How to grow Garlic
Garlic is a member of the Onion family and is one of the easiest vegetables to grow.
Garlic is traditionally planted on the shortest day of the year and harvested on the longest day.
Used in all types of cooking, garlic is an indispensable vegetable, found in almost every home.
At a Glance:
- Plant in a warm, sunny position around mid July
- Need a well cultivated, free-draining soil
- Easy to grow
Garlic is a member of the onion family. Its botanical name is Allium sativum. It is one of the easiest vegetable crops to grow and requires little space.
Traditionally planted on the shortest day of the year and harvested on the longest day, although in some areas it may not be ready until January.
Garlic is planted by Cloves, and there are several types are available.
Garlic is often used as a companion plant for deterring aphids around roses.
- Need to be planted in well cultivated, well drained soil.
- Mix compost into the soil prior to planting.
- Add in some Tui General Garden Fertiliser.
- Garlic can be grown in pots.
- Use a good quality potting mix and add in some slow release fertiliser, or Tui Bulb Food.
- Be careful not to let the pot dry out over warmer months.
- White—common garlic—most popular
- Elephant - larger cloves—milder flavour
- Red— red skinned garlic
Harvest when the tops go yellow and fall over. Lift the whole plant - yellow tops and all - and dry thoroughly in a well ventilated area.
Once dry, hang in bundles of 6-8 in a dark, dry place. Garlic will keep for up to 1 year.
- Plant in vegetable plots.
- Can also be grown in planters or pots.
- Used mainly as a culinary vegetable but is reputed to have some medicinal qualities.
- Plant as companion planting amongst rose and flower beds to deter aphids.
Buy only certified garlic from the garden centre—do not use garlic bought for culinary use from the supermarket.
Break the garlic bulb into individual cloves.
Plant cloves 5-6cm deep, 10cm apart, in square blocks.
Plant in a sunny position around the shortest day of the year—mid June.
For a sweet, mellow flavour, roast or bake garlic cloves whole.
Cooked whole, uncrushed or uncut cloves barely have any aroma at all.
Raw garlic is the strongest in flavour.
The smaller you cut garlic, the stronger the flavour. Chopping finely and/or pressing a clove exposes more surfaces to the air, thereby producing a stronger aroma and more potent flavour.