Organic Messidrome White Garlic (autumn planting) - Allium sativum

BIO Messidrome White Garlic is a productive autumn variety, semi-early, that offers very white bulbs, with 10 to 15 mildflavoured cloves. It is a regenerated variety, derived from 'Blanc de la Drôme', free from OYDV virus. In the vegetable garden, you will plant Messidrome garlic from September to December for a harvest in June - July.

Garlic is a hardy perennial plant, grown as an annual. It belongs to the Liliaceae family, like onions, shallots, and chives. It comes in the form of a large bulb, called a head, topped with long flat leaves. The garlic head contains several cloves. These cloves are planted in the ground and give rise to new garlic heads.

There are three categories of garlic: white, purple, and pink. White and purple garlic are planted in autumn. They are quite early, have good yield, but their storage is limited. Conversely, pink garlic is planted in spring. It is well adapted to regions with harsh winters. Its productivity is lower, but it can be stored for a longer time.

In terms of cooking, garlic can be consumed raw or cooked. Its pungent taste flavours raw vegetables, meats, mushrooms, or stuffings. Garlic is rich in sulphur compounds and selenium. Finely chopped leaves of white or purple garlic flavour omelettes and fresh cheeses, just like chives.

Harvest: Garlic is harvested when the leaves wither, in June and July. Pull up the bulbs and let them dry for a few days on dry soil and in the shade (to avoid sunburn). The foliage of autumn garlic (white and purple) is harvested in April and May, while still green.

Storage: Trim the leaves or braid them to hang. Store garlic away from light, in a dry and fairly warm room such as the kitchen. Check beforehand that the bulbs have not been bruised to avoid rot that could contaminate the entire harvest. Garlic heads can be stored for several months (6 months to 1 year, with pink and purple garlic storing better than white garlic).

Gardener's tip: prepare a garlic decoction to prevent damping off in seedlings, and to treat spider mites and fungal diseases (caused by fungi) such as mildew and rust. Crush 100g (about 10 cloves) of fresh garlic in 1L of rainwater and let it steep for 24 hours. Boil gently, covered, for 20 minutes. Let it cool (still covered) for 1 hour. Strain.

Use undiluted:

• either in the watering can, to prevent damping off in seedlings.

• or by spraying on the foliage of plants (including the undersides of leaves) to fight fungal diseases and spider mites. You can add a little milk to the mixture before spraying to allow better adhesion to the foliage.

Repeat the operation 3 times at 3-day intervals. The garlic decoction does not keep and should be used within 48 hours.