I do two different things for two different types of garlic. The Elephant garlic, I save for planting out and do what most if not all of you have written - except I keep them in our house (Around 74F)
The other garlic came from a feed store years ago. It grows like weeds and produces small heads of really strong garlic. The cloves are about the size of the tip of a 3-year-old child's finger...tiny. They are not easy to peel because they are so small, but they sure add a lot of garlic flavor.
On those, I cut the stem an inch or so from the head and put them in a single layer in a plastic* basket out of the sun and they dry quick - just a couple weeks. I have no clue as to how long they keep because everyone eats them too fast. * I'm sure any other type of basket would work as long as they get airflow.
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