Like onions, Garlic is ready to harvest when the top growth turns brown and papery. Garlic, once lifted must be thoroughly dried somewhere warm and dry before storing, which is really important. If the bulbs are not completely dry, there is a risk the dampness will rot the bulbs and others stored around it. Like onions, garlic should be harvested on a dry day and left on the warm soil to dry, but given our summers, the traditional ways can be difficult to accommodate. Alternatives are, if you have a greenhouse, dry upside down on the slats, (see image left) or place in netting in a shed, or lie on newspaper on a sunny window sill or conservatory. When the garlic has throughly dried knock off any remaining soil and store somewhere cool and light, again in a conservatory, garage or porch. The dried top growth is easily platted to hang somewhere coolish. Although Garlic plaits look nice in the kitchen, it's not the ideal storage place, (being too warm and humid) it's best to just bring in a few bulbs at a time and store the rest of the garlic elsewhere in the cool.