Allium sativum

Garlic bulbs are generally sown directly into the soil in autumn for harvesting the following year. A well known culinary herb, it also helps with cold and flu infections. 9x9cm pot (8cm depth)

9x9cm pot (8cm depth)

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  • Well know culinary herb
  • Antimicrobial action
  • Stores well after harvest
  • Good source of vitamin C

Used around the world for all manner of culinary dishes, the word garlic comes for the Old English ‘garleac’ meaning ‘spear leek’. Although it is often used when the skin has dried, it is really good eaten fresh within a few days of harvest.

Plant Care

  • Height: 60-100cm
  • Type: Hardy
  • Aspect: Sun
  • Soil: Any/alkaline
  • Flower colour: White
  • Flowering period: April-June

There are many different varieties of garlic most are planted in the autumn. The individual cloves are spaced about18cm apart in a well-drained sunny site. The neck of the garlic should be raised slightly above the soil. The garlic develops into bulbs over winter and is harvested in summer the following year and either eaten fresh or dried and stored.


Garlic has been taken as medicine and used as a staple in the kitchen for thousands of years. A native to Asia this popular herb is cultivated and grown around the world as a pungent and flavoursome addition to many recipes.
The therapeutic actions on the digestive, circulatory, immune and respiratory systems are now well known.
The bulbs can be infused in olive oil and then rubbed on the soles of the feet where the antibiotic properties act on the lungs and can be smelt on the breath. This oil can be massaged around the ears to help ear infections.




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