Garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and
220px-Allium sativum Restra de allos de Oroso- Galiza
rakkyo. With a history of human use of over 7,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.

Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is indeed possible, nearly all of the garlic in cultivation is propagated asexually, by planting individual cloves in the ground. In cold climates, cloves are planted in the fall, about six weeks before the soil freezes, and harvested in late spring. The cloves must be planted at minimum 4 inches underground to prevent freeze/thaw which causes mold or white rot.


  • Garlic plants are usually very hardy, and are not attacked by many pests or diseases.
  • Garlic plants can be grown closely together.
  • Garlic does well in loose, dry, well drained soils in sunny locations, and is hardy throughout USDA climate zones 4 - 9.
  • Garlic is grown worldwide, but China is by far the largest producer of garlic.
  • Garlic is often kept in oil to produce flavored oil.

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