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As for the types of garlic you can grow, there are two main varieties: softneck, which keeps for many months and features a flexible stem, and hardneck, which has a stiff stem.
A geophyte (earth+plant) is a plant with an underground storage organ including true bulbs, corms, tubers, tuberous roots, enlarged hypocotyls, and rhizomes. Most plants with underground stems are geophytes but not all plants that are geophytes have underground stems. Geophytes are often physiologically active even when they lack leaves.
Many gardeners like to cure garlic by braiding together the stems of 6 to 10 bulbs and hanging the bundles to cure. Braid similar varieties together and label them to keep track of different ...
Meristem tissue makes the process of asexual reproduction possible. It is normally found in stems, leaves, and tips of stems and roots and consists of undifferentiated cells that are constantly dividing allowing for plant growth and give rise to plant tissue systems. The meristem tissue's ability to continuously divide allows for vegetative ...
Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic". [58] When green garlic is allowed to grow past the "scallion" stage, but not permitted to fully mature, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves like a mature bulb. [59] Green garlic imparts a garlic flavor ...
Plant it and a new garlic plant will arise. The germ starts out white, but it turns green when it sprouts. Time, as well as exposure to humidity or light, can affect the sprouting process.
The rhizome also retains the ability to allow new shoots to grow upwards. [4] A rhizome is the main stem of the plant that runs typically underground and horizontally to the soil surface. [5] [6] Rhizomes have nodes and internodes and auxiliary buds. [7] Roots do not have nodes and internodes and have a root cap terminating their ends. [8]
The tender green center is actually the beginning of a new garlic plant and have a mild grassy flavor, according to a report by Cook's Illustrated. The bitterness actually comes from the clove itself.