What Is Chamiskuri Garlic – Learn About Chamiskuri Garlic Plant Care

What Is Chamiskuri Garlic – Learn About Chamiskuri Garlic Plant Care

By: Bonnie L. Grant, Certified Urban Agriculturist

Depending upon where you live, softneck garlic may be theoptimal variety for you to grow. Chamiskuri garlic plants are an excellentexample of this warm climate bulb. What is Chamiskuri garlic? It is an earlysummer producer which has a long storage life. Gardeners in areas with mildwinters should try growing Chamiskuri garlic so they can enjoy the mild flavorand delicious aroma of this variety.

What is a Chamiskuri Garlic?

Garlic lovers have many differentvarieties from which to choose. A quick glance at Chamiskuri garlic infoindicates it was collected in 1983 and is classed as an “artichoke” variety. Itproduces shoots earlier than many other softneck cultivars and has a nice mildflavor. This is an easy variety to grow provided you have the right soil, siteand planting time.

Artichoke varieties of garlic often develop purplish streakson the bulb skins. Chamiskuri has creamy white papers on the cloves, which aresmall and bunched closely. This variety does not produce a scape and, therefore,no hard stem at the center of the bulb. It produces in mid-season and can beeasily braided for curing and storage.

The garlic can store for many months in a cool, dry locationonce cured. The flavor is pungent but not sharp, with a milder garlic flavorthan hardneck varieties. Because it stores for a long time, many gardeners alsogrow the shorter lived hardneck varieties so they have garlic all year round.

Growing Chamiskuri Garlic

All garlicplants need well-draining soil. Plant from bulbs for earlier yields or useseed (which can take several years until harvest). Plant seed in early fall andbulbs in spring.

Plants prefer full sun but can tolerate light shade.Incorporate well-rotted compost to the garden bed. In areas prone to latefreezes or boggy soil, install bulbs in raised beds to prevent rotting.

Mulch around the plants to keep weeds at bay and conservemoisture. Keep soil moderately moist but never soggy. Chamiskuri garlic plantswill get 12 to 18 inches (30-45 cm.) tall and should be spaced 6 to 9 inches(15-23 cm.) apart.

Caring for Chamiskuri Garlic

Like most garlic varieties, Chamiskuri needs little specialcare. It is resistant to deer and rabbits and few insect pests bother it.Occasionally, cutwormswill eat small sprouts.

Side dress new plants with bonemeal or chickenmanure. Feed plants again as bulbs begin to swell, usually May to June.

Keep weeds out of the bed, as garlic does not do well withcompeting vegetation.

Check bulbs in late June by digging around the plant. Ifthey are the size you require, gently dig them out. Brush off the soil andeither braid several together or hang them individually to dry. Remove tops androots and store in a cool, dry location.

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The Almighty Healing Garlic of the Ancients

“The almighty healing garlic” may sound pretentious, yet I assure you the Ancients would agree 100% with such a statement and for many good reasons as you shall see. One of the oldest cultivated plants on Earth, garlic has been regarded for thousands of years and much appreciated for its medicinal properties as noticed through empirical use. The objective of this review is to examine briefly the medical uses of garlic throughout the ages and cultures, as well as the role that it was considered to play in the prevention and treatment of diseases. First will have a look at the ancient medical and literary texts that talked about the healing properties of the garlic.


Chamiskuri Garlic Info: Tips For Growing Chamiskuri Garlic In The Garden - garden

my music is starting to sprout. each week more is sprouting and it's going to speed up with each passing week. i've stored this in the basement from late august when it was 70 degrees to december when the temperatures dropped to 48 - 52 degrees. it probably 52 degrees down there now.

i'm wondering if i put the sprouting bulbs into the fridge would it slow down the sprouting? my theory is it will keep the garlic at a constant cold vs it warming up slowly in the basement and i can use 1st. i doubt puting the non sprouting garlic will help stop sprouting and i think it may speed sprouting.

i'm sure it's sprouting just because it's coming out of dormancy but i have a lot of garlic left and it's a long time to harvest in late july!

If you got eight months storage out of Music you did well! At this point I would put some bulbs in the refrigerator as an experiment, but would be more inclined to peel, chop, and freeze the rest for use until July.

I cure my garlic under my patio roof until planting time in November. At that point I chop and freeze all remaining bulbs that were not eaten or used for seed stock. The frozen garlic loses it's firm texture upon thawing, but retains its flavor and is great for cooking.

If you got eight months storage out of Music you did well! At this point I would put some bulbs in the refrigerator as an experiment, but would be more inclined to peel, chop, and freeze the rest for use until July.

I cure my garlic under my patio roof until planting time in November. At that point I chop and freeze all remaining bulbs that were not eaten or used for seed stock. The frozen garlic loses it's firm texture upon thawing, but retains its flavor and is great for cooking.

well so far 7 months but i hear ya! maybe i should just chop and freeze all the sprouting garlic as it sprouts and eat the unsprouted that is still firm/juicy. i wasn't sure if freezing it would render the taste bland. i wouldn't think it would but who knows. defrosting it to use raw/firm would change it to soft but it's still usable especially for cooking. just never having frozen it i was not sure what to expect. i put 2 LARGE cloves that have wide green sprouts bursting forth into the freezer last night as an experiment. from experience i know that once some start to sprout they all seem to be sprouting soon thereafter.

I peel my cloves by shaking them vigorously for 30 seconds in two (inverted) large metal bowls. This knocks most of the skins off and makes the remaining ones easy to lift off with your finger nails.

Once peeled I chop them relatively fine and fill them into one quart ziplock baggies, about 6 bulbs (

50 cloves) per bag. I then squeeze out the air and flatten the chopped garlic in the bag to about 1/4" thick. Once these are stacked and frozen I call them "books" of garlic. To use, simply zip open the bag, break off the desired amount of garlic, re-zip and pop back in the freezer.

I freeze about 100+ bulbs of garlic into "garlic books" each November, and this usually lasts me until the next crop in July.

interesting tom. i wasn't sure what to put the chopped garlic into so i used a food storage container with a tight fitting lid. about 10 minutes after putting it into the freezer it occurred to me the plastic will absorb the smell and probably let it leak out. not good, so i got a 1 pint canning jar and put the garlic into that. really tight seal and glass won't absorb any smell.

i took all my sprouting cloves (maybe 13 to 16) and chopped them from coarse to fine. i am amazed at the amount i got! that 1 pint jar is 2/3 full! these were huge cloves, massive sized cloves, a few were bigger than a golf ball in size and i planted even larger cloves. music can get pretty large cloves and bulbs. so i may have several pints of frozen garlic by the time i am done, good thing i have cases of canning jars!

i like the "book method" tom, breaking off what you want sounds pretty easy. i am hoping that i can use a spoon or if not then a sharp pointed paring knife to break out a chunk or two. either way freezing these is a good idea because if i tried to eat these as fast as they are sprouting i'd be eating huge amounts of garlic a day and be out in 5 or 6 weeks.

all i have left in the basement is music and chamiskuri. i have at least 50 bulbs of music, a few the size of a softball, which is 95% of the garlic, that's a lot but i grow enough to last until the next harvest. the chamiskuri is the other 5% that i bought from http://wegrowgarlic.com for seed that was not planted, obviously i planted the largest cloves. so that's a lot of small stuff but it shows no sign of sprouting.

i had to buy something in late august or early september as the local guy burned me - he never called me back about the nototka rose i wanted to buy that he promised me. i needed more to plant than i grew and wanted larger cloves but he left me high and dry. i was mad but it turned out to be a big break because that's why i got in touch with karen. i told her what i wanted and she suggested chamiskuri as they had sold most of their garlic by the time i realized that i needed to buy a softneck for longer storage than music. i learned a lot about softneck garlic from her, i assumed all softnecks were like the 2 i have grown - nootka rose and french pink. french pink does not store that well and has smallish bulbs. nootka rose stores for about 5 years (!) but has the typical small cloves that are impossible to peel, typical silverskin. this is where she pointed out artichoke varieties vs silverskins.

artichoke store well and are easy to peel plus this variety has large cloves. so i bought 4 or 5 pounds of chamiskuri and planted about 1/4 of the bed with it. i'm going to check with karen this year about sofneck varieties that are larger than chamiskuri that store a full year like chamiskuri does. i'm looking for long storage garlic because music just sprouts too soon. also if i find 2 or 3 softnecks that store well, have large cloves and peel easy, i'll cut back on how much music i plant, 1/2 the bed was music this year the bed is 4' X 15'. another good thing is if i find what i want in softneck varieties then i won't have to deal with scapes! cutting them is fun the 1st time but when you have 200+ plants in a 4' wide bed getting to the center scapes is hard and they get tangled up with each other using 6" spacing. the outer plants are easy to cut but those inner plants are a pain. i get probably 15 pounds of scapes and frankly i don't care for them all that much. i'll eat about 3-5" from the cut and compost the rest. imagine the bags of scapes in the fridge and this is at a time i have tons of stuff already in there from the garden.

You don't like scapes. I look forward to them each June, and even hold scape barbeques that friends line up for! Perhaps you are not cooking them properly - try shaking them in a plastic bag with some olive oil, salt and curry, and then grilling them until half brown. Drooooolll!!

I have eliminated all softnecks (Artichokes and Silverskins) from my garden. I find the cloves too small and hard to peel compared to Rocamboles and Porcelains. Also these consistently beat softnecks in garlic tastings, although I eat very little raw. I agree softnecks store longer, but since I freeze all my garlic in November, long storage is not a priority for me. This year I am growing Spanish Roja, Russian Red, Killarney Red, Estonian, German Red, and German White, 275 plants total.

I buy some of my garlic at the Saugarties Garlic Festival in September, and the rest from Karen at wegrowgarlic.com. Also Bloosquall, who just joined us here at TV, is a great source.

I suspect you will have one heck of a time chipping frozen garlic out or canning jars, not to mention the danger of breaking the jar with a wayward knife. Give the "book" method a try and see which works best for you.


Chamiskuri Garlic Info: Tips For Growing Chamiskuri Garlic In The Garden - garden

this may have been discussed but i forget.

instead of peeling each clove and chopping it and then freezing it why not just separate the cloves and freeze them w/o peeling. this would save a lot of time. when you want some garlic just let a few cloves defrost for a few minutes and then peel and chop. any reason the prior is superior to the latter method? i don't have a food processor so peeling and chopping 100+ bulbs with 5-8 cloves each is a long and tedious process!

does garlic loose it's flavor and heat when frozen? my garlic was already sprouting and drying out when i peeled, chopped and froze it in february. iirc it was not as flavorful as a few months earlier. as i use it now i find it has little flavor - i could use the equivalent of 10 cloves in a dish (just did) and not even taste the garlic! i suspect if frozen when still in good shape it'd retain it's flavor and heat but does it?

Yes. garlic will loose its flavor when frozen, along with flavoring everything else in the freezer. especially ice cream.

Properly cured and stored garlic, should keep for several months, and some varieties will keep for nearly a year.

tom_nj? i know you freeze, you told me how so i'm curious why you chop vs just freeze whole cloves and especially the flavor question.

i'm asking cuz i have dug chamiskuri a few days ago and today i dug korean red so i know karen will be ready to sell garlic soon and i will base my order upon the feed back.

i have found that opening softneck bulbs to plant the cloves reduces the storage of the rest of the clove down to the music level, long but nowhere near a year! karen told me chamiskuri would last in storage close to or a year but apparently not when you open the bulb. i'll either buy those favorites you told me about and freeze them in late fall or buy artichoke varieties for storage but not planting to get the 1 year storage. i'd prefer to grow and plant from my seed but i'd need to grow a LOT of softnecks to get enough seed stock and full term storage too so it seems i may buy some softnecks each year just for their storage UNLESS the freezing does not lose the flavor. if flavor holds in the freezer then i'll just grow harnecks as i always have and freeze some leaving plenty for seed stock and fresh eating too.

Tom, I probably sound like a total garlic snob (and forgive me if I do) but I just don't freeze garlic.

Three main reasons - a) loss of flavor, b) I think it destroys many of the healthful / beneficial compounds as per info I have read about this before, and c) I find it keeps fine stored properly if I don't. Well - softnecks, anyway.

Now, I do put up "books" of pesto in the freezer in the fall, mainly to preserve loads of great pesto (and in general, my basil) until I can make / grow some more the following spring, but I never freeze straight garlic for my everyday garlic use.

I don't mean to brag or anything, but I never run out of good homegrown garlic. I'm usually eating the last few cloves from the previous season while what I've harvested in the spring is finishing up curing, and sometimes even have to find a way to use the last of it up. However, I should mention that I do grow a lot of softnecks here in Texas, and few hardnecks, and I bet the reverse is true for you.

If you can work in a few more softnecks for your plantings, that would probably help with some that will keep longer.

I'll admit to a bit of deliberate "cheating" (planning) in having fresh garlic year round. One of the few advantages to being a southern garlic grower who harvests my garlic in May is that most everyone else harvests quite a bit later. So, if I always order and trial at least a couple new varieties from someone in a cooler climate each year, that stock I order is fresher than what I harvested by a couple of months. Of course, I always keep that in mind when ordering and get a few bulbs extra of whatever beyond what I might actually need for planting stock.

As I've gotten better at growing garlic, have increased the amount I grow, and just making good and diverse variety selections that do well here in general, the "cheating" really isn't necessary anymore. But I still continue to order a little new extra planting stock for trial just in case.

Idea - Maybe you could work something out with a warm zone grower where they send you what they just harvested in early-mid May when your stored garlic is gone in exchange for getting a few bulbs for storage or trial later on.

Taste is subjective and subject to many variables. Many years ago I was very active in wine tasting and learned just how difficult it can be to train one's palette to be sensitive to nuances in taste. One of the problems is that the tongue gets desensitized after repeated tastes, not to mention variations in bottle to bottle, the environment, your body chemistry, effects of foods, and psychological influences such as your preconceived expectations.

For most people, red wine has a fairly narrow range of taste, tomatoes even more narrow, and garlic less yet. I have attended garlic tastings and found them virtually meaningless for me since the first couple of bites of raw garlic left my tongue ablaze and desensitized. Differences I thought I detected in the first round disappeared or reversed in the second taste. I'm sure that people with trained palettes can detect and characterize such differences on a fairly consistent basis, but since I do not eat garlic raw very often I haven't worked on it. Tomatoes are a bit easier since they do not assault the palette, but even there many variables affect the taste.

I found in the wine world that truly trained palettes were rare, and the way to separate the men from the boys was with a blind tasting. Amazing how people who named seven different fruits in a wine's nose were totally stumped when it came to repeating same in the blind. Without the label in front of them they often could not even identify the grape, never mind the country, estate, or vintage. I'm sure the same applies for most of us in garlic tasting, perhaps more so due to the extreme effects garlic has on the tongue. True experts do exist, but after some humbling blind tastings I've decided I am not one of them. And besides, I use my garlic in cooking where multiple flavors are commingled.

Now flavor intensity is another matter and somewhat easier to detect. I have not done a side-by-side tasting of my raw garlic versus frozen, but I can say my frozen garlic tastes rich and hot to me. If there is a significant difference I haven't noticed it (except in texture), especially since I tend to dump copious quantities of garlic in my cooking.

Because nuances in garlic taste are not critical in my uses, and I consume hundreds of bulbs in salsa, canning and cooking, I select garlic varieties based on bulb size, clove size, and easy peeling, usually Rocamboles and Porcelains. This precludes most long storage types, which leaves freezing as my only viable option come November. I chop it first immediately before freezing because it makes it easier to break off chunks already chopped for just dropping into my dish. I still have a few Garlic "books" left from last year's crop, just in time as I have most of this year's crop now curing.


Watch the video: Growing Garlic! Planting Garlic in the Spring!