Garlic is harvested at the moment bulbs reach full size but before the plants dry completely. That timing sets the foundation for storage and pungency, which is why understanding China's garlic harvest seasons helps buyers source the best bulbs.

When China lifts its garlic

Garlic in China is typically harvested in late spring to early summer, when the lower leaves yellow and the bulbs are mature. Harvest is done carefully by hand to avoid bruising, which protects the cloves and their keeping quality.

Curing locks in the quality

After lifting, garlic is cured in the field or in ventilated areas to dry the skins and necks. Proper curing concentrates flavour and prepares bulbs for long storage, so exporters can supply quality garlic well after harvest.

Sourcing around the season

Buy newly harvested garlic when you want the freshest stock, or cured stored garlic when you need continuity and supply through the year. Clear timing with Huasheng ensures you get bulbs with the firmness and pungency your buyers value.