One way to enjoy garlic for a longer time is by curing them and then storing them properly. Using this method, the average shelf life will increase up to 3 to 5 months, depending on the variety. This is an easy way to reduce food waste and it lets you use them even during off-seasons.
Let’s take a look at the process.
Curing is used to prepare garlic so it can be stored for a long time. Even without this method and other preserving techniques, garlic can still remain fresh for weeks. So when you cure garlic, only use it for the extras — the ones you know you won’t be able to consume right away.
Basically, after harvesting, put the garlic in bunches, tie them up, and hang them for the stems to dry. It may take two weeks to cure the garlic in a dry climate, one month in a normal climate, or two months during the rainy season.
Garlic is fully cured once it has become dry and the leaves have turned brown. Trim the roots and remove the leaves. When removing the wrappers, make sure to leave enough so the bulbs won’t be exposed. For proper storage, put them in a breathable container where they can stay dry and cool.
With this method, you could enjoy ‘fresh’ garlic even during winter.