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California Late Artichoke Garlic
California Late Artichoke Garlic is hotter and less sweet than California Early, and smaller.
The bulb's white skin sometimes has purple flushes on it. The cloves inside have a pink skin.
The plant needs to be exposed to just above freezing temperatures for 6 weeks to develop properly while growing.
It will then be ready to be harvested late in July or early August.
This is a garlic that is good for decorative braiding.
Belongs to the Artichoke sub-group of softneck garlic.
Storage
Can be stored longer than California Early, up to 8 months, because it has less moisture in it.
Also called:  Pink Garlic
Other entries for Artichoke Garlic
Asiatic Garlic, Bianca Garlic, California Early Artichoke Garlic, California Late Artichoke Garlic, Chengdu Garlic, Chet's Italian Red Artichoke Garlic, Inchelium Red Artichoke Garlic, Lorz Italian Artichoke Garlic, Simonetti Artichoke Garlic, Transylvanian Garlic, Turban Garlic
Other entries for Softneck Garlic
Ail de Pays Gers Garlic, Shandong Garlic, Silverskin Garlic, Softneck Garlic
Other entries for Garlic
Elephant Garlic, Garlic Greens, Garlic Juice, Granulated Garlic, Hardneck Garlic, Herbed Vinegars, Marseille Vanilla, Mexican Garlic
Other entries for Root Vegetables
Añú, Beet, Carrots, Cassava, Celery Root, Crosne, Horseradish, Jerusalem Artichokes, Jicama, Konjac Root, Malanga, Oca, Onions, Parsnips, Potatoes, Prairie Turnip, Radishes, Rutabaga, Salsify, Scorzonera, Sea Holly, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo, Yams
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Gourds, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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