Technical Abstract: Garlic bulbs (Allium sativum L.) are often stored at room temperature between the time of harvest and either consuming or planting in the fall. The quality of these bulbs usually deteriorates within six months of harvest. We demonstrate that most varietal garlic bulbs stored at -3 ºC for 6 months will successfully form cloves within bulbs when planted in the following spring. After 9 months of -3 ºC storage, bulbs held at room temperature retain the quality characteristics of freshly harvested garlic (firmness, taste) for at least two months. Garlic bulbs stored at warmer temperatures (0 ºC, 5 ºC, 15 ºC, 23 ºC) exhibited a higher rate of shoot elongation within the cloves than bulbs stored at -3 ºC. The bulbs stored at 0 ºC also had more loose wrappers and side clove formation and a shorter shelf life than those stored at -3 ºC. These studies suggest that varietal garlics can be spring planted and consumed year round when bulbs are stored at -3 ºC after the curing process is complete.