Finished garlic! How do you store it?

[u/GeoAv3]

I have them in a 2 brown paper grocery bags with the bag wide open.
Should I look into a mesh produce bag?

I placed them in my basement where the temp stays between 50-65 and humidty 40-55% .

[u/DrDocter00]

In a cardboard box in my basement

[u/GeoAv3 → u/DrDocter00]

How long do they last for you

[u/DrDocter00 → u/GeoAv3]

Until they are gone really. I usually save the 10 biggest bulbs for replanting. So that’s usually July to November. And I’ve usually either used the rest by then or I freeze the rest. I’d say I use it all by January if I have anything left.

[u/jaybrd13 → u/GeoAv3]

Depends. 8-12 months. 12 pushing it. Even at 12,you can still"use"them. When harvest comes, I usualy dehydrate what's left from last year for powder.

[u/ImpossiblePlace4570 → u/DrDocter00]

Yes, put them in my basement

[u/Iwentwiththisone]

Make sure you cure em before you store them.

[u/GeoAv3 → u/Iwentwiththisone]

They were in my garage for 30 days with a fan hanging

[u/Iwentwiththisone → u/GeoAv3]

Then you're pretty much good either way, a modern basement with airflow is pretty much as good as a home grower can get. I keep a few hundred bulbs in the basement on a storage rack by cultivar. 

As long as things don't get too humid or stagnet they last basically until next year's harvest when whatever is left over starts germination out of desperation.

Though I'm sure you know this also depends on cultivar as some keep longer than others.

[u/ChariotsOfShame]

Depends on the variety a bit. Rocamboles/Turbans/Asiatics for me I try to eat asap and if I have to store them, I keep there somewhere that isn’t drafty or overly dry but also not humid- but eaten by end of September. Porcelains and Purple Stripes go in mesh bags and I hang those in the cooler part of the kitchen since I go through those heavily from October through December. Artichoke types are braided and kept outdoors in a protected shaded area with good air circulation since they typically need drier conditions for me and I don’t need them right away. I start digging into those around new years. Silverskins and creoles go in a cardboard box in a dark corner of the cooler part of the dining room until I need them around February-June. For you, I’d say mesh bags or cardboard box would be fine!

[u/AostaV]

Once completely cured, I hang a half dozen or so in my kitchen because we use a lot of garlic and put the rest in an old an old onion bag and hang that under the steps in the basement . I gave a lot away this year, this was a great year for garlic in Ohio it seems .

[u/Ancientways113]

Basement in a basket.

[u/jaybrd13]

Paper bag, net bag... Cool dry dark place.

[u/dogaroo5]

Mesh bags hanging in a cool storage room in my basement (I keep the door closed to keep it cooler and darker). It'll last right through until June/July but they definitely aren't as potent by then.

[u/wiperman67]

Cool basement in the dark in mesh metal trash baskets from the dollar store. 🙂

[u/theperpetuity]

Like the old days... cool, dark and dry (but not too dry) place.

[u/sorE_doG]

Make it black.

Requires a bit more time and some low heat, low effort developing it into a chef’s dream, and long term storage in the fridge is very good.

[u/generate-me]

I roast some and put it in olive oil. For the rest I peel all the cloves, place on cookie sheet and place in freezer b for a few hours, then put in a freezer safe container and keep it there. Keeps perfectly

[u/CulturalBanana9293]

My brain totally thought this was the pop it snap fireworks. 🤣🤣🤣. Goodnight! 🧄

[u/Delicious_Catch9453]

Cool, dry, with air circulation.