Garlic

Garlic is an annual edible crop that is grown across the world for its flavour enhancing bulb. Growing your very own can be a rewarding gardening experience.

Varieties:

Glen large: grows well in subtropical and tropical locations
Italian white: good flavoured and moderate sized cloves.
Marlborough: large white cloves that are long keeping.
New Zealand Purple: large purple cloves and is cold and damp tolerant.
Mexican and Asian cultivars will also do well in warmer climates.
Elephant garlic: (Allium giganteum) also called Russian garlic is more closely related to leeks. The plants can grow up to 1.5m high and they produce attractive large purple globular flower heads. The flavour is sweeter and milder to the traditional garlic varieties.Does well in warmer climates.

How to Grow:

• Plant as cloves, point facing upwards or as already started young plants.
  • Subtropical/tropical climates: late autumn - winter.
  • Cool climates: late winter – spring.
• Position full sun.
• Soil must be free draining with a neutral to sweet pH 6.5-7.5.
• Add organic matter in the form of ActivGrow Soil Improver before planting.
• Water regularly until flowering. Then reduce watering to allow for the bulbs to harden off.
• Stop watering all together a week before harvest.

Harvest:

Once your garlic has flowered it will die back, this your cue to harvest.

• Subtropical/tropical climate: spring before the heat and humidity of summer arrives
• Cool climate: summer and spring

Storage:

Once harvested, leave your garlic in an airy, moisture-free location. When dry, shake off any excess soil and trim foliage.
Plaiting your garlic foliage once dried is a traditional, attractive, and practical way to store it.

Other Allium family members that can also be planted now: onions, shallots, leeks, spring onions.

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