The harvesting of fresh garlic usually begins late summer-August.
I haven't grown garlic in a long time, and I do love it for lots of different cooking applications. In the spring here in Missouri it grows wild everywhere. I snip off the stems and use it like chives.
Roasted garlic is fantastic-especially in the summer time when you can throw it in a foil pack and roast on your grill or in the coals.
Prep Time: 10 minutes
Cook Time: 30 minutes
- 1 head (bulb) garlic
- Olive oil
- Pepper (optional)
- Preheat oven to 350. Peel off excess papery skin from garlic head, leaving enough behind to cover the cloves and hold the head together.
- For easy removal of garlic later, you can cut off the tip of each clove, but this step is purely optional.
- Put garlic in a small baking dish or other oven-proof container. Drizzle with olive oil and sprinkle with salt. Sprinkle with pepper too, if you like. Cover loosely with aluminum foil.
- Bake garlic until very tender and evenly browned, about 30 minutes. Serve hot, warm, or at room temperature this is from about.com
and here is a beautiful tutorial http://elise.com/recipes/archives/001712roasted_garlic.php