Traditional drying using natural ventilation, which is also called ‘beam drying’, consists of hanging the garlic harvested with its leaves, in bunches of around thirty bulbs, in premises that are sheltered but with adequate ventilation.
Le séchage traditionnel par ventilation naturelle appelé aussi «séchage à la barre» consiste à suspendre de l’ail récolté en fane, par botte d’une trentaine de bulbes, dans un local abrité mais suffisamment aéré.