Turban garlics are the first to harvest, producing big, beautiful bulbs that can be sold fresh in bunches at markets or dried down for storage. Early scapes are tender and tasty to chop and enjoy while waiting for the crop to mature. The cloves are big and easy to peel, and are wonderful raw in summer salsas and pestos, or roasted whole for appetizer plates. Once cured, bulbs will store up to 4-5 months. Uniformly sized cloves yield approximately 60 plants per lb.