Hi Sandi, and thank you. I dry it anywhere from a few days to months. I still have some hanging in my utility room from June, when harvested, and its still in good shape for eating. If it has a thicker outer layer of paper, it will last longer but as long as it's still hard (w/o all those brown spots) it's still good!
There is a "black garlic" that is soft and delicious, used by gourmet chefs. It's fermented garlic, I've seen some recipes to make your own on line & I'm wanting to try to see if I can accomplish this.
