All/um sativum
Family: Alliaceae

Believed to have its origins in the Mediterranean basin, this perennial, herba­ceous plant has been known since antiquity. It is mostly treated as an annual in cultivation. The leaves are long and narrow, and the flowers pinkish white on long stems. The oval bulb has a membraneous cover enclosing a number of small, separate parts called cloves. Garlic is grown for the cloves which have a pungent flavor and odor and are used throughout the world for flavoring meats, vegetables, dressings, bread, sauces and salads. Garlic has been used medicinally for centuries and modern studies confirm its many useful properties.

Cultivation

As fertile seeds are rarely produced, the plant must be propagated from the cloves. Garlic can be easily grown in areas which are suitable for onions. Plant in autumn or spring, 8 cm (3 in) deep and 15 cm (6 in) apart within the row, and 30 cm (12 in) between rows. The bulbs are ready to harvest about six to eight months after planting, when the top growth becomes dry and falls over. Pull bulbs out and dry out in a cool, airy place. When sufficiently dry, braid the tops together and hang up under cover to dry out further, ready for use. Other cultivation details are identical to those required for onions. In warm climates, autumn plantings should he mature by the following smmer. Cool cli­mate early spring plantings will also be ready for harvesting in the summer but bulbs may not be as large as those from autumn plantings.

Climate

Zone 8.