This summer, the organic gardeners grew plenty of hardneck garlic. The garlic grew quickly and we were fortunate enough to harvest the scapes and make a super garlicky pesto!

After a few months, in late July, it had matured and was ready for harvest! We attempted garlic braiding (which required a good deal of skill and dried garlic), but decided to instead bunch and hang the garlic in order for it to dry.

Food and Society students used our garlic as a plant subject for their research projects. Their Powerpoint presentation discussed garlic’s origins (Central Asia), it’s classification and physiology (related to onions, leeks, chives, and shallots), and incredible medicinal properties (antimicrobial). The students oven roasted the garlic with olive oil, salt, and pepper until tender and served it on small slices of bread and crackers to the class.


-IC Campus Gardens




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