Duganski looks like a winner - I will have to check it out next year. Perhaps it will replace the Russian Red in my lineup!
I don’t. They’re leftovers from my mom, who I think just got a few plants from her friends. That’s how she gets all her seeds – she and her friends all trade seeds and seedlings for whatever they want to grow.
They’re quite hardy though. While each of my plants are small and much thinner than the kinds at the markets, they’re remarkably fragrant and more “onion”-y. They do have a small bulb, but not as large as I’ve seen with actual spring onions.
Garlic half way there; new promix in Earth boxes , Creole garlic varieties soaking in seaweed and baking powder solution, to be followed with brief dip in rubbing alcohol solution.
I know it’s controversial, but I have issues.
Also have chives and cipollinis, and will add red and yellow shallots soon.
I’m in N Cal wishful East Bay but more like Central Valley climate.
@bogman; when do you put up the remay/net proteciton against the root maggot? Is there a stage when they are more vulnerable?
I have only replanted the root end of green onions. They grow to look like small leeks
Put out garlic last week, shallots today.
Jealous. Mine were under about 1-2 inches of ice as of yesterday morning, though we’re finally getting a warm spell that should melt that today.
I’ve got two types of onion seedlings ordered…not having them shipped until mid-March. Probably can’t plant them until late April with our weather.
I wish to heck I could figure out growing chives in southern AZ. Winter, summer,it all seems to annoy chives. Does anybody have good advice for me?
I think of chives as a winter/spring thing, and I grow them in containers, from seedlings in containers. I don’t separate them;I just put the whole clump in a pot. They “bolt/bloom” in summer here, but the flowers are edible. What is your winter/spring weather like?
Foiled again! Every year I lose some garlic to something that starts with yellow leaf tips, followed by plants that seem to tip over, stems sometimes curve, as if one side of the stem is growing faster, and sometimes die. I’ve tried just about everything I can to. Think of, growing in carefully cleaned containers
with fresh pro-mix, and cloves from reputable dealers, and soaked as directed here.
Since fungal diseases are so common, I think it is a good idea to assume all incoming garlic to be planted has a problem of some kind even if there is no evidence of it and soak it overnight the night before planting in a solution of one gallon of water, one tablespoon each of baking soda and liquid seaweed to give it an innoculation against diseases and an energy boost as well to get the growing process off to a good start (The seaweed stimulates root growth.) Be careful not to leave the garlic soaking too long - 16-18 hours is enough and if you leave it in much longer it will already start to grow roots and I have seen 1/4 " long roots on cloves after soaking 24 hours - not good as those roots break off during planting inviting pathogen invasion. I then soak it in alcohol for a few minutes just before planting to try to kill any unseen hitchhikers, like mites, stowing away between the wrappers. One of the reasons to soal the garlic so long is to loosen the clove covers so that the alcohol can penetrate the clove covers and kill any mites lurking inside the clove covers.
I think it’s basal rot. Here’s a picture; you can see healthy roots toward the bottom,watery, flat roots at the top.
I’ve pulled out any with yellow leaf tips. One or two had a hint of what must be a white fungus. So maybe it’s two things. Dang!