Sad to say, this year I didn't get to digging up my garlic until just now (Sept. 12). Normally, garlic should be harvested just when approximately half of the leaves are beginning to die, usually early summer- mid summer. The repercussions of waiting this late is the cloves do not remain in the bulb skin and thus you have many cloves that will not keep as long. Regardless, I'll have plenty that will tide me over for the winter.

For those of you who don't know, you need to let your garlic mature after harvest. I usually spread mine out on a paper plate for the first few days.

After the dirt is dry I use a mushroom brush to lightly brush off the dirt and I don't worry about getting all the dirt off because I'll peel and wash them as I use them. I make sure none of the bulbs or cloves have imperfections and then I put them in a mesh bag and hang them in a dark place and occasionally but gently turn the mesh bag so the garlic in the center are exposed to air . Ideally you need a well ventilated place and they should cure for about 2 weeks.

As you can see by the photo, fuzzy as it is, my garlic is far, far from perfect. My soil is pure clay and I have yet to bring my attention to improving my soil. Your garlic will probably look much nicer than mine, however, my garlic still tastes great.

The ideal storing temerature is around 32 degrees but I have stored mine in many less than ideal locations as long as it wasn't a moist area and they kept just fine. Your refridgerator is not a place to store them as the conditions are far too moist. If you can find a location that is under 60 degrees, plenty of air-flow and you stored them in a mesh bag they will be fine for up to 6 months. Some of the smaller loose cloves may become too dry to use but for the most part you'll have yummie garlic for a long time.

I have also heard you can freeze your garlic a number of ways. One way that I know of is to just toss the cloves in zip lock bags and use as needed. I have never tried this. One thing I want to stress is do not try storing them in oil unless you freeze them immediately. In fact, it isn't worth the risk of getting botulism in my opinion and there is a great risk. You have been warned.

I have tried storing my garlic in wine but only once as I just don't like taking that extra step.. You should use a very dry red or white wine and it should keep in the refridgerator up to 3 months. Do not leave this mixture at room temperature! Mold will grow quickly if you do.

We have all heard how garlic is so good for us. Crushed garlic contains all kinds of minerals such as magnesium, potassium, trace minerals (which are very lacking in our diets), zinc, calcium, iron as well as vitamins A, B, C, and E, enzymes, and 17 amino acids and I know I'm forgetting others.

Normally, I am a very lazy gardener not to mention I really don't have a garden. My backyard still needs a lot of work so I just tucked a few cloves in with the flowers and forgot about them. I just let my garlic go to seed and of those plants I'll get tiny little

I just can't wait until my garlic cures. I'm making Texas toast with rubbed garlic first thing!