Carcassonne Wight Garlic

Carcassonne Wight came out as the best hardneck variety in trials on the Isle of Wight, and it’s an excellent choice for British gardens. It grows vigorously and produces well-wrapped bulbs of plump, pink-tinged cloves, typically 50–70mm across. The flavour is strong and full, with a wonderfully fragrant aroma that holds up well in cooking. It’s ideal for slow-cooked dishes, roasts and anything where you want garlic to shine.

Plant in autumn for the biggest bulbs, as a spell of winter cold helps the cloves divide well. It can also be planted in early spring. Split the bulbs into individual cloves just before planting and set them flat end down, 10–15cm apart, with the tips covered by about 5cm of soil. Leave 45cm between rows. Choose a sunny spot with well-drained soil; on heavy ground, plant into a ridge or raised bed so the cloves don’t sit wet over winter. With no open ground, plant three cloves to a 15cm pot and keep it in the sun.

In early summer, hardneck garlic sends up curly flower stems called scapes. Snap them off to direct more energy into the bulbs, and use them in stir-fries, pesto or salads for a mild garlic flavour. Water sparingly, only during long dry spells. Lift the bulbs in July once the lower leaves start to yellow, then dry them in a warm, airy place until the skins are papery before storing. Garlic is toxic to cats and dogs, so keep stored bulbs out of their reach.