Dig Now, Harvest Later: Time to Pull Up That Garlic!

Jun 22
2 min read

Last fall, we tucked hundreds of little garlic cloves into the soil — each one a tiny promise buried under the leaves. We talked in that newsletter about patience, cold weather, root growth, and trusting the process. And now here we are, eight months later, standing in the June sunshine with tall green stalks, swollen bulbs, and that unmistakable garlic smell drifting through the garden.

It’s finally time to harvest!

Garlic is one of the most rewarding crops on the farm because it asks for so little and gives so much. Here’s how we know when it’s ready, how we pull it, and how we cure and store it so it lasts all the way through winter.

🌱 How to Know Your Garlic Is Ready to Harvest

Garlic doesn’t turn brown all at once — it gives you clues.

Look for:

Bottom 2–3 leaves yellowing or drying
Top leaves still green and healthy
Bulbs that feel firm and well‑formed when you gently brush the soil back

If you wait until all the leaves die back, the wrappers split and the bulbs won’t store as long. June is the sweet spot in Southwest Missouri.

🧄 How We Harvest Garlic

Garlic roots hold tight, especially in our Ozarks clay, so don’t yank by the stalk.

Instead:

Loosen the soil with a garden fork or shovel.
Lift gently from underneath.
Brush off soil (don’t wash — moisture shortens storage life).
Keep the stalks and roots attached for curing.

Fresh‑pulled garlic is juicy, fragrant, and beautiful — but it’s not ready for storage yet.

🌾 Curing: The Secret to Long‑Lasting Garlic

Curing is simply drying the garlic slowly so the wrappers tighten and the flavor deepens.

Here’s how we do it:

Hang or lay bulbs in a shaded, airy place (barn rafters, porch, shed).
Keep them out of direct sun — it can cook the bulbs.
Allow 2–3 weeks for full curing.
You’ll know they’re ready when the stalks are completely dry and the outer skins are papery.

This step is what turns fresh garlic into long‑keeping garlic.

🧺 How to Store Garlic So It Lasts All Year

Once cured, trim the roots and cut the stalks to about an inch — unless you want to braid your softneck varieties.

Store garlic in:

A mesh bag
A basket
A paper bag
Any breathable container

And keep it in:

A cool room
Low humidity
Out of sunlight

Never store garlic in the fridge — it sproutes quickly in cold, damp environments.

Properly cured and stored garlic can last 6–9 months, sometimes longer.

🌿 A Full‑Circle Moment

Remember, you can also use garlic fresh if you just can't wait (and we don't blame you). It is great in butter, stir fries, salad dressings, or roasted whole. At Rock Pillar Grounds we like to cure our garlic and make our own garlic- Redmond salt powder to add into every meal for the year.

If you did not plant garlic last year but plan to this year, click on the link below to learn more about how and when to plant your garlic.

Planting Your Garlic