I grow garlic every year; I plant in October and harvest when the stems have dried, usually in August. I hang them, stems intact, in the garage to finish drying for a couple of weeks. They need to be out of the sunlight and have some ventilation. After that, I cut off stems and roots and brush off dirt and the outermost papery layer. I take them to the basement and spread them out on a shelf for winter storage. If you grow soft-neck garlic, you can braid the stems and leave them hanging in a cool, dry place.
Garlic will keep well at room temperature, dark, and well ventilated for a couple of months or longer, but eventually will dry out and become unusable. Because our basement is heated, I need to move them to a cooler place mid-winter. A cool root cellar would be great, but mine go into the refrigerator, in a small compartment in the door, labeled "butter". I keep the door open for ventilation and it keeps well for a long time. Stored in a closed container, it would mold, so I'm not sure about putting it into vacuum sealed bags, as some have asked. I think refrigeration lessens the flavor a little, or maybe it just gets milder with age.
Garlic can be dried for long term storage. Some will say not to freeze garlic, but for those seasonings I know I will want during the year, like Puerto Rican sofrito or a Cajun trinity, I make them ahead and freeze it in amounts suitable for the recipe. It's always good.
I use about 75 heads of garlic in a year's time, so it's nice to know it's always on hand. Garlic is easy to plant and nothing beats the flavor of fresh garlic. Give it a try.
Garlic will keep well at room temperature, dark, and well ventilated for a couple of months or longer, but eventually will dry out and become unusable. Because our basement is heated, I need to move them to a cooler place mid-winter. A cool root cellar would be great, but mine go into the refrigerator, in a small compartment in the door, labeled "butter". I keep the door open for ventilation and it keeps well for a long time. Stored in a closed container, it would mold, so I'm not sure about putting it into vacuum sealed bags, as some have asked. I think refrigeration lessens the flavor a little, or maybe it just gets milder with age.
Garlic can be dried for long term storage. Some will say not to freeze garlic, but for those seasonings I know I will want during the year, like Puerto Rican sofrito or a Cajun trinity, I make them ahead and freeze it in amounts suitable for the recipe. It's always good.
I use about 75 heads of garlic in a year's time, so it's nice to know it's always on hand. Garlic is easy to plant and nothing beats the flavor of fresh garlic. Give it a try.
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