Softneck garlic
Artichoke and Silverskin types generally suit Southern winters and usually store longer. California Early has performed well in Georgia trials.
Georgia fall-planted allium guide
Growing Garlic in Georgia
Plant garlic cloves in fall, carry healthy leaf and root growth through winter and spring, then harvest and cure bulbs as their tops begin to dry in late spring or summer.
Fall planting, winter growth and summer bulbs
Georgia Garlic Quick Facts
Planting
UGA's statewide window runs from late September through November.
Best-adapted type
Softneck garlic generally suits Southern winters better.
Spacing
Set cloves about 6 inches apart in rows 12–14 inches apart.
Harvest
Begin checking as roughly one-third to one-half of the leaves die back.
STATEWIDE FALL PLANTING
When to Plant Garlic in Georgia
Plant garlic from late September through November so roots and leaves develop during Georgia's cool season.
Garlic needs cool exposure before longer days and spring warmth trigger bulb development. UGA does not publish defensible crop-specific North, Middle and South Georgia date ranges for garlic, so this guide does not manufacture three regional windows. Local weather, soil drainage and the selected garlic type should guide the exact date.
Choose planting stock for a Southern climate
Softneck, Hardneck and Elephant Garlic
Hardneck garlic
Hardnecks produce a rigid central scape and generally favor colder winters and longer cool springs. They may perform better in colder parts of Georgia than in the warmest areas.
Elephant garlic
Elephant garlic produces very large cloves but is botanically closer to a leek than to true garlic. Do not treat it as an interchangeable hardneck or softneck type.
Plant individual cloves—not whole bulbs
How to Plant Garlic Cloves
Planting stock
Use large, healthy cloves from clean, known stock.
Orientation
Place the pointed end up and the basal plate down.
Depth
Plant roughly 1–3 inches deep, slightly deeper in colder areas.
Site
Choose full sun and loose, well-drained soil.
Separate cloves close to planting time, water thoroughly after planting and use mulch where it helps moderate moisture, weeds and winter temperature swings without trapping excessive wetness.
Carry the crop through three seasons
Garlic Care from Fall through Spring
Fall establishment
Water after planting and maintain a drained root zone while cloves establish roots and early leaves.
Winter management
Keep beds weeded and avoid waterlogged soil. In colder areas, mulch can protect the bed through temperature swings.
Spring bulbing
Maintain steady growth as days lengthen. Hardneck types may produce scapes; softneck types do not produce the same rigid central scape.
Rotate the entire onion family
Companion Planting and Allium Rotation
Do not plant garlic where onions, leeks or other Alliums recently grew; they can share disease and pest problems. Garlic's narrow upright leaves can fit around larger crops without much shade, but it is not a universal pest repellent. Protect full sun, airflow and access for weeding and harvest.
Healthy stock and drainage prevent avoidable losses
Common Garlic Problems
Waterlogged soil
Poor drainage can damage roots and bulbs. Use raised or amended beds where Georgia clay holds water.
Allium pests
Inspect declining plants rather than assuming the cause. Clean planting stock and rotation are stronger foundations than unsupported repellent claims.
Disease carryover
Avoid planting questionable cloves and remove badly affected material. Do not follow onions or related crops in the same bed.
Read the leaves before lifting bulbs
Harvesting, Curing and Storing Garlic
Begin checking bulbs when roughly one-third to one-half of the leaves have died back.
UGA places Georgia harvest broadly from late May to mid-July depending on location and season. Stop irrigation as tops dry, loosen bulbs carefully and avoid waiting until wrappers deteriorate.
Cure healthy bulbs in a dry, shaded, well-ventilated place. Once thoroughly dry, store whole bulbs in a cool, dark location with airflow rather than sealing them in a damp container.
Grow → Harvest → Cook: Carry cured Georgia garlic into the protected recipes below, then browse the complete Georgia Garden Recipe Finder.
From cured bulbs to the kitchen
Garlic Recipes
Garlic Butter Shrimp
Juicy shrimp cooked in garlic butter with optional red-pepper heat.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large skillet, melt butter over medium heat.
- Add minced garlic and red pepper flakes (if using) to the skillet. Sauté for 1-2 minutes until the garlic becomes fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque.
- Season with salt, black pepper, and lemon juice. Stir well to combine.
- Sprinkle chopped fresh parsley over the shrimp just before serving.
- Serve the garlic butter shrimp over rice, pasta, or with crusty bread.
Roasted Garlic Hummus
Creamy chickpea hummus blended with roasted garlic, tahini, lemon and olive oil.
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons extra virgin olive oil
- 1 head of garlic, roasted
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2-3 tablespoons water (as needed for consistency)
- Paprika and olive oil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic to expose the cloves. Place it on a piece of foil, drizzle with olive oil, and wrap it up. Roast in the oven for about 30-40 minutes or until the garlic is soft and golden.
- In a food processor, combine chickpeas, tahini, olive oil, roasted garlic cloves, lemon juice, cumin, salt, and pepper.
- Blend until smooth, adding water as needed to achieve the desired consistency.
- Taste and adjust the seasoning if necessary.
- Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika.
- Serve with pita bread, carrot sticks, or your favorite dipping vegetables.
Garlic Herb Focaccia
Roasted garlic is mashed into this olive-oil dough and fresh herbs are pressed across the top for a fragrant, yeast-raised garden bread.
Ingredients
- 1 whole head garlic
- 5 tablespoons extra-virgin olive oil, divided
- 1 3/4 cups warm water, about 105°F
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 4 cups all-purpose flour
- 2 teaspoons kosher salt, plus flaky salt for topping
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
Instructions
- Heat the oven to 400°F. Slice the top from the garlic head, drizzle with 1 teaspoon olive oil, wrap in foil and roast for 35 to 40 minutes, until soft. Cool, squeeze out the cloves and mash them.
- Stir the warm water, yeast and honey together and let stand for 5 minutes. Add the mashed garlic, flour, kosher salt and 2 tablespoons olive oil. Mix until a sticky dough forms.
- Knead with a mixer or by hand for 6 to 8 minutes. Place in an oiled bowl, cover and let rise until doubled, about 1 hour.
- Coat a 9-by-13-inch pan with 1 tablespoon olive oil. Stretch the dough into the pan, cover and let rise for 30 minutes.
- Heat the oven to 425°F. Dimple the dough deeply with oiled fingertips, drizzle with the remaining olive oil and scatter with rosemary, thyme and flaky salt.
- Bake for 22 to 26 minutes, until deeply golden. Cool for at least 15 minutes before slicing.
Recipe note: The dough should remain soft and slightly sticky; adding too much flour makes focaccia dense. Store airtight for up to 2 days or freeze sliced.
Creamy Roasted Garlic Soup
Four whole heads of roasted garlic create the mellow, savory backbone of this velvety soup, with potato used only to provide body.
Ingredients
- 4 whole heads garlic
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 1 medium Yukon Gold potato, peeled and diced
- 5 cups low-sodium chicken or vegetable broth
- 1 teaspoon fresh thyme leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
Instructions
- Heat the oven to 400°F. Cut the tops from the garlic heads, drizzle with 1 tablespoon olive oil, wrap in foil and roast for 40 to 50 minutes, until deeply soft and golden.
- Cool enough to handle, then squeeze the roasted cloves from their skins.
- Heat the remaining olive oil in a soup pot over medium heat. Cook the onion for 6 minutes, until translucent.
- Add the roasted garlic, potato, broth, thyme, salt and pepper. Simmer for 20 minutes, until the potato is tender.
- Blend until completely smooth. Stir in the cream and warm over low heat without boiling. Taste and adjust seasoning before serving.
Recipe note: The potato thickens the soup without competing with the garlic. Refrigerate for up to 4 days and reheat gently.
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Keep Exploring GA Garden
Continue with the Georgia Planting Calendar, Fall Gardening in Georgia, Companion Planting, Pest & Disease Help, Harvesting Guides and more Georgia vegetable guides.