The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
In the Netherlands, garlic is in season July to August, at its best in July. After the harvest, Dutch stores carry it until December. In November, Dutch garlic comes from store or from under glass, not from the field.
Dutch-grown garlic is a small crop, lifted in July and dried for sale into winter. Most garlic sold here is from Spain or China.
Fresh, wet garlic in June and July has soft skins and a mild taste.
Allicin and related sulphur compounds, manganese, vitamin B6 and vitamin C.
To get the most: Crush or chop and leave it ten minutes before cooking; allicin forms in that pause and is destroyed by immediate heat. Raw gives the most.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Roast whole heads until soft and squeeze onto bread. Wet garlic can be used like a leek.
Garlic scapes, the curly flower stalks sold in June, are edible whole. Papery skins add flavour to a stock.
10 producers in The Field Guide sell garlic, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 168 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-12. If a window on this page is wrong, tell us with a source.
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A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.