When spring arrives and the trees are still without leafs, the first warm rays of the sun trigger the growth in a Baerlauch plant. The bulb starts to produce an about 2 cm long leaf stem which breaks through the surface of the ground and develops into a dark green, oblong and pointed leaf. Already at this stage, the young leafs, particularly when crushed, emit the characteristic Garlic fragrance. By this time the surrounding trees or shrubs also have leafed out and provide the necessary shade for the heat sensitive Baerlauch plants. During the month of March and April it is time to harvest leafs. ( Please, don't forget to harness your enthusiasm this first spring after planting : The plants need leafs in order to grow the seeds needed for further propagation. Obey this fact and the next harvest season will reward you !) About four weeks later the Baerlauch starts to bloom. From now on it is not advisable anymore to harvest leafs. White, star shaped blossoms cover the Baerlauch area like a carped. When the bloom stops the resulting seed cluster carries green, soft seeds : A treat for any connoisseur who appreciates garlic flavoured Caviar. Later on in the season the soft green seeds turn black and hard, the ripe seed cluster yellows, the stem sinks to the ground spilling the seeds. With the oncoming cooler fall weather Baerlauch leafs turn yellow and brown, wither and finally fall to the ground where they rot and provide the necessary nutrients for next year's growth.