Getting ready to plant garlic? It’s a great time of year to get your bulbs in the ground.
Garlic planting time is coming around, as is the time when many varieties are sprouting or starting to rot.
For many of us, this means going without, or searching far and wide for growers who still have stock.
Imported varieties are often available at this time of year, but is best avoided as it has usually been irradiated and treated with a range of chemicals to stop sprouting, and to kill bugs and germs.
To make our supply last all year round there are several factors to consider. We need to:
- Cure and store garlic well to ensure it lasts as long as possible.
- Choose a range of varieties with different harvest and storage times.
- Preserve garlic to stretch its lifespan.
Given it’s a great time of year to get your bulbs in the ground, we’ve created an easy-to-follow Pip-style video to help guide your planting efforts.
What to know more about garlic?
In Issue #7 of Pip Magazine, we reveal everything you need to know about preserving garlic including:
- How to cure and store garlic.
- Choosing the right varieties to grow depending on your climate zone and needs.
- A handy plant, harvest and storage chart.
- Plus, methods for making confit, pickling and drying your garlic harvest.
You can access this article online here as part of our digital subscription offering, or subscribe to the print version of Pip Magazine here.
In Issue #26 of Pip, we show you how to pickle, preserve and ferment garlic, as well as make garlic powder. We also bring you recipes for:
- Honey garlic ferment
- Hot-smoked garlic
- Confit garlic.
You can access this article online here as part of our digital subscription offering, or subscribe to the print version of Pip Magazine here.
And don’t forget we have loads of garlic-related content online, including these articles and recipes:
- What To Do With Sprouting Garlic
- How To Preserve Garlic
- Composting Seeds, Pips, Stones… & Other Tricky Things!
Early March better down here in Gippsland. It’s too cool by end of March.