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Post by mountaindweller on Jul 22, 2014 20:53:59 GMT -5
The garlic they sell at the food coop is tiny and I don't want to plant that.
I planted supermarket garlic in the past, which is apparently dusted with sprout inhibitor.
Thanks to my excellent record keeping, I have no idea which garlic was a success and which was a failure.
I guess I have planted it mixed anyway.
Did you have success with supermarket garlic? The imported one is treated with something with a complicated name, poisonous I guess.
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Post by Joseph Lofthouse on Jul 22, 2014 22:44:44 GMT -5
The first few years I grew garlic I planted supermarket garlic... I suppose it was California Softneck. It grew fine for me. I also planted elephant garlic from the grocery store. It grew fine, but produced less each year than went into the ground.
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Post by 12540dumont on Jul 22, 2014 22:50:57 GMT -5
Oh no, If I could put up an emoticon with a cross in front of an eye, I would do it. No No NO. Never plant supermarket garlic. Garlic coming from just abut everywhere now is loaded with garlic rust. I would not buy any from Oregon or California. Garlic rust is caused by the fungus Puccinia allii (also sometimes called Puccinia porri). The only defense is buying uninfected garlic. In the last 3 years the ONLY garlic I have found that was uninfected was from Joseph. (Joseph, my money is in the mail, so don't forget my 50' row). It should have already been mailed, but I was shelling peas for you.  I have already made a rant about garlic. check it out. I'm still holding my breath for true garlic seed. One of the reasons the garlic is SO small is that it is infected. Be very careful. I ruined an entire field by buying garlic from a well known Oregon company who knew their garlic was infected and sold it anyway. I am 6 miles from the center of garlic production in California. Oh yeah.... |
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Post by mountaindweller on Jul 22, 2014 23:53:05 GMT -5
If the organic garlic is so small because it is infected that speaks for the big supermarket garlic loaded with whatever...I planted organic elephant garlic and I like it to peal, but it is not the same.
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Post by trixtrax on Jul 23, 2014 0:13:31 GMT -5
This said, what are some good sources of garlic, organic certified or not? Another thing, garlic sold can have biological pests that pass as food grade but not planting grade.
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Post by blueadzuki on Jul 23, 2014 7:10:05 GMT -5
Yes that's pretty common. It's the same reason that, when I go hunting around Chinatown for soybeans to plant, I have to keep my eyes peeled to guard against ones with Soybean Mottled Virus, which are REALLY common. As long as the pest isn't something that can affect humans; it usually doesn't impact the food grade. We can't catch garlic rust, so it's presence isn't regarded as much of a detractor on the food stuff. And since the commercial food agriculture and seed agriculture industries are now so thoroughly divorced, it simply never occurs to the industry that people would take items from the food side and move them to the grow side (Once, back in my college agronomy class, the teacher was showing us a diagram of a corn cob and pointed out that the "butt" kernels (the big ones on the base of the cob) were removed and tossed out because their larger size tended to clog modern processing equipment. I asked him why they then didn't simply use the butt kernels as the planting material for the next crop (they're the biggest, so probably have the most stored food energy and therefore would make the hardiest possible plants. His answer was that the two sides were divorced, Farmers who grow corn to sell as food do not ever save their own seed and re-plant (even if it it's GM and they legally can) that's what seed producing companies are for.
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Post by paquebot on Jul 23, 2014 11:26:36 GMT -5
Nothing wrong with supermarket garlic which may not also be wrong with Filaree or any other major supplier. In fact, if it comes from anywhere in California or Texas it may be subject to just about any disease known to garlic. Main drawback with Chinese is that one has to inspect the base of the bulb if bought for planting. To comply with zero tolerance for any soil, the roots are sometimes trimmed too close and the base of the cloves are cut off.
Martin
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Post by Joseph Lofthouse on Jul 23, 2014 11:48:08 GMT -5
The only defense is buying uninfected garlic. In the last 3 years the ONLY garlic I have found that was uninfected was from Joseph. (Joseph, my money is in the mail, so don't forget my 50' row). It should have already been mailed, but I was shelling peas for you. Holly: For your sake I quarantined my garden after you sent the GRIN bulbils and have not imported any new strains of garlic. The quarantine is permanent. I am removing the bulbils from about 500 garlic plants this summer hoping that will lead to the formation of more seeds. One of the varieties I am working with has previously produced a seed for me even without removing bulbils. I have about 10 bulbs in the fridge right now that were grown from true seeds. I am having lots of fun working with garlic scapes that are over 6 feet tall!!! |
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Post by mountaindweller on Jul 23, 2014 21:22:35 GMT -5
Couldn't you freeze your soybeans? I don't know if they still grow afterwards, but the disease is maybe dead, or not.
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Post by blueadzuki on Jul 23, 2014 22:17:13 GMT -5
Soybean mottle is a virus, things like that don't usually respond much to freezing. It works on seed pests because they have a some level below which they die (usually due to ice crystals forming in their cells and rupturing them). Viruses don't actually have cells to freeze. A virus in the cold just goes dormant until it warms up again, then becomes active again. And in any case what would be the point? When I go hunting around, I'm usually looking for beans that have interesting seed coat patterns. Soybean mottle can "fake" some patterns (it can cause purple blushes on white-buff skinned beans, black streaks on white/green skinned beans with black hilums and red, brown and greenish blotches on black skinned ones) The way I look at is, if freezing doesn't kill the virus, I have beans that are infected, which will mess up their yields and potentially contaminate the rest of my stock. If I somehow DID I'd have beans of no particular interest, which I would not want to plant anyway. Better in the long run not to plant stuff that looks like it might be infected in the first place.
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Post by 12540dumont on Jul 24, 2014 18:49:59 GMT -5
When I talked to the Garlic Guru at USDA, she recommended purchasing garlic from outside of the country. I purchased garlic bulbils from Boundary Garlic in B.C. However, be aware that I had to pay for a phyto sanitary certificate. However, Rust is in Ethiopia and Italy already. Planting garlic with rust severely decreases your yield. In other words, bulbs get puny.
I have only one place left for garlic on the farm...it's only for Joseph's garlic. (currently it's growing cukes and zukes).
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Post by kazedwards on Jul 25, 2014 0:41:00 GMT -5
How long does it take soil to become rust free?
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Post by kevin8715 on Jul 25, 2014 9:26:16 GMT -5
How long does it take soil to become rust free? Not sure but I think solarizing the land would speed up the process. |
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Post by reed on Aug 24, 2014 6:18:33 GMT -5
I don't know what garlic rust is, can anyone tell me what to look for to know if I have it? I grow wild garlic, I don't think it is truly a wild plant but it grows wild around here. It makes silver dollar sized clumps if you take care of it but I don't so mine are about half that. It also doesn't bloom, I don't think. It is pretty strong flavor and it keeps a long time just laying on the windowsill.
It does make lots of those little bulbs on a stem about 3' tall and I have some of them right now. They take a couple of years to make bigger cloves. If any one wants some send me a message.
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Post by Joseph Lofthouse on Aug 24, 2014 11:41:10 GMT -5
I don't know what garlic rust is, can anyone tell me what to look for to know if I have it? Round rust-colored spots on the leaves. |
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