Harvesting garlic: when and how to harvest, preserve & store garlic
You can tell when garlic is ready to dig up by the colour of its foliage. Read on to discover how to harvest garlic and the best ways to store it.
Loved by chefs and cooks alike, garlic (Allium sativum) is a key kitchen ingredient and great for adding to a multitude of recipes. As a low-maintenance crop, you can grow garlic at home with little ongoing care. However, to preserve your garlic harvest for as long as possible, you will need to store the bulbs and cloves correctly.
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Harvesting garlic: when and how
The garlic harvest time depends on the garlic variety and when the cloves were planted. For example, garlic planted in the autumn is generally ready to harvest in early summer, whereas spring-planted garlic is not ready to lift until a few weeks later.
When is garlic ready to harvest?
If you are wondering when garlic is ready to harvest, the answer is when the foliage begins to turn from green to yellow and starts dying back. When you see this change, you will want to pick your garlic swiftly. As if left for more than 2 to 3 weeks the bulbs may split and put on some secondary growth, which may reduce their storage potential.
How to harvest garlic?
When the foliage indicates that the garlic is ready to harvest, the bulbs need to be lifted as gently as possible. Lift the garlic carefully with a fork from beneath the bulbs to avoid damaging the cloves, which can lead to shorter storage times. If your garlic begins to flower, do not worry, as you can still harvest the bulbs. However, flower production uses up vital energy and can lead to a reduction in flavour, which is why the blooms are often deadheaded. If you grow garlic in pots, you may find it easier to carefully tip the soil and garlic out and separate them by hand. Once lifted, hang or lay the garlic with its roots and stems still attached in a single layer somewhere sunny and warm for 2 to 3 weeks to dry. If the weather is fair, you can leave them to dry on the soil or alternatively place them in a well-ventilated greenhouse. Do not be tempted to clean the garlic with water, as the moisture encourages mould to form. Instead, gently remove any excess soil from the bulbs when it is crumbly and completely dry.
Tip: in addition to the bulbs, you can eat the garlic stalks or scapes, as they are often known, as well as the flowers.
How to preserve garlic
Once harvested, it is time to preserve your garlic so you can enjoy using it over the coming winter months. There are various methods to preserve and store garlic, including drying, fermenting, pickling and even freezing the bulbs. However, it is safest to avoid preserving any soft or damaged garlic cloves, as they may rot and contaminate the rest of the harvest, so they are best discarded.
Pickling garlic
Pickling garlic in vinegar is a great way of preserving the flavour and there are many recipes available online to follow. Once you have made the pickled garlic and sealed it in a sterilised jar, you can store it in the fridge. When pickling garlic in vinegar as opposed to oil, you can store the refrigerated garlic for longer, as the acidity of the vinegar helps prevent any bacterial growth.
How to pickle garlic:
- Separate the garlic bulbs and peel the cloves before placing them in a sterilised jar
- Bring the vinegar and any spices to the boil and simmer for 5 minutes
- Pour the boiled vinegar over the cloves completely submerging them
- Seal the jar and allow to cool before placing in a refrigerator
Drying garlic
You can dry garlic either as whole bulbs or peeled and chopped for ease of use later. When dried whole or braided, garlic can last for up to 6 months and in some cases even longer. However, before you can store dried garlic it needs to be prepared. Once the garlic has dried out, trim off the roots close to the bulb base and cut all but 2.5cm (1 inch) off the stem. Alternatively, braid or plait the garlic with the stems intact to hang in your kitchen or larder. Store in a cool, dry place with a temperature of 5 to 10 ℃ and a relative humidity of 70%. If you notice soft or rotten cloves, remove these to help protect the rest of the crop.
You can also dry garlic in a dehydrator to store it as slices or powder. Prepare the garlic by peeling and then blending or cutting it before placing it in a dehydrator. Once the garlic is completely dry and snaps easily, remove it and store it in an airtight container for up to a year. If desired, the dried garlic can then be put in a blender to form a powder.
Fermenting garlic
Fermenting garlic is a simple process and can preserve the cloves for about 6 months. To ferment garlic, prepare the cloves by peeling them and putting them in a sterilised canning jar. Cover with water and add some cloves and salt: one teaspoon of salt per 500ml of water. Place the lid on the jar but without the rubber seal. Store at room temperature out of direct sunlight. Open the jar a few millimetres daily for a few seconds to allow the build-up of gases to escape. After 2 to 4 weeks the garlic should taste slightly pungent and tangy, indicating that the fermentation process is complete. Now, place the rubber seal on the jar and tightly shut it to prevent any further fermentation. Refrigerate and use as needed. Due to its mellow flavour, fermented garlic is ideal for seasoning soups and stir-fries.
Preserving garlic in oil
Preserving garlic in oil is another way to deal with a bumper garlic harvest. To preserve garlic in oil, peel the cloves and submerge them with your chosen oil before closing the lid. In an airtight jar, garlic in oil can be stored in a refrigerator for up to a week, or a freezer for several months. You can add both or just the garlic or the infused oil to dishes and recipes as needed.
Caution: when preserving garlic in oil or making garlic-infused oils, care must be taken to prevent the growth of Clostridium botulinum, which can cause severe food poisoning and even death. Widely present in the soil, these bacteria are harmless when oxygen is present. However, when covered with oil, the spores can produce toxins. To lower the risk of botulism poisoning, any garlic oil products should be kept refrigerated below 4 °C. Additionally, if you notice a difference in the smell or the lid begins to lift, discard and do not consume.
How to store garlic
Once dry, you can store garlic at room temperature in the kitchen for several months, but only if it has good ventilation. You can also keep garlic in the fridge or the freezer. However, like sealed containers, fridges have poor air circulation, which can lead to the garlic spoiling, losing its taste and mould forming. Hence, only garlic scapes, fermented garlic and garlic oil should be refrigerated to keep them fresh until use.
Storing garlic at room temperature
Once dried, garlic keeps well at room temperature, but only as long as it has good air circulation and the humidity levels are not too high. To keep garlic close at hand in the kitchen, you can hang it, keep it in a wire basket or even a paper bag. However, to prevent it from sprouting, keep it out of direct sunlight.
Freezing garlic
Fresh and dehydrated garlic can also be stored in the freezer. This can be advantageous if you seldom use garlic, but unfortunately, this method can reduce the garlic’s wonderful aroma and taste. To freeze fresh garlic, place the peeled cloves, either chopped or whole into a freezer bag and label before adding to the freezer.
How long does garlic last at room temperature, in the fridge and in the freezer?
When stored correctly at room temperature, cured garlic bulbs can keep for around 6 months or in the fridge for a few weeks. However, if you want to store your garlic for longer, you can freeze it where it will keep for up to a year.
Not only is garlic a versatile ingredient but growing it can help deter pests in the garden. Learn more about using garlic as a companion plant in our other article.
