This is just the first tray. Another has now arrived in my office/food storage area. The garlic needs about four weeks to dry before I clean it again and string it up in the larder. The shallotts need about half that time before they are stored in an open tray in the kitchen. All in all there are about twenty cloves of garlic which the Mrs uses in her Indian cooking quite a bit and I use in salad dressings and when cooking prawns for the kids. So, I reckon, we have enough to tide us over until the spring garlic is ready. The shallots? Added to pheasant and bacon stew in the Autumn, what could be better?
