Effects of Growing Techniques on Yield, Grade, and Fusarium Infestation Levels in Garlic. By Crystal Stewart, Eastern NY Commercial Horticulture Program and Robert Hadad, Cornell Vegetable Program
WHITE ROT A RETURNING PROBLEM FOR GARLIC IN NEW YORK!
Crystal Stewart, CCE Eastern New York Commercial Horticulture Program and Frank Hay, Ph.D., Department of Integrated Plant Sciences, NYSAES, Geneva NY
White rot is the most significant disease affecting allium production world wide, and has resurfaced in the New York garlic industry after a long period of eradication. Positive samples were collected in 2016 from Eastern, Central and Western New York, indicating that the disease is widespread. As with other soilborne pathogen, white rot can be persistent and devastating. However, careful management can reduce inoculum, and because the pathogen is spread by seed and soil, it is also possible to prevent its spread into uninfested fields. Continued...
ALLIUM LEAF MINER ALERT!Press Release: Harrisburg, PA - Agriculture Secretary Alerts Residents Of New Invasive Threat, Stresses Need for Containment
More Information: In December 2015, the Pennsylvania Department of Agriculture, in cooperation with the Penn State Extension, confirmed the presence the Allium leafminer (Phytomyza gymnostoma (LOEW)) in Lancaster County, Pennsylvania. This is the first detection of this non-native species, also known as the onion leafminer, in the United States. Additional infestations were found in Chester, Lehigh, Dauphin, and Delaware counties in the spring of 2016, expanding the known range of this pest. Surveys are ongoing to determine other areas in Pennsylvania have been impacted. More...
ABOUT THE GARLIC SEED FOUNDATION
We are an educational, not-for-profit, informal, unofficial, unrecognized association created in 1984 over our love of good garlic food and desire to find profitable crops and production for small and family farms.
We act as a clearinghouse of information and research data, and generally fill the void of unbiased information for the cook, gardener, and commercial producer. Our newsletter, The Garlic Press, is published about 4 times a year. We promote production, using appropriate and sustainable practices, and hearty consumption of regionally-grown garlic and all foods. We celebrate this herb by working with local members organizing festivals that combine good food, information, planting and eating material, and merriment.
We welcome members' ideas, suggestions, Garlic Press contributions, and financial support to help keep the Foundation alive.