If you notice that uncut garlic shoots have straightened, the inflorescences have burst, the 3 lower leaves have become yellow and dry, and the neck of the plants is soft, then it is time to dig up the garlic.
However, getting the harvest out of the ground in time is only half the battle. It is equally important to prepare it for storage so that the supplies last as long as possible.
To begin with, the dug up garlic should be placed in boxes, which must have holes, and taken to a shaded area.
There is no need to rush to cut off the leaves - many gardeners are sure that the transfer of nutrients from the above-ground part to the underground part is not yet complete and continues even after digging.
The drying process, by the way, is not very fast and should ideally last about 3-4 weeks. During this time, the leaf blades will dry out and become lighter.
After this, the stems can be cut, leaving only 3-4 cm of them.
The roots are also subject to trimming. Like the "tops", they should not be cut to the base, so it is worth leaving about 2-4 mm.
After trimming, leave the garlic in the shade for a few more days so that these areas dry out as well, after which you can transfer the vegetable into paper bags and store it in a cool place.
