After harvesting it (pulling it from the ground), we get it out of the sun quick smart (in batches as we go) and then start hanging it in bunches, under cover but well ventilated and not too warm, to air dry and basically cure for the next couple of weeks or so.
Curing takes about 2 weeks for the loose bulbs if all goes smoothly, but some variables can occur during the curing process that lengthen the time it takes, such as too much hot and humid weather. Too much heat seems to halt the garlic's drying process, as if it's self-regulating how quickly it cures and too much air moisture (humidity) obviously just keeps things damp and slows drying. We do our best to work with this sort of thing such as employing various methods to increase aeration and minimise damp and heat accumulation and adaptations in preparing it...just looking after our babies really. If garlic is not cured properly and is ultimately sent out too 'green/wet', it is at great risk of 'sweating' and can then start to mould or rot and is also prone to easy bruising...all of these impacts will mean the end product is of lesser quality and won't keep as well for as long.
The garlic used for the braids or plaits is air-dried for only a few days before cleaning and then plaiting. Once plaited, the garlic can continue to derive nutrients from the intact green stalks and finish it's full curing phase.
Last season - Freshly harvested garlic hanging, ready to cure 2008.
After curing, we remove the stalks from the bulbs and clean the garlic up of all dirt and loose, dry skins, trim the dried roots and finish all the bulbs off with gentle scrubbing to remove remaining debris and dirt - all important for the final inspection process, ensuring top quality bulbs go out and maximising shelf-life of your garlic too.
A few cleaned and trimmed bulbs.
so, as you can see, this next stage of the garlic season, from harvest until it's ready to send out to you, is just as vital towards ensuring the garlic's final quality and good shelf life as the 8-9 month growing period and is labour intensive...harvesting, hanging, curing, cleaning (with a toothbrush!) and trimming and/or plaiting, all by hand. You could say this is the difference between 'factory' or broad acre farming and naturally lovingly grown, artisanal produce and ultimately the difference in quality that consumers receive. We feel it's an honour to nurture one of Nature's finest blessings and we eagerly await sharing it with our customers, friends and family and consuming as much of it as we can manage ourselves in our daily meals :) (and no we don't get complaints about our breath or body odour and nor do we have vampire infestations!).
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