Last October, we popped a couple of bulbs’ worth of garlic cloves in the ground pointy side up and about 6 inches apart. Two weeks ago, we pulled about 15 beautiful heads of garlic out of the ground. There really was nothing else to it, save cutting the garlic scapes (long, sometimes curly stems with tiny buds on the end which appear in late spring) to help the plants concentrate on bulb growth. We waited for the leaves to start to brown – and a little push from our neighboring gardener – to pull them. As you can see above, most had developed the papery skin necessary for curing. Don’t let the sound of the word curing scare you off, as with garlic this simply means hanging them in a well ventilated pantry or shaded spot for a few months, at which point they should be usable for several more. We did have to cut most of our leaves away due to our cats’ obsession with anything they can chew on, but ideally leaving the leaves and much of the roots on aids drying. The garlic is good for immediate use as well, which means you can easily set yourself up with your entire year’s garlic with one harvest so long as you don’t mind braids of bulbs hanging atmospherically around your porch or pantry.