While it is easy to store for long periods, if you're harvesting your year's supply of garlic in June, you may want to have some put by when you go to grab a clove in November and find nothing but shriveled, dry husks.
In my garden, I use one raised bed for my garlic and pesto harvests. In the fall, I plant garlic (around the time you'd plant tulips). After harvest in early summer, I plant basil in the same space. I'll use the basil throughout the summer, then pull the plants and put up a pile of pesto (link to my tutorial) for winter. For a full explanation plus more photos, please see my guest post over at She Eats.
Once it's cool, I remove the garlic skins and lay the cloves on a parchment-lined tray to quick freeze.
Unfortunately, I forgot to save out the cloves for planting before I roasted the harvest, so I won't be having gigantic garlic next year. Live and learn.
|The coin is a quarter. Those cloves are BIG!|