After soaking 5 cloves of 5 different garlics overnight in a baking soda water solution, and then soaking all the soaked cloves in rubbing alcohol for another 3-5 minutes, I am glad to say that I have planted the garlic. Obviously not all of it, so I may be doing this dance all over again shortly.
Since this blog also doubles as my gardening notebook, I'd better make a note of which garlics went where (lest I end up in the same situation as Vertie).
Using metal garden marker stakes that Bond got me for my birthday, I opted to write numbers instead of names--mostly because they are reusable, and I want to reuse them. Each stake is placed front and center of each garlic square.
Numbers, names and description written on the bag:
1 = Burgundy: A Creole Garlic, Very rich garlic flavor - Mild/Mellow pungency when raw - Harvests in mid-season - Stores 8-10 months.
2 = Kettle River: An Artichoke Garlic, Rich mellow garlic flavor - medium warm pungency when raw - Harvests in early-mid summer - Stores through winter.
3 = Shilla: A Turban Garlic, a rich garlic flavor - warm pungency when raw - harvests very early in season - stores through fall.
4 = Korean Red: An Asiatic Garlic, Mildly rich garlic flavor - very mild pungency when raw - Harvests in early-mid season - Stores 5-6 months.
5 = California Early: An Artichoke Garlic, Rich mellow garlic flavor - medium warm pungency when raw - Harvests early in season - Stores about 6 months.
As noted earlier, I got all these in the sampler pack for growing in Texas from Bob at www.gourmetgarlicgardens.com
I went ahead and added one Korean Red clove and one Shilla clove to our breakfast potatoes this morning. Because there's no way I can tell a difference between one type of garlic and another when they're mixed in the same dish, I did sample a small raw piece of each. It's amazing how the pungency really is very different between them. I first tasted the Korean Red and said "hmm, that's a little 'hot', not very though." and then I took a taste of the Shilla and was like "wow, that's hot! and it tastes like garlic garlic."