That sounds like a good spot to store them, Sandy. Even though the "experts" say store the garlic 50-60F, my pantry never truly gets below 65F. My hardneck stores well for 4 months, softneck for 8 months, and Creole for 12+months.
Here's what some of my garlic looked like last May and the previous May, curing in a greenhouse. Notice the first picture and the last picture. These are the scapes. That's always going to be hardneck.
drdawg (Dr. Kenneth Ramsey)
The reason it's so hard to lose weight when you get up in age is because your body and your fat have become good friends.
