garlic roundup

if you’re looking for something to grow in the garden that doesn’t take a lot of work and has boundless benefits, consider garlic. we first grew the delectable bulb in our new york community garden, planting it in the spring to harvest in the fall.  we had to switch that time interval for our texas garden, planting in fall to harvest in spring.

a gift that keeps on giving

we first tried growing garlic that was sent as a home & garden warming gift from our friend lynn. as lovely as the package was, and savory as the un-planted cloves tasted, they were not successful in our growing conditions. we attributed our failure to harvest any garlic that year in planting a variety of hard-necked garlic ill suited to hot & humid southerly climes. determined to try again, i searched for a purveyor of garlic with a provenance proven to perform. i forget how i stumbled upon them, but i placed a rather ambitious order with gourmet garlic gardens. when the box arrived from bangs, texas with several nicely wrapped packages of garlic, it was accompanied by a hand written thank you note from bob.

nicely packaged garlic
packaged garlic varieties
a quality garlic product
hand written thank you

i was eager to get planting, but mr. grwhryrpltd thought i was crazy, wondering where the heck we’d plant it all.  considering we prepared a bed along a blank fence line earlier that spring, we had plenty of room.

april 2010 bed prep

according to the brazos valley vegetable planting guide, garlic is best fall planted between august 10 and october 20. since it was already october 22, i quickly went to work separating & peeling the cloves, soaking them overnight in a mixture of water and baking soda as bob recommended to neutralize fungi. i placed each variety in its own labeled mason jar. the next day, i drained the water and quickly soaked the cloves in a second bath of rubbing alcohol, also as recommended, to kill any remaining pathogens.

garlic's overnight soaking
basket full of soaking garlic cloves

i admit, we had a lot of cloves to plant. to take advantage of the available garden space, i utilized some handy rulers to evenly space each clove approximately 6″ apart. to keep track of each planted variety, i labeled each row with a wood coffee stirrer. seeing this wasn’t the most durable solution, i scavenged larger strips of wood from the garage, wrote their names in pencil (which is longer lasting than any pen i’ve ever used), and spray painted their tips orange, just for fun.

2 x 6 scraps make convenient rulers
labeled garlic rows

then we waited for the cloves to grow over winter, mature into spring and usher in summer.

growing garlic foliage
garlic, with a snowy winter blanket. yes, this is texas.
garlic progress in march, with kitties
garlic progress by may, sans kitties
garlic harvest: round one, late may
Inchelium Red

look at the size of those bulbs!

the giant Inchelium Red
Sonoran garlic
Siciliano garlic
Lorz Italian

after all the harvest-ready garlic was gently forked from the ground, it was transported to the garage to hang and dry. each variety was separated into groups of four to six bulbs, lassoed with twine, and properly labeled.

hanging to dry

while the garage is out of the elements, it can get pretty hot in there due to its southern exposure. garlic prefers to dry in a cool, dark environment. i’m hoping the humidity and light that penetrates through the garage door’s clerestory windows (ha, i wish) doesn’t prove to be problematic. it’s the only space we’ve got for such an operation.

while awaiting the second round of garlic to mature, i finally noticed some scape production. at this point in time (early june) i doubted if any of the garlic varieties would send up scapes. some do and some don’t. the first to show signs was Metechi, a marbled, purple-stripe garlic.

bowing scape head of Metechi
garlic scapes tower over eggplant

scapes are the flowering structure of garlic, similar to a chive, but better. if picked early enough, they’re particularly tasty to chop into whatever you’re cooking for dinner. by picking it you’ll save the garlic bulb from losing some heft, as any flower head left to mature converts its stored energy into seed production. however, if you let a scape mature just a wee bit longer, you’ll start to see bulbils form, which are another tasty addition to the skillet, similar to a mild onion. mmm… scape bulbils… and, if left to fully mature, the bulbils turn into mini cloves that you can plant and eventually harvest a bulb from, if given a few years to remain in the ground. full circle.

i heart scapes
bulbil scapes... mmm, they're tasty

a week or so later, the next batch of garlic was ready to harvest:

garlic harvest: round two, early june
German White garlic
Metechi garlic
German White garlic with bulb and scape

we had two more harvests, but i’ll spare you those close-ups. after the garlic dried for a couple of weeks, it was time to clean (some of) it. this involved brushing off the dried soil, trimming the roots and stem, and removing the outermost leaf layer – purely for aesthetic reasons. by now the garage smelled quite savory given the steamy, 100 degree afternoons. not quite like passing over the forcefield of peppermint threshold at the celestial seasonings tea factory, but definitely a close second (if you don’t know what i’m talking about, go to boulder, colorado to find out. it’s worth it).

three dried garlic bulbs
trimming the roots
trimming the garlic neck
a clean garlic bulb
a peeled garlic bulb with separated clove
peeled bulb and clove
one naked clove

i bet you’re practically tasting the pungency by now, aren’t you…? to say that the flavor of a sliver of this bulb lasted until morning is an understatement… wahoo! fresh garlic packs a punch! now i know why my friend barb was so dedicated to growing it in her upstate ny garden. i may have to take her lead and host a garlic festival, texas style, to celebrate the garlickiness with friends. in the meantime, here’s my favorite hummus recipe:

puree 2 cups chick peas, 1/4 cup bean liquid, 1/4 cup lemon juice (better yet, key-lime juice), 4 cloves minced garlic, 1 teaspoon salt, 3 tablespoons tahini & 2 tablespoons olive oil in a food processor. blend until light and fluffy. mix in minced garlic scapes if you want an extra garlicy flavor and pretty green bits in your hummus. serve with chips, crackers, or garden fresh veggies. bon appetit!



14 thoughts on “garlic roundup

  1. That is so awesome foxy!!! I love love garlic and get a few bulbs each week in my CSA box. It’s amazing. My favorite recipe: roasted, mixed w a wee bit of salt and spread on top of bread. Yum!

  2. Your garlic looks great, what a production! I grew some this year for the first time, but I just picked up a bulb from Whole Foods. Can’t wait to hear how each variety differs in flavor.

  3. I love the detail of Bob’s thank you note. Never enough hand written notes these days. And what a story, you had me hoping that the post wouldn’t end (or maybe that was my taste buds talking). And it’s good to know that you will successfully fend off any vampires from here forward!

  4. Wow! You really take your garlic seriously. I like it and find it easy to grow, but I only like it as a background note in what I eat, with the exception of roasted garlic. Something very nice happens to it getting roasted.

    • les, i know the magic you’re referring to when roasting garlic. i prepared some the other night, and it was surprisingly mild & savory.

  5. I’ve noticed all the variety in onions but never had given much thought to garlic–until now. I’m impressed at all the different kinds, as well as you being so adventurous to try so many. Aside from randomly burying sprouting cloves to see what happens, I haven’t really grown the stuff. This is inspiration to try my own, especially now that I’m noticing that one of my local groceries is selling garlic shipped in from China of all places, this in the state that calls the Gilroy Garlic Festival home.

    • thanks james! and yes, you should definitely try growing it yourself, you won’t be disappointed. and neither will gilroy if you perpetuate the growing of its festival’s namesake. that looks like quite the festival there…!

  6. I just finished cleaning up the last of my dried garlic this morning. I’ve been nuts about growing garlic in recent years with amazing amounts. Your post was a perfect summary of its progress and benefits (complete with note from Bob!)

    I planted cloves from my own garlic heads this year (, and didn’t get the size as I’ve had in the past, but probably that was due to other factors.

    I love all of the varieties, and the scapes are just a bonus, although the soft-necks seem to do the best for me. Enjoy!


  7. How very cool. I’ve wanted to grow garlic but I don’t really know where to put them or even how many to plant. I’ll be interested to see how long all that garlic lasts for you. It looked like a lot but the way my husband eats it, it probably wouldn’t last long! Mmm, me love hummus!

    • jean, there’s always room for garlic. i don’t think you need a dedicated space for them, just a few spare inches of soil. who knows, maybe they’ll help keep the bugs away from their companion plantings. go for it!

  8. What a great primer on garlic. Dad and I planted some bulbils last Fall, but we didn’t realize they’ll have to be in the ground for a few years! I hope I wrote down where they were…
    I’ll have to try that hummus recipe soon. Yum!

    • perhaps you can plant some garlic cloves next spring while you wait for the bulbils to mature? did your bulbils come up at all yet? if not, they may have succumbed to frost/freeze damage?

  9. Hooooray!! What a spectacular harvest you have. So cool you can grow some hardnecks there! This is great detail, too. We await harvest, coming soon! I haven’t cut all the scapes and will leave some on to get some bulbils to fry up. Didn’t know they’d be good eating!

    • what can i say, YOU inspired me to grow a bit more garlic, if only to keep the gifts on giving…! if you do end up frying some of the bulbils, don’t let them get too hard or dry. we found them best freshly picked, although i bet you can roast them too. yummay! good to hear from you 🙂

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