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Garlic, Allium sativum, Amaryllidaceae family
Language and mythology: Garlic has been around for thousands of years. While its origin is unknown, some people believe it originated in Siberia, then spread to the Mediterranean area, becoming naturalized in the process. Classical writers such as Homer, Chaucer, and Shakespeare mention garlic, and it was present in the diets of early Romans, Greeks, and Egyptians.
Description: Garlic has long, flat, solid leaves and a culinary bulb. Its grayish leaves are about 12 inches long and up to an inch wide. A round-stemmed flower stalk originates from the center of the plant and produces a ball-shaped, compact collection of white flowers that are sometimes tinged with lavender. Each bulb multiplies during the growing season, producing highly flavored segments called cloves. Each segment as well as the 4 to 15 cloves comprising a bulb is wrapped in a white papery sheath. Some varieties have a reddish sheath.
Plant type and hardiness: Perennial; hardiness zone 3.
Height and width: Height 24 to 36 inches; width to 6 inches.
Light and soil: Full sun; rich, moist, well-drained soil with a pH of 4.5 to 8.3.
Pests and disease: None noted.
Cultivation: Spring is the best time to grow garlic. Break bulblets apart and plant each clove, root-end downward, about 6 inches apart and 2 inches deep in cultivated soil. Cover each drill with soil and water well. Spear-like leaves soon will appear, followed by flower stalks. The plants tolerate poor soil but will thrive if manure or amendments are added yearly to poor soil. Divide and replant garlic every three to four years. It can be grown indoors.
Companion planting: Garlic and roses benefit each other in the garden. Garlic is a natural pest deterrent that repels aphids. It helps peaches, tomatoes, cabbages, and eggplant. If garlic is near peas or beans, however, it inhibits growth.
Propagation method: Division or seeds.
Bloom time and color: Spring and summer; white to lavender.
Harvesting: Harvest about 6 months after planting when the flowers are fading and the leaves begin to turn yellow and shrivel. Dig the bulbs, shake off dirt, and hang in a dry place with good air circulation. Moisture in the air may cause bulbs to mildew. After the bulbs have hardened, cut off any leaf remnants. Store in a dry, airy place in a basket or other open container.
Herbal uses: Culinary and medicinal.
Sauteed or fresh garlic tastes vibrant and onionlike. It is added to many dishes, including spaghetti sauce, pork roast, herb butter, fresh salads, beans, stuffings, dressings, stews, soups, and marinades. The cloves are either minced or added whole and removed before the dish is served. Garlic is said to have medicinal qualities.
Garden notes: Garlic is an easy, hardy plant for beginners to grow. Plant cloves in early spring, as soon as the ground can be worked. When flower stalks appear, cut them back so that the plantıs energy goes into producing useful bulbs. Cloves can be planted in late autumn so that they will not sprout in the fall.
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~* Robin
