This year I have left scapes on a number of garlic plants, in part to
give away (my garlic is very popular) and in part to get garlic shoots
next spring. The bulbils have grown nicely and will be ready in a
couple of weeks. Should I replant the bulbils right away, or store
them, and if so, fridge or room temperature?

simy1 wrote:

This year I have left scapes on a number of garlic plants, in part to
give away (my garlic is very popular) and in part to get garlic shoots
next spring. The bulbils have grown nicely and will be ready in a
couple of weeks. Should I replant the bulbils right away, or store
them, and if so, fridge or room temperature?


I see that you didn't get an answer so I'll tell you what I do.
I always leave several scapes. When they are mature, they will just
crumble into individual bulbils in your hand when you give them a
squeeze. I always just throw the hand full on the ground where I want
some garlic in the future. I don't know what percentage makes it that
way but I always have more than I need.
You probably realize that a bulbil doesn't form a full garlic head the
first year. Mine form one large clove. Those large single cloves form
into a nice garlic the next season (bigger than a smaller clove taken
out of a group).
That's what I do but it doesn't fully answer your question. If you want
to hold on to some bulbils to share with others, I'm pretty sure that
room temperature would be fine. (think how long you can keep harvested
garlic at room temperature.) Just make sure the bulbils get planted in
the fall sometime if you don't want to plant them sooner.

Steve in the Adirondacks

"simy1" wrote:

This year I have left scapes on a number of garlic plants, in part to
give away (my garlic is very popular) and in part to get garlic shoots
next spring. The bulbils have grown nicely and will be ready in a
couple of weeks. Should I replant the bulbils right away, or store
them, and if so, fridge or room temperature?

We store a lot of garlic bulbils as follows:
They'll never grow after this method but, they make an extremely
popular addition to a pickle tray at a party ;-).

Pickled Garlic Bulbils

1 liter water
1 liter garlic bulbils
15 ml pickling spice
500 ml white vinegar
250 ml water
150 grams granulated sugar
10 ml pickling salt

To make peeling the bulbils easier, bring the 1 liter of water to a
boil. Add garlic bulbils to the boiling water, return to a boil then
quench in ice water. Peel skins from bulbils.
Meanwhile, tie pickling spice in cheesecloth bag or use large tea
ball.
Place all remaining ingredients in stainless steel saucepan, add
pickling spices, bring to a boil and boil for 5 minutes. Remove
pickling spices. Add peeled garlic bulbils to hot syrup and then
quickly ladle into hot 250ml Mason jars. Affix lids and screw bands
and process in boiling water bath for 20 minutes.

Yield: 4-250ml jars

Enjoy.

Ross.
Southern Ontario, Canada.
New AgCanada Zone 5b
43º17'15" North
80º13'32" West
To email, remove the obvious from my address.

Now that I realize what you are talking about... I have left them on the
porch all summer. Then I plant them in the late summer.

John!

simy1 wrote:
This year I have left scapes on a number of garlic plants, in part to
give away (my garlic is very popular) and in part to get garlic shoots
next spring. The bulbils have grown nicely and will be ready in a
couple of weeks. Should I replant the bulbils right away, or store
them, and if so, fridge or room temperature?

thanks to all. I googled it and it seems that room temperature or in
the ground are both fine. I don't want stuff in the ground in early
october except for the beds with winter veggies (so I can freely dig
and manure for the next season). I will keep them in a brown bag in the
garage until mid october.