Some varieties store longer than others - but storage conditions can cause them to sprout too - cold temperature for example, is supposed to be the trigger for garlic to sprout, so I store mine at room temperature. Putting them in the fridge after they start to sprout is a good idea though, it will certainly keep them longer.
My Porcelains harvested in early-mid august last season are still firm and perfect. So are the Persian Star and Chesnok. Spanish Roja is long gone, they only keep maybe 5 months in my conditions, then they start to shrivel up rather than sprout. They don't have the tight wrappers that keep the others juicy all winter.
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