How Many Cloves Of Garlic In A Tablespoon' title='How Many Cloves Of Garlic In A Tablespoon' />Garlic Diseases Pests Gourmet Garlic Gardens. How to Recognize and Deal With Garlic Diseases and Pests When things dont go right in the garlic garden you need someone you can turn to to find out what went wrong and how to correct it. Unfortunately, there are very few people who can discuss garlic pests and diseases with authority. There was Dr. Ron Voss at UC Davis, but he has retired, leaving Dr. Fred Crowe of Oregon State U as the remaining active authority that I know of in this country and his time is limited by a rigorous schedule. The bottom line is that each grower of garlic has to learn to identify the cause of problems in their garlic and find out for themselves what to do about them. My job here is to provide a place where garlic lovers can find the information necessary to protect their garlic and gardens from excessive contamination. There are several primary problems that can beset garlic soil nutrient imbalances, irrigation variance, seasonal weather variation, insect pests, fungi and viruses. Most of these we can do a little something about. Prevention is usually the easiest way to deal with growing problems. By maintaining a good organic garden soil, most of these problems can be eliminated or minimized. When you dont get the growing results you had hoped for, how do you find out what you have and how it happened That is what this page is all about. Im not a microbiologist, entymologist or any other kind of ologist, but I try to summarize some of their findings here and link to a bunch of different kinds of ologists below please pardon the weak attempt at applied humorology. One of my chief concerns is garlic disease. Unfortunately, there are a lot of different garlic diseases running around in this country and theyre all over the place. They are a lot more common than we would like to admit. I have heard that there are some growers in Northern California who have had to stop growing due to white rot infestation of their fields and have taken to contracting with other growers throughout the Northwest to grow for them and have the garlic trucked to Gilroy for processing. What Is Kung Po Chicken. In Canada, they are having some similar problems. Growers are the only people who can do anything about the problem. If youre not already a garlic fan, then youll surely be amazed after reading these top benefits of garlic. Want to know what this medicinal herb can offer. Discover surprising health benefits of garlic, how to use garlic for weight loss, how much should you eat to take advantage of the cholesterollowering garlic. Heat 1 teaspoon oil in skillet or pan and roast garlic cloves over low flame for 1 minute. Turn off flame and transfer it to a plate. This is the garlic, if you remember, that I planted in the snow late last year. Of the 100 cloves I planted in the halffrozen ground, about 40 made it. How to Use Garlic for Acne There are different ways of using garlic for treating acne. We have listed them below with a detailed description. Before trying our. Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in. I cannot in good conscience sell diseased garlic to the public knowing that they will plant it and infect their gardens with garlic diseases andor pests. Therefore, we will not knowingly ship garlic that looks, feels or smells bad. How Did All These Garlics Get Here A few of the kinds of garlic now in America came in with Polish, German and Italian immigrants over the centuries, but most of them came in all at once in 1. The USDA had been asking the Soviets for permission to go to the Caucasus region between the Black and the Caspian Seas to collect garlics but permission had always been refused because there were many missile bases in the area. Finally, as the Soviet Union was disintegrating in 1. Americans in to collect the garlics. They went from village to village along the old Silk Road buying garlic from local markets and naming the cultivars after the town or village where they were purchased. When they got back to the US, they realized they had no gardens ready to plant the garlic in so they contracted out the growing to a few private growers on a share the garlic basis. There was no time for adequate phytosanitary precautions to be made so we dont really know what kinds of hitchhikers might have been brought in with them. After they crop was harvested and the USDA got their share, these growers began to trade with each and to sell some to friends and other garlic growers and that is how they came to be available now when they were not available 1. This chapter is about identifying the diseases and pests that are harmful to garlic and trying to deal with them in a safe and effective manner. I do not know whether any of the things that are harmful to garlic are also harmful to people, but better to err on the side of caution and say that people should not eat diseased garlic or garlic that looks or smells bad or has soft cloves. Insect Pests of Garlic I used to think that garlic was iron clad and bullet proof and that it repelled insects and that nothing attacked garlic. Then I began to grow garlic and soon discovered how wrong those ideas were. When the grasshoppers ate my garlic to the ground and then went into the ground to eat the bulbs, I cleverly reasoned that I had erred in my thinking. This was confirmed the following year when grub worms in our case, June bug larvae ate into a lot of my large, otherwise beautiful bulbs and ruined them for market. Airborne Pests. While there are few bacteria, if any, that can live very close to garlic, garlic is subject to some viruses that may be airborne and some that come from insects. For example, the yellowstreak virus is carried by the Wheat Curl Mite which attacks garlic among other things. Wheat Curl mites are the worst pest problem I see in garlic I get from other growers. Wheat Curl Mites and the Yellow Streak Virus Did you ever find a garlic bulb that was a little soft and seemed dehydrated and when you open up a clove, you can see that it looks like it is drying out and has a white, powdery residue inside the clovecover and all over the shrinking clove That white powdery residue is probably wheat curl mites. If you look at them through a small 3. If planted, the resulting plant will have stunted, knarled yellow streaked leaves. Those effects are caused by the Yellow Streak virus carried by the mites. UC Davis has a good page on this link below. Since they live everywhere, come in on the wind and are almost invisible, theres no way to exterminate them. You can protect against airborne infestation by evenly sprinkling a dusting of DE into the heart of each plant where the leaves emerge every couple of weeks as the new leaves emerge in the spring and as the plants mature in the late spring. The DE serves as lethal barricades to them entering the clove area of your plants. If you plant garlic cloves that already have adult mites in them, tucked in between the clove and the clove covers, they will eat the surface layers of the cloves, they or their eggs will survive the winter and reproduce all spring long and your next years crop will perish. The best way I know of to deal with this problem is to soak the seperated cloves in water overnight to loosen up the clove covers and then soak the cloves for a few minutes in alcohol to kill the adult mites at planting time. I dont know if the alcohol soaking kills any eggs that may be present or not. In my experience, contaminated garlic soaked like this does much better than contaminated garlic not soaked. Grasshoppers The first time they came, they were a curiosity because while they jumped away trying to escape from you everywhere else, when they were on the garlic leaves, you could walk right up to them and pick they off by hand and kill them they made no attempt to escape, it was as though they were drugged. The next year they again ran from us and then ate the field to the ground. The only way I could think of to protect against them is to put on floating row covers at the first sign of a real infestation. Physical separation between garlic and grasshopper will work until they learn to chew through it or find a way under it. Expensive, but cheaper than losing a crop. I dont know of any poison or anything else that is truly effective, although Nolo bait a biological IPM control agent seems to help. Physical separation is at least non toxic and helps retain needed moisture and in Texas, its shade is appreciated. We have had to screen in our drying shed to screen them out one grasshopper can chew into 1. Sometimes they come in such numbers they strip the trees, bushes and weeds and the ground is black with grasshopper dung. They just hang around and stare at you as if laughing or eyeing you for their next meal. Garlic Mustard Alliaria petiolata. Native range Europe, Asia, Northwest Africa. Invasive range Much of the Lower 4. Alaska, and Canada. See map. Habitat Moist, shaded soil of floodplains, forests, roadsides, edges of woods, and forest openings. Often dominant in disturbed areas. Description Biennial herb. First year plant has a rosette of green leaves close to the ground. Second year flowering plants 2 to 3 feet in height with small white flowers. Four petals in the shape of a cross. Coarsely toothed leaves have odor of garlic when crushed. Garlic mustard is a Eurasian native likely introduced to North America by early European colonists as a food and medicinal plantwhich then hopped the garden fence and went wild. In 1. 86. 8, it was recorded outside cultivation on Long Island, flourishing in what field guides call disturbed ground the edges of roads, railroads, trails, fields, and abandoned lots. From there, like most invaders, once it establishes in a new location, it invades undisturbed plant communities and becomes the dominant species. The insects that feed on it in the Old World arent present in the New. Because white tailed deer rarely feed on garlic mustard, they may encourage it by consuming native plants instead, and their trampling as they browse disturbs the soil, encouraging invasive seedswhich can germinate up to five years after being producedto grow. Its roots inhibit the growth of some below ground fungi that many native plants require, reducing the ability of tree seedlings to survive in a sea of garlic mustard. Somewhat surprisingly, researchers have found that invaded areas have a greater diversity of fungi, perhaps because the dominant ones disappeared. Garlic mustard has headed west from the northeastern coast, taking the eastern and midwestern US, crossing into Canada, mounting incursions into western states, including the Pacific Northwest. Reproduction is entirely by seed, and each plant produces about 3. Its spread in the East has been exponential, nearly 4. The plant spends its first year as a rosette, then bolts in early spring of its second year, sending up a stalk over 3 tall, so its hard to miss. Leaves are dark green, coarsely toothed, and deeply veined. All parts of the plant smell like garlic, though less so towards fall. The basal rosettes stay green all year, even under snow. Were the only ones who will eat iteven white tailed deer wont touch itso forage away, as long as youre at least 14 mile from the side of a busy road. Avoid plants that may have been treated with weed killer or other pollutants. Make sure theres no poison ivy growing in with the garlic mustard. Make sure you have the right plantthe rough toothed leaves and garlic odor when crushed are giveawaysthen pull it up by the roots. Dont scatter any seed as you bag up the whole thing. The roots will keep it fresh until youre ready to cook. Then cut off the leaves, and discard the stalk and roots in a sealed bag for disposal. Do not plant or compostWash the leaves. Young plants, with their mild mustard garlic flavor, can be used raw in salads. Cooked, the flavors even more subtle. Older leaves, fresh or dried, come through stronger, tending toward bitter, and are great in soups, marinades and dry rubs, especially with meat. If the plant is in full flower or has produced seeds, it will be more bitter. Ava Chin, urban forager at the New York Times, recently reported on her success with garlic mustard pesto Back in my kitchen, I cleaned the garlic mustard by soaking the leaves in a bowl of water before drying them off. I then blended them in a food processor with extra virgin olive oil, walnuts, salt and pepper, and a teaspoon of apple vinegar. That evening, we had a wild tasting seasonal pesto pasta with shaved Parmesan that even our toddler enjoyed. Harvest. According to Russ Cohen of the Massachusetts Department of Fish and Game, The most palatable parts of the garlic mustard plant, which do not require parboiling, are the tender portions of developing stems of second year plants when theyre less than a foot tall and before the flower buds form. In the Northeast, the plants are typically at this stage at the end of April into early May. The stem is relatively mild and tender enough to be eaten raw, Cohen writes, and also lends itself well to a quick stir fry or a chopped up ingredient in soups. Wildman Steve Brill, a New York City forager, notes that the root of young basal rosettes bottom left tastes like horseradish and the seeds, which can be gathered from dead plants in the summer, are fantastic for anyone who likes spicy foods. Of the seasons of garlic mustard, Josey Schanen writes on our Facebook page Eat the sprouts in early to mid spring, the basal leaves and roots in late fall and early spring, the stalks and stalk leaves in mid late spring, and the seeds from mid summer and mid fall. To safely, and most effectively, harvest garlic mustard, remove as much of the plant as possible, including the root, before it goes to seed. If it has seeds, be careful not to disperse, as they can remain viable for years. Dont compost garlic mustardburn or bag and discard the unused parts. Recipes. Garlic Mustard Pesto. Wildman Steve Brill has served this pesto on his tours of Central Park in New York. He told us we could post it, with a link to his website. Chop the garlic and garlic mustard roots in a food processor. Add the parsley, garlic, garlic mustard and basil and chop. Add the nuts and chop coarsely. Add the olive oil and miso and process until youve created a coarse paste. Makes 4 cups. Garlic Mustard Cocktail. Mike Ryan, head bartender, Sable Kitchen Bar. Brugal white rum. Creme de Moutard 1 cup garlic mustard leaves, cleaned. Place 1 cup garlic mustard leaves in 1 cup grain alcohol. Let sit 1. 8 hrs. Strain and set aside. Cover chopped garlic mustard roots with 1 cup water and bring slowly to simmer but do not boil. Add 1 cup granulated sugar and stir to combine. Let cool 1 hour and strain. Combine alcohol infusion with 1 14 cup of the syrup. Let sit overnight to allow flavors to marry. Stir. Strain. Serve garnished with floating garlic mustard leaf. Black Bass with Burdock and Garlic Mustard. Jean Georges Vongerichten, Food Wine, April 1. Salt. Cayenne pepper. In medium nonreactive skillet, heat 2 tablespoons oil. Add burdock, shallot and garlic cook over moderate heat, stirring often, until burdock is golden and barely tender, about 1. Add 6 tablespoons water, 1 at a time, cooking until nearly absorbed between additions. Add soy sauce, and remove from heat. Cover and keep warm. Make 3 small slashes about 2 long and 18 deep in skin side of the fillets. Season both sides with salt and cayenne. In large nonstick skillet, heat remaining 1 tablespoons oil. Add the fish, skin side down, and cook over high heat until opaque around edges, about 6 min. Gently turn and cook for 1 min. While the fillets are cooking, in medium saucepan, melt butter over moderate heat. Swirl in 3 tablespoons water, 1 tablespoon at a time. Add Garlic mustard greens and cook, stirring, until just wilted, about 1 minute. Spoon burdock mixture onto 4 plates and top with piece of fish, skin side up. Spoon greens around fish and serve.