After harvesting one wants to cut the tops as quickly as possible and put the heads into boxes. But haste in this matter can only harm. While the garlic has not dried, it continues to give off excess moisture through the leaves, and the head itself continues to ripen already after digging.

First dry thoroughly

Leave the dug garlic for several hours on the bed if the weather is dry. Then transfer it under a canopy or into a well-ventilated room without direct sun. Drying usually takes from 10 to 14 days. During this time the neck will become thin and dry, and the scales will acquire a characteristic shine.

How to cut correctly

After complete drying you can start trimming.

• Cut the roots almost completely, leaving approximately 3–5 mm.
• Do not cut the stem too short. If you plan to store the garlic in boxes or nets, leave 3–5 cm of dry stem. If you will braid into plaits, then do not cut the tops at all.

Do not try to cut everything “to zero”. Through a damaged neck moisture easily gets inside, and this significantly shortens the storage period.

What else is worth doing

After trimming carefully sort the harvest. Heads with cracks, soft cloves or signs of damage are better to use first. For long-term storage leave only dense, well-ripened garlic.

It will feel best in a dry, cool place with constant air circulation. Polyethylene bags are not suitable for this — moisture accumulates in them, because of which the heads quickly spoil.

If you cut the garlic only after complete drying and leave a small dry “tail”, the harvest will preserve taste, juiciness and firmness much longer.

And how do you store garlic: in boxes, nets, plaits or do you have your own proven method?