After drying, small quantities of garlic can have their tops woven together into groups for storage and sale. Most garlic and elephant garlic, however, will have the tops and roots removed after harvest. The bulbs should be cured by drying. Fans and heaters can help this process. Leek will often have the leaf tops cut, leaving the white pseudostem and part of the green leaves attached.
Regular garlic is graded into several different size classes as a standard practice by the industry.
Leek, by contrast, is sold as a fresh market item much like scallions. The USDA recognizes only one standard for regular garlic, U.S. No. 1. The only size classification is a minimum of 1.5 inches in diameter. The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating.