As I didn't think I could replant the garlic I had last year (something I had in my head about cloves could only be smaller than what the parent clove was, which I don't think is necessarily the case--that's the case with pineapple, though), I went ahead and ordered another 2 pounds of garlic for planting from Gourmet Garlic Gardens. I also have some seaweed solution stuff so I'm going to add that to the soaking wash tonight. I'll likely have left over garlic again this year so if you want to try growing it, let me know.
The varieties for this year are thusly:
Polish White: An Artichoke Garlic. Rich, mellow garlic flavor - very little pungency when raw. Harvests in late spring/early summer - Stores through fall into winter. Great for raw eating - Grows well in cold and warm winter areas.
Inchelium Red: An Artichoke Garlic. Medium rich garlic flavor - medium pungency when raw. Harvest in early summer - stores through winter. A rich, medium softneck that grows well all over the USA.
Lorz Italian: An Artichoke Garlic. Rich garlic flavor - Very hot pungency when raw. Harvests in early summer - stores through the winter. Great heirloom Italian garlic - Thrives almost anywhere.
Maiskij: A Turban Garlic. A rich garlic flavor - hot pungency when raw. Harvests around June - Stores well into fall.
Applegate: An Artichoke Garlic. Very mild flavor - Very little pungency when raw. Harvests early in season - Stores 5-6 months.
I will also be planting some that I grew last year:
Shilla: A Turban Garlic. A rich garlic flavor - warm pungency when raw - harvests very early in the season - stores through fall.
Burgundy: A creole garlic - Very rich garlic flavor - mild/mellow pungency when raw - harvests in mid season - stores 8-10 months.