I had fingers crossed that the garlic harvest would be OK as in the last few weeks I had noticed orange blotches on the leaves and the term ‘rust’ describes the appearance of the  disease very well. It was time to take courage and secateurs in hand. Not wishing to spread the disease, I cut the leaves and stem of each garlic plant above ground. Carefully I put each stem in a bucket until I was just left with stumps of garlic in the ground.

The rust bucket (so to speak) I have taken indoors to dry out and then I will burn those leaves in the wood stove. Even the stove will have garlic breath that evening! Meanwhile the moment of truth. Using a small fork, I gingerly remove each freshly grown bulb of garlic. They are all looking fine and their size is about the same as the ones for sale from China in the shops. From my small patch about 6 by 3 feet, I have enough garlic for the year ahead if they store alright. Time will tell. I am now threading them by their stumpy stems so they can be hung in the shed, a la Christmas fairy lights style. Sown in October (if I recall rightly) and harvested in July, that is a fairly long growing season, c’est la vie.


5 responses to this post.

  1. Posted by Kathy on July 27, 2011 at 12:07 pm

    The spring planted varieties seem to get rust less often than the autumn ones do but don’t get as big or as tasty in my experience. For rust control I’ve found two successful methods – one is to spray with milk – one part milk to two parts water and the other is to always use compost as a top dressing when I plant – about an inch after I’ve done the planting. I’m told compost tea works well on rust as well but haven’t used it since I started just top dressing with compost rather than digging in. Both work on rose rust and rose black spot as well


  2. Thank god some bloggers can still write. Thanks for this blog!!


  3. This surely makes perfect sense to anyone!!


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