The Walden Effect: Farming, simple living, permaculture, and invention.

Full-circle garlic

Curing garlic96 heads of garlic went from ground to curing rack Monday in celebration of the summer solstice.

We still have about15 heads leftover from last year, but Artemesia won't mind at all adding the pungent cloves to her diet for the next few weeks until they're all gone.

By then, the new heads will be dried and ready to pack away for the next year of seasoning and planting.

Full circle gardening at its best!

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.

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I am still struggling with getting usable garlic out of my garden. How is your water regime? I harvest heads just like yours, but most of them rot while drying. I harvested mine when the leaves were a bit more yellow than yours. Plus, the tons of rain in the south this year did not help any.

Mind sharing some tips on how to get past the harvest/drying stage?

Been trying for 4 years to grow and consume all my spaguetti sauce ingredients, but garlic stays an elusive fellow.

Comment by pedro Tue Jun 21 14:48:55 2016
Pedro --- It sounds like you're harvesting later than is optimal, which will definitely result in a shorter shelf life. You also don't say how you dry them. Optimal curing is in a spot that's neither too hot nor too cold and not too moist or sunny. The racks we use on our porch are the best alternative we've come up with so far, and these better-cured heads last a full 12 months. I hope that helps!
Comment by anna Tue Jun 21 21:02:50 2016
Our adult son planted garlic at the corners of our veggie patch last year to repel the critters, but he moved out this past Winter into his own place. I have never grown garlic, so I didn't know what to do. So, thanks with the info.
Comment by Jean Henry Fri Jun 24 08:27:32 2016

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