Your garlic will also acclimatize to the local conditions, getting better each year. Looks like you got a good haul. I've got about 300 bulbs growing at the moment (Southern Hemisphere, so harvest in Dec/Jan probably). Fingers crossed that I get a good harvest, have had problems with rot due to wet summers the last few years.
Are you doing anything special with the garlic? I bought a black garlic machine a few years ago, makes ~30 heads at a time into awesome black garlic that stores for ages (as long as you keep them very clean when putting in jars, they will last for years). With the heads that had rot issues, the salvageable cloves were minced and frozen in ice cube trays with a little olive oil. This allows us to grab out a cube of pre-minced garlic and just throw it in the pan.
300 is a ton. are you selling that black garlic? i’d definitely like to try making that at some point. we’re just going to use it mostly for cooking. freezing with olive oil is a great idea too.
I planted a little extra as some I had stored started to shoot. Given the rot problems I've had the last couple of years, I could do with the backup reserves.
I don't normally sell the black garlic, but it makes a great gift for friends and family, it's reasonably expensive to buy (for good stuff).
This is the black garlic maker I have (random site that sells them, not sure what your local supplier would be): https://www.tradewheel.com/p/professional-black-garlic-fermentersf-g500-1903770/
It's Chinesium, but seems to work pretty well and is easy to use. If you get one, run it outside, unless you want your entire house to smell like black garlic.
What about the vampires? Won't anyone think of the vampires?
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