The trick is in the timing for planting garlic, and that time is now explains Fiona Lawrenson, who shares her thoughts on cooking and harvesting this delicious little bulb
Well, how do the French grow such large ones! What is their secret? The trick is in the timing of the planting. The garlic needs to go through a cold spell if the head is to develop well, so what better way to guarantee that than planting in November.
Plant the cloves straight with the flat base down into the soil to a depth of twice the length of the clove, plus 2½ cm (1 inch) of soil above the clove. This will give the garlic plenty of soil to grow in, since they tend to push upwards, and it should also help increase your yield. Keep the patch weed free, otherwise there’s very little to do!
In the East, garlic’s fresh green leaves are used to flavour foods as the taste is so much more subtle than the cloves; they are especially good in salads.
Garlic and Rosemary Roast Potatoes
Take the peeled and chopped pots and arrange in a roasting tray. Pour over the mixture of chicken stock, olive oil, salt pepper and chopped garlic and fresh rosemary. This liquid will be absorbed by the potatoes when cooking. Cook on the top shelf of your preheated oven at 200C (400F, gas mark 6) for 45/50 mins or until all the liquid has been absorbed and the pots are a lovely golden brown.