Allium sativum – Liliaceae Family


In the garden, garlic is grown for the bulb, which is what you will eat, then transplant from year to year. The transplantation of already formed bulbils is the most common and most recommended practice. The bulbils can be bought from year to year or they can be self-produced, planting those produced in the previous year. It is transplanted between January and March in rows created with the hoe and which will accommodate the bulbils or seedlings already formed. The soil must be worked in autumn, or at the exit from winter; If you follow the recommended system, with permanent cultivation prose (strips of land 70 cm wide, raised compared to the walkways of 10-20 cm, on which you will grow) you work only the part dedicated to crops. The processes can be carried out with the hoe and can be superficial, of 15-20 cm. Garlic has a spring-summer cycle; about 5-6 months pass between transplantation and collection; the optimal temperature for bulb formation is between 10 and 15 ° C., but tolerates a temperature up to -10 -15 ° C.


It can be alternated with: spinach, cabbage, potato; Instead, it is better to avoid replanting other liliaceae such as onion, leek.

It can be associated, that is, grown in the same plot, with:

  • beetroot, carrot, cucumber, spinach, tomato, pepper, salad, valerianella, turnip, radish, whether these crops are in full growth, or with sowing / transplanting at the same time

The garlic harvest takes place in July and all the plants are harvested on the same day; The plant will have yellowed leaves.


  • White garlic: more rustic, more productive, has more aroma and keeps better
  • pink garlic: it has pinkish streaks; has a sweet aroma and is earlier; it has poor resistance to humidity, which affects its preservation


Garlic is a vegetable that has a good supply of mineral salts (especially potassium). The characteristic aroma derives from the alliin (odorless) that is released when the garlic is crushed, in contact with the air and thus turns into allicin, which releases the characteristic odor. Among the most interesting properties are the disinfectant effect of the intestine (vermifuge) and the antibiotic, hypotensive, anticholesterol, appetite stimulant, digestive and diuretic actions. It is recommended for those suffering from ulcers and those with low blood pressure.