Garlic - How And When To Harvest GarlicUpdated 7 months ago
Harvesting garlic is a critical step to ensure you get flavorful bulbs that store well. Here’s a detailed guide on when and how to harvest your garlic crop:
When to Harvest Garlic
Spring Garlic (Early Harvest):
- Timing: Early spring, when plants are about a foot tall.
- Use: Pull the entire plant for culinary use, similar to scallions.
Garlic Scapes (Second Harvest):
- Timing: Typically in June.
- Use: Harvest the scapes to redirect energy back to bulb growth. Scapes are edible and can be stored in the refrigerator for up to 3 months.
Main Bulb Harvest (Third Harvest):
- Timing: Generally from mid-July to late August, depending on climate.
- Indicators: Harvest when lower leaves have started to brown, but the top 5-6 leaves are still green. Alternatively, wait until about one-third to half of the leaves have turned brown for optimal bulb size and storage quality.
How to Harvest Garlic
Preparing for Harvest:
- Check Bulbs: Assess bulb size by gently digging around one or two plants to inspect. Bulbs should be well-formed and plump.
Harvesting Process:
- Tools: Use a spading fork or garden fork to loosen the soil around the bulbs. Avoid digging too close to the bulbs to prevent damage.
- Lifting Bulbs: Carefully lift the bulbs with a spade or similar tool. Brush off excess soil gently; do not wash the bulbs.
- Handling: Be gentle to avoid bruising, as bruises can reduce flavor and storage life.
- Sun Exposure: Move harvested garlic immediately to a shaded, well-ventilated area to prevent sunburn.
Curing Garlic Bulbs:
- Process: Garlic bulbs need to be cured to improve flavor and storage life.
- Location: Hang bulbs upside down in bunches of 4-6 (or 10-12 for larger bunches) in a dry, shady area with good air circulation.
- Duration: Curing typically takes 2 weeks to 2 months depending on humidity levels.
- Signs of Readiness: Bulbs are ready when leaves are completely dry and brown, roots are shriveled, and bulb wrappers are papery. Cloves should separate easily.
Cleaning and Storing Garlic:
- Trimming: Trim roots and leaves to 1/4 to 1/2 inch after curing. Remove only the dirtiest outer wrappers; leave intact to protect cloves.
- Storage: Store cured garlic in a cool (40-60°F / 4-15°C), dry place with 60% humidity. Avoid storing in refrigerators as it may cause sprouting.
Tips for Successful Harvesting and Storage
- Timing is Key: Harvest when leaves start to brown but are not completely dried out to maximize bulb size and storage potential.
- Handle with Care: Avoid rough handling to prevent bruising, which can affect garlic quality.
- Curing: Properly cured garlic enhances flavor and allows for longer storage. Ensure adequate drying time in a well-ventilated, shaded area.
- Storage Conditions: Keep garlic in cool, dry conditions to prevent sprouting and spoilage. Maintain humidity levels to avoid mold or fungus.
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Written by Kevin Espiritu
LAST UPDATED: JUNE 6, 2024