Viewing post #1001772 by drdawg

Arlene, keep in mind I sell out of all my garlic by mid-June. You got your garlic in June, not in the fall. I wouldn't want people to start ordering any. The typical storage time is: Hardneck - 4-6 mo., Softneck - 6-9 mo., and Creole - 9-12 mo. Storage should be in the dark (I ship my varieties in a brown paper sack and they should be stored in their bag), in a reasonably cool area (mine are stored in our kitchen pantry, and the temperature will range from the mid-60's to the mid-70's), and dry. If the garlic is exposed to much light, to prolonged warmth, and certainly to dampness, it will tend to sprout.

Back in May I published three articles on garlic. There was so much to discuss that it couldn't be done in one article. Folks that are new to the world of heirloom, gourmet garlic might like to take a look at these articles.