Garlic
Mary Ann Steele
Somervell County Master Gardener
If you have never tired growing garlic, you have missed a terrific experience. You can’t have too much of this herb. It’s a must for cooking, and it makes a great gift.
Plant garlic in spring to early fall. Buy “seed” garlic with big, firm bulbs from a reputable source. Don’t use garlic from the supermarket as it has been treated to retain green growth. Gently break the bulbs into individual cloves. Plant in rows pushing each clove, root end down, about 2 inches into soft soil. Brush the row back and forth with side of you hand to cover the cloves. Mulch lightly. You don’t need a dedicated vegetable garden. Plant in a sunny spot. Good drainage is a must for garlic, or its roots rot before it gets a chance to grow.
Some old-timers say plant during a full moon in October. “There’s something magical about planting cloves by moonlight.”
When you see your garlic plants sending up flower stems, it’s time to get out your clippers. Cut the curly stem end with the bud, and use the same way you would use a clove of garlic.
Once the stems have started to turn brown, it’s time to harvest. Using a garden fork, loosen the soil then lift the heads out without breaking the stems. Gather in bunches with a few heads in each, fasten together with string or a rubber band, and hang in any airy place to dry.
Besides drying heads, you can preserve garlic by adding cloves to vinegar or by freezing in small containers. Once you begin growing garlic, pesto is only a bunch of basil, a little grated cheese, some olive oil, and a pine nuts away.
If you have a really good crop of large heads of garlic, try roasting some . Using a sharp knife, cut off the top of each head and drizzle with olive oil. Wrap in foil and roast at 400 degrees for about 40 minutes.
For storage, dig up bulbs when the top half of the leaves is brown. The foliage can be trimmed off or left on.
Elephant garlic have a delicate taste and are more related to leeks than garlic in the allium family.
Different strains and varieties grow better in different climates. Hard neck, Rocamboles, Purple Stripes, and Porcilian prefer cold winters. Asiatics and Creoles like warm climates. Softneck Artichokes, and Silver Skins are easiest to grow and do well in hot or cold climates.