Garlic Varieties
Hardneck garlic: Large cloves, strong flavour, stores 4–6 months, produces edible flower stems (scapes). Can bolt in poor conditions.
Softneck garlic: Smaller, tightly packed cloves, store up to a year, rarely bolts, good for braiding.
Elephant garlic: Related to leeks, mild flavour, large single bulbs, requires a long growing season.
Where to Grow Garlic
Garlic prefers full sun and well-drained, fertile soil. Avoid waterlogged areas, which can cause root rot. Heavy clay soils can be improved with compost or grit, a slightly acidic to neutral pH (6.0–7.0) is ideal.
Planting Times
Garlic is usually planted from mid-autumn to early winter, as it needs a period of cold – most varieties need one to two months at 0–10°C (32–50°F) for good bulb development. However, some varieties are suitable for planting in late winter and early spring.
Autumn (preferred): October–November for summer harvest.
Spring: February–March in milder areas; bulbs may be smaller but remain full of flavour.
Soil Preparation
Clear weeds and dig in well-rotted compost or manure (avoid fresh manure).
For no-dig systems, mulch with organic matter and plant cloves directly into the mulch.
Optional: cover soil with a biodegradable weed-suppressing membrane to reduce weeding later.
Growing Tips
- Rotate crops yearly, avoiding planting garlic or onions in the same bed in consecutive years.
- Use clean tools and avoid working in wet conditions to minimise disease spread.
- Keep beds weed-free to reduce pest habitats.
- Harvest promptly when leaves yellow to prevent over-mature bulbs from rotting.
• Spring-planted garlic: mid-summer to early autumn.
• Lift bulbs gently to avoid bruising.
Storing Garlic
Dry bulbs thoroughly in a ventilated greenhouse, shed, or sunny spot for 2–4 weeks.
Trim and store in a cool, dark place (5–10°C).
Hardneck: 4–6 months storage. Softneck: up to a year.
The cloves can also be kept in a jar of white vinegar or olive oil in the fridge or frozen in a bag in the freezer.
Culinary
- Roasted bulbs: Whole roasted bulbs become soft, sweet, and caramelised – perfect to spread on bread or add to mashed vegetables.
- Raw cloves: Minced or crushed, garlic adds punch to dressings, marinades, sauces, and dips.
- Sautéed or fried: Enhance vegetables, meats, and pasta dishes with aromatic garlic.
- Pickled garlic: Preserve for months in vinegar or brine, adding a tangy kick to salads or charcuterie boards.
- Scapes: The tender flower stalks of hardneck garlic can be sautéed, grilled, or blended into pesto for a milder, fragrant flavour.
- Top sets: Occasionally, cloves form on the flower stem due to variable spring weather. These can be harvested and used like regular cloves.
