Planting Garlic for the Fall

Garlic is one of my favorite things to grow in the fall. Probably because it is so easy to do and then you can just forget about it for the winter and go on about your business. Then in the spring the stems start shooting up as the soil begins to warm and then by the end of June to the middle of July you can harvest! It’s probably the lowest maintenance vegetable I grow all year. After it’s harvested as long as you hang it to let it dry and store it in a cool dark place you’ll have garlic for up to a year or longer depending on how much you grow and how much you use!

Garlic is packed with anti-inflammatory agents; it’s an anti-viral, anti-bacterial, and anti-fungal. It’s great for the skin, helps fight infection, prevents cancer, boosts the immune system, and helps with ear aches, coughs, and sore throats. It’s loaded with Vitamin-C, helps with fatigue and digestive problems, while it detoxifies your entire system.

Garlic is great to naturally add incredible flavors to spice up your food. I think the best way to enjoy it is to roast it with some olive oil until the cloves soften and then spread it across crusty bread. It’s so good you could possibly eat the whole thing! But hopefully the next day you won’t be going anywhere because garlic’s only downfall is that it can leave you smelling pretty ripe! But if you have garlic coming from your pores you know it’s doing what it’s supposed to!

Here’s how to add it to your garden and then forget about it till next spring!

  1. Prepare your soil with some good compost or soil.
  2. Dig 1 ½” or 2” holes and space them about 3” apart.
  3. Take your bulb of garlic, (don’t get it from the grocery store-they’re sprayed so they won’t sprout-so make sure you buy from a seed/plant company-see some companies below.) break the bulb into smaller cloves
  4. Place root down into soil and then cover with soil.
  5. Cover soil with organic or “clean” straw, pine shats, or anything organic to keep the soil as warm as possible throughout the winter.
  6. Water, just to moisten the soil.
  7. In about 2 weeks you should see little green sprouts. Then you can pretty much leave it till the soil warms back up in the spring.

I check on mine once a month to make sure they’re still covered up and if we go through a dry spell and the ground hasn’t frozen I’ll continue to water until we get a freeze. Then in the spring when it’s time to start gardening again just give them some more compost and some organic fertilizer and they should be good to harvest by late June into mid July for zones 6 and 7!

Where to buy garlic:

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

4 thoughts on “Planting Garlic for the Fall

  1. Thanks for this post Kelly! I think I may just do this! I LOVE garlic and use it practically every day, year round. Why not grow it myself?! Especially if it’s super easy like this…. Thanks for sharing!

    • Thanks Lovey! Garlic is pretty easy and then you can dry it and have till you use it up. Glad it helped! Let me know if you get some planted up there in cold where you are. Make sure you do it soon. Ground is going to start freezing up there in your neck of the woods! Thanks for your support as always you’re the sweetest! xox

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