Instead of buying garlic grown with chemical fertiliser, fresh organic garlic can be raised in pots in a garden, on a balcony or on a rooftop, with little space or care, according to a step-by-step guide by Ankita Das on Ei Samay's lifestyle pages.
Start with the right seed. Garlic from supermarkets and ordinary shops is often sprayed to delay sprouting, so it is better to buy 'seed garlic' from a nursery or a trusted shop. Hardneck varieties, with larger cloves, suit cold weather, while softneck varieties do better in warm or humid conditions. The best time to plant is autumn or early winter, October to November, at least three to four weeks before the hard cold, so the roots can establish.
The soil should be loose, well drained and rich, with good compost or organic fertiliser mixed in. Separate the cloves gently just before planting without stripping the papery skin, and choose the largest, healthiest ones. Plant each clove at least 2 inches deep and 5 inches apart, pointed end up and flat base down, and firm the soil lightly.
After planting, cover the soil with a thick mulch of dry leaves or straw to hold moisture, keep the soil from freezing and suppress weeds. Once shoots appear, water regularly, about 1 inch a week, but never let water stand in the pot, as it can rot the roots. Garlic roots stay near the surface, so weed the pot often. In early summer, cut off the curled flower stalks (scapes) at the base as soon as they appear.
Garlic is ready to lift towards the end of summer, when the lower leaves turn brown and three or four upper leaves are still green. Loosen the soil and lift the whole plant without yanking it, brush off the soil without washing, and hang it for three to four weeks in a shaded, airy place. When the outer skin is crisp, trim the roots and stalk and store the bulbs in a basket or mesh bag.
Photo: Downtowngal / Wikimedia Commons (public domain)
Source: Ei Samay
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