Garlic is a must in my kitchen and in my garden. Garlic has a very long growing season, about 7 months from planting to summer harvest. That’s a very long investment for one food crop so I want to make sure that my harvest is preserved so it will last the longest amount of time and retain the freshest garlic taste possible.
Let’s start at the beginning!
Harvest
Harvest your garlic when half of the leaves turn brown, and because you read my other post about growing garlic you have stopped watering the plants when the leaves first start to turn brown, about 2 weeks before harvest. The paper sheath that covers the garlic head needs to remain intact for the longest storage. When left in the ground too long the cloves usually burst through the sheath. So if you follow the half brown leaf rule and you will be fine!
Drying and Curing
Shake off any loose soil and let the dry place in a sheltered but well-ventilated place. I hang them upside down in a room off the barn. I leave them there for two weeks but you may need longer if you live in a very humid climate. If you do live in a place with high humidity check frequently to make sure the garlic does not rot before drying, occasionally a fan is needed. The garlic is dry when the roots are shriveled and brown and the papery skin is dried well. Cut off the stalk to about 1 inch. remove any excess dried soil by gentle rubbing it off with your hands, try and keep the paper intact.
Storage
In the right conditions, Garlic will store intact for about 9 months. So what are the right conditions? The best way to store garlic intact is in the dark and about 40°F at 50-60% humidity. I use a pantry room that does not have heat in it, I store the garlic in a basket on the floor because good ventilation is important for long-term storage. I had garlic until the end of April!
Other Preservation Methods
Okay, what to do if your garlic isn’t storing properly or its April and the garlic is starting to get soft and sprout? Well, we have that covered too! This year I spent quite a bit of time trying to preserve the rest of my garlic because I am a chronic over planter! I had so much garlic left over at the beginning of April that I will be giving out garlic products as presents for some time! Some of my favorites are down below! Garlic powder, garlic salts, minced garlic and more!
Rosemary Citrus Garlic Salt
Ingredients
- 6-8 Bulbs Garlic
- 4 Zest of 4 Lemons
- 2 TBS Dried Rosemary
- 2/3 Cup Sea Salt
Instructions
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Separate garlic cloves and peel them. Shaking the cloves vigorously in a closed jar helps loosen the skin and makes peeling much easier.
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Zest four lemons, be careful not to zest the pithy white part, it is bitter when dried.
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Using a vegetable chopper, in two batches chop 1/2 your garlic cloves, 1/3 cup of salt, half the lemon zest and 1 Tbs of dried or fresh rosemary. Chop as finely as you can. Repeat with the remaining ingredients.
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Spread a piece of parchment paper on a cookie sheet. Using a spatula spread minced garlic mix onto the lined cookie sheet in a thin and even layer.
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Turn on the oven to your lowest setting, the ideal temperature is 150° F but the lowest mine goes is 170°F. I use the convection setting on my oven, it helps the garlic dry faster.
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Stir the drying garlic mix every so often to help it dry evenly. it will take about 2 2 1/2 hours to fully dry.
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The garlic is dry when it has the consistency of corn flakes and will break instead of bending. Let the garlic mix cool.
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Using a clean coffee grinder, grind the garlic mix until the desired consistency is reached.
Recipe Notes
This Recipe can be easily transferred to a dehydrator instead of the oven. it might take longer but would be just as delightful and tasty. I love the flavors of citrus and rosemary together but this recipe can be altered to use fresh or dried herbs in any variety that pleases you.
Minced Garlic
Ingredients
- 5 bulbs Garlic
- 3 Tbs Extra Virgin Olive Oil
- 1 Tbs Lemon Juice
- 1/2 tsp Sea Salt
Instructions
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Separate garlic cloves and peel them. Shaking the cloves vigorously in a closed jar helps loosen the skin and makes peeling much easier.
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Process in a small food chopper until the garlic is the desired consistency.
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Add lemon juice and salt to the minced garlic and gently mix with a spoon.
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Fill an appropriately sized jar with the garlic mixture.
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Fill with olive oil until it just covers the minced garlic.
Recipe Notes
The Garlic will last for about 2 months in the refrigerator. If you are not going to use the garlic within that time frame I would suggest freezing the minced garlic in small jars.Â
Fresh Herb And Garlic Salt
Ingredients
- 6-8 Bulbs Garlic
- 1 Bunch Fresh Basil
- 1 Bunch Fresh Chives
- 1 Bunch Fresh Thyme
- 1 Bunch Fresh Rosemary
- 2/3 Cup Sea Salt
- 2 Zest of 2 Lemons
Instructions
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Separate garlic cloves and peel them. Shaking the cloves vigorously in a closed jar helps loosen the skin and makes peeling much easier.
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Add all ingredients in a food chopper or food processor and chop as fine as possible.
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Spread a piece of parchment paper on a cookie sheet. Using a spatula spread minced garlic mix onto the lined cookie sheet in a thin and even layer.
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Turn on the oven to your lowest setting, the ideal temperature is 150° F but the lowest mine goes is 170°F. I use the convection setting on my oven, it helps the garlic dry faster.
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Stir the drying garlic mix every so often to help it dry evenly. it will take about 2- 2 1/2 hours to fully dry. Because of the water content of the fresh herbs trying time may vary.
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The garlic is dry when it has the consistency of corn flakes and will break instead of bending. Let the garlic mix cool.
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Using a clean coffee grinder, grind the garlic mix until the desired consistency is reached.
