2 weeks ago I harvested my garlic crop. 2 weeks before that a third of them had put up seed stems (those scapes were delicious grilled) and I stopped watering. I have cured them by hanging them on shaded fencing where they got excellent circulation and their tops finished drying out. Except some of those that had developed the seed stems; which were the only green part remaining on the garlics. My question is, what is curing really? ** Is it a status that is reached? If yes, what are the signs of having reached it? ** Is it just an interim phase between being in the ground and whatever is next? ** Is it a qualitative threshold we as garlic lovers/growers would want to aspire to always? ** Does cured mean that there is no green whatsoever left within the rings of that stub of stem on my trimmed garlic heads? If yes, and most desirable, how long should one expect it to take for complete dryness showing at the stem cut? Would there be a qualitative difference in flavor if cloves are used while a bit of green still shows there, compared to it all being dried out? In my case, I freeze most of my garlic crop, first grinding it to mince size, placing cooking quantity dollops on cookie sheets to freeze, then transferring the frozen dollops to freezer containers. All my questions above then will related to when I do my processing--soon, or later. Thx so much. I read both articles which were helpful in several ways, but neither went into curing at my needs level. Cheers.