Lorz Italian Garlic (Softneck)
****This Item is available for preorder and starts shipping in October****
Fall Planting Days to Maturity: About 240 days
Spring Planting Days to Maturity: About 90 days
Description: Lorz Italian garlic is an early to mid season softneck variety with strong hot flavor. It was brought from Italy, to Washingon State, in the early 1900s by the Lorz family. This garlic performs great in warm winter areas making it perfect for the south. Lorz Italian belongs to the artichoke family of garlics, and is peculiar for several reasons. While many softnecks do not send out scapes, the Lorz Italian occasionally develops a large scape. It also has more purple in its wrapper, than most artichoke varieties, and is extremely easy to peel. This variety's flavor changes depending on its growing conditions. It can be mild with a strong aftertaste, or very strong and bold in flavor that builds and lingers as you eat it. Try this garlic in simple pasta dishes, stir fries, mashed potatoes, or roasted. Lorz Italian makes about 7 large, fat, cream colored cloves that are elongated with the faintest hint of purple. It stores well, about 6-8 months, and can last through most of the winter.
****Limited stock. If we run out of a variety that you pre-ordered, then we will contact you. You can either choose to accept a substitution or receive a refund****
How To Grow Your Own Garlic
Sowing: In Southern states, in zones 8-10, plant cloves in December for a spring harvest. In the North, plant softneck varieties in early spring for a summer harvest, and hardneck varieties in the fall for a spring harvest. Plant cloves in well-drained soil, that is rich in organic matter. Choose a location with full sun and where you did not plant any alliums the previous year. Work organic matter into your soil, at least 6-8 inches deep, removing stones, then level and smooth it. Plant cloves with the pointed side up, in rows 1-2 feet apart, 1 inch deep, and 4 inches apart. Firm lightly and water gently. Spring planted garlic emerges in 14-21 days. Fall planted garlic may not emerge until spring. If the garlic emerges in the fall, and a heavy frost is expected, mulch the tender greens for protection.
Growing: Keep weeds under control during the growing season. Weeds compete with plants for water, space, and nutrients. Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Plants need about 1 inch of water per week during the growing season. Companion plant garlic with tomatoes, kale, and carrots to deter pesky garden pests. Make sure to keep your soil moist but not saturated, or you may rot your growing bulbs.
Harvesting: When the foliage begins to yellow, bend back the tops to hasten the yellowing and drying of the tops. Feel around the top of the bulb to make sure the cloves have fully formed. Harvest garlic when their green leaves have turned brown and fallen over. Be sure to dig deep, and under garlic so you don’t break the bulb when pulling them up. When you harvest your garlic, allow them to dry in the sun for a few hours. After, spread your garlic out in a well-ventilated location, until the tops are thoroughly dry for about 3-4 weeks. Cut the tops about 1-2 inches above the bulbs, or braid the tops together if they're softneck varieties. Store loose bulbs in a dry, cool, airy place in baskets, or hang braided garlic strings. Garlic may be frozen, dehydrated, made into vinegar, or garlic powder and salt for extended preservation. Garlic can also be made into an organic pesticide!