Fresh garlic can be eaten immediately, but for long-term storage, it must be cured.

 

To cure, hang bunch in a cool, dark, dry place for 3-6 weeks. A garage, basement, or pantry are all good options. If humidity is a concern, direct a small fan at the bulbs. Do not wash bulbs!

 

Curing is complete once the skins feel completely dry and papery. At that point, you can remove the stalks and store bulbs in a bushel or paper bag. Or, you may leave the bunch intact, and clip individual bulbs as needed.

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