I temporarily uncovered a little garlic while working in my garden today. I resisted all fall and winter, but today I saw a little poking up above the straw. About 5 years ago The Gardens of Earthly Mirth, Brooktondale, NY gave me a garlic braid taller than myself. I was beginning a little winter holiday travel, so everywhere I stayed I shyly stated that I should bring the braid in with me so the garlic didn't freeze... Mostly I heard "OK Heather..." What a strange and odoriferous guest I was. I did share a portion of the bottom of the garlic braid with every host who accepted. I guess it was worth it, these are a few of the progeny (four or five garlic generations later) from some of the bulbs on that braid. The garlic bulbs seem purpler every year I grow it. I've learned many folk uses for garlic since my time at Earthly Mirth. A couple years ago an organic dairy farm began buying my garlic tincture for worming calves. They learned about this from someone else, but it makes sense given other claims made of garlic. They found that whole raw garlic is way more economical, but they still use my Echinacea tincture during calving season. Successful use with animals is a criteria for evaluating medicinal herbs that gets my attention.
In my opinion it is one of the easiest foods to grow. You plant it in the fall when practically all other gardening work is done, preferably right before the first snow. (This is when I start to dream about next years garden and seek excuses to continue working outside in preparation.) I don't know why more people don't grow it, other than maybe they just haven't tried it yet. Well drained soil, or hilled rows are important, as some garlic in northern states turns out small some years (last year for many VT gardeners) due to overly damp conditions. I always cover mine with leaves or straw until last spring frost to provide protection from cold. In the spring I fluff up whichever mulch I've used, leaves or straw, to let some sun and breeze in to inhibit mold, and after all frosts pass, I pull it into into the paths to let the garlic really breath.
The other great thing about garlic: no root cellar or laborious pickling required. If harvested at the right time, when the four bottom leaves turn brown, and dried properly, it keeps very well. I always have a little bit of whole garlic left until just before the next harvest.
No wonder its a staple to many cultures cuisines! Not to mention the countless traditional medicinal uses from inhibiting toenail fungus to warding off the evil eye! Oh how I fancy those old herb books...
