Garlic: Buried Treasure

Plant garlic in the fall for a flavorful harvest next summer.

By Nina Koziol


garlicHappy Harvesting
Cut off the hardneck flower scapes when the looping stems begin to straighten; use raw or stir-fried. Harvesting a leaf or two from each plant to use in place of chives is fine, but don't cut too many, because they supply energy to the growing bulbs. Bulbs are ready to harvest when about half the leaves turn yellow and fall over or when only three or four green leaves remain on the plant. Avoid damaging the bulbs by using a garden fork to lift them rather than pulling them out.

Harvested bulbs must dry thoroughly (a process called curing), or they will rot in storage. Carefully brush away soil, leaving the roots and leaves intact. Lay the garlic out in a single layer in a shaded, well-ventilated spot for 2 to 3 weeks. Once the outer wrapper layers of the bulb feel dry and papery, either braid the stems together (see How to Braid Garlic) or cut them off (leave a ½-inch stub) and store the bulbs in a mesh bag. In general, hardnecks last 6 to 10 months in storage, while softnecks can last up to a year, but homegrown garlic usually disappears into soups, salad dressings, and stir-fries well before then.

The Garlic Roll Call
Garlic sold in grocery stores is often imported from China and treated with a chemical to prevent sprouting, so be sure to buy untreated heads, usually from a local farmers' market or from a nursery. Many heirloom and new varieties are also available via mail order. Of the several hundred garlic cultivars grown in the United States, as many as half are genetically similar, according to a study in the Journal of the American Society for Horticultural Science. Despite the possibility of duplication, these varieties are worth trying.

'Asian Tempest'. Produces 6 or 7 cloves per bulb. Raw, this Asiatic-type garlic is quite hot, but it becomes sweeter and milder when cooked.
'Persian Star'. A purple stripe that produces 8 to 10 moderately spicy cloves and is suited for warmer climates.
'Creole Red'. A Creole-type garlic with 6 to 9 cloves that have a robust flavor.
'Music'. A porcelain variety with 4 to 6 large cloves per bulb and pretty pinkish white wrappers. Perfect for roasting.
'Spanish Roja'. A rocambole with 7 or 8 purple-streaked cloves per bulb and superior flavor when cooked.
'Xian'. This turban variety matures very early and produces 8 to 12 large, plump cloves.

'Inchelium Red'. An artichoke variety with 9 to 18 cloves per bulb; this garlic has a mild lingering flavor that grows stronger in storage.
'California White'. Large bulbs with 10 to 20 mild-flavored cloves. This silverskin variety stores well and is perfect for braiding.
'Chilean Silver'. A pure white silverskin variety with 15 to 18 cloves per bulb.

Garlic Seed Foundation,

Garlic Sources
Abundant Life Seeds, 541-767-9606,

Filaree Farm, 509-422-6940,

John Scheepers Kitchen Garden Seeds, 860-567-6086,

The Garlic Store, 800-854-7219,