Harvest and store garlic

Dig up your garlic now that the foliage has yellowed and begun to collapse. It must be harvested at once and should be carefully stored to keep it plump and fresh for as long as possible. Keep the stems intact, and dry the papery bulbs for a day or two, then plait them (if you wish), then hang somewhere airy and dry where you can snip them off for cooking. You can also peel the cloves and freeze them or preserve them in oil.