Chaparral Green Thumbs Article for August

July 31, 2025

Growing Garlic: A Garden Favourite

Contributed by Jolene Ottosen for the Chaparral Green Thumbs

One of my favourite parts of August garden planning is preparing for the garlic harvest. Garlic is one of the easiest and most rewarding crops to grow—low-maintenance, long-lasting, and full of flavour. With a bit of planning and patience, you’ll be rewarded with bulbs that can last all year, plus delicious garlic scapes in early summer (arguably the best part!).

Planting and Growing

Last fall—on November 3, to be exact—I planted about 100 cloves of garlic saved from the previous summer’s harvest. I grow a hardneck variety called Russian Red, which stores well and produces large, flavourful cloves. I look for bulbs with around five thumb-sized cloves, avoiding ones that are overly large, as the bulbs tend to size up year after year.

I didn’t mulch this year, but I planted the cloves deep enough to cover them with about an inch of soil. Some gardeners recommend watering after planting to help the cloves settle in, but in my experience, no watering is needed—just let nature do its thing.

By late April, green shoots began to emerge, and I was happy to see that nearly all the garlic had survived the winter.

Garlic Scapes: A Summer Bonus

On June 28, I harvested 86 garlic scapes—about two weeks earlier than last year. I left around ten to grow a bit longer. I like to harvest scapes once they’ve formed a full curl but before the flower begins to develop. Waiting too long can make them woody and overly pungent.

Removing the scapes helps the plant direct more energy into growing the bulb. As for the scapes themselves? I puree some with oil and freeze the mixture flat in a zip-top bag—perfect for breaking off chunks to use in dressings or sautés. The rest becomes garlic scape pesto, blended with toasted nuts (pecans are our favourite), parmesan, basil, oil, salt, and a splash of lemon juice. This, too, is frozen flat and enjoyed year-round—a little taste of summer in every bite.

Harvesting Garlic Bulbs

Garlic bulbs are usually ready for harvest in August, once the lower leaves begin to yellow. Last year, I harvested on August 15, but with everything maturing earlier this season, I expect to harvest closer to the August long weekend.

To harvest, I use a garden fork to gently lift the bulbs, being careful not to damage the protective skins. I usually let the soil dry out beforehand, so I don’t wash the bulbs—just brush off large clumps of dirt. If it’s been a wet year, a light rinse may be necessary but be cautious—too much moisture can lead to mould during curing.

Curing and Storing

Proper curing is key to long-term storage. Once cleaned, lay the garlic in a single layer on newspaper or cardboard in a cool, dry, well-ventilated space—your garage might work well. Turn the bulbs every few days and check them regularly. You want them dry but not shrivelled. Last year, I cured mine until September 2.

If you’re growing softneck garlic, you can braid the stalks. For hardneck varieties like mine, trim the stems about one centimetre above the bulb after curing, then let them sit for another day or two before storing.

I store my garlic in a cloth bag with good airflow, hanging in a cool, dark basement storage room. A double-layered drawstring bag with a dark lining works well, but any breathable, light-blocking container will do. The goal is to keep the garlic dry and dark, with just enough air circulation to prevent mould without drying it out too much.

If you’re curious about growing garlic or want to learn more about our community garden, we’d love to hear from you!

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