Did you know you plant garlic in the fall?

It's true!  Read on to find out exactly how to plant garlic!

Garlic thrives in a location with full sun exposure and well-drained, loamy soil with a slightly acidic PH.  To improve the soil drainage, mix organic material into the soil.  After preparing the location, head to a local nursery and get your garlic heads.  Pull the garlic head into separate cloves without removing the paper husks.  After allowing the cloves to sit our for a few days, plant them in the soil between four and eight weeks before the first fall frost.  Dig 2 inch deep holes for the cloves that are 4 inches apart.  Place the root ends of the cloves down with the pointed ends up.  Fill the holes around the cloves with soil.  Add a thick layer of straw mulch to the soil surface during the winter to protect the bulbs from the cold.  Remove the mulch after the last spring frost and trim any flower shoots that come up in the spring.  In the spring, water the plants every three days or so.

After you harvest your garlic in the spring, try this yummy garlic soup recipe:


Roasted Garlic Soup with Parmesan Cheese

-26 garlic cloves (unpeeled)

-2 Tbls olive oil

-2 Tbls butter

2 1/4 C sliced onions

1 1/2 tsp chopped fresh thyme

18 garlic cloves peeled

3 1/2 C chicken stock

1/2 C whipping cream

1/2 finely grated parmesan cheese

4 lemon wedges


Preheat oven to 350*.  Place 26 garlic cloves in small glass baking dish.  Add 2 Tbls olive oil and sprinkle with salt and pepper; toss to coat.  Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes.  Cool.  Squeeze garlic between fingertips to release cloves.  Transfer cloves to a small bowl.  Melt butter in heavy large saucepan over medium-high heat.  Add onions and thyme and cook until onions are translucent, about 6 minutes.  Add roasted garlic and 18 raw garlic cloves and cook for 3 minutes.  Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.  Working in batches, puree soup in blender until smooth.  Return soup to saucepan; add cream and bring to a simmer.  Season with salt and pepper.  Divide grated cheese among 4 bowls and ladle soup over.  Squeeze juice of 1 lemon wedge into each bowl and serve!

Recipe by epicurios