Guide
Harvesting and curing garlic
The harvest window for garlic is short and easy to miss. Lifting too late causes the bulb to split in the ground. Curing correctly determines how long it keeps.
Reading the foliage
Garlic is ready to harvest when about half the leaves have turned yellow and died back, with the remaining leaves still green. In the UK this is typically late June to mid-July for autumn-planted garlic. Do not wait for all leaves to die back - by then the bulb wrappers have often broken down and the cloves have begun to separate in the soil, making the bulb harder to store.
Test before lifting
Dig up a test bulb from an inconspicuous spot before committing to the full harvest. The bulb should be well-formed with distinct cloves visible through the papery wrapper. If cloves are loose or the wrapper is disintegrating, lift the whole crop immediately. If cloves are still small and fused, leave for another week and test again.
How to lift
Push a fork in beside the bulb rather than under it - garlic roots run deep and pulling on the stem often snaps it, leaving the bulb in the ground. Lever upward gently. Lay bulbs on the soil surface to start drying if the weather is dry; if rain is forecast, move them under cover immediately.
Curing
Curing is essential for storage. Spread lifted garlic in a single layer or hang in bunches in a warm, dry, well-ventilated place out of direct rain for three to four weeks. A greenhouse, porch, or shed with good airflow all work. The outer wrapper should dry to a papery, rustling consistency. Bulbs that feel soft or show mould during curing should be used immediately, not stored.
Storing cured garlic
Once fully cured, trim the roots and cut the stems to 3–4 cm or leave longer for plaiting. Store in a cool, dry place with good airflow - a net bag, open tray, or plait. Do not store in a sealed container or in the fridge. Well-cured garlic from a good harvest can keep for six to nine months.
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