Garlic & Onions

This cool wet spring has my garlic is looking really good and the scapes have been part of my meals now for about two weeks and nearing the end.

Garlic 20 June 2019 - a few scapes left

I love the scapes just wrapped in tinfoil with salt and oil on the BBQ or lightly fried and sure I can be smelt from at least 100m currently. My main garlic crop I think is called "music". I bought a few types of garlic online and had various degrees of luck growing it. Then one day at a farmers market, I asked the farmer about some great looking garlic he was selling. He said he did not know what type it was, but the family had been growing it for 20 years on a nearby (now organic) farm. I bought about 10 h

If you don't remove the scapes, you will get bulbils. The head also tends to be a bit smaller. I have not tried growing and eating from bulbils, but have experimented with a wild garlic patch. I simply leave a small patch of garlic, without harvesting or removing scapes and it is has done well, looking much like grass.

This season I have about a dozen plants for a second type of garlic planted. It's also a hardneck and very red, bought at an organic food store. It has smaller cloves with perhaps 10-12 per head. It's growing rather well, and I will try to remember to give an update on the harvest and tasting. Will this become my second variety???

French grey Shallots, with topset onions behind

My french grey shallots and topset bunching onions are also doing well this year.

I am still growing. I plant about 80 cloves every year in early November and land up with about 70 head of garlic, each with only 4 or 5 cloves. The remaining is used till early spring and I never buy it from the store anymore. The taste of my grown garlic is much stronger and far more to my liking store garlic. The shallots are grown much the same as garlic, except that the smallest shallots are replanted each year while the largest cloves are.

Mustards

I remember when I was about 20 years old, someone I knew discovered mustard and turned half their garden into a mustard farm. I discovered it about 8 years ago and now grow about 6 types.

different mustards going to flower this year

This year's non-typical spring it has flourished but gone to flower already. I usually leave a few plants to go to seed vs buying seed and eat the leaves still as it turns to seed. Like lettuce, its best to just keep planting some fresh seeds. The warmer the weather, the hotter the mustard and I have had some leaves that have had a wasabi overdose effect when eating them. No salad for myself does not have some mustard in it and little is better on a hamburger. In early spring, before peppers and tomatoes, it is my main flavouring garnish. Garnish is a key phrase here, with only 10% to 20% of a salad being mustard or it can become overbearing. I have not cooked it much, preferring to eat it raw, but many cultures consider it like spinach as something usually cooked. I also eat them as greens, and dont use the seed, which seems smaller than typical mustard seed you buy for making mustard.

The two favourites are Japanese Giant Red Mustard Greens and Indian Mustard Amsoi Greens. The frilly ones are great for less impact and the wasabi mustard is a bit more unique flavoured. Although not as cold hardy as kale, they grow here till temperatures drop below -10, extending their season considerably.

Lovage

My Lovage plant after about 5 years

I read that during the middle ages, most gardens had a lovage plant. Yet somehow this plant fell out of favour. It may not be quiet as refined as celery.

It's a stunning easy personal here in Toronto though. It dies down to the ground each year and springs back like rhubarb early in the spring. A massive plant after a few years, I hardly seem to be able to use enough to be noticed. Mine is currently over 7 feet tall and just starting to get a flower. The flowers are yellow and are great attractors. The seeds are apparently used in it Europe as a condiment as well, although I have not as of yet tried them. There are a number of medical uses for the plant and it is even used in making perfumes.
and perhaps the availability of pepper had something to do with its decline. The flavour though is a strong mix of celery and pepper. I usually don't add it to salad,  preferring celery, but have added it to stews and casseroles, where it adds great flavour. I have not yet tried eating the roots.

Sage

This years sage in the garden

Sage is a relatively new plant for me to grow, and it has rapidly become a favourite. As usual, I grew it from seed, but showed my lack of experience. Sage is a perennial in Zone 6 here in Toronto and I found I have a ton of unused seed.

My sage patch you can see last years plant in full flower and tiny this year plants getting established.

Sage has a unique strong flavour. In a spicy salad (one of my favourites) with lots of mustard, arugula (rocket), onion and radishes etc, I like to add a couple of young leaves along with oregano, dill, rosemary and thyme. Small amounts are great giving herby yet strong taste to the salad. In stuffing, stews, and casseroles, it adds a great distinctive flavour, I have really come to enjoy. Last year I dried 2 500ml mason jars of sage to use over winter.
The matt colour off leaves and the stunning blue flowers make it an extremely attractive plant, and a great attractor.

All this and it's a perennial!!!!