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Best time to get garlic - Sept
Started by Bob Anderson
Posted: August 27, 2013 at 18:55
Many people tell about how hard it is to find non-irradiated garlic most of the time and this is certainly true.

August, September and October are the times when American-grown garlic is most available. Gilroy, CA grows a lot of conventionally-grown white Artichoke-type softneck garlic. These typically retail for $6 to $8 per pound and will grow almost anywhere, even on the Canadian border and all but the southernmost areas of the USA.

There are 10 basic kinds of garlic (Artichoke, Asiatic, Creole, Porcelain, 3 kinds of Purple Stripe, Rocambole, Silverskin and Turban) and hundreds of variations called cultivars and they all look and taste different and all of them grow in the USA. They are all effective in killing bacteria, some more effective than others, usually based on pungency.

Use Google creatively and you can find garlic growers all over the country.

In this country these kinds of garlics, known by most people as gourmet garlics, are grown by small scale commercial growers who sell in farmers markets across the country and also on the internet. Prices generally range fron $8/lb. to about $24, based on rarity and desirabiity. They usually store 5 to 10 months at room temp, based on variety.

There is a flurry of activity around those three months and gourmet garlics are mostly unavailable most of the rest of the year. The savvy person will buy a bunch and plant their own in October and enjoy the others in fresh eating for the rest of the year and then slice and dehydrate a bunch of it as that preserves the potential to produce Allicin when powdered and rehydrated for years to come.

The key is being able to grow your own garlic because you can replant next season from what you grew this season and you may never run out of good garlic.

A word to the wise: If you want them time is of the essence and I recommend locally grown.
Re: Best time to get garlic - Sept
Reply #1 by Bob Anderson
Posted: August 28, 2013 at 16:36
Oh, yes, I forgot, the reason for all this activity is that summer is harvest time for garlic. The earliest harvesting Asiatic, Turban and Artichoke varieties are dug in late spring and most of the others in mid summer while Silverskins, the longest storing of all garlics are the last to harvest, in August. If you have both early harvesting kinds and long storing kinds, you may never run out of good garlic if your long storing ones are still good the following year when earliest harvesting ones are dug. It needs to be stored in a cool, dry place out of direct sunlight.

Garlics are not a static thing, they are undergoing constant but gradual change because they are living beings. Garlics are not sexual beings, they clone themselves and each plant starts off as a clove and becomes both mother and daughters. Some divide into many cloves and some divide only into a few but very large cloves. We hold their fate in our hands.

The cloves are in a deep sleep until they perceive themselves to be in the right temperature and soil moisture range that wakes them up and causes their roots to develop and grow and their tiny growing tip begin to grow. The clove perceives itself to be aliving thing and it knows what to do and begins growing. It is a cool season plant and grows roots and the clove swells into a round ball shape.

The clove continues to develop and grow all winter long and in the south garlic grows leaves immediately and develops gradually and it won't freeze. Up north it does not emerge until the spring and grows rapidly when it does.

As the heat of summer nears, garlic begins to mature and be ready for harvest in order of Asiatics, Turbans, Artichoke, Rocambole, Purple Stripes , Porcelains and finally, Silverskins. And that is also pretty much the order of storageablilty, the later they harvest, the
longer they store; anywher from 4 to 10 months at cool room temp.

The variations in tastes and sub-flavors are infinite. Some garlics are almost as bland as eating Chinese water chestnuts; others have a very heavy musky garlickiness with a distinct earthiness to it. Some have sub-flavors of shallots or Dijon mustard or Hollandaise sauce.

Some have so little pungency (hotness when raw)as to be bland. Others are medium hot or fiercely hot. Some are instantly hot while others are mild at first and become hot 10 or 20 seconds later. There are garlics for every taste except for those allergic to garlic, they should never touch it or even breathe the fumes.

I hope everyone has been paying attention, there will be a test later on.(JK)

Usually the hotter or more garlicky tasting ones develop the most allicin but all form allicin when crushed, some just more than others.

Hope this gives you all a better understanding of garlic.

Finally, when garlic is irradiated, the living being is killed and it is only a dead body that looks like garlic and doesn't work but is slow to deteriorate.

Good luck to all.

Re: Best time to get garlic - Sept
Reply #2 by Betty
Posted: September 9, 2013 at 19:13
I keep getting some pea size bumps, 2 arm pit, 2 on neck, 1 on breast. They are hard, no outward sign of pus, do not hurt or itch, not warm to the touch, but linger for a couple of weeks and then go away. As soon as one goes away, I get a bump in another location. I never had these before MRSA. I had cellulitus MRSA in the groin area 4 months ago. I was cultured in the groin area 2x after cured (weeks apart) and both negative. Tested once in the nose and also negative. My situation is a little different. I contracted regular staph and it mutated while infected. A culture confirmed it by dermatologist (Reg Staph) and while in the hospital recultured and I had not only MRSA but also EC Faecalas. My concern is that these little bumps are a warning that something bigger might be coming. I recently purchased some peeled Heirloom garlic. The company indicates it is not irradiated. I'm trying to be proactive and start garlic baths to prevent outbreaks. How effective is Heirloom garlic. Is this a mild, medium or hot garlic. I appreciate your help.
Re: Best time to get garlic - Sept
Reply #3 by Bob Anderson
Posted: September 10, 2013 at 14:30
Betty -

I read somewhere that by definition, an heirloom plant is one that was known under the same name 100 years ago

Heirloom garlic is more of a buzzword than anything as all garlics by their very nature are heirloom varieties since they clone themselves rather than using sexual reproduction so they are all the same as they were a couple of hundred years ago except for species that have been renamed. These days heirloom garlic is a phrase designed to tell the difference between store-bought mass-garlic from China that has been irradiated and garden-grown true heirloom garlics that were imported from the Caucausus Mountains area of central Asia. Stores often call Chinese garlic heirloom garlic in order to get a higher price for it

Each variety and cultivar of garlic are different they are usually used fresh and are much more expensive than typical grocery store varieties. They are far too costly to machine-peel and wholesale as peeled cloves. Anytime you get peeled cloves they are inevitably Chinese-grown cheap garlic, not what is considered true heirloom garlics, each of which has a distinctive varital name.

It may not have been irradiated but there are a way couple of ways to tell. If you are not allergic, bite into one and see if it is hot to the taste or if it tastes garlicky but is not hot. If it tastes hot, it has not been irradiated. Also, in tearing apart one of those cloves I you find a tiny sprout in the center of the root plate of the clove, it has not been irradiated. Radiation destroys that sprout, technically known as an epicotyle.

True heirloom varieties often have a lot of color to them whereas commercial Chinese garlic, irradiated or not, are all white.

If it is just called garlic, it is not what afficianados call heirloom garlic. True heirloom garlics are called Inchelium Red, Chesnok Red, Persian Star, Metechi, Silverwhite, Georgian Crystal or Georgian Fire, Spanish Roja, Music or any of many other specific names for particular garlics, not just garlic. Each cultivar of garlic has its own appearance and color and taste and degree of pungency (hotness to the taste) and are easily identifiable by experts who know the differences.

The best varieties for medicinal use are usually the hot ones.

Hope this helps.

Re: Best time to get garlic - Sept
Reply #4 by Betty
Posted: September 10, 2013 at 17:20
Thank you for the information. I have a new bump in my other arm pit. It is pea size, but this one hurts. It is surprising how something that small can hurt so much. I am trying to tackle it with oregano oil and whatever else I can figure to put on it. If it gets bigger I will go to the doctor. Otherwise, I will try to deal with it at home. Don't want antibiotics if possible. I ordered some Romanian Red garlic online. A little expensive, but hoping it will get rid of the MRSA. How many cloves do I use for a tub full?
Re: Best time to get garlic - Sept
Reply #5 by Bob Anderson
Posted: September 11, 2013 at 02:38
Betty -

Since Romanian Red are the hottest garlics and also have the biggest and heaviest cloves (only five per bulb but really big cloves),I would start off with one clove and if greater results are needed, add more cloves one bath at a time. One clove of Romanian Red is equal to two or three or four cloves of lesser garlics. Romanian Red is usually the one I most recommend.

Good luck to you.
Re: Best time to get garlic - Sept
Reply #6 by Betty
Posted: September 11, 2013 at 21:38
Thanks. I still have the small pea size bump, it is still painful. It is not growing, but not shrinking either. How often would you do these baths initially, daily, every other day. Once things seem to be gone, how often for maintenance purposes. I appreciate your sharing your knowledge on Garlic. After reading so many personal stories, it gives one hope that I might possibly avoid these nightmares. I truely feel for everyone that is dealing with MRSA.
Re: Best time to get garlic - Sept
Reply #7 by .Bob Anderson
Posted: September 14, 2013 at 15:26
Betty -

All interesting questions but unfortunately there are no easy answers because the pharmaceutical industry refuses to perform studies or tests because they cannot patent a natural product.

This is a recent herbal medicine discovery and we, the people, must conduct our own tests to see what the results are when different amounts of different cultivars are used. We here in this forum seem to be the ones leading this grass roots change in how to treat MRSA as Big Pharma has no interest in studying unpatentable plants.

So, friends, if we are to continue benefiting from this particular form of herbal medicine, we have to do the research ourselves and share our findings with each other via the forum. People who are allergic should not ever touch garlic or breathe in the fumes, which are also antimicrobial. (Great for killing MRSA in nares and sinuses.)

How often to do garlic baths? As often as it takes to get complete results and the patient is the best judge of that. If some areas have more concentrated infection, perhaps a stronger concentration on that spot but NOT direct, undiluted contact because that can produce painful second degree burns so garlic must always be diluted in water to be safe to use.

Of course, not being a doctor, I cannot recommend that you actually do any of these things, I can only discuss the changes in garlic when processed in different ways.

Good luck to you.

Re: Best time to get garlic - Sept
Reply #8 by Bob Anderson
Posted: October 11, 2013 at 17:15
Here it is Columbus Day weekend and many, if not most, garlic growers are sold out. There are a few organic growers in our online farmers market who still have good selections but they are dwindling daily. We don't get any commission on their sales, they keep all of it. The purpose is to help people find these gourmet garlics that are so hard to find.

You can also go to and see the websites of a lot more Certified Naturally Grown garlic growers across the country.

Another good source of garlic growers is

Most of the best garlic grown by small scale organic farmers is sold to other people who want to grow it and very little is left over to sell for other uses. This makes it difficult to obtain for most of the year.

Usually, the Christopher Ranch in Gilroy, CA have good garlic available for a few more months.

Garlics generally store from about four months to about ten months or more so get the longer storing kinds if you can find them.

Don't be afraid to get creative with Google searches, you would be amazed what you can find.

In short, if you want natural garlic for your own purposes, the available supply is dwindling but is more available now than it will be over the next ten months.

Re: Best time to get garlic - Sept
Reply #9 by Blue Mom
Posted: October 16, 2013 at 03:34
Bob, just wanted to thank you because of the garlic info. I used it in
coconut oil, and works wonders!

Even more, you wrote to stay positive, beat the thing, and become
grateful from the knowledge acquired. So it has been for me. I beat my
Mrsa!!! Thanks for changing my perspective! Sending love and health your
Re: Best time to get garlic - Sept
Reply #10 by Bob Anderson
Posted: October 16, 2013 at 17:23
Blue Mom -

Thank you for your kind words. I live for the times when people come back to the forum and report cures as it encourages others to believe there really is hope but it comes in the most unexpected form and it really does work.

Good luck to you.
Re: Best time to get garlic - Sept
Reply #11 by DJ
Posted: July 12, 2018 at 21:18
Hey, I just stumbled upon this forum and I
am at my wits end with my MRSA.
Antibiotics never seem to work, Because I
have recurring sores on my lower back and
forehead getting worse everytime. They
have become more frequent as well...
I'm praying this treatment works,But I
honestly have a good feeling about it.
Thank you for your posts and thank you for
spreading this information.
Re: Best time to get garlic - Sept
Reply #12 by Man_Nuka15
Posted: July 14, 2018 at 19:20

Were your infections cultured to find out which type (if any) antibiotic is and is not resistant? Antibiotics are harmful to intestinal flora which in turns lowers immunity and makes one more susceptible to additional infections/outbreaks. In addition to Mr. Anderson's advice on raw crushed garlic baths you may want to ingest probiotics on a daily basis and stop taking antibiotics unless absolutely needed. As a side benefit garlic baths are probably the lowest cost option to combat MRSA.

My daily supplement regimen:
2400 mg fish oil (omega 3's)capsules
Multi-vitamin pill
1000 mg vitamin C pill
500 mg Turmeric extract that includes 5mg biotin (pepper), coconut oil
and beeswax capsules.
750 mg Olive leaf extract (20% Oleuropein)capsule

I am not a doctor and do not claim to be MRSA free. I just listed what seems to work for me. Any medical decision you or others make is of your own accord and discretion. Please continue to research and acquire knowledge to help yourself fight against this bacteria.

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