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
Plant named garlic cloves in a sunny spot with well-drained soil. Autumn or early winter planting supplies the cold most varieties need: about one to two months at 0–10°C. Suitable varieties can also be planted in late winter or early spring. Point cloves upwards with their tips about 2.5 cm deep, allowing roughly 15 cm between cloves and 30 cm between rows; give elephant garlic more room. Avoid deep planting in heavy soil. Protect newly planted cloves from birds with fleece or plastic-free netting until rooted. For wet, heavy ground, start cloves in modules under cool protection, then plant them out in spring. Remove emerging flower stems to favour bulb growth, keeping the leaves intact.
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.