Today I cleaned the rest of my garlic. Some of it was left too long in the rafters
but for the most part they cleaned up beautifully. I think that 4-5 weeks is optimal for drying
time and 6 weeks is a little long depending on conditions. Most of them had 3 layers come off the
outside, but a few did have 4 to 5 layers.
The glazed purple stripes and a couple of the Rocambole’s had looser skins.
