spring is a tough time for garlic in the kitchen because those cloves really want to grow. until recently i always smashed my garlic, removed and discarded the green section, salted and smashed more. so i tried salvaging the little sprout in a shot glass with water. works great. these three are ready to go in the ground. the key to getting them to thrive...
...is to make sure you leave the garlic clove bottom attached to the green sprout, as that will become the root.
this year's crop is looking good thanks to composted horse manure and a mild winter.
the remnants of last year's garlic crop hanging under the kitchen porch.