Got them out of the ground to make room for the peppers to go in. Looking forward to making a bunch of toum, garlic fermented honey, and whatever else we can think of to try and use them all this year.
wow, great harvest!
Amazing harvest! This is my first year with a garden and I don’t have any garlic, but really looking forward to planting some next year? How do you prepare them for long term storage and how long do you expect them to last?
We’ll let them sit and dry to “cure” for a week, at which point they stay good for quite a while in a cool, dry place. I think last time we grew garlic we got a good six or eight months out of them in the basement? We braided them into bundles and hung them up for storage.
Also if you want garlic next year, make sure you plant the bulbs this year before the ground freezes in late fall or so. Garlic is an over-winter situation.
Nice haul. I’ve never heard of garlic fermented honey, which sounds amazing.
It’s fantastic, as simple as just chucking some garlic into a jar with honey. Wait long enough and you get a really nice almost balsamic-y garlicy liquid to drizzle on stuff (I love it on pizza). I’ve also done it with some chopped up habanero included to make it spicy.
Insert usual caveats about being careful with fermenting food at home and doing your own research, and there being a small risk of botulism.
