Harvesting and Curing Homegrown Garlic for Storage

Garlic is one of the staples of my garden. One of the last things planted (in late fall) and one of the first to emerge in spring, it's a crop that usually pays off well with little work involved. Now that my garlic is mature I demonstrate how I harvest and cure it. As I describe in the video, my curing method isn't ideal - but this should just show that you can get good results even in less than perfect conditions.
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I grew up on a farm on the edge of the Nebraska sandhills. A cattle ranch that bears our family name, founded in the late 1800s by my ancestors, is still owned and worked by my cousin. Life events have put me in the suburbs of a major metropolitan area in middle America, where my wife and I have raised our two kids. It's in this environment that I work to make as sustainable a life as I can, converting much of our backyard to grow food, including a garden, fruit trees and bee hives.
I attempt to use natural methods, as much as is possible, in my gardening and beekeeping. I garden organically and continue to learn to work with the soil and the plants, without the use of chemical supplements, herbicides or pesticides, to improve our harvest. Our honey bees are sourced from local colonies through swarms, trap-outs and cut-outs, and are kept, using treatment-free, natural methods, in Layens horizontal hives.
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[@terrigard756]

Good job little brother!!

[@curtbeers1606]

Just processed my garlic from last year today. Minced some and dehydrating some to make power and salt.

[@SuburbanSodbuster]

I have some left from last year, too. How do you store your minced garlic?

[@curtbeers1606]

@@SuburbanSodbuster last year we used it as needed throughout the year. This year we kinda forgot we had some in storage 🤣. So I minced half of it and stored it in olive oil. Some in the fridge and some in the freezer. The rest I ran through our Excalibur for a few hours and now have it in the Harvest Right to extract all the moisture. Will grind it into power and add some Redmonds in some to make garlic salt. All new to me so I hope it turns out.