Thai
Umbels and bulbs

ORGANIC ONLY

Thai

Turban
Allium Sativum Ophioscorodon

Personality profile: There's a Thai Forest Monastery high in the mountains not far from our farm where quiet, attention, discipline and breath create an atmosphere that heals and inspires Remembrance. The right garlic will take us to that mountain and, with any luck, leave us speechless. Beautiful bulbs with that spacious, slow crescendo of heat that is typical of Turbans.

 
Bulbils: The horticultural group derives its name from the turban shaped umbel, which contain small to medium sized bulbils. Figure on about 40-60 usable bulbils and discard the smaller ones.

Growing: Early to emerge, early to harvest, Turbans will be your first garlic of the season. The plant itself is rather weak looking, with generous leaf spacing and flimsy pseudostems that may just refuse to hold the plant up even while still growing, but don't be discouraged. The scapes don't fully curl but since you don't really need to remove them to promote bulbing you can just leave them on if you like. Mr. Meredith writes, "A Thai restaurant I once frequented used large quantities of barely chopped garlic in some of their dishes, so that garlic was not only a flavoring but also a vegetable. I often use Turban in this way in spicy cuisines."

Harvest: Earliest.

Storage: Turbans have the shortest storage period of all, even shorter than Rocamboles. Expect 3-5 months but consider eating your turbans first.

Pedigree: Came to us from Bertie van der Mark of Lumby, BC in 2013 who obtained it from Maple Bay Farm (Duncan, BC) in 2005. Maple Bay originally purchased their stock from Filaree Farm (then managed by Ron Engeland) in Washington State.