Curing time is usually around 2 or 3 weeks, but may vary. If you're buying from us, don't worry, all our garlic is cured before shipping. Garlic should be stored in a cool, dry place. Ideal temperature is between 65 and 70 degrees. It does not store well in the refrigerator or direct sunlight. We suggest storing your garlic in a basket, terra cotta garlic keeper (with holes), or netted onion bags.

To freeze garlic, there are a few methods. You could peel, then chop, grate, or grind the cloves. Wrap it tightly and then freeze it. The second method is to just freeze the whole bulbs and take cloves as you need them.

To dry garlic, peel the cloves and cut into little slices. Be sure that your garlic has no bruises. Place on some sort of rack so that both sides will dry evenly. Cover with cheesecloth, paper towel, or whatever else you have that will let the air in. Never dry garlic in sunlight. It may take a few days to dry, then you can store the chips in a jar.