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Music Seed Garlic

$20.00

PRICE IS PER POUND

Music garlic is a highly sought-after hardneck variety, classified as a Porcelain type. It is prized for its large, flavorful cloves, strong disease resistance, and excellent cold tolerance.

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Music Garlic: Description & Growing Tips

Description:

Music garlic is a highly sought-after hardneck variety, classified as a Porcelain type. It is prized for its large, flavorful cloves, strong disease resistance, and excellent cold tolerance.

  • Bulb & Cloves: Produces large, firm bulbs with 4-6 plump cloves.
  • Skin & Appearance: White outer wrappers with a beautiful pinkish-purple hue on individual cloves.
  • Flavor Profile: Rich, bold, and slightly spicy when raw, with a smooth, buttery taste when roasted.
  • Storage Life: Stores well for 6-9 months under proper conditions.
  • Cold Hardiness: Exceptionally winter-hardy, making it ideal for northern climates.

Growing Tips for Music Garlic

  1. Planting Time:
    • Best planted in the fall (September to November) before the ground freezes.
    • Fall planting ensures larger bulbs, but early spring planting is possible in milder climates.
  2. Soil & Location:
    • Prefers loose, well-drained, nutrient-rich soil with a pH of 6.0-7.0.
    • Requires full sun for optimal bulb development.
  3. Spacing & Depth:
    • Plant cloves 2-3 inches deep, pointed end up.
    • Space them 4-6 inches apart, with rows 12 inches apart.
  4. Watering & Mulching:
    • Keep soil evenly moist, especially in spring and early summer.
    • Apply mulch (straw, leaves, or grass clippings) to retain moisture, suppress weeds, and protect from harsh winter conditions.
  5. Fertilization:
    • Incorporate compost or aged manure before planting.
    • Side-dress with nitrogen-rich fertilizer (like blood meal) in early spring to boost growth.
  6. Scape Removal:
    • Hardneck varieties like Music produce flower stalks (scapes) in late spring.
    • Remove scapes to direct energy into bulb growth. The scapes are edible and can be used in stir-fries, pestos, and salads.
  7. Harvesting & Curing:
    • Harvest in mid to late summer when the lower leaves turn brown while a few green leaves remain.
    • Cure in a dry, well-ventilated area for 2-3 weeks before trimming and storing.

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