Curing garlic is a crucial process to preserve its flavor and prolong its shelf life. Here’s a detailed guide on curing garlic for long-term storage, covering different methods and considerations based on the type of garlic grown.

Types of Garlic Bulbs

1. Hardneck Garlic:

   • Characteristics: Thick central stem, larger bulbs with fewer cloves, and generally have garlic scapes.
   • Varieties: Elephant garlic, purple stripe varieties.
   • Storage: Shorter shelf life compared to softneck; typically cured for about two weeks.

2. Softneck Garlic:

   • Characteristics: Flexible neck, smaller bulbs with more cloves, lacks garlic scapes.
   • Varieties: Artichoke garlic.
   • Storage: Longer shelf life; needs a longer curing period.

Preparing Garlic for Curing

1. Harvest Timing:

   • Softneck Garlic: Harvest when one-third of the leaves turn yellow.
   • Hardneck Garlic: Harvest when half of the leaves are yellowed or when scapes start to dry.

2. Initial Cleaning:

   • Remove excess dirt gently without washing the bulbs.
   • Keep roots and leaves intact during the curing process.

3. Sorting:

   • Discard or use immediately any damaged, soft, or sprouting bulbs.
   • Save sprouting cloves for planting in the next season.

Curing Methods

1. Bunch Curing:

   • Setup: Tie garlic bulbs in bunches of 4-6 (or 10-12 for larger bunches) and hang from ceiling hooks or rafters.
   • Environment: Maintain good air circulation (use fans if necessary), room temperature to 80°F, and 60-70% humidity.
   • Duration: Typically 2-3 weeks, depending on bunch size and humidity.

2. Rack Curing:

   • Setup: Lay garlic horizontally on racks with good air circulation.
   • Environment: Similar conditions as bunch curing.
   • Duration: About 2 weeks.

3. Net Curing:

   • Setup: Hang bulbs in vertical nets or chicken wire to maximize space.
   • Environment: Ensure constant air circulation and mid-range humidity.
   • Duration: 3-4 weeks, similar to bunch curing.

4. Stand Curing for Hardneck Garlic:

   • Setup: Stand bulbs on their stiff necks, fanning out leaves for stability.
   • Environment: Moderate humidity, no wind.
   • Considerations: Best in pet- and child-free areas to avoid knockovers.

Post-Curing

1. Cleaning:

   • Trim roots and leaves to about 1/4 to 1/2 inch above the bulb.
   • Remove the outermost dirty wrappers, but avoid peeling too many layers.

2. Storing Garlic:

   • Conditions: Store in a cool (40-60°F), dry place with around 60% humidity.
   • Methods:
     • Braiding: Trim roots, tie bulbs in braids with twine, and hang.
     • Trimming: Trim leaves, store bulbs in mesh bags.

Additional Storage Methods

1. Freezing:

   • Store peeled, minced, or chopped garlic in freezer bags for up to 6 months.

2. Preserving in Oil:

   • Boil peeled cloves for two minutes, drain, and store in olive oil with spices for up to 2 months.

3. Making Garlic Powder:

   • Dehydrate thinly sliced garlic at 150°F until brittle, then grind to the desired consistency. Store in an airtight container for up to 2 years.

Looking for more information? Check out the full article on our blog:

Curing Garlic For Long-Term Storage

Written by Sarah Jay

LAST UPDATED: JUNE 6, 2024