Garlic is one of the staples in any pantry stocking garden! It is also one of the easiest and most popular vegetables to grow by home gardeners. In order to store garlic for winter, it is important to cure it properly. Before I store any of my garlic, I cure it properly for a long shelf life. Let me share with you how I store my garlic so it lasts the whole winter!
The best time to harvest garlic is 8-9 months after planting when 50-75 percent of the foliage has started to brown down and dry out. After the garlic is pulled out of the ground, the curing process starts immediately. To properly cure garlic, pull it out of the ground, and brush out any large chunks of dirt. Do not wash with water, and keep it free of moisture. Moisture will cause dampness, rot, and mold in garlic. Leave the garlic unwashed, it will not affect the garlic as long as it is kept dry. Leave the roots also intact. Cure garlic by sitting in open air, with good airflow, out of the sun, or in a shaded spot, in a single layer for two weeks. The bulbs’ hull, roots, and tops need to be bone dry before storing. Now is the time to trim the dry roots off, trim as close to the base of the garlic as possible. The tops of the garlic can also be trimmed or left long and braided. If you decided to trim the tips, trim them leaving at least 2-3 inches of a neck attached to the bulb. Do not trim the neck too low, because it will create an opening for the moisture to get in and access the cloves which will cause a center rot. Trimming the neck too short will shorten the shelf life of garlic. Once the garlic is cured and processed properly, it can be kept in a wicker basket, allowing good airflow. If the tops were left long, garlic can be braided into braids and hung where there is good airflow. Do not store cured garlic in plastic bags, because the moisture will accumulate in the bag and create an environment in which garlic will rot. Keep the garlic stored in a cool, dry place with good airflow.
When to harvest garlic
The best time to harvest garlic is about 8 to 9 months after planting. A good indication of the right time to harvest garlic is its foliage. When the foliage is 50-75 percent dry, the garlic is ready to be pulled. Dry foliage no longer feeds the bulbs which means the bulbs stopped growing and it’s time for the harvest. Here, in zone 6, I like to plant garlic in the first week of November and harvest it in the first week of August. That gives garlic whole 9 months to grow large bulbs, mature and get ready for the harvest.
In my growing zone 6, I like to plant garlic in the first week of November and harvest it in the first week of August. That gives garlic a whole 9 months to grow large bulbs, mature, and get ready for the harvest.
In order to help my garlic grow big, I like to add well-aged animal manure to the soil before planting. Add this slow-release fertilizer in early spring. Fertilize again, once the bulbs start to swell, which usually happens as the daylight starts to lengthen, usually in early May.
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When to stop watering the garlic
Stop watering the garlic when the foliage is about 50 percent brown, and about two weeks before the intended harvest.
Since I have a harvest date set for the first week of August, it is easy to know when to stop watering the garlic. I like to stop watering it about two weeks before I intend to harvest it. By that time the foliage is getting pretty dry, and no watering even helps it dry out more. When the bulbs are harvested when the soil is dry they come out of the ground much cleaner for storage.
How to process cured garlic
To process cured garlic for storage, trim all the roots as close to the base plate of the garlic as possible. The dry tops can be trimmed leaving at least 2-3 inches of the stem still attached to the garlic head. If the tops are left long, garlic can be processed by braiding into a braid and stored hanging upside down.
It is important to remove the roots from the garlic. Scissors can be used to cut off any roots. You might not get all the roots completely removed but cut them as close to the base as possible. If the roots are left attached, they may rehydrate and the garlic head might then start to sprout. By removing the roots, we prolong the shelf life of garlic.
Should I trim the stem of the garlic before storage?
Most of the stem on garlic can be removed, but leave at least 2-3 inches of the stem attached to the head. If the stem is trimmed too close to the head, that allows moisture to enter the head and garlic might rot from the inside. If the stem is trimmed with about 3 inches still attached to the head, the moisture will enter only the stem. The stem will absorb the moisture and keep it out of the head of the garlic head, which will prolong the shelf life.
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How do you store garlic to plant next year?
Store garlic to plant next year in a dry, cool, or normally air-conditioned place. The best temperatures for the longest shelf life of garlic are anywhere between 35F and 55F.
At the beginning of my gardening adventure, I left my braided at that time, a very small garlic harvest in the shed during winter. In zone 6, it’s freezing during winter, and all my garlic got mushy. In order to have garlic stored properly, do not let it freeze or the bulbs will get mushy and become not usable. I like to store my garlic in the basement where it is dark, dry, and cooler than the rest of the home.
Can garlic be cured indoors?
Yes, garlic can be cured indoors. Cure garlic indoors in a well-ventilated or air-conditioned area without direct sun for two to three weeks. Cure garlic till the hull, roots and foliate are bone dry.
If the weather permits, I like to cure my garlic outside simply spread in a single layer. If the weather is rainy, I move it to the basement where I run a dehumidifier anyway which also helps cure my garlic.
How long should garlic be cured?
Garlic should be cured for about 2-3 weeks, depending on the curing conditions. Garlic is done curing once the hull, roots, and foliage are bone dry. Once bone dry, it is ready for processing for storage.
Even though the rule of thumb says to cure garlic for 2-3 weeks, always go by how your garlic feels to touch and sound. If it still feels damp and moist and does not sound dry, then add more days to curing until the hull feels papery and the foliage is totally dry.
Can you store garlic over winter?
Yes, well-cured and processed garlic should last over winter. If the garlic is properly cured, processed, and stored, it should last anywhere between 6-8 months.
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