Garlic Growing Guide
A member of the onion family, garlic is a staple of Mediterranean cooking. It is simple to grow in a warm, sunny site with well-drained soil and is grown from cloves, typically planted in late autumn for harvest the following summer. This hardy, sun-loving crop requires minimal maintenance and produces reliable harvests that store well for several months, offering various health benefits.
This guidance applies to the crop in general. Individual varieties and local conditions can differ.
Planting information
Garlic is grown from cloves rather than seeds. Sowing depth for seeds is not applicable as it is not sown from seed. Garlic is usually planted in late autumn or early winter, requiring one to two months at 0–10°C for good bulb development. Some varieties can be planted in early spring. Carefully split bulbs into individual cloves and plant with the flat end downwards and the pointed end upwards. Space cloves 15cm apart, with the tip 2.5cm below the soil surface. In light soil, deeper planting can yield larger bulbs, but avoid deep planting in heavy soil. Space rows 30cm apart. Cover newly planted cloves with horticultural fleece to deter birds until well rooted. For heavy/wet soil, start cloves in modules in autumn, keeping them in a cold frame or unheated greenhouse over winter, then plant out in spring into prepared ground, 15cm apart.
Harvesting information
Garlic bulbs are ready for harvest once the leaves have turned yellow. Autumn-planted garlic is ready in early summer, and spring-planted varieties from mid-summer to early autumn. Harvest promptly, as delaying can cause bulbs to open up and reduce storage potential. Carefully dig up bulbs with a fork, handling them gently to prevent bruising which affects storage. The green leaves, 'top sets' (cloves on the stalk), and young flower buds ('scapes') can also be harvested and eaten.
Storage information
To prepare garlic for storage, dry the bulbs thoroughly in a single layer in the sun, ideally under a cloche or in a greenhouse, ensuring good ventilation and avoiding temperatures above 30°C. Alternatively, place them in a dry, well-ventilated shed. Drying takes two to four weeks. Once foliage is dry and rustling, cut it off and store bulbs in a cool, dry place at 5–10°C. Garlic can usually be stored for several months, with softneck varieties storing longer than hardnecks.