The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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Onion Family Growing Problems: Troubleshooting

Onions and their close relatives--chives, garlic, shallots, and leeks--are among the oldest of home garden plants. Allium is the genus for these crops. All varieties of Allium require loose, well-drained soil rich in nitrogen.

There are hundreds of varieties of onion family plants. All suffer from similar pest, disease, and cultural problems

Here is a troubleshooting list of possible onion family growing problems with control and cure suggestions:

Plants produce many leaves but no bulbs. Planting time incorrect or temperatures are too warm. Bulbing onion and garlic must be exposed to temperatures of 32° to 50°F for 1 to 2 months before planting to induce bulb formation. Place garlic cloves in the refrigerator for 4 weeks before planting or plant early in season so that cloves are chilled.

Plants are stunted; worms boring into roots. Wireworms are the soil-dwelling larvae of click beetles; they look like wirey-jointed worms. Check soil before planting; flood the soil if wireworms are present. Remove infested plants and surrounding soil. Keep the garden clean and free of plant debris.

Leaves turn silvery and white streaked or blotchy; leaves may become distorted. Onion thrips are most common during dry warm, weather. Keep the garden clean. Blast thrips with water to wash them away. Use insecticidal soap.

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How to Grow Garlic

Plant garlic in early spring as early as 4 to 6 weeks before the last average frost date and again in early fall in cold-winter northern regions. Garlic requires cool temperature of 32° to 50°F during its first two months of growth.

How to prepare and serve garlic: click here.

The differennce between hardneck and softneck garlic? Click here.

Description. Garlic is a hardy perennial bulb plant grown for its papery white heads that contain clusters of individual cloves. Cloves are strong flavored eaten raw and mild-tasting cooked. Garlic grows to maturity in about 90 days.

Yield. Plant 12 to 16 plants per person.

Site. Plant garlic in full sun in loose, well-drained soil that is rich in organic matter. Garlic prefers a soil pH of 5.5 to 6.8.

Planting time. Garlic requires cool air temperatures of 32° to 50°F during its first two months of growth when bulbs are formed, but it is not affected by hot weather as it matures. Plant garlic in spring and again in early fall in cold-winter northern regions. Garlic can be planted as early as 4 to 6 weeks before the last frost in spring. Sow garlic in early spring and fall in mild-winter southern regions. Sow garlic during winter in reverse-season climates.

Planting and spacing. Grow garlic from cloves or bulblets which are planted with the plump side down. Set cloves 1 to 2 inches deep and 4 to 6 inches apart. Space rows 12 inches apart. Plant plump outer cloves and use small center cloves for cooking.

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Green Beans with Garlic

Here is a simple recipe for les haricots verts à l'ail or green beans with garlic.

Both fresh green beans and garlic will be an easy find at the farm market this week. Serve this simple side dish with pasta, chicken, steak, or salmon.

This recipe comes from La Cuisine du Comté de Nice by Jacques Médecin. If you are from Nice, France the name, no doubt, rings a bell. Médecin was the mayor of Nice and also a chef in that city for many years. (We won't go into politics, but Médecin did spend some time in prison after being mayor. He died in 1998.)

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Soft-neck and Hard-neck Garlic

There are hundreds of named varieties of garlic, but all of them can be categorized into two major types: soft-necked and hard-necked.

The stalk that grows up from a garlic bulb is called a “neck.”

The stalk of soft-necked garlic is pliable and soft at maturity. The stalk of hard-necked garlic is stiff at maturity.

Soft-necked garlic is strong flavored and stores well because it has several protective outer layers of papery skin.

Hard-necked garlic is mild tasting and best used soon after harvest since it has only a few layers of papery skin and thus keeps poorly.

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Garlic

Garlic is one of the most common vegetables used for flavoring other foods. It is also one of the best-tasting cooked vegetables.

A whole garlic clove sautéed in oil will have a sweet, delicate flavor.

A whole garlic clove cooked slowly will have a mellow, nutty flavor.

Cut garlic—raw or cooked—will be pungent and hot.

Minced or crushed raw garlic will be the most boldly potent of all.

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