Garlic growers are
harvesting their crop these days. In general garlic may be harvested when the
leaf tops begin to discolor and dry. If the bulbs are immature when harvested they
will tend to shrivel when cured. If harvested too late, the bulbs may be
discolored and the outer papery covering will break down exposing the
individual cloves. Garlic is ready for harvest when the cloves are fully
segmented but the bulb is still tightly encased by an intact outer skin.
Given wet weather and
increased humidity, curing and postharvest storage are critical in the production of quality
garlic. Garlic must be cured for several weeks prior to storage. Under very
humid conditions, the bulbs can also be cured on racks in forced air dryers at
low temperature and low humidity. The bulbs must be thoroughly dried before
placing in long term storage. Mold growth can be a problem if garlic is not
cured properly before storage.
When properly cured, garlic keeps well under a wide range of temperatures. Store cured garlic in open-mesh sacks in a dry, well-ventilated storage room.
