Garlic is naturally a slow growing annual crop and is therefore only genuinely fresh once per year. The cloves are planted out in autumn and require long, slow, gently paced winter and spring to grow out and finally multiply to a new bulb for harvest. From here, it is dried in the air (cured) to remove excess moisture and form its dry outer protective skin.

If cured and looked after well, (kept dry and reasonably well ventilated), this once-per-year crop, available from November, will keep for many months, well into the following winter. Of course, it is at its very, very best, just after harvest.

This variety stores exceptionally well. In general the best crops get snapped up, sold and consumed earlier in the season.

By late Autumn or Winter quality gradually declines. The cloves are trying to commence their reproductive stage. They need to reach light, to photosynthesize all that carbon dioxide from the atmosphere to eventually multiply out to next year's, new season entire bulb. Voila!

The timetable is relentless, particularly when following biodynamic principles. The preparation of the soil that nurtures the garlic begins many years ahead. Here at Elmswood Farm, we're planning to keep planting garlic into fresh ground each year. Right across an old Lucerne paddock. Garlic appreciates generous levels of Nitrogen and other elements for its roots to feed upon. Lucerne is a remarkable leguminous plant. It takes nitrogen from the air and fixes it in the soil. In spring, the soil for next year's rows are tilled and special biodynamic preparations applied.