Cleaning garlic for storage

How to Clean and Store Garlic After Curing

Properly cleaning and storing your garlic after curing is essential for maintaining freshness, preventing spoilage, and ensuring long-term storage success. Here’s how to do it the right way:

1. Trim the Stems

Begin by clipping the necks (or stems) using clean, sharp scissors or garden snips. Leave approximately ½ inch of stem attached. This remaining neck helps keep the bulb wrappers intact during storage. If cut too short, the top of the cloves may become exposed to air, reducing shelf life.

2. Trim the Roots

Next, trim the roots to about ¼ to ½ inch in length. Gently rub the base of the bulb to remove any loose, dried soil. Some growers prefer to remove the entire root base—common in European standards—but either method works as long as the cloves remain protected.

3. Clean the Bulbs

Avoid aggressively peeling garlic. Instead, remove only the outer wrapper layer that held direct contact with soil. The goal is to keep as many protective wrappers intact as possible to support long storage life. If dirt remains on the lower part of the bulb near the roots, use a soft toothbrush to gently brush it away.

A properly cured bulb should clean easily with a quick pass of the hand. Be cautious—removing too many layers can expose cloves and reduce storage longevity.

4. Inspect and Sort

As you clean, give each bulb a gentle squeeze. If it feels soft, bruised, or damaged, set it aside for immediate use. Often, just one clove may be compromised, and the rest of the bulb is still usable—just not ideal for long-term storage.

5. Store for Longevity

Place cleaned garlic in mesh bags (such as those used for oranges, onions, or potatoes) and hang them in a cool, dark room with good air circulation. Avoid heat, humidity, or direct sunlight, which can shorten shelf life. With the right conditions, properly cured and stored garlic can last for months.

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