Description: Almost any savory dish can benefit from the flavor enhancing qualities of garlic. A relative of the onion, it has been cultivated by humans for thousands of years, dating back before ancient Egypt. Over the millennia, humans selectively bred for flavor and size characteristics, to the extent that garlic does not go to seed and has become sterile. It can only be reproduced from its own cloves. Store garlic in a cool, dry place in well ventilated containers such as mesh bags. Storage life varies from 4-6 months for hardneck varieties, up to 10 months for softnecks. Many people believe in the healing value of garlic, particularly when eaten raw. Nutrients: vitamins C (high), B6, E and K, thiamin, folate, pantothenic acid, niacin.

Guidelines: lightly acidic, well-cultivated soil with plenty of organic matter (compost). Separate bulbs into cloves and plant within 5-7 days so they don’t dry out. Garlic roots do best when planted before the ground freezes to allow for root establishment prior to wintery cold temperatures. Plant garlic cloves 2” deep (blunt end down) and 4-6” apart, in rows 12-15” apart. Mulch garlic with straw or leaves to conserve water, protect young bulbs through winter, and deter spring weeds. Shoots will push through the mulch in spring. In summer, pull mulch away from the bulbs. Garlic needs to receive ample amounts of water throughout spring and summer, and should be kept weed free. When the garlic leaves begin to turn yellow (late June and into July), stop watering for 2 weeks and then harvest the bulbs. Make braids or bundles of 6-10 bulbs and hang in a dry, shady place to cure for 3-4 weeks before storing.

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