How to store garlic properly: several ways

General rules

After the garlic has been harvested, it is important to properly cure it for the first 7-10 days. During this period, vegetative processes in the plant are still taking place, and in order to get high-quality seed or bulbs with good keeping quality, you need to let it rest. Drying is best done under a canopy, when the sun's rays do not hit the bulbs. Despite the dense husk, the plant can easily get burned, which will lead to its deterioration.

Subsequent storage after excavation should take place in a dry atmosphere with a low air temperature. It should be understood that even dried raw materials can deteriorate, for example, become covered with mold or rot. If all the rules are followed, storage of garlic will pass without problems.

A little about harvesting garlic

Cleaning garlic from the beds is a responsible occupation, you should not blindly rely on luck in this matter. Remember that winter varieties need to be dug out in mid-July (or guided by the growing season of the variety), and spring varieties in mid-August, until early September. This means that you cannot wait for the weather by the sea, allowing the bulbs to overripe. The delay, in general, ends sadly in the case of this culture - the shelf life is noticeably reduced, as is the resistance to fungal microflora.

When the leaves of the plant begin to turn yellow and the husk on the bulb becomes dense, it is best to dig it up immediately.

Harvesting should be done in warm, dry weather. Set aside for this in the morning or evening hours, when the sun is not so active. Sheltering the crop from the sun is one of the most important tasks. Take a pitchfork and gently pry the bulbs out of the ground. Of course, you can use a shovel, but this increases the risk of cutting off roots or bulbs.

When all the heads are above the ground, move them under the canopy, clear them of the ground and leave.

Drying under a canopy lasts from 7 to 10 days. All this time, you cannot cut off the roots and stems, since the plant needs to calmly complete all internal processes.

The preparation of the garlic for storage ends when on the 11-12th day you cut the roots, leaving only 2 cm in length, and also shorten the stem to 5-6 cm.

The ways

Garlic is stored in different ways, the choice of which depends on the number of fruits and free space in your cellar or refrigerator. You can combine different options with each other. For example, when you run out of space in the fridge, hang the dried heads on the balcony and then trim them over the head whenever needed. There is no single answer to the question "how to store garlic correctly", since the correctness is determined only by the storage conditions.

So how do you store the garlic when harvesting and drying is over?

Box

Probably one of the most ergonomic ways - wooden or cardboard boxes. Ventilation holes must be made in the walls, the bottom must be covered with salt, sawdust or ash.Next, you need to alternate layers of garlic heads with salt / sawdust / ash until you completely fill the box. When this happens, put it in a cool, dry place.

Jar

A great way is to clean the heads and put the cloves in a jar. The jar must first be sterilized and dried. There are two options for storing garlic in a jar: in flour and in oil.

Shake the cloves in a jar, cover with flour, and then close the lid tightly. Thus, the teeth remain fresh for 2-3 months.

The storage technology in oil is similar. When you choose which oil to pour (sunflower, corn, olive), fill them with cloves, close the lid with holes and refrigerate. Thus, you can store garlic for up to 3 months. Oil, by the way, can then be used in cooking.

Powder

Collecting and harvesting garlic may seem like the lesser of evils when it comes time to prepare it for storage.

Peel the cloves, cut them into slices and dry in the oven. Then grind into a powder and store in a jar with a tight-fitting lid. Garlic powder does not lose its taste and nutritional properties, moreover, it spoils less often.

Pouches

Collecting and drying garlic heads in bags is another option for ergonomic harvest storage. Onion peels and heads of garlic are folded into linen knapsacks, tied tightly and hung in a dark, dry, cool place. This method helps to protect the bulbs from insects and mold.

Paraffin

The treatment of garlic bulbs with hot paraffin was actively used in vegetable warehouses in the last century. Melt the paraffin wax over a fire or bain-marie, and then dip each head of garlic one at a time in it, holding the stem. After it has hardened, put it in a cool place like the refrigerator.

Solving Potential Problems

It should be noted that all problems during the storage of garlic arise solely due to violations of conditions. In order not to spoil the seed and the aromatic food additive, do not allow high humidity. Ideally, it should be zero. Best of all, garlic is stored at an air temperature of + 2-5 degrees. This helps him to develop the root system more actively next year, accelerates the growing season.

At the stage of selecting the bulbs, make sure that they are free of bumps, wormholes, rot and mechanical damage. Select only whole and strong bulbs, since they will serve as a good raw material for growing, and will also be better preserved until spring.

Video "12 Ways to Save Garlic"

This video will show you 12 ways to store garlic. You just have to choose the right one.