Growing Garlic
Jan 07, 2023
If you aren’t yet growing your garlic I hope to convince you to try it this year. Garlic is one of the easiest vegetables to grow, is easy to preserve and stores well. Garlic is planted in the autumn, shortly before the ground freezes. For us, that is in late October. I grow mine in rich compost and mulch it well with leaves and grass clippings. In the spring, garlic is one of the first signs of green that pops up in my garden.
There are two main types of garlic; soft neck and hard neck. Soft neck varieties grow best in milder climates and have a mild flavour and papery skin. I grow hard neck varieties due to their hardiness and complex flavour. Typically soft neck varieties store better than their hard neck counterparts, but I have found hard neck garlic to keep very well if appropriately cured. My favourite variety is Russian Red.
During the growing period, garlic will grow lovely green leaves, similar to that of onion, only flat and very fibrous. Around the beginning to middle of July, garlic will send out shoots, called scapes, which, if left on the plant, will form a flower and little garlic seeds. Removing the scapes once they start to curl around you can extend the growing time of the bulb, and they have the bonus of being delicious!
I snap my scapes off right where they grow out of the leaves and use them just as I would garlic in recipes. I’ve fermented them, pickled them, made pesto and dehydrated them for garlic salt.
Garlic is harvested a few weeks after the scapes come on. I wait until 4-5 of the leaves have died on my garlic before harvesting. Like onions, garlic must be cured in a well-ventilated place from direct sunlight. I use my covered porch. You’ll know your garlic is cured when the leaves are completely dry and the skins on your garlic are papery and dry.
Once I’ve chosen the best bulbs for fall planting, I store my garlic in mesh bags in my cold room, which stays between 8-10 degrees Celsius. Usually, winter-stored garlic will keep until the following spring, but I currently have garlic going strong in my pantry in mid-July!
Like scapes, garlic can be pickled, fermented, frozen and made into powder and salt.
Right now is a great time to source your seed garlic. Seed garlic is generally shipped out in late August or early September and sells out quickly, so get your order in early.
Fermented Garlic Scapes Or Cloves
Place scapes in a clean quart mason jar.
Add 2 tsp non iodised salt
2 tsp pickling spice
And top with warm non-chlorinated water.
Cover with a lid and place in a cool dark place for 7-10 days.
Lift the lid on your jar once a day to allow excess gasses from fermentation to escape.
Store in the refrigerator and eat as you would a pickle!
Garlic Scapes Or Salt
Chop scapes into small pieces or use a food processor.
Dehydrate until fully dry.
Place in blender or food processor and blend until fine with as much salt as you like to taste.
Store in an airtight container.
Happy Growing!
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