I think you'll be ok for a couple of months of storage if you're just hanging them in mesh bags at room temperature inside. I don't grow softnecks so I can't be really sure but I've done the same with a couple of hardnecks that got left in the garden too long and they were still nice and plump for planting time in October.

You could also chop and freeze them, dry them or maybe pickle them but just don't bottle them in oil and leave them in the refrigerator any length of time ... it's a great medium for botulism.

Thanks, Makalu! The 120 heads I harvested are a bit too much for my salsa production in August, so I'll start experimenting with pickling and freezing as soon as they are cured.

Softnecks do last till at least October when they spread open. If you do have too much garlic though Garlic Powder can be made and enjoyed all winter

Thanks, garliclady (love that name!) My local watering hole has a shaker jar on the bar filled with a mixture of coarsely ground dried garlic and oregano, and really tasty combo. I'll slice some cloves and dry them in my oven (pilot light only), then grind and mix.

Tom

Tom, just curious. What is the garlic/oregano seasoning used for at the bar?

Hi Decolady,

This seasoning is used the same way you would use garlic powder - the oregano just adds a new flavor dimension which compliments the Italian food served at the bar. And since the garlic is granular instead of a fine powder, the flavor is more intense. At the bar I use it on antipasta, salads, and some tomato sauce dishes. At home I also sprinkle it on omelets and sticky eggs (fried egg with cheese melted in). Yummy!

Tom