January 25, 2024 • 21 mins
Unlock the aromatic mysteries of cultivating your own garlic as we team up with the Seed Collection to guide you through the enchanting process from clove to bulb. Whether you're an aspiring green thumb or a seasoned gardener, this episode offers a treasure trove of knowledge, including tips on selecting the right garlic variety for your region, the benefits of using organic seed garlic, and the essentials of planting. We'll walk you through nurturing your garlic with the right balance of sun, soil, and care, culminating in the rewarding moment of harvest. Plus, discover the enriching influence garlic can have on your garden's ecosystem, serving as a natural pest deterrent and an ally to your other plants.
As we travel through the lifecycle of this culinary staple, we'll also spotlight the culinary gem known as garlic scapes, revealing how these flavorful shoots from hardneck garlic not only add zing to your dishes but also encourage your bulbs to thrive. Hardneck versus softneck garlic is more than just a gardener's debate – we'll break down their differences and quirks, from bolting behaviors to storage longevity. And for those eager to enjoy their garlic bounty year-round, we'll share innovative preservation methods, such as creating aromatic herbal infusions, crafting homemade garlic powder, and even the art of fermenting garlic in honey. All the while, we'll stress the importance of clean techniques to ensure your preserved garlic remains a highlight in your pantry. Join us for this odyssey into the world of garlic, where every step from soil to storage is filled with potential and discovery.
'How I Grow' is produced by The Seed Collection Pty Ltd.
Find out more about us here: www.theseedcollection.com.au
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You're listening to how I Grow with the Seed
Collection, and today we'll betalking about how to grow garlic
from a clove.
This episode will be a wealthof knowledge for anyone looking
to grow garlic.
This year, we'll touch onsowing, plant care, harvesting,
drying and storing, as well assome garlic trivia and maybe
even a recipe or two.
Garlic is used in cuisinesworldwide, from providing a mild
(00:26):
flavour boost through to thefull power of raw, crushed
garlic.
This wonderful plant lends itscharacter and interest to so
many dishes.
But if you restrict yourself tothe usual bulbs found in shops,
you could be missing out on arange of flavours that are all
worth exploring.
Growing your own garlic letsyou try out the many types
(00:47):
available, each with their ownparticular qualities.
What's more, you'll know thatthe crop is local and free of
chemicals.
Growing garlic in a home gardenis relatively easy.
You don't need much space oreffort to produce delicious
bulbs, just a little time.
Garlic needs to spend a winterin the ground and can take 9
(01:08):
months or more to produce aharvest, but when you do harvest
the bulbs, your patience willbe fully rewarded.
Here's what you need to know toget going.
All varieties of garlic belongto the species Allium Cetivium
and part of the broader Alliumfamily, including onions,
shallots, leeks and chives, andwithin these species there's a
(01:30):
wide range of cultivarsavailable, with varying flavours
, clove sizes, maturing timesand even storage qualities.
It's important to choose avariety that's suitable to your
climate.
It's also worth growing severaldifferent kinds during the
season to provide a variety oftastes and a harvest that's
spread over a few months too.
So it's often possible to growa new plant from a bulb bought
(01:55):
in a supermarket.
In many cases, the veggie willhave been chemically treated to
delay sprouting on the shelf,and this will make its growth
unreliable.
It's better to buy a bulb ofseed garlic specifically sold
for home growing, and in doingthis you'll also know which
variety you have.
Seed garlic bulbs are generallylarger than ones produced for
consumption, the larger theclove size, resulting in better
(02:18):
plants.
So when should you plant yourgarlic?
Well, garlic requires a periodof overwintering to produce its
bulbs and, depending on thevariety, it should be planted
between February and July.
As the days grow shorter, theplant will sprout green foliage
above ground, with somevarieties also producing a
(02:38):
central flower stalk known asescape.
But as the season turns and thedays lengthen again, the
plant's energy will shift intobulb development, with most
varieties being harvestedsometime in spring or early
summer.
So before planting your garlic,it's important to know that
garlic prefers a position infull sun, with very well
(02:59):
draining, slightly acidic soil.
Digging in plenty of organicmatter a few weeks before
planting will help with both ofthese soil factors.
If there's any doubt aboutdrainage, mounting the soil up
into rows will help, and in theheaviest of soils that are prone
to water, logging, makingraised beds and cultivating the
soil well could be the solutionto stop the clove's rotting in
(03:20):
the ground.
Also, be sure to clear the areaof any weeds prior to planting
your garlic.
Now that you're ready to plant,make small 3cm deep holes in the
soil.
It's best to space these out10-15cm apart and with 20cm at
least between rows.
Make a whole bulb of yourchosen garlic variety into
(03:43):
individual cloves and plant eachone into its own hole with the
thick end at the bottom.
It's best to save the reallytiny cloves for use in the
kitchen.
Then you can smooth over thesoil and water them in well to
ensure the cloves are fullycovered.
For less regimented growing,you can also plant individual
cloves among other plants wherethe garlic's aroma will help
(04:05):
repel some common pests.
Garlic makes a great companionplant for brassicas, which is
broccoli, cauliflower and thelike, tomatoes and even roses.
However, try to avoid growingtoo close to peas, beans and
other legumes, as garlic canoften inhibit their growth.
Garlic is a forgiving plant togrow and needs only basic
(04:26):
attention over the course of itslife.
One important point is to use amulch to suppress weeds, retain
moisture in the soil and alsogive some protection against any
extremes of winter temperature.
Use an open mulch, such assugarcane or pea straw, and
spread it in a layer between 5and 10 cm deep.
This can be done immediatelyafter planting the bulbs, as the
(04:48):
shoots will push through solong as the mulch isn't too
tightly packed.
Garlic does not require heavyfeeding.
About six weeks after the firstleaves emerge, fertilize
lightly every month using eithera top dressing of blood and
bone that can be watered in or aliquid fertilizer that's rich
in nitrogen.
Stop feeding the plants in latewinter to encourage bulb growth
(05:09):
rather than foliage growth.
Watering the soil deeply andregularly will encourage strong
and deep root development.
Avoid watering the foliage orsplashing it heavily, as this
can increase the risk of fungaldiseases.
And lastly, if you're growing ahardneck variety, such as
Creole, rock'n'bole or PurpleStripe, the plants will produce
(05:32):
flower stems or scapes as theygrow.
Removing these will help toincrease the bulb size.
You may like to leave a few ofthe plants intact to watch the
scapes develop and to enjoy theminiature cloves or bulbous that
it will produce at harvest time.
The scapes are edible and are aseasonal specialty in European
cuisines.
(05:52):
Now, moving on to how to harvestyour garlic, most garlic
varieties should be ready toharvest in late spring or early
summer.
When the bulbs are nearly ready, the foliage will start to wilt
and turn brown.
At this point, stop wateringand wait until there are only 4
to 6 leaves still looking greenand healthy before harvesting.
(06:12):
On a dry day, use a fork togently lift the entire plant
from the bed, shaking off anyexcess soil.
You can place the whole planton wire racks or hang them in
branches, just so long as it'sin a dry, cool, airy place.
Leave them here for between 3to 10 weeks to cure them
slightly, and then you can movethem into storage.
(06:33):
Once this period is over iswhen you braid suitable softneck
varieties together.
Now that the garlic has beencured, snip off the roots from
each bulb and trim the stem backto 2.5 cm.
Be sure to discard any bulbsthat are damaged, diseased or
otherwise below par.
Store them in a cool, dry, airyroom, leaving plenty of space
(06:57):
between each bulb.
Good examples of greatventilation for garlic are
methods such as placing them ona wire rack or hanging them in
mesh bags to ensure good aircirculation.
And here are some of the commonproblems that you may face while
growing garlic.
Despite it being an incrediblyrobust crop that shrugs off most
issues, there are still a fewcommon problems that you may
(07:20):
come across, one of which isblack aphids.
They can breed on foliage,hindering growth as they feed on
the sap.
These can be removed by using aspray made of horticultural
soap or equanim.
There are also some otherorganic recipes online that you
can make yourself.
Another pest that you may spotis onion thrip.
These are tiny insect peststhat are carried in on the wind.
(07:43):
They harm the plant by bothfeeding and laying layers of
eggs that interfere withphotosynthesis.
Wet weather in early spring canactivate several fungal diseases
already present in the soil.
These can include things likeDowny mildew and fusarium root
rot.
If these problems strike, it'sbest to dig up and destroy the
(08:04):
crop rather than letting thefungus become even more
established.
Crop rotation is an importantway of preventing these diseases
building up.
A possible disappointment atharvest time is a bulb that
forms just a single large roundclove.
This can be caused by plantingseed cloves that are too small,
by planting them too late or byexcessively hot or wet
(08:27):
conditions while they're growing.
These rounds can be eaten justlike regular cloves or replanted
in autumn, when they should goon to grow into normal bulbs
next harvest.
Keep an eye open for thesepotential problems.
Deal with them as soon as youcan, and you'll be rewarded with
a crop of garlic you can enjoyimmediately or store for
year-round use.
(08:47):
So now I'd like to move intosome of the most common
questions that we hear aroundgrowing garlic.
Can garlic be grown incontainers and what
consideration should be kept inmind when opting for container
gardening?
Garlic can definitely be grownin containers.
To do this successfully, youmust ensure that the containers
have good drainage and that theplants receive sufficient
(09:09):
sunlight.
When growing garlic incontainers, you may need to pay
more attention to watering andfertilizing, ensuring that the
plants receive adequatenutrients and water.
What are garlic scapes.
Garlic scapes are the curlygreen shoots that emerge from
the softneck variety garlicplant as it grows.
These scapes are long, slenderstems with a slight curl, and
(09:32):
they typically appear above thegarlic leaves.
The scapes are part of thegarlic's plant reproductive
process, eventually leading tothe formation of flowers and
bulbers small bulbs if they'releft unharvested.
Garlic scapes are known fortheir mild garlic flavor and are
considered a culinary delicacy.
The scapes have a tender andcrunchy texture, making them
(09:53):
versatile in the kitchen.
They can be used in a varietyof dishes, including salads,
stir fries, soups and even pesto.
As mentioned previously, scapesare best harvested before they
fully mature.
This will encourage the energyof the plant to focus on bulb
development and result in theplant growing larger garlic
bulbs.
So harvesting garlic scapes notonly provides a flavorful
(10:16):
addition to your meals, but italso helps your bulbs grow more
robustly.
It's a win-win.
What's the difference betweenhardneck and softneck garlic?
Hardneck garlic varietiesgenerally produce scapes, flower
heads and bulbels.
However, the group is dividedinto two further categories
strongly bolting and weaklybolting.
(10:38):
Strongly bolting hardneckvarieties will nearly always
produce escape early in theseason.
This scape will grow on to betall, strong and upright,
whereas weakly bolting hardneckvarieties may not always produce
escape and when they do, itoften comes late in the growing
season and remains floppy ratherthan strong.
Other than this, both types ofhardneck share similar
(11:01):
properties Both are more suitedto cooler climates, tending to
bolt too early in warmer winters, and both produce larger cloves
that are easier to peel.
However, they don't tend tostore as well as softnecks, and
most varieties have stems thatdrive very stiffly, making them
unsuitable for braiding.
Softneck garlic varieties areknown as non-bolting as they
(11:24):
don't produce scapes and putmost of their energy into
growing the bulbs.
This makes them the mostcommonly grown commercial types,
and most garlic you see in thestores will be softneck.
Softneck garlics feature softerand more pliable stems, making
them suitable for braiding, andthey also store really well.
Potential drawbacks of thesoftneck varieties are that the
(11:47):
individual cloves tend to besmaller, harder to peel and a
more mild flavour.
Overall, softneck varieties aremore suited to warmer climates
with low humidity and drysummers.
What are the signs of fungaldiseases in garlic?
As mentioned previously, fungaldiseases like Downey-Mildew and
Fusarium-Rootrot are morelikely to manifest in wet spring
(12:10):
conditions.
Keep an eye out for their mostcommon telltales, things like
wilting and discolouration, andremember that if you do ID these
diseases in your plants,promptly dig them up and remove
them to prevent further spread.
We are often asked what ourmost popular garlic variety is,
and I'd have to say the winnersof our most popular would be the
(12:32):
Italian late garlic and thedynamite garlic.
The Italian garlic is asoftneck variety and is great
for braiding.
It produces large cloves with astrong, rich flavour and
moutures mid to late season.
You'll get roughly 10 to 14cloves per bulb in three layers
with this variety, and it willstore well for 6 to 8 months in
the right conditions.
(12:52):
The Italian garlic plants arebroad, with floppy leaves, and
are well adapted to a variety ofclimates.
The dynamite garlic is ahardneck variety that produces
cloves with a deep purple skinand has a hot chili flavour.
This one's for those lookingfor a hardneck variety with an
extra kick to its taste.
Bulbs are small and rounded andthe plants are medium height.
(13:16):
They grow upright blue greenleaves and their scapes will
grow into the shape of an upsidedown letter U.
This variety is adapted toclimates with cool winters and
hot, dry summers.
And when it comes to theAustralian red versus white
garlic varieties, australian redwins the popularity contest,
but just by a smidge.
(13:38):
Do you need to peel theindividual cloves prior to
planting them?
The short answer is no, but letme explain why, especially if
you have heard of folk peelingtheir garlic before planting.
The term peeling, in thecontext of garlic cloves,
usually refers to removing theouter papery layers of the bulb
as a whole.
This exposes the individualcloves, and once you have
(14:00):
removed them, you do not need toremove the skin or peel of the
cloves themselves.
In fact, not only do you nothave to, but you shouldn't, and
here's why Planting unpeeledcloves allows them to retain
their protective layers.
This is essential for propergrowth.
The papery skin protects thecloves from damage and helps
initiate the sprouting andgrowing process.
(14:24):
What are some of the bestmethods for preserving garlic?
Beyond drying and storing yourgarlic the traditional way,
there are other ways in whichyou can make the most of your
harvest.
For example, there's urbangarlic infusions, dehydration,
freezing and even making thingslike the delicious fermented
honey garlic, just to name a few.
I'll go on and explain a littleabout each of these methods,
(14:47):
but before I do, please note theimportance of using clean,
sterile equipment and storagevessels when undertaking any of
these preserving techniques.
Herbal Infusion.
To create this, you'll need topeel your garlic cloves and
combine them with fresh herbslike rosemary or thyme.
Infuse the mixture in an oil orvinegar, ensuring that the
(15:09):
container is airtight and thatall of the herbs and garlic are
covered.
Store the jar in a cool, darkcupboard.
For how long is really up toyou, but at least a few weeks is
best.
Be sure to give the jar a shakeeach day or whenever you
remember to.
Once complete, you can strainout the garlic and herbs and
transfer the oil to a moresuitable vessel.
(15:29):
You can then store this in thefridge.
This makes for a great saladdressing or cooking oil when the
dish calls for some flavour.
Dehydrating To make a garlicpowder.
Although you don't need adehydrator to do this, it does
come in handy if you have one.
Firstly, you'll need to preheatyour oven or dehydrator.
If you are using a dehydrator,follow the recommended settings
(15:53):
for your unit, but if using anoven, set the heat to as low as
possible.
That's usually around 50 to 60degrees Celsius.
Next, you'll need to prepareyour garlic by peeling and
separating the cloves from thebulb.
Then slice the cloves thinlyand uniformly.
You'll then need to place thesliced cloves in a single layer
(16:14):
on the dehydrator or oven tray.
Ensure that the pieces are nottouching or overlapping.
This allows for proper air flow.
If you're using a dehydrator,dehydrate the garlic slices at
the preheated temperature forapproximately 6 to 8 hours.
Check for dryness by testing aslice.
It should be brittle and breakeasily.
And if you're using an oven,place the trays inside, but also
(16:37):
prop the oven door openslightly.
This will allow for moisture toescape and promote air
circulation.
Check on your garlic after afew hours and then every 30 to
60 minutes.
You can turn the cloves orrotate the oven tray to
encourage uniform drying.
When the garlic is ready, itwill be brittle and break easily
, and keep in mind that dryingtimes will vary based on the
(17:00):
thickness of the slices and youroven's temperature.
You'll then need to allow thedried garlic to cool completely
on the baking sheet beforegrinding it into a powder via
your preferred method.
You can do this with a spicegrinder or a mortar and pestle.
This is a great addition tohaving the cupboard for an
alternative to using freshgarlic and adding flavour to
(17:20):
your foods.
If you're looking for somethinga little quicker and easier,
though, you could freeze some ofyour garlic.
First, peel and finely chop ormince your garlic Portion, the
chopped garlic into ice cubetrays or spread it on a baking
sheet for individual portions.
Once frozen, transfer to alabelled freezer bag.
Keep the frozen garlic cubes orminced garlic in the freezer
(17:43):
for long term storage and usedirectly in cooking as needed.
And here's for something alittle different.
If you're looking to makesomething with immune-boosting
properties, try honey garlic.
You'll need a sterilized,wide-neck glass jar with an
airtight seal.
Enough garlic cloves to fillthat jar to between a half to
two-thirds full and rawunpasteurized honey to cover the
(18:05):
cloves.
Firstly, peel your garliccloves Now.
Although this can betime-consuming, especially if
you're making a large batch,there's no need to aim for
chef-like precision.
In fact, slightly crushing ordamaging the cloves as you peel
them is a good thing, becausethat will release more of the
garlic juices that kick off thefermentation reaction.
(18:27):
Once this is done, put thecloves into the jar and shake
gently to help them settle.
Pour over enough honey tocompletely cover the cloves, but
don't worry if they rise to thesurface.
Next, seal the jar and turn itupside down to make sure all the
cloves are covered again.
Place it on a plate in case ofleakage and move to a cool, dark
place to ferment.
(18:48):
It's a good idea to turn thejar the other way up each day to
ensure that the cloves staycovered.
Within a week, small bubblesshould start to appear in the
honey, a sign that fermentationis underway.
From this point onward, everytime you turn the jar up, also
open a little-little to burp outthe gases and release the
pressure.
Now this mixture can be leftfermenting for anything from two
(19:12):
weeks to a month, turningrunnier and more deeply
flavoured the longer you leaveit.
Once the honey has fermented toyour liking, you can move the
jar to the fridge, which willslow the process down
dramatically.
From this stage, the honeygarlic will store happily for a
year or more, although it willgrow darker over time and the
cloves may take on a greenish orbluish hue If you don't use it
(19:34):
often.
Burp it open every now and thento release any pressure caused
by residual fermentation.
Can I reuse garlic cloves frommy harvest for planting in the
next season?
Yes, you can reuse your clovesfor planting next season.
To give them the best chancefor an abundant harvest.
Ensure the cloves are healthy,disease-free and of adequate
(19:55):
size.
Remember the bigger the betterwhen it comes to choosing cloves
to plant.
This will help ensure that yourgardening efforts are rewarded
come harvest time.
If you have any questions orwould like to discuss this topic
or any other garden-relatedtopic, then please connect with
us and many other gardenenthusiasts in our group on
Facebook, the Seed CollectionCommunity.
(20:16):
You've been listening to how IGrow, produced by the Seed
Collection in Melbourne,australia.
It is our way to make gardeningmore accessible to more people,
and this podcast is one of themany ways we're doing that.
If you don't already know whowe are, jump online and visit
wwwtheseedcollectioncomau.
(20:36):
You'll find a treasure trove ofgardening information, as well
as a huge range of seeds andgarden supplies and accessories.
That address, again, iswwwtheseedcollectioncomau.
Thanks for listening.
You're listening to how I Grow with the Seed
Collection, and today we'll betalking about how to grow garlic
from a clove.
This episode will be a wealthof knowledge for anyone looking
to grow garlic.
This year, we'll touch onsowing, plant care, harvesting,
drying and storing, as well assome garlic trivia and maybe
even a recipe or two.
Garlic is used in cuisinesworldwide, from providing a mild
(00:26):
flavour boost through to thefull power of raw, crushed
garlic.
This wonderful plant lends itscharacter and interest to so
many dishes.
But if you restrict yourself tothe usual bulbs found in shops,
you could be missing out on arange of flavours that are all
worth exploring.
Growing your own garlic letsyou try out the many types
(00:47):
available, each with their ownparticular qualities.
What's more, you'll know thatthe crop is local and free of
chemicals.
Growing garlic in a home gardenis relatively easy.
You don't need much space oreffort to produce delicious
bulbs, just a little time.
Garlic needs to spend a winterin the ground and can take 9
(01:08):
months or more to produce aharvest, but when you do harvest
the bulbs, your patience willbe fully rewarded.
Here's what you need to know toget going.
All varieties of garlic belongto the species Allium Cetivium
and part of the broader Alliumfamily, including onions,
shallots, leeks and chives, andwithin these species there's a
(01:30):
wide range of cultivarsavailable, with varying flavours
, clove sizes, maturing timesand even storage qualities.
It's important to choose avariety that's suitable to your
climate.
It's also worth growing severaldifferent kinds during the
season to provide a variety oftastes and a harvest that's
spread over a few months too.
So it's often possible to growa new plant from a bulb bought
(01:55):
in a supermarket.
In many cases, the veggie willhave been chemically treated to
delay sprouting on the shelf,and this will make its growth
unreliable.
It's better to buy a bulb ofseed garlic specifically sold
for home growing, and in doingthis you'll also know which
variety you have.
Seed garlic bulbs are generallylarger than ones produced for
consumption, the larger theclove size, resulting in better
(02:18):
plants.
So when should you plant yourgarlic?
Well, garlic requires a periodof overwintering to produce its
bulbs and, depending on thevariety, it should be planted
between February and July.
As the days grow shorter, theplant will sprout green foliage
above ground, with somevarieties also producing a
(02:38):
central flower stalk known asescape.
But as the season turns and thedays lengthen again, the
plant's energy will shift intobulb development, with most
varieties being harvestedsometime in spring or early
summer.
So before planting your garlic,it's important to know that
garlic prefers a position infull sun, with very well
(02:59):
draining, slightly acidic soil.
Digging in plenty of organicmatter a few weeks before
planting will help with both ofthese soil factors.
If there's any doubt aboutdrainage, mounting the soil up
into rows will help, and in theheaviest of soils that are prone
to water, logging, makingraised beds and cultivating the
soil well could be the solutionto stop the clove's rotting in
(03:20):
the ground.
Also, be sure to clear the areaof any weeds prior to planting
your garlic.
Now that you're ready to plant,make small 3cm deep holes in the
soil.
It's best to space these out10-15cm apart and with 20cm at
least between rows.
Make a whole bulb of yourchosen garlic variety into
(03:43):
individual cloves and plant eachone into its own hole with the
thick end at the bottom.
It's best to save the reallytiny cloves for use in the
kitchen.
Then you can smooth over thesoil and water them in well to
ensure the cloves are fullycovered.
For less regimented growing,you can also plant individual
cloves among other plants wherethe garlic's aroma will help
(04:05):
repel some common pests.
Garlic makes a great companionplant for brassicas, which is
broccoli, cauliflower and thelike, tomatoes and even roses.
However, try to avoid growingtoo close to peas, beans and
other legumes, as garlic canoften inhibit their growth.
Garlic is a forgiving plant togrow and needs only basic
(04:26):
attention over the course of itslife.
One important point is to use amulch to suppress weeds, retain
moisture in the soil and alsogive some protection against any
extremes of winter temperature.
Use an open mulch, such assugarcane or pea straw, and
spread it in a layer between 5and 10 cm deep.
This can be done immediatelyafter planting the bulbs, as the
(04:48):
shoots will push through solong as the mulch isn't too
tightly packed.
Garlic does not require heavyfeeding.
About six weeks after the firstleaves emerge, fertilize
lightly every month using eithera top dressing of blood and
bone that can be watered in or aliquid fertilizer that's rich
in nitrogen.
Stop feeding the plants in latewinter to encourage bulb growth
(05:09):
rather than foliage growth.
Watering the soil deeply andregularly will encourage strong
and deep root development.
Avoid watering the foliage orsplashing it heavily, as this
can increase the risk of fungaldiseases.
And lastly, if you're growing ahardneck variety, such as
Creole, rock'n'bole or PurpleStripe, the plants will produce
(05:32):
flower stems or scapes as theygrow.
Removing these will help toincrease the bulb size.
You may like to leave a few ofthe plants intact to watch the
scapes develop and to enjoy theminiature cloves or bulbous that
it will produce at harvest time.
The scapes are edible and are aseasonal specialty in European
cuisines.
(05:52):
Now, moving on to how to harvestyour garlic, most garlic
varieties should be ready toharvest in late spring or early
summer.
When the bulbs are nearly ready, the foliage will start to wilt
and turn brown.
At this point, stop wateringand wait until there are only 4
to 6 leaves still looking greenand healthy before harvesting.
(06:12):
On a dry day, use a fork togently lift the entire plant
from the bed, shaking off anyexcess soil.
You can place the whole planton wire racks or hang them in
branches, just so long as it'sin a dry, cool, airy place.
Leave them here for between 3to 10 weeks to cure them
slightly, and then you can movethem into storage.
(06:33):
Once this period is over iswhen you braid suitable softneck
varieties together.
Now that the garlic has beencured, snip off the roots from
each bulb and trim the stem backto 2.5 cm.
Be sure to discard any bulbsthat are damaged, diseased or
otherwise below par.
Store them in a cool, dry, airyroom, leaving plenty of space
(06:57):
between each bulb.
Good examples of greatventilation for garlic are
methods such as placing them ona wire rack or hanging them in
mesh bags to ensure good aircirculation.
And here are some of the commonproblems that you may face while
growing garlic.
Despite it being an incrediblyrobust crop that shrugs off most
issues, there are still a fewcommon problems that you may
(07:20):
come across, one of which isblack aphids.
They can breed on foliage,hindering growth as they feed on
the sap.
These can be removed by using aspray made of horticultural
soap or equanim.
There are also some otherorganic recipes online that you
can make yourself.
Another pest that you may spotis onion thrip.
These are tiny insect peststhat are carried in on the wind.
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They harm the plant by bothfeeding and laying layers of
eggs that interfere withphotosynthesis.
Wet weather in early spring canactivate several fungal diseases
already present in the soil.
These can include things likeDowny mildew and fusarium root
rot.
If these problems strike, it'sbest to dig up and destroy the
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crop rather than letting thefungus become even more
established.
Crop rotation is an importantway of preventing these diseases
building up.
A possible disappointment atharvest time is a bulb that
forms just a single large roundclove.
This can be caused by plantingseed cloves that are too small,
by planting them too late or byexcessively hot or wet
(08:27):
conditions while they're growing.
These rounds can be eaten justlike regular cloves or replanted
in autumn, when they should goon to grow into normal bulbs
next harvest.
Keep an eye open for thesepotential problems.
Deal with them as soon as youcan, and you'll be rewarded with
a crop of garlic you can enjoyimmediately or store for
year-round use.
(08:47):
So now I'd like to move intosome of the most common
questions that we hear aroundgrowing garlic.
Can garlic be grown incontainers and what
consideration should be kept inmind when opting for container
gardening?
Garlic can definitely be grownin containers.
To do this successfully, youmust ensure that the containers
have good drainage and that theplants receive sufficient
(09:09):
sunlight.
When growing garlic incontainers, you may need to pay
more attention to watering andfertilizing, ensuring that the
plants receive adequatenutrients and water.
What are garlic scapes.
Garlic scapes are the curlygreen shoots that emerge from
the softneck variety garlicplant as it grows.
These scapes are long, slenderstems with a slight curl, and
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they typically appear above thegarlic leaves.
The scapes are part of thegarlic's plant reproductive
process, eventually leading tothe formation of flowers and
bulbers small bulbs if they'releft unharvested.
Garlic scapes are known fortheir mild garlic flavor and are
considered a culinary delicacy.
The scapes have a tender andcrunchy texture, making them
(09:53):
versatile in the kitchen.
They can be used in a varietyof dishes, including salads,
stir fries, soups and even pesto.
As mentioned previously, scapesare best harvested before they
fully mature.
This will encourage the energyof the plant to focus on bulb
development and result in theplant growing larger garlic
bulbs.
So harvesting garlic scapes notonly provides a flavorful
(10:16):
addition to your meals, but italso helps your bulbs grow more
robustly.
It's a win-win.
What's the difference betweenhardneck and softneck garlic?
Hardneck garlic varietiesgenerally produce scapes, flower
heads and bulbels.
However, the group is dividedinto two further categories
strongly bolting and weaklybolting.
(10:38):
Strongly bolting hardneckvarieties will nearly always
produce escape early in theseason.
This scape will grow on to betall, strong and upright,
whereas weakly bolting hardneckvarieties may not always produce
escape and when they do, itoften comes late in the growing
season and remains floppy ratherthan strong.
Other than this, both types ofhardneck share similar
(11:01):
properties Both are more suitedto cooler climates, tending to
bolt too early in warmer winters, and both produce larger cloves
that are easier to peel.
However, they don't tend tostore as well as softnecks, and
most varieties have stems thatdrive very stiffly, making them
unsuitable for braiding.
Softneck garlic varieties areknown as non-bolting as they
(11:24):
don't produce scapes and putmost of their energy into
growing the bulbs.
This makes them the mostcommonly grown commercial types,
and most garlic you see in thestores will be softneck.
Softneck garlics feature softerand more pliable stems, making
them suitable for braiding, andthey also store really well.
Potential drawbacks of thesoftneck varieties are that the
(11:47):
individual cloves tend to besmaller, harder to peel and a
more mild flavour.
Overall, softneck varieties aremore suited to warmer climates
with low humidity and drysummers.
What are the signs of fungaldiseases in garlic?
As mentioned previously, fungaldiseases like Downey-Mildew and
Fusarium-Rootrot are morelikely to manifest in wet spring
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conditions.
Keep an eye out for their mostcommon telltales, things like
wilting and discolouration, andremember that if you do ID these
diseases in your plants,promptly dig them up and remove
them to prevent further spread.
We are often asked what ourmost popular garlic variety is,
and I'd have to say the winnersof our most popular would be the
(12:32):
Italian late garlic and thedynamite garlic.
The Italian garlic is asoftneck variety and is great
for braiding.
It produces large cloves with astrong, rich flavour and
moutures mid to late season.
You'll get roughly 10 to 14cloves per bulb in three layers
with this variety, and it willstore well for 6 to 8 months in
the right conditions.
(12:52):
The Italian garlic plants arebroad, with floppy leaves, and
are well adapted to a variety ofclimates.
The dynamite garlic is ahardneck variety that produces
cloves with a deep purple skinand has a hot chili flavour.
This one's for those lookingfor a hardneck variety with an
extra kick to its taste.
Bulbs are small and rounded andthe plants are medium height.
(13:16):
They grow upright blue greenleaves and their scapes will
grow into the shape of an upsidedown letter U.
This variety is adapted toclimates with cool winters and
hot, dry summers.
And when it comes to theAustralian red versus white
garlic varieties, australian redwins the popularity contest,
but just by a smidge.
(13:38):
Do you need to peel theindividual cloves prior to
planting them?
The short answer is no, but letme explain why, especially if
you have heard of folk peelingtheir garlic before planting.
The term peeling, in thecontext of garlic cloves,
usually refers to removing theouter papery layers of the bulb
as a whole.
This exposes the individualcloves, and once you have
(14:00):
removed them, you do not need toremove the skin or peel of the
cloves themselves.
In fact, not only do you nothave to, but you shouldn't, and
here's why Planting unpeeledcloves allows them to retain
their protective layers.
This is essential for propergrowth.
The papery skin protects thecloves from damage and helps
initiate the sprouting andgrowing process.
(14:24):
What are some of the bestmethods for preserving garlic?
Beyond drying and storing yourgarlic the traditional way,
there are other ways in whichyou can make the most of your
harvest.
For example, there's urbangarlic infusions, dehydration,
freezing and even making thingslike the delicious fermented
honey garlic, just to name a few.
I'll go on and explain a littleabout each of these methods,
(14:47):
but before I do, please note theimportance of using clean,
sterile equipment and storagevessels when undertaking any of
these preserving techniques.
Herbal Infusion.
To create this, you'll need topeel your garlic cloves and
combine them with fresh herbslike rosemary or thyme.
Infuse the mixture in an oil orvinegar, ensuring that the
(15:09):
container is airtight and thatall of the herbs and garlic are
covered.
Store the jar in a cool, darkcupboard.
For how long is really up toyou, but at least a few weeks is
best.
Be sure to give the jar a shakeeach day or whenever you
remember to.
Once complete, you can strainout the garlic and herbs and
transfer the oil to a moresuitable vessel.
(15:29):
You can then store this in thefridge.
This makes for a great saladdressing or cooking oil when the
dish calls for some flavour.
Dehydrating To make a garlicpowder.
Although you don't need adehydrator to do this, it does
come in handy if you have one.
Firstly, you'll need to preheatyour oven or dehydrator.
If you are using a dehydrator,follow the recommended settings
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for your unit, but if using anoven, set the heat to as low as
possible.
That's usually around 50 to 60degrees Celsius.
Next, you'll need to prepareyour garlic by peeling and
separating the cloves from thebulb.
Then slice the cloves thinlyand uniformly.
You'll then need to place thesliced cloves in a single layer
(16:14):
on the dehydrator or oven tray.
Ensure that the pieces are nottouching or overlapping.
This allows for proper air flow.
If you're using a dehydrator,dehydrate the garlic slices at
the preheated temperature forapproximately 6 to 8 hours.
Check for dryness by testing aslice.
It should be brittle and breakeasily.
And if you're using an oven,place the trays inside, but also
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prop the oven door openslightly.
This will allow for moisture toescape and promote air
circulation.
Check on your garlic after afew hours and then every 30 to
60 minutes.
You can turn the cloves orrotate the oven tray to
encourage uniform drying.
When the garlic is ready, itwill be brittle and break easily
, and keep in mind that dryingtimes will vary based on the
(17:00):
thickness of the slices and youroven's temperature.
You'll then need to allow thedried garlic to cool completely
on the baking sheet beforegrinding it into a powder via
your preferred method.
You can do this with a spicegrinder or a mortar and pestle.
This is a great addition tohaving the cupboard for an
alternative to using freshgarlic and adding flavour to
(17:20):
your foods.
If you're looking for somethinga little quicker and easier,
though, you could freeze some ofyour garlic.
First, peel and finely chop ormince your garlic Portion, the
chopped garlic into ice cubetrays or spread it on a baking
sheet for individual portions.
Once frozen, transfer to alabelled freezer bag.
Keep the frozen garlic cubes orminced garlic in the freezer
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for long term storage and usedirectly in cooking as needed.
And here's for something alittle different.
If you're looking to makesomething with immune-boosting
properties, try honey garlic.
You'll need a sterilized,wide-neck glass jar with an
airtight seal.
Enough garlic cloves to fillthat jar to between a half to
two-thirds full and rawunpasteurized honey to cover the
(18:05):
cloves.
Firstly, peel your garliccloves Now.
Although this can betime-consuming, especially if
you're making a large batch,there's no need to aim for
chef-like precision.
In fact, slightly crushing ordamaging the cloves as you peel
them is a good thing, becausethat will release more of the
garlic juices that kick off thefermentation reaction.
(18:27):
Once this is done, put thecloves into the jar and shake
gently to help them settle.
Pour over enough honey tocompletely cover the cloves, but
don't worry if they rise to thesurface.
Next, seal the jar and turn itupside down to make sure all the
cloves are covered again.
Place it on a plate in case ofleakage and move to a cool, dark
place to ferment.
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It's a good idea to turn thejar the other way up each day to
ensure that the cloves staycovered.
Within a week, small bubblesshould start to appear in the
honey, a sign that fermentationis underway.
From this point onward, everytime you turn the jar up, also
open a little-little to burp outthe gases and release the
pressure.
Now this mixture can be leftfermenting for anything from two
(19:12):
weeks to a month, turningrunnier and more deeply
flavoured the longer you leaveit.
Once the honey has fermented toyour liking, you can move the
jar to the fridge, which willslow the process down
dramatically.
From this stage, the honeygarlic will store happily for a
year or more, although it willgrow darker over time and the
cloves may take on a greenish orbluish hue If you don't use it
(19:34):
often.
Burp it open every now and thento release any pressure caused
by residual fermentation.
Can I reuse garlic cloves frommy harvest for planting in the
next season?
Yes, you can reuse your clovesfor planting next season.
To give them the best chancefor an abundant harvest.
Ensure the cloves are healthy,disease-free and of adequate
(19:55):
size.
Remember the bigger the betterwhen it comes to choosing cloves
to plant.
This will help ensure that yourgardening efforts are rewarded
come harvest time.
If you have any questions orwould like to discuss this topic
or any other garden-relatedtopic, then please connect with
us and many other gardenenthusiasts in our group on
Facebook, the Seed CollectionCommunity.
(20:16):
You've been listening to how IGrow, produced by the Seed
Collection in Melbourne,australia.
It is our way to make gardeningmore accessible to more people,
and this podcast is one of themany ways we're doing that.
If you don't already know whowe are, jump online and visit
wwwtheseedcollectioncomau.
(20:36):
You'll find a treasure trove ofgardening information, as well
as a huge range of seeds andgarden supplies and accessories.
That address, again, iswwwtheseedcollectioncomau.
Thanks for listening.
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