Harvest when the plants are half green and half brown.


Choose garlic that is plump, dry and firm. Fresh garlic should be white to off-white.

Lower leaves should be brown, loosen the soil and shake off the dirt, but do not wash.

Depending on softneck or hardneck varieties as to when you harvest. Hardneck grows better in regions with harsh, cold winters. Softneck do better in moderate climates.



Lay out to dry for a few days, and then bundle stems and hang to cure for about 3-4 weeks. Keep the bulbs out of sunlight because it will change the flavor.  Once dry you can remove some of the papery skin.

Braiding works best for softneck varieties.

Keep in a 32-degree refrigerator.


Fat free, saturated fat free, cholesterol free, sodium free.

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