Care & Storage
For Eating Fresh (Spring Green Garlic): Just peel and chop when you're ready - heads of garlic will be fine on the counter for weeks or months, as long as they're kept dry.
To Freeze (Spring Green Garlic): Peel cloves and put them through a food processor. (When you want to use some of the frozen garlic, scrape what you need straight from the big hunk into your cooking.)
For Eating Fresh (Cured Bulbs): Store the cured bulbs in a cool, dry, dark place.
To Freeze (Cured Bulbs): Separate and peel cloves. (Tip: If you lay the cloves on a tray in the freezer before putting them in a container, it will be much easier to take out one or two cloves at a time.)
July - November