There is only one species of true garlic, Allium sativum, an herbaceous biennial which belongs to the lily family. Its leaves grow 8 to 10 inches tall or larger, and its flower stalks are similar to the onion's, bearing both seed and bulblets. The cloves that make up the mature bulb are used for propagation. Planting: Planting and culture of garlic differ little from onions. An open, sunny location, not too dry in summer, is ideal. Generally garlic is best planted in September, but leftover sprouting bulblets can be planted any season of the year as long as the soil is not frozen. Plant individual cloves root end down, and cover with 1 to 2 inches of well-drained soil. Allow 6 inches between sets. Harvesting: Many gardeners enjoy eating the green shoots and leaves of garlic plants. However, cutting them continuously inhibits bulb formation. By early June, flower stalks may appear and should be cut back and discarded so the plant's energies can be directed toward root and bulb formation. Bulbs begin to mature and ripen in mid-July and early August, and the leaves become yellow and wither. By midsummer, if the tops have not fallen, they should be bent. When the leaves have yellowed, lift the plants and dry the bulbs in a shaded place. Or, braid or tie the tops together and hang them in a cool, well-ventilated spot (dampness invites rotting).

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