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Garlic (Softneck) is the variety stocked in every supermarket and braided in every Mediterranean kitchen — a reliable, long-storing allium with papery white skin covering 10–20 cloves per bulb arranged in multiple layers. Softneck garlic lacks the central hard stem of hardneck varieties, making it the type most suited to braiding for decorative storage. Unlike hardneck garlic, which produces a scape (flowering stalk) in midsummer, softnecks put all their energy directly into bulb development, which partly explains their superior storage life of 6–12 months at room temperature. Softneck garlic is the milder, more versatile of the two main garlic types, with a cleaner, slightly less complex flavor that works in virtually every culinary application from aioli to roasted garlic bread.
Plant softneck garlic in fall — 4–6 weeks before your ground freezes solid, typically October in zones 5–7 and November in zones 8–9. Select the largest, firmest cloves from your bulbs for planting; small cloves produce small bulbs. Plant pointed-end up, 2 inches deep and 4–6 inches apart in rows 12 inches wide. Mulch immediately with 4–6 inches of straw or shredded leaves after planting to insulate over winter and suppress spring weeds. In spring, as green shoots emerge, apply a balanced fertilizer or high-nitrogen organic fertilizer (blood meal, feather meal) to push bulb development. Water regularly through spring; garlic needs consistent moisture through early June but should be kept drier in the final weeks before harvest to concentrate flavor and help wrapper leaves cure. Stop watering completely 2 weeks before expected harvest. Harvest when approximately 40–50% of the lower leaves have browned and fallen — typically late June in most US zones. Do not wait until all leaves are brown; the outer wrapper layers will have disintegrated by then. Cure harvested bulbs in a dry, well-ventilated location out of direct sun for 3–4 weeks before trimming and storing.
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