Characteristics

• Flavor: German Porcelain has a strong, pungent, and spicy flavor when raw that mellows beautifully when cooked. When roasted, it becomes sweet and nutty.
• Bulb and cloves: The plant produces impressive, very large bulbs (up to 3 inches) with white, translucent, papery wrappers that sometimes have purple streaks. Each bulb contains 4 to 7 very large, juicy, and easy-to-peel cloves, making it excellent for cooking.
• Growing traits: This porcelain variety is exceptionally winter-hardy and thrives in colder climates, though it can grow well in any climate. Like all hardneck varieties, it produces a tall, central flower stalk called a "scape," which can be harvested in mid-June. 

Planting and care

• Planting time: For the best results, plant cloves in the fall, 4 to 6 weeks before the ground freezes. In warmer climates, February or March can be appropriate.
• Site and soil: Choose a location with full sun and rich, well-drained, loamy soil with a pH between 6.2 and 6.5. Amending the soil with compost improves fertility and drainage.
• Spacing and depth: Break the bulbs into individual cloves just before planting. Plant each clove pointed-end up, about 2–3 inches deep and 4–5 inches apart.
• Fertilizing: German Porcelain is a heavy feeder. Fertilize with nitrogen in the spring when shoots are 4 to 6 inches tall to help maximize leaf growth, which in turn produces large bulbs.
• Watering: Provide about 1 inch of water per week during the spring to support leaf and bulb development. Stop watering about a month before harvest to keep the bulb wrappers dry and prevent rot.
• Weeding: Garlic does not compete well with weeds, so keep the planting area free of weeds throughout the growing season.
• Scape removal: Removing the scapes after they curl in early summer directs the plant's energy toward producing a larger bulb. The scapes are edible and have a milder garlic flavor. 

Harvesting and curing

• Harvesting: Garlic is ready to harvest when the leaves begin to yellow and there are still 50% green leaves on the plant. Pulling too early or too late can affect bulb quality.
• Curing: After harvesting, cure the bulbs for 4 to 6 weeks by hanging them in small bunches or laying them out in a single layer. This must be done in a cool, shady, and well-ventilated area, out of direct sunlight. 

Storing

• Ideal conditions: Store cured garlic in a cool (60–65°F), dry, and dark place with good air circulation. A mesh bag, wicker basket, or ventilated container is ideal.
• Storage duration: When stored properly, German Porcelain can last for 6 to 8 months.
• What to avoid: Do not store garlic in the refrigerator, as the cold temperature and moisture will cause it to sprout or mold prematurely. Avoid storing it in airtight containers or plastic bags for the same reason.