Name: Garlic

Botanical Name: Allium sativum

Zone: 3 or above

Bloom Time: Spring and summer

Soil: rich, moist, well-drained soil

Exposure: Part Shade to Full Sun

Harvesting: Harvest about 6 months after planting when the flowers are fading and the leaves begin to turn yellow and shrivel. Dig the bulbs, shake off dirt, and hang in a dry place with good air circulation. Moisture in the air may cause bulbs to mildew. After the bulbs have hardened, cut off any leaf remnants. Store in a dry, airy place in a basket or other open container.

Description: Culinary and medicinal. Sauteed or fresh garlic tastes vibrant and onionlike. It is added to many dishes, including spaghetti sauce, pork roast, herb butter, fresh salads, beans, stuffings, dressings, stews, soups, and marinades. The cloves are either minced or added whole and removed before the dish is served. Garlic is said to have medicinal qualities.

Care: Insider Tip: Garlic and roses benefit each other in the garden. Garlic is a natural pest deterrent that repels aphids. It helps peaches, tomatoes, cabbages, and eggplant. Spring is the best time to grow garlic. Break bulblets apart and plant each clove, root-end downward, about 6 inches apart and 2 inches deep in cultivated soil. Cover each drill with soil and water well. Spear-like leaves soon will appear, followed by flower stalks. The plants tolerate poor soil but will thrive if manure or amendments are added yearly to poor soil. Divide and replant garlic every three to four years. It can be grown indoors.