When to Harvest Garlic

The signs that garlic is ready

Unlike onions, garlic does not flop over at the neck when it matures, so you have to read the leaves and check the bulbs. Look for:

• About half the leaves yellow or brown. This is the standard cue from Maryland, Wisconsin, NC State, Illinois and UF/IFAS. Illinois puts it another way as ready when five green leaves remain.
• Tops yellowing but not dried out. Utah State says to dig once the tops start to yellow or lean but before they are completely dry.
• A test bulb that looks full. Wisconsin and Oregon State both suggest digging one or two plants. Oregon State recommends starting in late June, slicing the bulb crosswise and harvesting when it has divided into plump cloves inside a thick, dry, papery skin. Oregon notes that bulbs are sometimes ready while the leaves are still mostly green.

Maturity varies by type. Wisconsin finds Artichoke softnecks mature first, hardnecks next and Silverskins last. Timing also matters more for hardnecks, which split open in the ground sooner than softnecks.

When that usually happens

In central Maryland the tops start dying back in late June to early July, with harvest around July 1. Illinois digs from June into July, depending on location. In North Carolina, fall-planted garlic is harvested in May and June, and Clemson describes early summer harvest in South Carolina. In warm-winter areas such as Florida and the low desert, garlic comes out in late spring or early summer. Watch the plants rather than the calendar. Wisconsin notes that dry spring weather makes garlic mature earlier, and smaller.

Stop watering when the leaves begin to yellow. Wet soil at the end stains the wrappers, encourages rot, and slows curing.

How to dig garlic

1. Loosen the soil under the bulbs with a garden fork or spade.
2. Lift each plant out of the loosened soil by its stem, as Wisconsin Extension describes.
3. Knock or brush off the loose soil. Don’t wash the bulbs, and don’t scrub them hard.
4. Handle them gently. Clemson and Oregon State both warn that bruised bulbs rot in storage.
5. Keep the leaves and roots attached for curing.

If you want to braid softneck garlic, Oregon State suggests harvesting a little earlier, while the leaves are still green and flexible.

Curing

Curing dries the outer skins and neck so the bulb seals itself for storage. Put the whole plants somewhere shaded, warm and well ventilated, such as a carport, porch, barn or open garage. Spread them in a single layer on screens or racks, or hang them in small bundles. Keep them out of direct sun.

Curing times vary by source and weather: 1 to 2 weeks in Utah State and Maryland guidance, 2 to 3 weeks at Clemson, 3 to 4 weeks at Wisconsin and 4 to 6 weeks at Illinois. Garlic is cured when the neck is dry, the outer skin is papery and the roots are dry and brittle.

Then trim the roots close to the base and cut the stems to about ½ to 2 inches above the bulb, unless you are braiding. Rub off any remaining soil and peel away a dirty outer wrapper if needed.

Storage

Keep bulbs whole, because separated cloves spoil much faster. Store them dry and well ventilated in mesh bags, paper bags or shallow ventilated containers, one or two layers deep.

Sources disagree on temperature. Utah State recommends 32 to 40°F, and Maryland 32 to 38°F at about 65 percent relative humidity. Wisconsin says hardneck garlic keeps up to 7 months at 32°F. Oregon State and NC State say not to refrigerate, and Oregon State notes that cool, moist conditions start sprouting. The common ground is cool, dry and dark, protected from freezing and high humidity.

At room temperature, hardnecks keep about 3 to 4 months and softnecks about 6 to 8 months, according to Wisconsin. Maryland reports 6 to 9 months in a cool, dry basement.

Save the biggest, healthiest bulbs for replanting in fall. Wisconsin advises keeping planting stock at room temperature until planting time.

Green garlic and scapes

You don’t have to wait for mature bulbs. Green garlic, pulled in spring before bulbs form, can be used like scallions with a mild garlic flavor. Illinois suggests planting extra cloves close together and thinning them out this way. Hardneck scapes are picked in late spring while still curled and tender. Once they straighten or the flower opens they turn woody. Removing scapes also helps the bulbs size up.