We harvest when approximately sixty percent of the leaves are still green. Bundle in groups of five to ten plants and hang inside, out of direct sunlight and with good air circulation. The plants and bulbs cure completely in two to three weeks in dry climates, but may need fans and heat sources in wet climates. When completely cured, the neck may be cut about one-half inch above the bulb without any moisture being apparent. We trim roots and necks to one-half inch length and store in netted onion bags.
Most garlics store well at room temperature.
Temperatures of 42 to 52 F will cause sprouting. Temperatures in the 30's are OK for table stock, but planting stock should not be stored very long at cold temperatures. The type of garlic is also a factor. Porcelain and Artichoke types store 6 to 9 months. Silverskins often store one year or longer.