What a harvest! My garlic crop this year yielded me about 255 head of garlic; oh what a little fertilizer will do!
By now you should have harvested your garlic crop and have it hanging in a cool, shaded, dry place. Your garlic needs to cure for about 4 weeks. Check it every once in a while to see if the stalk is dry; when the stalk and the head feel dry they’re ready to clean.
Garlic harvest, curing
When you’re ready to clean your garlic heads, begin by cutting the head off the stalk about ½- inch above the top of the head. I like to keep my varieties together so I cut all the heads of one variety off at once and clean them all at once. Next you’ll trim the root hairs off the bottom then, using a soft brush, gently remove the dirt and loose papers. Be careful to leave as much paper as possible on the head. These protect the cloves and help them store longer. They won’t dry out as fast.
Once you’ve cleaned the head you can store them. You should store your garlic in a cool dry place. Did you see the posting on root cellars? Well is you don’t have one, and I don’t, look for a cool place in your garage; a north wall maybe on the shaded side of the house is where I keep my garlic.
I also mark each head so I can keep the varieties separated. Some garlic is hot, some are mild; the best way to know which is which is to do a little research and write it down, then you’ll know which variety is best for hummus and which is best for roasting. You should also find out how long each variety lasts and use them accordingly. Now all you have to do is enjoy the fruits of your labors.
All clean and ready to store and eat!