Get The Most Out of Your Garlic from Backyard Eats
Harvesting Garlic
Harvest Garlic Scapes
- In spring (April/May), a central flower stalk appears. This is called the scape, and it’s a tasty early product of hardneck garlic.
- After the scape has begun to curl over the top of the plant, grasp it where it emerges from the central whorl of leaves
- Snap or cut the scape off
- Timely scape removal redirects the plant’s resources to the bulb below ground
Harvest Garlic Bulbs
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Begin harvest when roughly half the leaves have died back and turned brown (pictured below)
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Grasp the stem near the base of the plant and pull the entire plant out of the soil
- If necessary, gently loosen the soil around the bulb
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Do not dig garlic out with a shovel, as this can inadvertently damage the bulbs
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Pro Tip: don’t harvest garlic just after its rained, as the wet soil will make the garlic harder to pull
- Late June – mid-July
Growing Garlic
Garlic is widely used as a flavoring ingredient in many cuisines around the world. It has a pungent and spicy taste, with a strong and distinctive aroma. Garlic is typically used as a seasoning or ingredient, and can be added to dishes either whole, minced, or chopped. It can be used to add depth of flavor to a range of dishes, including soups, stews, curries, marinades, and sauces. It also pairs well with a variety of other ingredients, including onions, tomatoes, and herbs.
Varieties of Garlic:
Garlic ‘German Extra Hardy’ | Hardneck Garlic
Hardneck garlic varieties offer an intense flavor and an early “bonus” harvest in the form of a scape or flower stalk. Elephant garlic is not actually garlic but a member of the onion family.
Storing Garlic
Scape Storage: Store scapes in a bag in the refrigerator for 2-3 weeks. They can be kept in a glass with water (and look pretty neat!) for a few days if the water is changed daily.
Garlic Bulb Storage: Garlic can be used fresh (uncured), but won’t store for longer than a couple weeks. Cured garlic can be stored in a cool, dark, dry place for 4-6 months.
Curing Garlic:
- Curing garlic lets garlic cloves air out their water content. Once garlic cloves are dry enough for long-term storage, the protective outer laters will turn papery and the cloves can be split apart.
Note: don’t wash garlic before your cure it, as this adds unwanted moisture
- Store freshly harvested garlic in a hot, dry, dark, and well-ventilated place for a few weeks, using fans to increase air circulation if humidity is especially high.
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- Don’t pile bulbs on top of each other: this prevents air circulation
- Direct sunlight can also sunburn your garlic
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- Once cured, trim off the roots to 1/4″ and the neck (stem) to 1-3″, then store in cool, dry, dark conditions: ideally 32-41 ℉, 65 –70% humidity. Hardneck garlic (the type we grow) will last 4-6 months if cured properly.
Cooking With Garlic
- Garlic Roasted Potatoes: Toss diced potatoes with olive oil, minced garlic, salt, and pepper. Roast in the oven until golden and crispy for a flavorful and comforting side dish.
- Garlic Shrimp: Sauté shrimp in a pan with minced garlic, butter, and a squeeze of lemon juice. Season with salt, pepper, and herbs like parsley or cilantro. Serve over rice or with crusty bread for a quick and tasty seafood dish.
- Garlic Butter Green Beans: Sauté trimmed green beans in a pan with minced garlic and butter until they are crisp-tender. Season with salt, pepper, and a squeeze of lemon juice for a simple and flavorful side dish.
- Garlic Bread: Spread a mixture of minced garlic, butter, and herbs like parsley onto slices of bread. Toast in the oven until golden and fragrant. Serve as a delicious accompaniment to pasta dishes or soups.
- Garlic and Herb Marinade: Combine minced garlic, olive oil, lemon juice, and a variety of herbs like rosemary, thyme, and oregano. Use the marinade to marinate chicken, beef, or vegetables for added flavor before grilling or roasting.
