Initial Drying (If you bought fresh garlic with stems)
If your fresh garlic still has long green stems, this is ideal.
Do not wash: Never wash with water. You can gently pat or brush off any dirt with your hands or a soft brush.
Tie and hang: Tie several cloves of garlic together by their stems into a braid (if you don't know how to braid, just tie them with string).
Hang in a suitable environment: Hang them in a cool, dry, well-ventilated place, such as a well-ventilated storage room, garage, a shady spot on a balcony, or under the eaves.
Let them air dry: Let them air dry naturally for 2-4 weeks, until the outer skin is dry and brittle, and the stems are completely yellow. This process, called "air drying," makes them the dried garlic we commonly see, which is easy to store.
Long-term storage (After initial drying or stored with whole fresh garlic)
After the garlic skin is dried, the following methods can be used for long-term storage.
Best Method: Breathable Container + Cool Environment
Container Selection: Use mesh bags, bamboo baskets, wicker baskets, or perforated paper bags. These containers ensure airflow, which is key to success.
Storage Environment: Store in a cool, dry, dark, and well-ventilated place. The ideal storage temperature is 15-20°C. Kitchen cabinets and well-ventilated pantrys are good choices.
