From now on it is time to complete the berakazdia, preferably on the waning moon. In green or fresh, eating as new garlic or as a burrito can be sown from now until spring. In about three months of sowing, the new garlic, being just a hosting, is edible. Its execution is more than six months.
What you put for your head, before winter you have to sow it; the winter cold will help you to create that head. Look at where the best garlic is made in cold places. In the Basque Country, garlic from Falces is known, where it is very cold: in December, January and February the average temperature does not reach 7°C.
In Falces they celebrate the day of garlic each of the summer entrances. People have been working garlic for hundreds of years. Apparently, since the 17th century. Then they had to pay the church and the marquis the tithes for the agricultural benefits they were entitled to; for maintaining this weight it was difficult for them to produce cereals, vegetables or legumes, and a new, unpaid production was introduced: garlic. They realized he was doing very well, and they grabbed him.
Garlic is eaten well by us, but most animals can't even smell it. That's why it's used as an insecticide. In a little water, two garlic shakes until they break. It leaks and completes five liters of water. The plants we want to moisten or release with a sprayer the insects. It also scrubbers, rabbits, hares, etc.