Every year we sort out the garlic for seed stock and garlic that is appropriate for eating and use in the kitchen. The cloves are generally plump and easy to handle. The varieties that we use like German White and Music Porcelain or Chesnok Red and Italian Red add excellent flavor to your favorite recipes. It is also easy to store this garlic until the next harvest a year later. We use the paper bag trick in the crisper drawer of the refrigerator. We still have a couple of perfectly fine heads of garlic left over from last year’s harvest. So for that reason, you may want to purchase a sufficient amount of garlic to last your family for the months to come.