I harvested my garlic about a week ago, and normally I’ll let it hang and dry for two to four weeks before I do much with it. The problem is our weather. When you’re staring down triple-digit heat (110+), I’d rather get that garlic inside where it’s a steady 75–80 degrees, and then finish the cure in a controlled spot. In this video I show exactly how I move garlic indoors without ruining its storage potential—because if you do it wrong and cut the stem too close to the bulb too early, you’re setting yourself up for poor storage. What I do is leave five to six inches of stem on every bulb, clean off only the loose outer paper, and rub the roots off against my gloved hand so it’s not a dirt bomb in the house. Then I spread it out on towels and run a fan for airflow. After about 10 days inside, those stems that were still green dry completely, the outer covering loosens up more, and I can strip and trim it down further. I also explain how I sort my harvest: big robust bulbs for seed garlic next year, solid bulbs for long storage and eating, and inferior or “blown open” bulbs for eating first or processing—like freeze drying into garlic powder.