When to Harvest Garlic
- Timing: Garlic is usually ready to harvest in late spring to mid-summer, about 7–8 months after planting. For New Zealand, this often means December to January.
- Leaf Indicators: Watch the leaves:
- When the lower leaves turn brown but the upper leaves are still green, it's time to harvest.
- If too many leaves turn brown, the bulbs may start to split or rot in the ground.
Preparation for Harvest
- Loosen the Soil: A few days before harvesting, stop watering to make the soil easier to work with and prevent mould.
- Check Test Bulbs: Gently dig up one or two bulbs to check their size and the formation of cloves. Look for plump, well-defined cloves with intact wrappers.
How to Harvest
- Dig, Don’t Pull: Use a garden fork or spade to loosen the soil around the bulbs before lifting them. Avoid pulling by the stalk, as this can damage the bulb.
- Handle Gently: Be careful not to bruise or break the bulbs. Damaged garlic doesn't store well.
Post-Harvest Curing
- Clean Lightly: Brush off excess soil but don’t wash the bulbs. Keep the wrappers intact.
- Cure the Garlic:
- Hang the bulbs in bunches or lay them out in a single layer in a dry, airy, shaded place for 2–3 weeks.
- Proper curing improves flavour and extends shelf life.
- Trim and Store:
- Once cured, trim the roots and cut the stalks to about 2.5–5 cm (unless you’re storing them braided).
- Store in a cool, dark, dry place with good airflow.
Tips for Best Results
- Harvest Before Heavy Rain: Waterlogged soil can lead to mould and poor curing conditions.
- Use the Right Varieties: In New Zealand, hardneck and softneck garlic both thrive, but hardneck varieties are better for cooler regions.
- Keep for Replanting: Save the biggest, healthiest bulbs to use as seed for the next season.