For ONION and it’s baby brother (but much more potent) GARLIC!
Thus, at last, after a year without the benefits of good home-grown food, the pots are on the boat and we’ve got onions down and by the end of today, the summer crop of Garlic goes in.
Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, scallions and leeks.
Two outstanding benefits is they chase off vampires and most people aren’t too comfy sitting by someone chewing on an onion or slicing a garlic clove into a shop bought roll.
Can reduce the risk of stomach and brain cancer.
Helps with the cure of stomach ulcers too.
Can stop platelet-mediated thrombosis (a process leading to heart attacks and strokes).
Raw onions can reduce levels of cholesterol, triglycerides, and thromboxanes, which is again good for the heart.
Onions contain chromium, which assists in regulating blood sugar.
For centuries, onions have been used to reduce inflammation and heal infections.
Bee sting? Onion juice. Instant relief.
Treats everything from a simple earache to pneumonia, MRSA, Helicobacter pylori, cancer, the flu and 🙂 apparently the black plague. It lowers blood pressure, boosts the immune system. Garlic’s active ingredient allicin can also attack and destroy a variety of viruses — unlike modern antibiotics — as well as fugal infections, such as candida. High in vitamin C, and potassium.
To Grow Garlic is simple..
Prepare your soil well. Mix in lots of good compost long before you want to start planting. Make sure you have enough space (six inches between each clove). Plant in an area which will receive maximum sunlight hours.
Break up the bulbs no longer than 24 hours before you plant them being careful not to bruise or damage them. Place cloves 3 – 4cm below the surface, root down (pointy end up) 6 inches apart.
You’ll need to water your garlic during dry periods throughout the growing season, stopping watering completely during the last few weeks. Carefully remove any weeds as they appear.
Garlic will tell you when it is time to harvest, just pluck it as the leaves wilt. Too early though and you’ll miss the final growth spurt, too late and your bulbs will rot in the ground. (Fat chance of that!)
For the summer crop, the end of March is the absolute limit so I’m cutting it fine and even worse, this is the first time in pots.
Winter is a case of planting just before Christmas.