Get garlic into the ground

As the leaves turn color and signs of fall paint the landscape with beautiful autumn tones, the gardener is reminded of the fateful end of the season coming near. With the number of to—dos to complete during harvest season, the top priority list should be to plant. Plant garlic that is! While we busy ourselves colleting the bounty of our labor, let us not forget to plan and prioritize the planting of a garden staple on that to do list.

Garlic, a member of the allium family, needs a total of 240 days to mature when planted from cloves, however there are short season varieties that are ready much quicker (Fitzgerald & Kuntz, 2022). There are two garlic types, softneck and hardneck. Softneck grows better when planted in warmer areas, while hardneck appreciates the cool climate. For our cool winters, a hardneck variety like Chesnok, Red or Rocambole will thrive in our climate.

Fall varieties planted now will be ready mid-summer, typically by July 1st. Garlic should be planted now before the soil is too cold, allowing it to establish a root system, preparing each bulb to grow into its own magnificent plant as soon as the spring temperatures start to warm the soil. Garlic needs a dormancy period of cool weather, providing 4-8 weeks below 40 degrees to establish those healthy root systems.

Garlic will flourish in a well-drained soil that test around 6.0-7.0 ph. Plant good seed bulbs around the first week of October in rows two inches deep and six inches apart in an area that gets full sun exposure to produce optimum bulb size and flavors. Using a healthy garlic bulb, simply breaking each clove off, leaving the papery husk intact, with pointed end up to ensure proper growth. It will winter well if tucked in with a straw mulch as well. Add compost during the growing season to quench the thirst garlic has for nutrient rich soil.

According to the USDA, about 2.5 million acres of garlic produce ten million metric tons of garlic around the world each year, feeding an industry that grosses $264 million dollars (United States Department of Agriculture [USDA], 2021). The United States harvests 24,700 a year, mostly used for processing such as canning, freezing, grinding, and dehydrating. Fresh market garlic is more valuable than that used in processing. The popularity of this pungent vegetable is one of the most sought-after culinary sidekicks. Washington state ranks seventh in garlic production.

Touted as a cure for many ailments it is a reliable ingredient for the naturalist medicine cabinet with potent medicinal properties. It boosts the immune system, helping protect from the common cold and may have antiviral properties. In addition, garlic is nutritious offering few calories but is rich in vitamin B6, vitamin C and manganese to name a few. Garlic has been credited at reducing blood pressure by the World Health Organization and improves cholesterol levels too. Another superpower of garlic is the antioxidants’ ability to fight Alzheimer’s disease and dementia. Besides promoting a long life, it boosts athletic ability too. Despite the bad breath side effects, garlic is delicious and easy to add to one’s diet. Eating it raw has the most benefits and can easily be added to create a well-rounded diet to support health and nutrition needs.

Roasted Garlic

Roast a dozen heads at once and preserve for later use by canning. Roasting adds a smokey flavor.

Preheat oven to four hundred and remove loose outer papery garlic skins.

Trim top of garlic head to expose each individual clove.

Drizzle cut cloves with olive oil and rub with your hands covering garlic completely.

Place one head of garlic in each compartment of a muffin tin. Cover with a second muffin tin, creating a lid.

Roast in oven until soft and golden brown.

Use roasted garlic as a spread, in dressings or in pesto recipes.