp on Jan 18, 2016 22:46:17 GMT -5
My regular garlic is spaced about 15cm apart;rounds only 3cm and bulbils I don't even separate - just plant the entire umbel. Don't have the luxury of lots of space:(
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Post by meganp on Jan 18, 2016 23:07:17 GMT -5
Opened the spathe today of one of the plants grown from TGS that the Tokoroa Community Garden in the north island of NZ inadvertently grew without realising the significance and importance of their achievement. They just tossed all the seeds back into the ground purely out of curiosity to see if they'd grow again and fortunately, they did. Am really excited about the lack of bulbils in these plants - hardly any visible at this stage 20160119_124340 by meganp08, on Flickr
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