How To Grow Garlic from the Grocery Store, Farmers Market or Certified Seed

Growing garlic is easy! It takes just a little patience. If you can wait several months, you’ll be rewarded with aromatic cloves and edible garlic stems called scapes that make soups and grilling delectable!

Plant your own home grown garlic over and over!

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See our last amazing harvest in the video. We’ve grown the same garlic for five years now, rotating beds and using the cloves we dried and stored in the garage.

5 tips for Growing Garlic at Home

1. WHAT GARLIC GROWS BEST? There are hundreds of varieties of garlic! Many first-time garlic growers choose a hardneck type from an online supplier that grows garlic for the purpose of planting. Certified-organic seed garlic (bulbs) would be ideal. Another option is to visit a specialty grocery store that sells high quality produce and buy a bulb of fresh garlic. Much of the garlic you see in large grocery chains might be sprayed with a sprout inhibiting chemical. However, food stores have come along way over the years and you may be able to find good options – even some garlic bulbs that are already starting to sprout.
2. WHEN TO PLANT GARLIC? Farms that sell certified seed garlic ship in October. A good time to plant is right after the first frost – or research the best time of year for your specific location. Simply type into a search engine, “When to plant garlic in <enter your location>?”
3. HOW TO PLANT GARLIC? Plant one clove per hole, skin intact. Plant in full sun in soil amended with compost. Ensure the pointy end of the clove is facing up. Remember three numbers: 2, 4, 6, 8. It’s a cheer! “Two, four, six, eight, who do we appreciate!” Plant 2 inches deep, 4-6 inches apart and let grow about 8 months. If it rains a lot use raised beds to prevent rot. Add about 4″ of mulch after planting. It should take less than 3 weeks to start seeing shoots and they will last through winter.
4. HOW DO YOU MAINTAIN GARLIC PLANTS? Push aside the mulch in spring after the last frost in spring. Each plant will eventually send up a middle stem or scape. Pull the scape out before it starts to curl over. Sometimes it will make a fun popping sound when it snaps off. Removing the scape will focus the energy of the plant into producing a nice big head of garlic. Go ahead, eat the scape! Chop it up and use like green onion. It’s flavor is a nice combo of onion and garlic.

5. WHEN TO HARVEST GARLIC? About 8 months after planting, and when the bottom leaves start to dry out and turn yellowish-brown, carefully pull away the soil and check the garlic head.

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Gently work around it with a spade and lift it out. Try not to scar the garlic with your garden tool. Brush off excess dirt – never rinse. Let it dry in the shade for an hour and bring it inside and hang by its stem in a dark spot with good air circulation.

Ways to Store Garlic

FREEZE

Peel the cloves and place in glass jars. You’ll have garlic ready to go year round. let the clove sit on the counter for a few minutes and it will slice easily.

HANG IN A COOL, DARK SPOT

You can braid the stems or simply tie a string and hang them in your garage. I do have a fan always running in the garage to help with air circulation for my worm bin and the garlic benefits from some air flow.

WAYS TO IMPROVE GARLIC GROWING RESULTS:

1. USE WORM CASTINGS, KELP OR SEAWEED SOIL AMENDMENTS IN THE PLANTING HOLES. Mix up a teaspoon in a quart of water and drizzle on the soil where you plant.
2. MULCH: After planting, add 3-4 inches of mulch such as straw. Use a little more if you live in a cold climate.
3. WATER CONSISTENTLY: Water until the weather usually stops your watering practices and start up again in spring after any snow melts.
4. WEED: Keep the weeds down. Garlic doesn’t like to be crowded or compete for nutrients. When I grow garlic in containers I usually do not plant anything else with it.
5. WARM IT UP: In spring, remove some of the mulch if you added several inches.
6. POP OUT THE SCAPE BEFORE IT CURLS OVER: The stalks that grow up from the middle of the garlic plant are called scapes and these should be trimmed or popped out in late spring or summer before they start curling over. The tip of the scape will eventually produce an immature flower.

HOW TO USE SCAPES IN RECIPES

1. RAW: Used raw, chop them up and add to a salad. Taste test a piece first to see how much makes sense for your salad. The flavor can be strong and long-lasting!
2. SOUPS: Add chopped scapes to your soups.
3. GRILL: Place long pieces of scape in a bowl and toss in olive oil. Sprinkle pepper and kosher or sea salt and toss again. Grill on medium for 10 minutes or until tender and not burned.
4. SCAPE PESTO: In a food processor, add 10 garlic scapes, 1/4 cup olive oil, 1 tablespoon lemon juice, 2 tablespoons walnuts and 1/4 cup grated or shredded Parmesan cheese. Add a teaspoon of kosher or sea salt. Puree and adjust salt as needed.

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