That will be the dry.
Cut of the flower (which you can use for cooking and are known as Scapes) and give the garlic a good mulch and water well.
Then leave it to bulb up a bit more!
Hi Henrietta - yes that's me! Are you in the arts too?
I picked the garlic/flowers stems but haven't got round to using them. They smell like smoked garlic in the fridge - amazing - probably contaminating everything else though! Have you tried them yet?
Well thats funny- have just cleaned the dining table and your gorgeous mats that we use every day (have had them about 7 years I think). And I have always loved your foodie illustrations you did/do for the Guardian/Observer...just lovely- I used to cut out and keep some of them!
Yes- am in the arts- I am a jewellery designer (fernandezdesign.co.uk) and my husband Andrew is a graphic designer, and I think I am right in thinking he's just commissioned you for a little job! Small world. Going to have to ask you to be my 2nd friend on this great website!
My garlic hasn't gone over yet, but it is going brown so am waiting and hoping they won't flower yet...
quite odd how everything connects! And yes, love to meet you and very possible we might know your friends too. I have met new friends on the web before (through shared music taste/listening) and then have found we have several "real friends" in common, in Brighton!
Good luck with the job and look forward to seeing it soon!
Gill Blease said:
What a small world - I've just looked you up (such beautiful work by the way) and also made the 'Chapman Design' connection - oddly enough I'm just working on those roughs now. Consider your 'friend invite' accepted in advance! I have several friends in Brighton (they're probaby mutual!) so we'll have to meet sometime when I come down.
As everyone else has said, pick the flowers off, this will then put all the energy back into the fruit
I also pick the flowers off my spuds so all the energy goes back into the potato instead of being wasted going into the flower