Having allowed my garlic 2 weeks to dry outside on sheets of newspaper under shelter it’s time to prepare them for storage.

Rub as much of the now dry soil from the roots then gently peel down the papery top later of skin all the way down to the roots, which effectively removes any soil on the surface to reveal the clean skin beneath.

Next trim the roots with scissors.

Leave the root plate intact.

Check along the stem for any scallions, which appear as noddules part way along the stem. Gently slit and peel back the outer skin to reveal these, and pinch off.

These are edible, having a mild garlic taste. Keep them. I use them in salads or finely sliced over soup or cheese on toast.

Before plaiting your garlic check how firm the main stalk is. If it is too stiff to bend, into a plait, wrap the stem inbetween a towel and gently beat along the stem (being careful not to hit the bulb!) with a mallet.

There are many videos on YouTube that demonstrate plaiting garlic so I don’t show this here.

I have saved the fatest bulb to use as seed garlic for planting in the Autumn, and start the process over again