Garlic requires well drained, fertile loamy or sandy loam soils having good amount of organic manure. The soil pH range between 6.0-7.0 is suitable for good crop. Highly alkaline and saline soils are not suitable for its cultivation

Garlic is cultivated during the winter season

It is anti-biotic, anti-septic, and anti-bacterial. Garlic is used in flavouring of various vegetarian and non-vegetarian dishes. In India it is used in several food preparations, notably in chutney, pickles, and curried vegetables and in meat preparations. Garlic is carminative. It cures stomach disease, sore eyes, skin disease and hypertension. It reduces blood pressure, cholesterol level and blood clotting and prevents heart disease and cancer. It is considered to be beneficial in the treatment of diabetes.

Garlic is propagated vegetatively by cloves. The crop is usually planted during October-November in plains and March-April in hills. But crop can also be planted during September-October in hills. Small cloves varieties are planted with spacing of 12.5 x7.5 cm whereas bigger cloves varieties are planted with spacing of 15x10 cm and 5-7 cm depth keeping their growing ends upward. About 5-7 q/ha cloves of 8-10 mm diameter are required for planting one hectare land.

Fertilizer requirement depends upon fertility status of soil. Judicious application of manures and fertilizers is essential for healthy growth and better yield of garlic. Garlic responds very well to organic manures. A basal dose of 10-15 t FYM should be applied at the time of field preparation at least three week before planting the crop. A dose of 100:50:50 kg NPK, 30 kg sulphur and 20 kg zinc per hectare are recommended for enhancement in yield and quality

Generally two weeding are done to control weeds. First weeding is done one month after planting and second two months after planting. First irrigation is given just after sowing and thereafter field is irrigated every 8-10 days intervals during vegetative growth and 10-15 days interval during maturation. Irrigation is stopped 15-20 days before harvesting when tops start drying and falling.

The crop is ready for harvesting in about 4-5 month after planting when leaves start drying up and bend over. In most part of the country, garlic is harvested during March-April. The average yield is 150-200 q/ha.

Curing refers to remove excess moisture from bulbs which helps in reducing infections. After harvesting, the bulbs are cured in field about a week. Tops are cut after leaving about 2 cm above the bulbs. This is necessary to have closed and thin neck. After this, bulbs are again cured for 3-5 days.