Well! There is no cool, dry place right now and I have no clue how long it takes to cure. But, with thunderstorms looming I brought them inside and made do, for now.
|A grand total of 54, including the one I picked earlier in the week.|
|Beautiful stuff, if you like garlic. Note the bits of purple -- most of which has peeled away. That's a bad sign, because it now has fewer outer dry leaves to protect it in storage. It's because I harvested too late. But, I'll eat lots of it.|
|The Duganski is still out there and not as ready to harvest as the Susanville was. It should still be fine, although I'll probably harvest it this weekend.|
|This is the closest I could come to a 'cool, dry, place'. In my pantry, layered on the wire storage shelving. It smells strong -- like garlic (duh!) and the rotted manure in which it grew.|
I've emailed the garlic expert at Dirt Doctor.com and hope he'll help me figure out how to best cure and store this and the Duganski. I should have about 100 bulbs, which is far more than I will use in the coming year. I may have to share. The main thing is to save a few bulbs of the Duganski to re-sow this fall. I love the big, fat cloves, as compared to the smaller cloves of the Susanville. I use a lot of garlic, so it's easier to peel fewer bigger cloves than lots of small cloves. I think it's called lazy.