We all fear yellowing leaves on our garlic but my two varieties are continental/porcelain and Spanish roja.....the continentals have grown here for 20 years and are deep blue green but my first time spanish Rojas all have yellowing tips even though I know the grower and have seen his faultless techniques for disease protection....is yellowing tips a quality of spanish roja that it will overcome on its own or am I doomed to pull them out before some disease spreads to my healthy continentals?