Many people think that after digging the hardest part is already behind. In reality exactly incorrect drying most often becomes the reason that the heads start to rot, become covered with mould or quickly dry out.

Why should garlic not be dried in the sun?

In the first hours after digging the sun still does not harm, but leaving the heads under direct rays for several days is a mistake. The scales dry out, the cloves lose moisture, and the storage period is noticeably shortened.

The best place is under a canopy, on the veranda, in a shed or any well-ventilated room without moisture.

A proven drying method

• Do not cut the leaves and roots immediately. Through the stem nutrients still pass into the head for some time.
• Spread the garlic in one layer on wooden boxes, racks or nets. If there is a lot of harvest — tie it into small bundles of 8–12 heads and hang them.
• Ensure constant air movement. If the weather is damp, an ordinary fan that works several hours a day will help.
• Do not put freshly dug garlic into buckets, bags or large piles — moisture accumulates inside, and the heads may start to spoil even before drying.

How long to dry?

In dry warm weather usually 10–14 days is enough. If there are rains or high humidity outside, the process can last up to three weeks.

How to understand that the garlic is ready?

There are several simple signs:

• the husk has become dry and easily rustles;
• the neck has completely dried and become thin;
• the roots break off easily;
• the head is hard, without soft areas.

Only after this can you cut the roots (leaving a few millimetres) and the stem or braid the garlic into plaits.

A little trick

Before sending the harvest for storage, carefully sort each head. Even one damaged or soft one is capable of spoiling the neighbouring ones. Such heads are better to use first for cooking dishes or homemade preparations.

Properly dried garlic without problems preserves aroma, juiciness and firmness for many months. And then in winter you will take out not shrivelled cloves, but the same fragrant garlic as on the day of harvesting.