So after harvest laying out in area racks or screens, in about 2 to 3 weeks this is what you've got. Patch is nice and dry, greens are all dry, shriveled. Now at this stage, they can be bunched up. If you bunch them up too early before they are fully dried, the green can heat up and cause mold; not good. So you want them to be fully dry just like hay and at that stage they can be bundled up and hung in a cool dry place. Garlic likes anywhere from freezing to 50 degrees in about 50 percent humidity. Not too dry, not too wet. Don't put them in the refrigerator, don't put them in the freezer although they can take a light freeze. Just hang them up in your cool cellar, attic. There you go. We hang them up in the barn. They should keep 5, 6 up to 9 months if you have good storing.