The allium family includes garlic, onions, shallots, leeks and chives. These vegetables are pungent in flavour and create the basis of many dishes.
Garlic:
Of all the allium veggies, garlic has the strongest taste. It can be roasted, crushed, sliced, sautéed or finely chopped to add flavour to a variety of dishes. Garlic can be used fresh or dried out and stored for several months.
Growing your own garlic is super easy, just pick a warm, sunny spot then space each clove 15cm apart and push them into the soil to twice their own depth. Make sure each clove is planted the correct way up, with the flat end downwards and the pointed end upwards. Most garlic clove varieties, such as extra early wight, are planted in late autumn as they need a period of cold to develop a good bulb.
Garlic requires little maintenance, apart from watering during dry spells and weeding. You also need to cut off any flower stems that start to form, as this ensures the plant continues to divert energy to growing the bulb.
Autumn planted varieties of garlic are usually ready to harvest in late May to early June. Your garlic will be ready to harvest when most of the leaves have turned yellow. Gently lift the garlic bulbs up with a fork or trowel, and handle the garlic gently to reduce bruising. Bruised garlic doesn’t store as well. The garlic does not require cleaning until it has been dried out.
Dry garlic bulbs off in a single layer in a greenhouse or a dry, well-ventilated shed or garage. The drying period can take between two to four weeks. Once the foliage is completely dried out, cut it off and trim the roots, then brush the dirt off the bulbs and store them in a cool, dry place.
Shallots:
Unlike other types of alliums, shallots are milder and sweeter in taste. Shallots can be added raw to salads, pickled, caramelised, roasted, fried or sliced, and this is just a few ways these versatile veggies can be used. Like garlic, shallots can be used fresh or dried out and stored for several months.
Just like garlic, growing your own shallots is super easy. Start by choosing a sunny, warm position, then space each shallot bulb 20cm apart and gently push them into the soil, so the tips are level with the surface. Depending on the variety, shallot bulbs are planted in autumn or spring.
Shallots require low maintenance, and so only need watering during dry periods and weeding. As shallots have shallow roots, it is best to hand weed between the rows to avoid damaging the root systems.
Autumn planted varieties of shallot are usually ready to harvest in June or July. Your shallots will be ready to harvest when the leaves start to turn yellow. Gently lift the cluster of bulbs out of the soil using a hand fork or trowel. Be careful not to bruise them as this can lead to rotting in storage.
Dry shallot bulbs off by laying out in a single layer on wire racks in a greenhouse or a dry, well-ventilated shed or garage. The drying period is finished once the foliage is dry and papery. Trim the dried foliage, brush the dirt off and place the bulbs in net bags in a cool, dry place for storing.
