Therador White Garlic - Allium sativum

'Therador' White Garlic is a variety originating from Drôme that is both early and particularly productive and adapted to harsh climates thanks to its root system. It can be planted from September to November, ideally in October, for a harvest from June to July the following year. "Therador" produces bulbs covered with white skin with violet reflections, without a flower stem, composed of 12 to 17 cloves each. This variety is regenerated and free from the OYDV virus.

Garlic is a very hardy perennial plant grown as an annual. It belongs to the Liliaceae family, like onion, shallot, and chives. It comes as a large bulb, called a head, with long, flat leaves. The garlic head contains several cloves, which are planted in the ground and give birth 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 and yield well, but their storage life is limited. Conversely, pink garlic is planted in spring. It is well adapted to regions with harsh winters. Its productivity is less important, but it can be stored for longer.

In terms of cuisine, garlic can be consumed raw or cooked. Its intense taste flavours raw vegetables, meats, mushrooms, or stuffings. It is notably used in aioli and snail butter. Garlic is rich in sulfur compounds and selenium—finely chopped leaves of white garlic or purple garlic flavour omelettes and fresh cheeses, just like chives.

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

Storage: Cut the leaves or braid them to hang them. Store garlic away from light in a dry and warm room, such as the kitchen. Ensure beforehand that the bulbs have not been bruised to prevent rot, as they 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 mix to prevent damping-off in seedlings and treat spider mites and fungal diseases such as mildew and rust. Crush 100g (about ten cloves) of fresh garlic and soak it in 1L of rainwater for 24 hours. Simmer gently, covered, for 20 minutes. Let it cool (still covered) for 1 hour. Strain. Use undiluted: either by watering to prevent damping-off or by spraying on the foliage of plants (including the undersides of leaves) to combat fungal diseases and spider mites. You can add a little milk to the mixture before spraying to allow better adherence to the foliage.

Repeat the process three times at intervals of 3 days. The garlic mix does not keep and should be used within 48 hours.