I think I'll try storing it in the closet of our spare bedroom next year -- the bedrooms are on a separate heat zone and stay cooler than the rest of the house, and the spare bedroom is generally kept closed off and stays pretty chilly, but not as cold as the garage by any means.

That sounds like a good spot to store them, Sandy. Even though the "experts" say store the garlic 50-60F, my pantry never truly gets below 65F. My hardneck stores well for 4 months, softneck for 8 months, and Creole for 12+months.

Here's what some of my garlic looked like last May and the previous May, curing in a greenhouse. Notice the first picture and the last picture. These are the scapes. That's always going to be hardneck.

drdawg, please remind me. What is the name of the garlic in the last photo in that group.

If you mean those center three pictures, that one is Early Red Italian. I grew Applegate Giant, Early Red Italian, Inchelium Red, Native Creole, Red Toch, Rogue River Red, Translvanian, Ajo Rojo, Shilla, and Creole Red that year.

Do you notice how many have "Red" in their name? This really has little or nothing to do with the color of the bulbs/cloves. I really don't know why so many early growers liked to use that word. Just one of the oddities I discovered along the way.

I am going to put together a "garlic" article soon. This is a really interesting and even historic subject and I think many will enjoy the article. I have posted bits and pieces along the way, but never have put it all together. Since I am 6-8 weeks away from my third harvest, it will be timely as well.

Oh my! So many fellow garlic lovers. I will have to do some serious research. Two years ago I planted cloves that were supposed to do well here in central Florida (though I am very close to the beach). I can't remember now whether it was hard neck or soft. But, they didn't do well at all. I waited until the tops wilted and started turning brown (last year), but it was a major disappointment. The garlic was pathetically small.

I just don't know.

Elfie, did you plant in the fall? (or, if not, when?) And at any rate, best to harvest when the stalks still have several green leaves, otherwise you won't have "bulbs," just loose cloves. (Voice of experience! )

Otherwise, though, I don't know anything about growing garlic in Florida...

Yes, if you wait until the tops mostly dry, the cloves continue to grow but separate (sort of), and the bulbs won't cure as well or last as long. They still taste good, though.

I don't know anything about how garlic grows in Florida, either.

Found this website about growing garlic in warm climates... http://www.gourmetgarlicgarden...

Lots of info there, but here is their recommendation for varieties:

"Varieties that usually do the best in the South are the early season hardnecks called Asiatic or Turban garlics and the midseason Creole hardnecks (long storing, deliciously rich, yet only modestly pungent). Creoles, such as Burgundy, Creole Red and Ajo Rojo may be the most beautiful of all garlics and certainly have the most brightly colored wrappers. "

thank you Sandy - I will put that information on a piece of paper and put in my purse. I did plant them in the fall of 2013 and check them in spring of 2014; they weren't good - very small. Maybe I pulled them too early. But I'm willing to try again. Have to find the right garlic first.

I can see it would be one HUGE learning curve for me to try gardening in the south... plus, I really need winter to rest up from the summer!

drdawg said:

Thanks I was asking about just the last photo in that post. What kind is it please?

Those are scapes and grow on a central, erect stalk on hardneck garlic. I think that may be the Shilla garlic scapes. I left them on the first year but now cut those stalks off when they first begin to form.