GROWING GARLIC
Garlic has long been a keeper of kitchen secrets and hearthside tales—once believed to ward off mischief, spirits, and even illness, yet most of all treasured for the way it breathes life into food. There is something almost enchanted about pulling your own bulbs from the soil, each one plump with flavour far richer than the pale, weary cloves from the market shelf.
A cousin to the onion, garlic thrives in a sun-kissed corner of well-drained earth. Plant the cloves in late autumn, when the year is drawing to a close—tucking them into the soil like small charms set to slumber through the frost. Come summer, you’ll unearth your reward: heads of garlic fragrant with warmth and memory, ready to weave their magic into every pot and pan.
HOW TO
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Garlic begins with a clove—those pearly little crescent moons nestled within each bulb. But resist the temptation to plant the ones from the supermarket basket; they may be weary travellers from far-off lands, unsuited to our British weather, or carrying unseen ailments. Far better to choose named varieties from a trusted garden centre or grower—more costly, perhaps, but full of promise (and as with all crops, we whisper our gardener’s prayer: fingers crossed).
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This sun-loving herb prefers light, well-drained soil. In heavy, wet earth, garlic may sicken, especially through the damp of autumn. If your garden is prone to soggy winters, start your cloves in pots or modules, tucking them into a cold frame or sheltered greenhouse until spring arrives. One thing garlic does not care for is sour, acidic soil—so choose its bed with care.
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Before planting, cleanse the patch of weeds, then enrich the earth with well-rotted compost or manure, digging it through like you’re preparing a soft quilt for your cloves. When ready, split your bulbs into individual segments, and plant each one with the flat end down and the pointed tip reaching skyward. Allow 15cm between each, 30cm between rows, and cover them so the tips sit just beneath the soil. In light earth, a deeper planting yields bigger bulbs; in heavier soils, best to keep them shallow.
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As spring turns the garden green, water them gently during dry spells, but stop once the bulbs have swelled—yellowing leaves tell you they are nearly ripe. Overhead watering is unkind, often inviting fungal troubles. Should your garlic try to flower, nip the stems away—the energy belongs in the bulb, not the bloom. And don’t worry, those curly green scapes are a gift in themselves: tender, fragrant, and delicious in the pan.
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You may also steal a few young leaves for salads or garnishes while the bulbs grow below. Sometimes, in unpredictable springs, little cloves appear on the stalks themselves—called top sets—and these too can be cooked as you would ordinary garlic.