I've never done that but have eaten the curly scapes when they are tender. I chopped and froze those on a cookie sheet and then put them in jars to keep the freezer from having garlic breath. It was handy to just pour out a few when I needed them. Maybe you could get more of that garlic from the same source? When you harvest it, (assuming that you will take it all out of the container at once), do not leave it in the sun. Sun makes garlic bitter. Hang the plants in bunches tied by their tops in a shaded shed with good ventilation. I dry mine for a month, then cut the tops and break off the roots and store the bulbs in containers with ventilation. Dollar Store baskets work fine, so do wire baskets or milk carton crates stored in a cool, dark place.
