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Garlic is a bulbous perennial grown for its pungent cloves, used fresh or cooked in virtually every cuisine. Gardeners grow it for reliable yields, long storage life, and minimal pest pressure compared to other alliums. It's one of the easiest and most rewarding crops for home gardens.

Garlic is not grown from seed but from cloves. Plant individual cloves pointy-end-up in autumn (October–November in zone 7) directly into the garden bed 2 inches deep. Cloves require a cold period (vernalization) of 4–8 weeks below 45°F over winter to initiate bulb formation in spring. No special pre-treatment is needed beyond selecting firm, disease-free cloves from healthy bulbs.

Direct sow cloves in autumn, 2 inches deep and 6 inches apart in loose, well-draining soil amended with compost. Plant pointy-end-up to allow easy emergence. Space rows 12 inches apart if planting in rows. Garlic must be planted in fall (late September through November) to receive adequate cold exposure for proper bulb development. A 2–3 inch mulch layer of straw or compost after planting helps suppress weeds and insulates cloves during winter.

Water consistently during spring and early summer when foliage is actively growing, aiming for 1 inch per week. Reduce watering after mid-June as the plant enters dormancy. Fertilize lightly in early spring with balanced fertilizer or compost; avoid excess nitrogen, which promotes soft bulbs prone to rot. Remove any flower scapes (curly stems) that emerge in spring to redirect energy to bulb development. Watch for white rot (a fungal disease causing yellowing and bulb decay), fusarium, and occasional spider mites; improve drainage and air circulation to prevent fungal issues.

Harvest in late May through June when the lower leaves turn brown and the tops begin to fall over. Carefully loosen soil with a garden fork and pull bulbs by hand, leaving soil on them to cure. Cure bulbs in a warm (75–85°F), dry, well-ventilated space for 3–4 weeks until papery outer layers form and roots are completely dry. Once cured, trim the dried stem to 1 inch, cut roots close to the base, and store in a cool (50–60°F), dry location with good air circulation. Properly cured garlic stores for 6–8 months.