Felsogagy Garlic is a hardneck, Rocambole garlic plant, which originates from Felsogagy, Hungary. My mother's family were legal immigrants from eastern Europe and they left Felsogagy, Hungary in the late 1890's. Borbala Toth, my great grandmother had some garlic packed along for the journey. This garlic had always been grown in the family garden and she felt it necessary to bring it along with the family to America. I don't know if that was allowed, but honestly, that boat sailed a long time ago and it wasn't really a plant but considered food, which she then planted.
Now, my Grandmother Margaret learned to grow garlic at her mother Borbala's knee. But, you know how sometimes skip a generation, my own mother only grew garlic when she lived with her mom. My Mother didn't care much about growing vegetables, but she did grow terrific flowers!
For me, the strong family heritage of growing Felsogagy Garlic continued. I spent summers with my Grandmother Margaret and I loved helping her. After all, I was the #1 grandson! I was introduced to growing our family's Felsogagy Garlic in 1957, at the age of 5. Not a big patch, just what the family needed and a little more for the neighbors. For 60 years, I've learned how to lovingly care for the family roots in Hungary, and I enjoy passing it forward to my grandchildren. I know, it's the same genetic garlic plant that left the family garden in Hungary, circa 1890's.
Of course, I believe it is terrific garlic and I've eaten it all my life. I use it in my garlic bread, my homemade canned salsa, spaghetti sauce, cabbage rolls, green beans, homemade vegetable juice. I roast it and serve it with my steak, stuff it into slit pockets in roast or roast it and add it to my cream cheese whipped potatoes, on and on. I eat it raw too when I feel a cold coming on. I dehydrate it for year-round use in soups, stews, and chili. The taste is what you'd expect from a home-grown garlic. When added raw it is well rounded, a little garlic heat/spicy that mellows and flavor that is truly wonderful. When roasted, it becomes sweet and full bodied.
I grow it the same way I was taught. Turn the soil, improve it with composted cow manure. In Ohio's clay soils, I also add enough sand to allow the soil to dram well. After planting, I cover the planted area with 4 inches of straw to keep weeds down. In Ohio, we typically can plant in late September to early October (actually when we have a warm fall and late winter we have planted as late as into December). We fertilize in the spring, twice during the growing season, with organic blood meal to give the plant a boost of organic nitrogen and grow large happy heads of garlic.
We hope you try our Felsogagy Garlic, grow it in your home garden and that it becomes part of your family's heritage as it is ours.
Dreams Grow Farm David Jones 1670 Lucas North Rd Lucas, OH 44843