Curing Garlic for long term storage: HARD NECK

It takes time but it's so worth it to eat your own garlic all year.

Curing garlic means dehydrating & preserving the garlic plant for long term storage.

Hard neck garlic typically lasts 9 months or longer if cured & stored in optimal conditions. I have had 12 month hard neck garlic that is still good.

Be gentle with garlic to prevent bruising as these won't store well as the cells will be damaged & be more prone to fungal/bacterial infections taking hold.

There is no need to wash the garlic - brush off any loose soil.

Take the garlic out of the sunshine to dry. This preserves the quality & prevents sunburn & shrivelling.

Place the whole garlic plant where it will can dry under cover in the warm area with good air flow, on the ground, on racks or hung in bunches.

After the whole plant is dry, this is the time to chop the top off leaving about 10cm/4" of the stem up from the bulb.

Keep the skin layers intact as this provides a protective layer around the bulb that protects against fungal and bacterial infection.

Store in a cool, dark, dry & well ventilated area. You can use a rack or thread them.

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