Garlic is easy to grow. Plant garlic in the mid-fall. Purchase varieties adapted for your climate zone and plant the cloves pointed ends up and 2 to 3 inches deep. Harvest time depends on the variety. Garlic is ready to harvest when the tops die back.
How to Store Garlic:
After harvesting garlic, they need to be cured for about two to four weeks. Cure by spreading them out in a single layer in a warm, dry place. Once the skin and necks are dry, the roots and leaves can be trimmed and the garlic is ready to eat or store.
You can braid or store garlic in a mesh bag or woven basket.
Store garlic at room temperature in the light, but out of the sun. Do not store garlic in the refrigerator because the cold will inspire the garlic to sprout. Do not place garlic in a plastic bag because the lack of air create humidity, causing the garlic to rot. Garlic can be stored for 10 to 12 months.
Garlic is fat free, saturated fat free, cholesterol free, and sodium free.
A serving size of garlic is 1 clove (3 grams). One serving of garlic contains 4 calories.
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