When to dig up winter and spring garlic

To understand when to harvest garlic in the Moscow region, as in other regions, you need to know a few nuances. For example, first, look at the garlic leaves: if they're yellowed on top and dry toward the bulb, the garlic is almost ready to harvest. However, you need to check further. To do this, dig up a couple of heads of garlic and check the condition of the skins: is it dry, does it peel off easily, are the cloves falling apart, and are the skins holding them tightly. These are general guidelines; let's examine them in more detail. See also 2015 gardening calendar for the Moscow region.

Winter garlic - when to harvest?

In the Moscow region, winter garlic is usually ready for harvest in late June or early August. In June, the garlic produces stalks with seed pods, which are usually removed so the plant doesn't waste energy on seeds but instead uses them to grow the bulbs. However, a couple of stalks can be saved for planting, which will be useful as soon as the weather warms up in the spring. The stalks also indicate the garlic's ripeness—when the seed pods begin to split, the garlic is fully ripe for harvesting. However, be sure to harvest the garlic before the dug-up garlic bulbs begin to split and separate. This product is no longer suitable for storage and should be eaten first.

After digging up the garlic, don't cut off the leaves. Lay it out in the shade to dry for a week. Then you can trim off any unwanted parts (leave the leaf stubs and peel off any excess skins until you've got a clean head). Save the seed pods until spring. Store medium-sized heads; small and oversized ones are best for eating.

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Spring garlic - when to harvest?

Spring garlic ripens around mid-August. Look at the leaves—when they're already yellow on the outside but still green inside, it's time to harvest. Again, dig up a few heads, gently turning over the soil, peel them, and inspect the condition of the head: are the heads firm, is the skin dry, and are the skins cracked? If all is well, proceed to dig up the rest of the garlic. After digging, lay it out to dry in the shade, and after a week, you can begin preparing it for storage. Remove any excess, leaving only a whole head with a small stub. Trim the roots, but leave a couple of millimeters at the base. Once thoroughly dry, you can store it in the cellar. You can also, without trimming the roots, braid the garlic and hang it in the kitchen to make a fragrant wreath for use, just like our great-grandmothers used to store it.

See also: Growing potatoes wisely without weeding or hilling.