About Garlic
Garlic (Allium sativum) is one of the world's oldest cultivated herbs, with a history stretching back more than 5,000 years. It was prized by the ancient Egyptians, valued by the Greeks and Romans, and has remained an important part of both cooking and traditional herbal practice ever since. Over the centuries it has also gathered its share of folklore, with garlic long regarded as a symbol of protection and good health.
A member of the allium family, garlic grows from individual cloves that develop into a familiar bulb beneath the soil. Slender grey-green leaves appear through the cooler months and, if left to flower, produce elegant curled scapes topped with rounded heads of delicate blooms. Easy to grow and wonderfully rewarding, garlic has earned its place in gardens around the world.
Uses & Benefits
Garlic earns its place in the garden many times over. In the kitchen its bold, savoury flavour underpins cuisines across the world, while in the garden it has long been valued as a companion plant, helping to deter some pests with its distinctive scent. For centuries it has also been cherished in traditional herbal medicine for its long history of supporting everyday wellbeing.
Culinary Uses
Few ingredients are as indispensable in the kitchen as garlic. Its rich, savoury flavour enhances everything from slow-cooked Mediterranean stews and Asian stir-fries to simple roast vegetables and fresh dressings. A single crushed clove melted into warm oil releases a fragrance that fills the whole kitchen, while roasted whole cloves turn soft, sweet and spreadable.
The curled green scapes that appear in early summer are a seasonal delicacy in their own right, delicious snipped into salads, pestos and stir-fries. Garlic can also be pickled, smoked into black garlic, or infused into oils and vinegars to keep its flavour close at hand all year round. It is also wonderful infused into oils, where its rich flavour develops beautifully over time.
Medicinal Uses
Garlic has one of the longest histories of any herb in traditional medicine. Across many cultures it has been valued during the winter months and appreciated as a nourishing herb that supports general wellbeing.
Modern interest in garlic remains strong, particularly in its potential to support heart health, but it is best appreciated as part of a nourishing, balanced diet rather than as a replacement for professional medical care.
Growing & Harvesting
Growing
At The Herbal Garden we plant garlic cloves during autumn, setting them pointed-end up in fertile, free-draining soil in a sunny position. Each clove develops into a complete new bulb, making garlic one of the most satisfying crops to grow and harvest.
Garlic generally grows well in Canterbury's cool winters, although rust can become a problem towards the end of the growing season, particularly in damp conditions. Even so, the bulbs usually mature well, and a little attention to good spacing and air circulation helps keep plants healthy.
Harvesting
Garlic is ready to lift when the lower leaves begin to yellow and the tops soften, usually in mid to late summer. Ease the bulbs gently from the ground rather than pulling by the stems, then brush off any loose soil.
Cure the bulbs in a warm, airy, dry spot out of direct sun for two to three weeks until the skins are papery and the necks are fully dry, just as we do at The Herbal Garden. Once cured, braid the stems or trim them and store the bulbs in a cool, dry, well-ventilated place, where they will keep their flavour and quality for many months.
Cautions
Garlic is a safe and nourishing food for most people when enjoyed as part of a balanced diet, but its strong compounds can cause digestive discomfort for some, particularly when eaten raw or in large amounts. Because it may have a mild blood-thinning effect, anyone taking blood-thinning medication or preparing for surgery should seek advice from a healthcare professional before using garlic in medicinal quantities. Garlic is not a substitute for professional medical care, and any persistent health concern is best discussed with a qualified practitioner.