Store your garlic bulbs in a cool, dry place, 50-75F
(10-24C) until you are ready to plant, but don't refrigerate. Leave the outer skin on the bulb and do not separate cloves from the bulb until you are ready to plant.
Plant garlic from the first fall frost date until as late as November in northern climates, but it maybe planted as late as January in southern climates. If your winters are too long and severe, you may plant garlic in the spring, but it will not perform as well. Ideally, good root growth (but no top growth) should be established before winter.
Plant individual cloves approximately 6 inches apart. Push the clove, root end down, about 11/2 to 2 inches into the soil, or place cloves in a furrow and cover with 2 inches of soil. However, Elephant Garlic should be planted 4-6 inches deep. Mulch with weed-free grass clippings, hay or straw to a depth of about 4-6 inches, after the soil has frozen or in late fall. In the spring, remove mulch and top dress with compost or complete fertilizer.
Consistent soil moisture is important, especially during the bulbing period. However, when nearing maturity, somewhat dry soil is best.
"Topping." Stiffneck garlic varieties should be topped in early summer. A hard round stem called a "scape" will grow upward. A "topset" will begin to form. Cut or clip off the topsets (with a few inches of the scape), and use them in stir-fry. If you do not top your stiffneck type garlic, the bulb size will be reduced by an average of 30%. Left to grow, the topset will ripen very small "cloves" which are too small to be useful.
Full sun is best in an area of good drainage.
Garlic is a very heavy feeder and you need highly fertilized soil, well supplied with all the major nutrients. Because a high humus content and good drainage are important, adding compost is also advisable. Garlic likes a pH in a range of 6.0-7.0
Garlic is a member of the onion family and can have the same insect pests and diseases as onions. However, well fertilized garlic will generally suffer from few pests or problems.
Harvest in summer when the tops are beginning to yellow, usually June through August, depending on your location. It is best to harvest when approximately 60% of the leaves are still green. If left in the ground too long bulbs will rot. Dig garlic, being careful not to bruise the bulbs. Brush off the soil, but don't wash the bulbs. To prevent decay during storage, cure in a warm, shady place with good air movement. Hang in bundles or spread as a single layer on drying racks. Allow to dry until the neck is dry and the outer skin is papery, approximately 2-3 weeks. Store by braiding or tying several heads together and hanging up, or store by cutting tops off and placing bulbs in a mesh bag. Most garlics store best at room temperature in a dry environment.
| 1 pound of red potatoes | 1 leek chopped |
| 1 medium onion chopped | 4 gloves of garlic peeled |
| 2 jalapeno peppers minced | 3 cups swiss chard chopped coarsely |
| 4 tomatoes chopped | 2 cups plum tomatoes chopped |
| 1 quart vegetable stock | 3 tablespoon balsamic vinegar |
Combine all ingredients in large pot. Bring to boil and then reduce to simmer for 35 minutes or until potatoes are soft. Puree in blender. Salt and pepper to taste.
Take a free range chicken, wash and dry. Fill the cavity with peeled and quartered garlic cloves. Place in a clay pot, which has been soaking in water for an hour or so. Season the chicken exterior with thyme, basil, rosemary, salt,pepper etc. and add about 2 cups of chicken or vegetable broth. Add carrots, potatoes, parsnips, mushrooms or similar vegetables around the chicken and place in a 37 degree oven for 1 hour and serve with rice; the baked garlic can be served as a side dish.
