Rose garlic refers to the Creole garlic grown within a very limited region in southern France. This garlic is renowned for its unique sweetness and character. This is an outstanding choice for pesto & garlic butter. Rose garlic has white firm cloves with a lovely garlic flavour.
Produces very well, stores longer than other garlic varieties and is really beautiful to look at.
Seed stock originally bought from a reputable South African seed company.
>>> Planting Guide
Garlic belongs to the onion (allium) family, with close relatives including leeks, chives and shallots.
Late autumn to early winter is the ideal time to plant garlic.
Garlic is an essential element of cuisine around the globe, including Mediterranean, Thai, French, Indian and North African cooking. This wonder bulb also contains a host of immune-boosting properties and has been used as an antibiotic, to lower cholesterol and blood pressure and to reduce blood clotting. It’s a rich source of vitamin B and the perfect natural remedy colds and flu, athlete’s foot, acne, earache and even tonsillitis! Eat garlic regularly and you may not need to go anywhere near your medicine cabinet.
- Plant organic cloves (sprouted or unsprouted). Bear in mind supermarket garlic is usually irradiated and therefore cannot grow.
- Don’t remove the thin papery sheath. You want to plant cloves with this intact.
- Plant them spaced a hand’s width apart, blunt side down, pointed/sprouted side facing up and about 5cm deep.
- Plant in a sunny spot.
- Water every 3–5 days or when the soil feels dry below the surface.
- Stop watering about a week before harvesting.
- Well-draining, composted soil.
- When the leaves begin to grow, work a nitrogen-rich fertiliser into the soil.
- Garlic grows well with roses, cucumbers, lettuce, peas and celery.
- Mulch after planting and remove when the weather starts heating up again.
- Weed garlic beds regularly.
- Bulbs can be harvested when the leaves turn brown and start to die off. Allow the soil to dry out, then dig up the bulbs with a garden fork. Cure garlic by hanging them out to dry by their stems in a cool, well-ventilated area for 2–3 weeks.
- Bulbs left in the ground will re-sprout leaves that can be used as chives.