Frequently Asked Questions

Typically, between October and November to be harvested the following July.

In late fall, (October/November) place individual cloves 3 to 4" deep in well broken loamy soil, spaced 6"-10" from  one another. Top with a healthy layer of mulch or compost. The cloves should start roots before the ground freezes.

Generally, in Ohio we harvest in July, when the lower 2-3 leaves start to yellow or brown.  Start by checking a few random bulbs to ensure they have filled their skins. Harvesting too early or too late will result in shorter storage life.

Whole garlic should be stored between 60°- 65°F, and for most people, the pantry will suffice. Braids can be store decoratively in the kitchen out of direct sun light.

There are endless ways to use fresh, dried, cooked or pickled garlic. Dehydrate to make potent garlic powder with maximum shelf life. Pickle your cloves in a simple vinegar mix  for a spectacular charcuterie addition. Pickled garlic will preserve easily for over a year. Add fresh gourmet garlic to any salad dressing for a special kick.