Gardening With Purpose: Harvesting Garlic

Gardening With Purpose: Harvesting Garlic

It seems like just yesterday we were planting garlic cloves on Cape Cod. Now we’re getting close to the time when the heads of garden are harvested! Here is what you need to know about this crop on Cape Cod.

Right now, cut off the developing flowers. These are called “scapes.” They are cut so that the plant puts all the energy into the heads in the two or three weeks before harvest.

This is how garlic scapes look in the garden. I took this photo right before we cut them off. Many people enjoy using these in cooking as they have a strong garlic flavor. If they are too old, however, they can be a bit tough…in that case only use the slender tips in cooking.

Garlic is harvested when the plants start to turn yellow.

When your garlic starts to look like this, it’s time to harvest. On Cape Cod that’s usually at the end of June or the first weeks in July. Use a garden fork to loosen the soil next to the plants, then gently pull them out of the ground. Shake the soil off of the roots.

Pull the garlic plants and leave the top leaves attached.

These are fresh-from-the-ground garlic plants. You con’t have to cut the roots off yet. You’ll be hanging these in a protected location such as a shed, covered porch, or garage, and the roots will dry up.

Tie bunches of garlic plants to hang while they “cure.”

It takes garlic a couple of weeks to dry out so that the roots are almost gone and the heads have their papery covering. Hang them in bunches in a shed, covered porch or garage. Know that they will have a very strong garlic fragrance…the one and only time we hung ours in the garage, my car smelled like a first-class pizza restaurant for a month. Now, we hand them in a garden shed and keep the windows open.

This is garlic hanging in a shed, curing for about three weeks.

After the heads are somewhat dried, cut off the tops and the remainder of the roots, and brush off the dirt.

After the roots are cut off and the outside is brushed, the heads are ready to store. Keep them in a cool place, or roast some and freeze the individual cloves after baking.
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