subject: German White Garlic Bulbs [print this page]
German White garlic is a classic hardneck variety prized for its robust, well-rounded flavor and attractive appearance. Bulbs typically produce 4–6 large, easy-to-peel cloves wrapped in smooth, ivory-white papery skins that sometimes show faint tan or purple streaking. The flavor sits comfortably between sharp and sweet: bright and peppery when raw, then softening to a mellow, nutty richness when roasted or sautéed — a versatile profile that suits sauces, roasts, and preserved preparations alike.
Gardeners favor German White for its reliable yields and strong, erect scapes that add visual interest to the bed and can be harvested young for a mild garlic treat. It performs well in temperate climates, tolerates cold winters, and benefits from fall planting and a winter mulch to encourage root development. Plant cloves in loose, well-drained soil with good organic matter, space them about 4–6 inches apart, and remove scapes in late spring to concentrate energy into bulb development.
After harvest, cure German white garlic bulbs in a dry, airy shade for two to three weeks to extend storage life. While not the longest-keeping garlic compared with softnecks, properly cured bulbs will store several months in cool, dry conditions. Beyond the kitchen and garden, German White is also appreciated by small-scale growers and farmers’ markets for its attractive presentation and dependable performance — a tasteful, practical choice for cooks and growers seeking classic garlic flavor with large, user-friendly cloves.
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