In general, garlic is ready for harvesting when the lower leaves begin to brown and some green leaves remain. This typically occurs in midsummer across our region, with many farmers and gardeners harvesting during the very same week, like clockwork. A garden fork works well for loosening the soil before pulling up the root.
Garlic can be eaten fresh out of the ground. For storage, it will have to be cured first. To cure garlic, leave the stalks and roots on the bulbs after harvest. Do not wash them off or get the bulbs wet. Bundle together 10 or so garlic stems, tie with twine, and hang bulb-side down in a cool, dark, well-ventilated space. (Pictured here are some of the 2,500 bulbs we harvested last week and hung in the barn to cure.) You can also lay the garlic flat on a raised screen in a single layer, for adequate air flow. Allow the bulbs to cure for three to four weeks.
After curing, garlic will keep at for 6 to 12 months when stored properly. It can be used in stir frys, sauces, soups, spreads, and so much more. Cured garlic can also be used as fall seed for next season's garlic crop, beginning the cycle all over again.
Happy gardening!
