Garlic is an easy, surprisingly hardy crop that needs a long growing period to produce well, but it takes up very little garden space. Garlic is grown from cloves rather than seed. Buy garlic specifically for planting rather than sold for eating. The latter may carry diseases and is unlikely the cultivar adapted for you particular region.

However garlic will adapt to your local day length and temperature over the years so you can develop your own strain by saving cloves to plant from healthy plants only

The diversity of garlic cultivars can be bewildering. Countless types exist including pink, purple, and white skinned. Some are short dormancy, storing only until Christmas. They tend to produce larger cloves and bulbs than long dormancy cultivars, which tend to keep until the following spring or later. Most garlic sold in grocery stores is soft-necked and does not flower. Hard-necked garlic does produce a flowerhead but it does not detract from production. Organic and heirloom cultivars are available.

Ideal Site- Garlic prefers an open situation. It is usually grown over the winter so it needs a soil that does not become waterlogged. It can easily be tucked into an ornamental garden and also does well in containers. Soil improved from a previous crop is ideal. Do not plant garlic in freshly manured soil. The ideal pH range is 6-7.5

Days to Maturity- 90-120 days

Cultivation- Divide bulbs into cloves immediately before planting. To produce good sized bulbs, most cultivars need 1-2 months when the soil temperature is below 50F (10C), so it is best to plant in late autumn. Some cultivars can be planted in late February. Plant cloves pointed end up, into a position with the tip 1-4 in (2.5-10cm) below the soil – more shallowly in heavier soil. Where soil is likely to be very wet over the winter, plant in pots filled with a free-draining, loam based medium and stand outside.
 

Spacing-  Rows: 3-4in. x 10-12in (7.5-10cm x 25-30cm) Block planting: 7in (18cm)
 

Plant Care- Water in spring when dry. To improve the yield of stiff stemmed garlic, cut back the flowering stem by one half 2-3 weeks before the harvest.

Problems- Onion white rot, onion rust.

Harvesting- Harvest in July or August when leaves begin to turn yellow. Dig up carefully before leaves have died back to keep the skin around the bulb intact. Leave to dry in an open, or in a cool dry shed. Lay out on a slatted shelf or hang up. Once dry, braid into ropes or tie in bunches.

Nutrients- Garlic contains manganese, Vitamins B1, B6, C, trytpohan, selenium, calcium, phosphorus, and protein. It is also rich in antioxidants.