They are not the super huge, baseball-sized heads of garlic that you see grown in California, but more the average-sized heads you see in the grocery store, which is perfect for cooking use. I am guessing my harvest is a mix of Nootka Rose and Inchelium Red that I grew last year, maybe even Italian Softneck...I dunno. I did a stupid thing last year and forgot to label them and now it's a mystery. Whatever they are, they are delicious and powerful!
After harvesting garlic, it needs to cure in order to save for long-term storage. You can use it right away, but if you want some for future use, you need to basically let it dry out. You don't want to wash the dirt off other than knocking off most of the clumps, as introducing water to the heads might make them rot. Landon says to hang your garlic to dry in someplace, well dry, with some airflow. My shed doesn't have any airflow, but it is dry and does the trick. Plus, fresh harvested garlic smells REALLY strong, so unless I start having problems with vampires, I'm not hanging it in my house or garage.
I gathered my garlic in bunches and hung them from twine in our garden shed. They will hang here for about 4-6 weeks and then either be braided or simply cut from their stems and stored someplace dry.
All in all, I got around 50-60 heads of garlic that will keep me happy for then next 10 months, plus give me enough to replant for next year!