Do whatever you have to do to make it happy. You won't be sorry. And once you have seen it bloom, you won't forget it! There are some beauties represented here - love Flasher, Bittersweet Destiny, SC Blast Off, Tequila Mockingbird, Old Tangiers, Orange Cream, Alabama Jubilee, Hot Ember and that lovely seedling. Some others I have in my picture file of "If Wishes Were Horses" are Aztec Beauty, Britz Orange (a reverse bitone), Cathy Cute Legs, Chinese Autumn, Chocolate Dreams, Christina Cook, Citrix, Coral Moon, Eenie Allegro, Galaxy Explosion, Glorious Autumn, Indian Ripple, Rainbow Over Georgia, Sweet Summer Heat, Sunset Extravaganza and Sheila Broughton. I own Nectar of the Nile, A Breed Apart (a stippled orange), SC Tiny Perfection, Elizabeth Salter ( a pale orange/melon) and of course, Electric Marmalade Magic and really love all of them.

I find Irfanview to be really good for this. The program is free and quite small. If you ever decide to do more with Irfanview you should also download in install the plugins. Open Irfanview, click File click Batch/Conversion rename... and follow along in the new window. You need to do landscapes separate from portraits but I am sure you are aware of that anyway.

you can arrange them on right side by time and date made, by clicking that collum, when viewed in that split side by side mode.

Personally, after setting some aside for fresh use, I dehydrate the majority of my garlic. To do so, I slice large cloves into 3-4 pieces, and cut smaller cloves in half lengthwise. For hard neck garlics, I peel after cutting off the root & halving; the skins virtually fall off at that point. For smaller cloves (such as most of the soft neck varieties), I de-root & halve the cloves, and dehydrate with the skin on. After drying, vigorous shaking in a container will release the skins, and they can be winnowed away. You can process a large amount of garlic this way in a fairly short time. And to think, I used to spend hours peeling those cloves before drying! :-0 You could probably use the same skin-on drying method to process large quantities of hard neck garlic... I may try that this year, since the crop promises to be large. The garlic "chips" store for a year or more in a sealed container (I use freezer bags), even at room temperature. We grind them as needed for fresh garlic powder, and use them whole for cooking. There seems to be less loss of flavor over time than I observed when I tried freezing cloves. Interestingly, the chips retain their shape in cooked dishes, and after absorbing flavors from the other ingredients, become quite delicious.