First a bit more information on garlic…

A member of the Onion Family

There are hundreds of varieties of garlic organized within two types:

• hard neck – sends up a central flower stalk called a scape, usually has fewer but larger easy peel cloves; prefers cooler climates; generally a milder flavor – less spicy; generally keeps 3 to 6 months.
• soft neck – also known as braiding garlic; doesn’t have a central stalk, tolerates a wider variation in climate thus easier to grow, matures faster; a more pungent spicier flavor; some varieties can keep up to a year under ideal conditions.

Ok, technically there is one other type of garlic – Elephant. These have jumbo size cloves with a very mild flavor.

soft neck type garlic cloves separated for planting

The best time to plant garlic is mid-October for harvest in early or mid summer, depending on the variety.

Garlic does best in pH 6-7, well draining compost rich soil in full sun.

You can grow garlic from bulbils (from the flowering heads of hard neck varieties) or cloves of garlic.

We like the clove method – you can use garlic from the grocer or from your favorite garden supply store where you have the advantage of choosing specific varieties.

Regardless of the source, know that garlic needs to be chilled below 40F for 6 to 8 weeks in order to sprout. Usually the garlic from the garden supply would have gone through this process. If not sure, you can chill in your refrigerator before planting…your garlic that is.

Planting is as simple as breaking up a head of garlic into individual cloves then inserting into the soil, pointed end up 2 inches deep and 4 to 5″ apart.

The cloves will start germinating in about 2 weeks. Last year, I kept finding cloves pulled up and lying on top of the soil. I finally learned the little white sprout resembles a worm that birds will yank up. No matter, I just stuck them back into the ground.

A great companion plant, this year I planted along side patches of carrots and in the cabbage family bed to keep out aphids and werewolves.

For largest heads:

• Choose cloves that are nice and big – I saved the smaller cloves for cooking
• Make sure there is even, constant moisture – don’t dry out the plants
• Break off any flower stalks that form
• Garlic is a heavy feeder – soil or foliar feed with compost tea or fish emulsion every few weeks

To harvest:

– Wait until 1/2 to 2/3 of the plant starts to turn yellow or brown.
– Use a spade fork to dig out the bulbs – rather than pulling them out.
– Dry the bulbs in a shady spot away from the sun with good air circulation for 2 to 4 weeks.
– Use a dry towel to wipe off the dirty outer layer and trim the roots to about 1/4″ with scissors.
– Store in a cool dry place. The soft neck varieties can be braided into clusters or ‘ropes.’

Use your homegrown garlic in everything!
To make homemade garlic powder – peel and dry cloves at a temperature no higher than 115F to preserve the enzymes and then grind in mortar and pestle or a clean coffee grinder.

Garlic…Plant it, grow it, eat it!

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Native to Asia, garlic has been revered in culinary and medicinal circles for over 5000 years.  Believed to enhance strength and endurance – those who built the pyramids ate it, the Olympians ate it and so did the Roman conquerors.

Garlic is a nutritional powerhouse – perhaps not so much in vitamin and mineral content but in it’s numerous sulfur containing compounds. These sulfur compounds are also what gives garlic it’s pungent aroma and flavor – thus earning it’s nick name “The Stinking Rose.”

and what a rose it is…

Not to overlook the vitamin and mineral category…

garlic has a fair amount of vitamin C (a great antioxidant) and B6 (helps lower the blood vessel damaging homocysteine)

along with minerals manganese and selenium – both work to support our natural antioxidant systems.

No small wonder that much research shows garlic can play an important role in heart health.

But wait, there’s more…

research into garlic’s sulfur compounds – allicin and diallyl disulphide among others have been found to*:

• lower blood pressure
• reduce artery clogging platelets
• inhibits calcification of blood vessels
• improve blood flow (via blood thinning)
• lower cholesterol
• reduce inflammation
• improve the symptoms of inflammatory diseases such as arthritis and asthma
• antibacterial, antibacterial, antiparasitic and antifungal
• used to support the body’s immune system against bacterial infections, colds, flu and yeast infections
• reduce risk of cancer
• used in WW I and II topically to prevent gangrene
• prevent some complications of diabetes

I’m convinced this is one must have for the garden and wouldn’t you know it –
Now is the time to plant those little cloves which will grow into full sized bulbs for harvest in late Spring early Summer.

Tomorrow, some garlic planting pointers.

*Be advised that any nutrition information suggested is not intended as a treatment for any disease. The intent of any nutritional recommendation is to support the physiological and biochemical processes of the human body, and not to diagnose, treat, cure, prevent any disease or condition. Always work with a qualified medical professional before making changes to your diet, prescription medication, lifestyle or exercise activities.

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