Garlic is a fairly easy plant to grow and care for. It is generally planted in the fall after the first killing frost. Here in zone 6B, we generally plant between October 15 and Nov 1. Garlic needs several weeks of cold weather to properly form bulbs.
Planting: It is best to break bulbs into individual cloves just prior to planting. Recommendation is to eat the small cloves and plant the big ones. The biggest cloves usually give the biggest bulbs. Garlic is not an efficient feeder. It has a big root system but not a lot of leaves. Competition from weeds and planting too close to other garlic cloves can reduce the size of the bulb. Plant cloves in soil with a good amount of organic matter, root side down and about 3” deep. Plant at least 4”- 6” apart. You can mulch with straw to help prevent frost heave. We generally water at planting and then don’t water again until Spring.
HARVEST, CURING, AND STORAGE
Garlic bulbs are generally ready to harvest when about half the leaves turn brown. Not all garlic of the same variety will mature at the same time. Dig bulbs up, remove excess soil and immediately move to a cool, shaded area. To cure bulbs, hang them with roots intact, in a well ventilated, shaded area for 3-5 weeks. Bulbs are cured when you can cut stem an inch above bulb with NO moisture present.
SOFT NECK:
Storage 9-12 months. No scape. Great for braiding.
HARD NECK:
Storage 4-6 months. More flavorful. Produces a scape. Hard neck garlic will produce a scape about a month before harvest. Cut the scape off and use in your favorite recipes. They are delicious to cook with.
#1 INCHELIUM (SOFT NECK) Award winning variety. Large vigorous bulbs. Rich and robust flavor with medium spiciness. Eat raw or cooked. Long keeping.
#2 EARLY ITALIAN (SOFT NECK) Large cloves and a mild flavor that intensifies the longer it is stored. Prolific and long storing.
#3 MUSIK (HARD NECK) Produces big bulbs up to 6 oz. Flavor is classic garlic, zesty but not hot.
#4 CHESNOK RED (HARD NECK) A highly flavorful variety that is purple striped. Considered to be one of the best for cooking. Great for baking and easy-to- peel large cloves.
#5 GERMAN RED (HARD NECK) Strong and spicy with a long lasting bite. Easy to peel. Excellent storage.
#6 KOREAN RED (HARD NECK) A medium sized variety with a hot and spicy flavor.
#7 SPANISH ROJA (HARD NECK) Rich, robust earthy flavor. Easy to peel. Cure well for medium storage time.