Garlic Harvest and Storage
After 8 months of growing, I was finally able to harvest my garlic! Isn’t it beautiful?
As the tips of the garlic got yellow and brown, I decided it was time to start harvesting. First, I tipped over all the stalks and left them for a week or so:
They got even more yellow as they sat. I dug them up with my hands, but I would recommend a small trowel. The trick is to get under them and carefully lift up. You really don’t want to damage the bulbs or skin if you can avoid it. Honestly, this is my first time harvesting, so I didn’t do a great job.
Leave the garlic outside in a dry, shady spot. This “cures” them–it takes about a week. Now brush off the extra dirt and they are ready for storage. You can either braid the leaves, or cut them off about an inch above the bulb.
Store in a cool, dry location. The ideal temperature is about 40F.