Allium Sativum - Garlic

Growing Information: Plant in full sun and loose, well-drained, rich soil. Keep weed-free and fertilize in fall and spring with a balanced organic fertilizer. Water to maintain evenly moist soil, but let the soil dry out just before harvesting. Remove any flower stalks that may arise. If you plant a few smaller cloves deeper and closer than the recommended spacing below, you can harvest the tasty greens instead of the bulbs.

Propagation: Plant individual cloves 1 to 2 inches deep and 4 inches apart in late fall in warm climates or early fall in cool climates. In warm climates, you can get better results by prechilling the bulbs in the refrigerator for several months before planting. Mulch with straw over winter.

Cultivars: There are quite a few cultivars of garlic available in mail-order seed and herb catalogues, so don't limit yourself to growing what you find in the grocery store. Check catalogues to get an idea of availability and ask what cultivars grow best in your area.

Ron Engleman of Filaree Farm (a garlic nursery in Okanogan, Washington) explains that the best flavored garlic is the Rocombole type such as 'Spanish Roja' or 'German Red', which have rich, full flavor without much heat. But Rocombole garlics also have a flower stalk that you need to cut out, so they take a little more work to grow. Hard-necked porcelain types such as 'Romanian Red' have clean white bulbs. Purple-stripe types include cultivars such as 'Red Czar'. You can also grow soft- necked garlics such as easy-growing artichoke garlics 'Inchelium Red' or silver-skinned California commercial garlics such as 'Silverwhite', which do best in areas with mild winters.

Possible Problems: Provide well-drained soil to prevent bulb rot and other diseases.

Harvesting and Using: Dig up bulbs when the foliage begins to yellow in late summer. Cure in a warm, airy location for 2 weeks and then move to a cold (35°-50°F), airy location for winter storage. You can braid nonflowering types after the foliage dries slightly. Garlic can even be frozen whole and mashed into your favorite recipe.

Roast garlic cloves whole for a milder flavor or chop them finely for maximum flavor. Add to any meats, salads, vinegars, breads, and more. You can make pesto out of the cloves and leaves.

Related Herbs: Giant garlic (A. scorodoprasum) is a half-hardy perennial from Europe. It sends up a tall, curling stem with flowers that develop into small bulbs. The foliage dies back after the flowers fade, allowing the bulbs to fall to the ground where they'll sprout. Harvest the little bulbs and the leaves, which have a mild garlic flavor.

Elephant garlic (A. ampeloprasum) is actually a leek that produces huge bulbs and cloves that are mildly garlic flavored.