Harvesting at the Right Time
- Harvest when the lower 2–3 sets of leaves have browned, but the upper leaves are still green.
- If you wait too long, the bulbs split and don’t store well.
Curing Garlic
The goal is to dry it slowly so the wrappers tighten and protect the cloves.
- Don’t wash the bulbs—just brush off big clumps of soil.
- Keep the stalks and roots on during curing.
- Hang in bundles of 5–10 or lay them in a single layer on racks.
- Place in a dry, shady, well-ventilated area (like a garage, shed, barn, or covered porch). Avoid direct sun, which can scorch.
- Ideal curing temperature: 70–80°F (21–27°C) with good airflow.
- Curing takes 2–4 weeks, until the skins are papery and the necks are dry.
Cleaning After Curing
- Trim roots close to the bulb.
- Cut stems down to about 1 inch (unless braiding softneck garlic).
- Gently rub off dirty outer layers, but don’t peel too much—skins help preserve cloves.
Storing Garlic
- Store in a cool, dark, dry place with good air circulation.
- Best temp: 60–65°F (16–18°C) for short-term, or 32–40°F (0–4°C) for long-term (like a root cellar).
- Humidity should be low (around 40–50%)—too much moisture = mold, too dry = shriveling.
- Mesh bags, paper bags, or baskets work well. Avoid sealed plastic bags.
- Softneck varieties usually last 6–8 months, while hardneck types last about 3–5 months.