HELP! How to store garlic left in ground too long...

15 years ago

This is my first year at trying garlic, and it was a fun time! Had lot of fresh scapes and let one develop a bulbil to see how that seeded -- all in all, I think I'm hooked.

But...

I'm pretty sure I left these guys in the ground too long. I had several of them break off the stalk as I pulled them up -- and honestly, the wrappers don't look very good on many of them. The stalks were completely brown top to bottom and the outer leaves tended to slide off as I tried to pull them.

The cloves are beautiful though, large, well-formed, not soft at all and quite tasty. I just can't eat 500 cloves of garlic before they go bad.

But if you have this much harvest that was left a little too long (I think), wanting some to keep for next years planting, is there anything you can do?

A few pictures attached show the larger bulbs on the right for replanting next year that stayed intact and had at least some kind of skin (although I don't think its very good -- at least not as good as the skin on the bulbs I pulled early for fresh use along the way). I grouped them together without taking them off the stalk and they are hanging in a dry unconditioned garage (hot weather) to dry out before storing. There are two hardneck types -- German White and Leningrad.

Can I store them like this all tied together or do they need more air circulation? Should I be moving these to my basement (dry finished area and conditioned - so not moist/moldy) for drying curing instead of in the garage that is in the heat/temp changes? Does it need some time in the heat to dry once you pick them and then move to the cooler areas?

The other bunch in the same picture is the smaller garlic bulbs hanging in the same fashion. These will be for eating. I did not wash the dirt off either of them not wanting to add moisture at this point. Again -- too close together? Should it go in the cooler inside conditioned temps instead of hot garage?

The other picture is of the bulbs that broke up and about a half dozen I started prepping a different way for storage (cutting off stalks and roots) and changed my mind. Way too much to use quickly enough for fresh only at my typical rate. Is mincing and storing in oil in the fridge a good idea? Keeping cloves intact and putting in oil? Mincing and freezing?

Just wanted a few good ideas to store a bumper crop. I am dying because these are the largest garlic cloves I have ever seen (only had store bought "regular" garlic before) and they are so firm and great tasting -- absolutely no comparison to their store bought counterparts. If I spoiled these by storing the wrong way, I'd have a hard time forgiving myself...

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Comments (5)

tted
15 years ago
For your first year you're ok. A couple three thoughts:

1. Heads will store longer..much longer than single cloves. You should get 4-6 months storage life from your German Whites and Leningrad's IF stored in the 50s or a bit below with good air circulation and reasonably dry air. Hopefully you have a dry basement with a cool wall or end.

If you have the space it is best to store your garlic single or double layered (for air circulation), off the floor, in a dark area. Oh yes..snip off the stalks when they are paper dry before storing. You don't want to bring any bugs inside or have momma get after you for shattered stalks on her floor.

2. Aside from freezing think about peeling/slicing the cloves and drying them. They'll be good for soups/stews and an occasional Xmas gift.

3. Make a point of checking/looking-in/moving your garlic around a bit once a month or so. While "sprouted" garlic is excellent to eat. If or when a good amount starts to sprout best consider drying or freezing.

4. Don't be too tight with your larger cloves..consider setting aside 60 or so heads for 2012. Also think about adding one or two new varieties. Just a thought..see what Karen & Mike at We Grow Garlic have up in Wisconsin:
http://www.wegrowgarlic.com/catalog/.
GarlicFiend
15 years ago
I make Garlic powder with my left overs. I put them in a dehydrator for two weeks then use a coffee bean grinder (one used only for garlic, not shared) to powderize the garlic. Then, when everything else has sprouted, at least I have something to fall back on.
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dciolek
Original Author
15 years ago
It sounds like the loose cloves that wouldn't pull up from the ground properly (because the stem was deteriorated too much) are destined for the dehydrator. I'll keep a few for immediate fresh use, but am guessing open cloves don't refrigerate long.

Thanks for the tips! I'd rather have something useful than a bunch of spoiled garlic on my hands -- or ones that shrivel up like raisins.

I just hope the hanging ones make it until planting time -- considering they don't have a good skin protecting them.
skeip
15 years ago
All the storage advise given above is correct. Cool, dry, check it frequently, use before it wilts or as it sprouts. Regarding mincing and storing in oil. ONLY if you store in the fridge and use it within a week. Any longer than that and you are setting yourself up for a serious case of botulism!! Check on the Harvest forum for more ideas on how to preserve Garlic. Personally, I grind it in a FP with just enough oil to cover and then put in zip top bags and freeze so I can break off what I need later.

Steve
david1948
15 years ago
I have separated the cloves, froze on a sheet tray and vacuum packed and placed back in the freezer. Works well for me. The slicing and dehydrating at 110 deg works very well.