I. Initial Drying (If you bought fresh garlic with stems)

If your fresh garlic still has long green stems, this is the best condition.

Do not wash: Never wash with water. You can gently pat or brush off any dirt with your hands or a soft brush.

Bundle and hang: Tie the stems of several garlic cloves together to form 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, and well-ventilated place, such as a well-ventilated storage room, garage, shady spot on a balcony, or under the eaves.

Let them air dry: Allow them to air dry naturally in this environment for 2-4 weeks. Until the outer skin becomes paper-dry and brittle, and the stems are completely yellowed. This process is called "curing" and transforms them into the kind of dry garlic we commonly see that stores well.

II. Long-term storage (After initial drying or with whole, fresh garlic)

Once the garlic skin is dry, you can use the following methods 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 air circulation, which is key to success.

Storage Environment: Place it in a cool, dry, dark, and well-ventilated place. The ideal storage temperature is 15-20°C. Kitchen cabinets and well-ventilated pantry are good choices.