Fall Garlic Planting Tips for Southern Gardens

As we transition into fall, it’s the perfect time to start planting garlic. Garlic thrives in cooler temperatures, and while the leaves may die back from frost, the bulbs continue to grow underground. The beauty of garlic in a southern home garden is that you can plant the cloves in the fall, about 6 to 8 weeks before the ground freezes, and essentially forget about them until spring.

To plant, break apart a head of garlic into individual cloves, making sure to position them pointy side up, about 1 to 1.5 inches deep in loose, well-draining soil enriched with compost. After planting, give them a good soak to encourage root development, and add a light layer of mulch or straw. In drier climates, weekly watering may be necessary, but here in the southeastern United States, I typically find that irrigation isn’t needed. Keeping the soil cool will enhance growth.

I’ve experimented with leftover grocery store garlic, purchased bulbs from local garden centers, and ordered specialty varieties online. Some years have yielded better results than others. I’ve transitioned from hardneck varieties, which are better suited for colder climates, to softneck varieties that require less chilling time to bulb. While I miss the robust flavor of hardnecks and the edible scapes, softneck garlic is easier to braid and store for use until the next harvest.

In the summer of 2023, I ordered three softneck varieties for our garden: Nootka Rose, Red Toch, and Inchelium Red. These varieties are well-suited for our warmer climate, which is now classified as Zone 8a instead of 7b. While ordering specialty garlic can be pricey compared to grocery store options—some sellers price it by the pound and others by the bulb—I paid about $4.50 per bulb in 2023. To make the most of this investment, I labeled my plots carefully and tracked the harvested bulbs, ensuring I could keep these varieties thriving in my garden without needing to reorder.

Nootka Rose as described on Rareseeds.com: “(Allium sativum) Softneck. Nootka Rose is a gorgeous silverskin-type with rose-streaked bulbs. It hails from the San Juan Islands of Washington State. The medium large bulbs have a strong, garlicky flavor, but not too much heat. Each bulb yields about 15 to 20 cloves. This variety has excellent storage life, and will remain intact and delicious for up to 12 months!”

Red Toch as described by Fillaree farms: “One of our favorite Artichoke strains! Collected In Rep. Of Georgia by Hanelt about 1988, near the town of Tochliavri. Cloves streaked with red and pink. Flavor praised by many. Very popular.”

Inchelium Red as described on Rareseeds.com: “(Allium sativum) Softneck. Inchelium Red garlic, is a mid-season Artichoke-type softneck garlic. This Native American variety is from Washington state. It’s a real winner with its very large purple bulbs and rich buttery flavor.”

I expected the garlic to be reader early in the summer, but by the end of May, my garlic was done.

There was one head I had to wait on as a Black Swallowtail caterpillar attached itself. In a 4ft by 4ft raised bed, I planted out garlic for which I’d lost track of the varieties along with some onions, dill and cilantro. Dill is a huge attractor to swallowtails, and I always have to keep my eyes open for the caterpillars before harvesting. One chubby caterpillar decided to hang its cocoon in a blade of garlic.

All three varieties did very well and are braided and dried. Now that it is October, some of the heads are showing signs of moisture loss (especially the ones I left hanging in front of the fan in the garage all summer), and it’s time to get them either eaten, preserved, or back into the soil. I’ve heard Garlic Confit is amazing, but I have yet to try it.

I’m currently cleaning out the beds of weeds and will add quail compost before I replant for the fall. I love garlic with heat, and nothing beats the homegrown flavor. If you have a garlic variety or recipe to recommend, please leave a comment!