With the onset of shorter days and cooler temperatures, beyond harvesting, it can be challenging to find motivation to venture into the kitchen garden. But, after the bumper harvest of the summer season just gone, it is a good time to build on that success.

October is an ideal time to plant some crops that thrive in our cool climate, giving a headstart for next year. Garlic or Allium sativum is one such crop, a kitchen staple found in almost every meal, easy to grow and well-suited to Irish conditions. Garlic has been cultivated for thousands of years, originating in the mountains of central Asia. Revered worldwide for its pungent aroma, distinctive flavour and potential health benefits, it transforms everyday meals into aromatic, fortifying dishes.

Much of the garlic sold here is imported from China and Spain, yet home-grown garlic is straightforward, productive and cost-effective. It stores well, and with the right varieties, you can enjoy a steady supply all year round. Home-grown garlic not only tastes and looks superior to supermarket varieties but also has a much lower carbon footprint. To boot, planting now spreads the workload in the garden, making garlic an ideal follow-on crop once main crops are cleared.

Garlic thrives in full sun and fertile, well-drained soil. Prepare beds by removing weeds, loosening compacted soil and enriching with compost. Avoid excessive nitrogen, which encourages rust, though wood ash can be beneficial.

Always start with good-quality garlic sets from a reputable supplier, avoid planting supermarket bulbs. While garlic can be planted in spring, autumn planting is preferred. Like many bulb crops, garlic requires exposure to cold to develop strong roots. While some old wives’ tales recommend planting garlic on the winter solstice, sowing earlier optimises better soil conditions and gives a longer growing season. Aim to plant before November.

To plant, split bulbs into individual cloves and place each clove pointed-end up, about twice its depth, spacing cloves 15cm apart and rows 30cm apart. Blocks of 25cm also work well.

Mulch with straw, grass clippings, or well-decomposed wood chips to protect the soil over winter and suppress weeds. Leftover cloves can be planted close together in pots to produce tender green shoots, which will be especially delicate if grown under cover or in a greenhouse.

Growth will be slow over winter, but it picks up in spring. Once days begin to lengthen, keep weeds under control and feed with seaweed to strengthen plants and boost disease resistance. Watch for rust, which appears as orange blisters on the leaves and remove any infected material promptly to prevent it from spreading.

Varieties

Garlic is broadly classified as hardneck or softneck. Hardneck garlic produces a flower stalk, or scape, in late spring, has fewer but larger cloves with complex flavours, and should be used soon after harvest. Softneck garlic rarely produces scapes, has smaller cloves, and stores exceptionally well, making it ideal for year-round use. Scapes from hardneck varieties should be removed to encourage bulb growth and are an edible delicacy in their own right.

Reliable garlic varieties include:

Harvesting and Storage

Garlic is ready to harvest when leaves start to turn yellow, usually between late-June and August.

Lift bulbs carefully with a fork, keeping leaves intact for curing. Dry in a shaded, airy spot to prevent mildew or rot. After several weeks, bulbs can be braided for storage.

Hardneck garlic stores for a shorter period than softneck varieties and should be used first. Store bulbs in cool, dry, well-ventilated conditions, avoiding refrigeration which may trigger sprouting.

My winter squash plants have thrived this year. How do I know when they are ready to harvest, and what should I do to ensure long-lasting storage and quality? – Harry, Cork

Squashes and pumpkins are ready to harvest when their skin is firm, richly coloured, and hard, and the stems are dry and beginning to crack. Use sharp pruners or a knife to cut the fruit from the vine, leaving a few inches of stem to prolong shelf life and reduce rot. Place the fruits in a sunny, dry spot, such as a conservatory or polytunnel, for around two weeks to allow the skins to cure. After curing, move squashes to a cool, dry, well-ventilated shed for storage. Most will keep several months, but aim to use them before Christmas.

Harvest Now: September saw the first frosts so it’s important to harvest tender vegetables such as: squash, courgettes, beans, tomatoes, cucumbers, peppers, aubergines, and chillies. Bring potted chilli plants indoors to keep fruiting.

Sow Now: Garlic, over-wintering onion sets, and broad beans (later in the month) can be sown directly outside or in a polytunnel bed.