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Disappointed with Spanish Roja And German porcelain

Posted by wertach 7b SC (My Page) on
Mon, Sep 16, 13 at 14:29

My second disappointing year of growing Spanish Roja And German porcelain.

I'm disappointed with the flavor and size.

They don't get very big, but the unknown variety of garlic from the grocery store that I grow does. The unknown has more flavor and cooks well.

They have a decent flavor completely raw.

They seem to have a problem with any kind of heat. If I put them in a steaming hot bowl of beans or on hot meat the flavor is not there. And you can forget about cooking them in any dish.

Do they need different growing conditions than the unknown?


Follow-Up Postings:

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RE: Disappointed with Spanish Roja And German porcelain

Is your unknown an artichoke type? In my garden, this rainy year definitely favored the softnecks over the rocamboles. The Silverskins got huge, with very few culls, but I have only enough perfect hardnecks for replanting, and had to dry a lot of them because of maggots and their entourage of rots.


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RE: Disappointed with Spanish Roja And German porcelain

My unknown is an artichoke type.

I have lots of small cloves of Spanish Roja And German Porcelain to replant. But I'm debating on trying them again.

It's not because of lack of space or too much work. I just don't like bland garlic!


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RE: Disappointed with Spanish Roja And German porcelain

German Porcelain not getting big? You may be doing something wrong. Every year it's my largest garlic. People at market ask if it's elephant garlic.
Also, though it's not all that hot, I wouldn't call it bland. It's not super strong, I usually add it late while cooking but if I eat it raw it'll burn my mouth!

Maybe your cultivar isn't very good and you need new stock? Or maybe those varieties just don't do well in your soil?

-Mark


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RE: Disappointed with Spanish Roja And German porcelain

It is probably my soil. I have a barrel that I'm going to plant a few in to see if that makes a difference.


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