Facts on Garlic Plants

Herbal Remedy Facts

• Garlic has been used in herbal medicine to treat an array of conditions. It's given to lower cholesterol and triglycerides, treat hardened arteries and blood clotting, reduce cancer, boost immunity, protect the liver, reduce blood sugar, treat menstrual cramps and as an antibiotic. It's also applied as a topical treatment for warts, calluses, ear infections, muscle and nerve pain and arthritis. Garlic hasn't been evaluated by the U.S. Food and Drug Administration for safety, efficacy or purity. Always consult your doctor before using garlic for blood clots or diabetes, as it can affect blood sugar and blood clotting.

Growing Facts

• Garlic thrives in crumbly soils high in organic matter and fertile. Soil conditions are similar to those of onion cultivation. Garlic thrives when given yearly compost and well-rotted manure applications. It needs moist soil. Dry soil conditions cause the bulbs to form unevenly, as will heavy clay soil. Planting garlic plants early encourages leaf maturation before bulbing begins, which halts leaf growth. Plants with mature leaves and foliage produce a larger yield of bulbs. Garlic has one of the largest growing seasons of any crop, taking nine months to grow to harvest.

Harvesting Facts

• Garlic grows quickly right before harvest, so though you want to dry the soil slightly one week before harvest, don't cut it off sooner than that. Cut off the scapes, or flower stalks, after they curl down and before they straighten up for larger bulbs. Garlic is ready for harvest when just five or six of the leaves are green. Loosen the soil carefully with a spade, gently pull the bulb up and clean the soil from the roots. Keep the bulbs in low light and do not use water on them. Garlic bulbs dry well when you tie them in bundles of six to 12 and hang them away from the sun. Trim the leaves 1/2 inch above the bulb, trim the roots to about 1/4 inch long, and remove soil from the garlic with a tooth brush, shucking the first layer of skin. Store garlic in a netted bag in an area above 50 degrees Fahrenheit.

Cooking with Garlic

• The two groups of garlic, hard necks and soft necks, differ in size and the number of cloves. Hard neck varieties like Rocambole, Porcelain and Purple Stripe have strong and full flavors. Soft necks varieties like Artichoke and Silverskin are larger in size, have more cloves in the bulbs and last longer when stored. Soft neck garlics typically have a mild or less complex flavor than the hard neck plants. Artichoke garlic works well in cream soups, roasted or in egg dishes. To prepare garlic, soak it in lukewarm water for 15 minutes to make peeling quicker. Also note that you can cook with garlic greens, sauteing them with other vegetables.