Garlic ‘Chet’s Italian Red’ Softneck Artichoke

Description

Discovered by Chet Stevenson in a feral garden in Tonasket, Washington, aka “Chet’s Italian Purple.” Chet’s may be a close cousin to Oregon Blue and Early Italian Red, both of which were discovered in the Pacific Northwest. A high yielding variety for Oregon and Washington gardeners. Pleasant when eaten raw: the flavor is mild, with good character. In colder winter climates, the taste may generate more heat. 8-10 cloves per bulb. 65-75 cloves per pound. Early harvest. Stores 5-6 months. Photo courtesy of Hood River Garlic.

Care: Plant 6-8″ apart, 1-2″ deep. Harvest when all but 3-4 leaves turn dry and brown (usually July). Hang to dry in cool, shady, ventilated area for 2 weeks, then store in a cool dark location.

Discovered by Chet Stevenson in a feral garden in Tonasket, Washington, aka “Chet’s Italian Purple.” Chet’s may be a close cousin to Oregon Blue and Early Italian Red, both of which were discovered in the Pacific Northwest. A high yielding variety for Oregon and Washington gardeners. Pleasant when eaten raw: the flavor is mild, with good character. In colder winter climates, the taste may generate more heat. 8-10 cloves per bulb. 65-75 cloves per pound. Early harvest. Stores 5-6 months. Photo courtesy of Hood River Garlic.

Care: Plant 6-8″ apart, 1-2″ deep. Harvest when all but 3-4 leaves turn dry and brown (usually July). Hang to dry in cool, shady, ventilated area for 2 weeks, then store in a cool dark location.