| Annual or perennial | Annual (planted autumn, harvested summer) |
| Difficulty | Very easy |
| Height | 40-60cm (foliage) |
| Spacing | 15-20cm between cloves; 30cm between rows |
| Harvest window | June to July |
Garlic is one of the most satisfying crops to grow – planted in autumn, left through winter to do its thing, and harvested in early summer as a beautiful, pungent bulb. Homegrown garlic, properly cured and stored, can last through the entire year until the next harvest.
Which variety to grow
Garlic comes in two main types. Softneck garlic (Allium sativum sativum) stores longest and is the most common type. Hardneck garlic (A. sativum ophioscorodon) has bolder, more complex flavour and produces edible scapes (curling flower stems) in spring – a bonus crop – but stores for less time. For Alsace, both types work well. Elephant garlic is milder and larger but technically a leek relative rather than true garlic. Buy certified disease-free seed garlic from a reputable supplier – not supermarket garlic.
When to plant
Plant in October or November – garlic needs a cold period to trigger proper bulb formation. This is called vernalisation. Split bulbs into individual cloves and plant each 5cm deep with the pointed end upward. Garlic planted in spring produces much smaller bulbs.
How many to grow
One bulb of garlic splits into roughly 6-10 cloves, each producing one new bulb. Plant 20-30 cloves for a year’s supply for a household that cooks with garlic regularly. Each clove produces a full-size bulb by summer.
Conditions it needs
- Sunlight: Full sun.
- Soil pH: 6.0-7.5
- Soil type: Well-draining, reasonably fertile. Heavy wet clay causes rot – improve drainage or raise beds.
- Cold: Garlic needs cold winter temperatures to develop properly – not a problem in Alsace.
Container growing
Garlic grows well in deep containers (at least 20-25cm). Plant individual cloves in autumn and leave outside all winter. Bring inside to a bright, cool spot in spring if needed. Excellent on a balcony or terrace where garden space is limited.
How to care for it
Almost none required. Water in dry spells in spring and early summer. Weed occasionally – garlic does not compete well with weeds. Remove scapes (the curling green shoots on hardneck varieties) in May-June to direct energy into the bulb – and cook the scapes, which are delicious.
Propagation
Save the largest, best-looking bulbs from each harvest to plant again in autumn. Over several years you develop a variety adapted to your specific soil and climate. This is exactly how traditional regional garlic varieties were developed across France.
Watch out
Never plant supermarket garlic. It is typically untreated, may carry disease, and is often a variety unsuited to European growing conditions. Always buy certified disease-free seed garlic from a garden centre or specialist seed supplier. It costs more but you plant it once and can save your own from then on.
Companion planting
Garlic is one of the most beneficial companions in the garden – said to deter aphids, carrot fly, fungal diseases, and many pests. Plant near roses, brassicas, and tomatoes. Keep away from beans and peas which garlic inhibits.
Problems to watch for
- White rot: Fluffy white mould at the base of the plant – a devastating fungal disease that can persist in soil for decades. Remove and destroy immediately, do not compost. Rotate your garlic bed rigorously.
- Rust: Orange powdery streaks on leaves. Reduces yield but rarely kills plants. Improve airflow and avoid overhead watering.
- Rotting in the ground: From heavy, waterlogged soil. Improve drainage.
When and how to harvest
Harvest in June-July when the bottom 2-3 leaves have yellowed but 4-5 green leaves remain. Do not leave too long – once all leaves yellow, the skin deteriorates and storage life shortens. Loosen the soil with a fork and lift carefully. Do not pull by the stem – the neck must stay intact for good curing and storage.
How to store
- Curing: Lay harvested bulbs in a warm, airy, dry place for 3-4 weeks. This is essential for long storage.
- Dried and plaited: Softneck varieties can be plaited into traditional braids. Store in a cool, dry, dark place for 6-12 months.
- Frozen: Peel and freeze whole cloves – they grate perfectly from frozen.
In the kitchen
Savory
The foundation of almost everything: sauces, soups, stews, roasted vegetables, pasta, aioli, pesto, hummus, tapenade, garlic bread, roasted whole in olive oil until sweet and jammy. Garlic scapes (spring harvest from hardneck varieties) are excellent grilled, pickled, or blended into pesto.
Sweet
Black garlic (fermented for several weeks) develops a sweet, complex, almost molasses-like character and works in chocolate preparations and dessert sauces.
Drinks
Garlic in drinks is unusual outside of wellness contexts – garlic-infused honey in warm water is a traditional cold remedy. Garlic shots mixed with lemon, ginger, and turmeric are popular as immune-boosting tonics.