The pros say leave the stalks on while curing, but I have always cut mine off with no apparent ill effects. I cure mine on a wire mesh in the garage.

tj

Here is a link that might be useful: Garlic Farm

I leave about 2" of stalk and brush off soil and cure mine outside for a day then in the garage as well. I store in the basement in the dark crawlspace and they go til about Feb-Mar, depending.

Dan

I have always stored mine hanging in a mesh citrus bag in the basement and they are still good today. Didn't realize this was an ideal way to store them until I read the article I linked above. I would have thought root crop, root cellar. Dan, you may find storing them warmer (60-70 degrees) and drier will lengthen the shelf life.

tj

I'm glad I was reading this! I harvested mine yesterday and left it on a table outside in shade.
I'll bring them in and try to find someplace less than 80degrees (not possible!)
I've used a bunch already. Is it ever good! I must plant 10X next year!

I dont see the link.

I am going to pull them in tomorrow AM. It is supposed be HoT in the Bay Area. 80's. Bring them to a cool place.

thanks guys!!!!

Here's what Eliot Coleman says: The ideal curing conditions are a high temperature and high humidity with good air movement. Those conditions can be achieved outdoors in summer by placing the garlic on a homemade drying rack. You can make the simplest rack by setting a window screen across two sawhorses. I set the rack in the sun and move it to a porch or cover it with a tarp if rain threatens. Garlic an be considered cured when the neck is tight and the outer skins dry.

tj, crawlspace is ~60ºF all year - Colorado heats a lot of crawlspaces. I thought it odd too.

Nonetheless, the OP should save a few of the nicest heads for planting out next year, and I hope the scapes off the hardnecks are being used just like regular garlic. We're cutting ours now for stir-fry, flavoring garlic, and soon for pesto.

Dan