Given the current situation at home and abroad, people can't go wrong by planning to grow and harvest their own garlic.


I'd never grown garlic before. Local friends gave me some organically grown bulbs last August. About 80 cloves worth. I planted it in mid-October. And simply left it until this morning, when we harvested it.

We also grew about 30 cloves of a German Stiff Neck type purchased from Johnny's Seeds.

Both types did extremely well.

All I did was prepare a 5' x 10' bed, removing the sod and loosening the soil to about 5-6 inches, working a contractor-size trash bag full of 200 lbs. well-aged Horse manure into the soil a month before planting the cloves. Then a bale of straw was added for mulch.

Planning:
We won't be eating much of this year's harvest because most will be re-planted, but from next year on, we should have plenty of garlic.

Again, this was shockingly easy to grow and took very little space, work, or care.

Since you can HARDLY conduct self-healing without a good garlic supply, it would be a wise move to plan on planting your own patch this mid-October.

Home grown, organic Garlic. Maybe a partial answer to the Weaponized Food threat.

Oh yeah. The cloves from some of the smaller bulbs will be preserved by lacto-fermentation. Currently, we're eating lacto pickled jalapeno slices put up last August, and the Dilled String Bean pickles "dilly beans" preserved by lacto fermentation are still as tasty and healty as ever, nearly one year later. Both had one fresh cherry leaf added to keep them crisp. Both are extremely crisp. Cabbage sauerkraut, lacto fermented, still has a great taste and flavor after nearly one year. All stored in a basement room along two walls, in canning jars. I guess this qualifies as "raw" food. Right?