Hello there I am new to this forum (forums in general
![Very Happy :D](./images/smilies/icon_biggrin.gif)
) I have a question about garlic,last year I grew a good crop & we plaited & hung them up,however around March time the ones we had left became very soft,brown inside & had lots of green shoots rendering them unusable.
Is there any way of preventing this &/or how do you store yours?Do any of you store it in oil/pickle etc?