These 'Tuscan' had their curing finished off by a week in our air-conditioning. I can now cut the leaves and roots off.
Standards dictate that marketed garlic have their stems cut to 1/4-inch. However, I've been struggling with a low-cost method to package variety packs of garlic. Today, I decided I would break standard, leaving a length of neck so that I could tie them together and label the bunch. I'm pleased.