How should garlic be dried after harvesting?

The proper process of curing fresh-harvested garlic bulbs transforms them into ready for storage treasures. My first harvest was ruined because I rushed this process. Curing builds complex flavor, and by evenly drying the outside protective wrappers, it prevents mold. Otherwise, the garlic will decay in a matter of weeks, losing the desired texture and taste.

Establish the ideal curing environment in your home. General temperature should be 60-70°F with 60% humidity using a hygrometer. Darkness prevents greening, while fans give indirect airflow. My setup in the basement has mesh racks near a dehumidifier. Stay away from garages where the temperature can go crazy.

Hang garlic in small bunches of 4 to 6 bulbs. Tie stems securely, leaving some space between the bunches. For racks, spread bulbs in a single layer and don't allow them to touch. I rotate my rack bulbs every three days to promote even drying. Never touch near windows. Sunlight will bleach the flavors.

Test for readiness each week. When finished, outer wrappers become papery and crisp. Roots snap off cleanly when bent. Stems crackle when shaken. My test: press a clove through the wrapper it should feel rock hard. Under-cured garlic molds in storage over-cured loses flavor.

Fix the issue right away. Mold is a sign of too much humidity. Add a dehumidifier. "Shriveled" cloves are a sign of too little moisture. Place trays with water close by. Slow to dry means too little airflow. I always have spare fans handy when it rains for days. Curing well produces garlic that can last months.

Read the full article: When to Harvest Garlic and How to Do It Right