Remember it is easy to get excited thinking about harvest but there is a lot of weeding between the planting and the eating.

           When the bottom 1/3 of the garlic plants leaves turn brown it is ready for harvest.  Dig one up to be sure and check to see if the garlic has formed wrappers around the individual cloves.  Cure garlic in a cool dry area for 4 to six weeks.


           Harvesting is a lot of work and we are extra careful. Garlic is very fragile and should not be bumped, bounced or dropped. Manual harvesting is recommended, as even the smallest bump will bruise the garlic, causing early decay and loss of quality. Carefully lift the bulbs with a garden fork and take them, greens and all, for cleaning and curing. Don’t leave garlic in the hot sun but move it quickly to a shady spot to avoid cooking.

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Garlic is ready

The green leaves start to die from the bottom up. When the bottom 3 or 4 leaves are dead and the top 5 or 6 are still green, its time to lift the bulbs. If you're not sure, dig a bulb or two and check.

Harvest Pictures


Zachary brushing the dirt off the roots of the garlic. All dirt should be brushed off of the roots at harvest to allow the garlic to dry faster.


After brushing off the roots the garlic is placed in bunches to be picked up later and put on the garlic drying wagons.



Pulling, brushing off roots and bundling of the garlic takes a few days at A&L Garlic.


Garlic stacked on the wagons. We are careful to not stack too high to allow the garlic to dry faster and prevent mold.


Garlic after being on wagon for 7-10 days is dried down nice. This garlic is ready to have stalks cut-off or to be braided. *DONT KEEP IN THE SUN. WE KEEP IT IN THE SHADE. Notice the green fencing top of the wagon. Fencing is used instead of a wooden deck to allow garlic to dry faster.


Garlic needs about 2 weeks to cure. Either hang it in bundles of 10-12 or place on mesh racks in an airy, ventilated drying shed. Your carport would work well for this purpose. Ensure a good airflow and protection from direct sunlight.


Never store garlic in the refrigerator as temperatures of 40-50 F will start premature growth. I believe that garlic is best stored in braids, with some hanging in your kitchen where it is convenient to use. Different strains and varieties of garlic have different storage lives.

Harvest Picture

Harvest Picture

Email: algarlicfarms@yahoo.com

Cell: 585-749-3838


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 2013 by  Marie McAllister