October is a great time to get garlic cloves in the ground. Plan on growing them for about 9 months before harvesting, usually in late June or July. Purchase “seed garlic” at a nursery to ensure a quality crop and for the best selection of hardy NW varieties. Plant each clove 2-3″ deep and 4-6″ apart in loose soil amended with compost. Plant in a full-sun bed and keep evenly watered and weed-free during the growing season. Side-dress with a nitrogen-rich organic fertilizer in the early spring to push healthy shoot growth. Snip off any flowers that develop in late spring (these “scapes” are a delicious treat when sauted like Asparagus). Once the tops start to brown out, stop watering to allow the bulbs to form a dry, papery outer layer. When only a couple green leaves remain, carefully dig-up the plants and clean the soil off the heads leaving the greens attached. Allow the heads to cure for a couple weeks out of direct sunlight in an area with ample air circulation. The rest of the greens will brown-out and once the heads are cured, snip off the stalk and store in a cool, dry place for harvest throughout the winter and spring. Save the largest heads to use as seed garlic for replanting in the fall.

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