How to store dried garlic
Dried garlic can last longer. The drying process itself is not difficult. This can be done both in the oven and in the vegetable dryer.
Peeled cloves are cut lengthwise into thin slices, and then laid out in one layer on a baking sheet and placed in an oven preheated to + 60 ° C. Take out the garlic when it becomes brittle and crunchy.
Dried garlic can be crushed to a powder. This can be done in a mortar or with a blender.
A little salt is added to the garlic powder and laid out in glass containers with tight-fitting lids. At room temperature, it can last up to 1 year.
General recommendations
For garlic to be stored for a long time, it is important to fulfill the following conditions:
- choose a variety that belongs to the category of maturing;
- before planting, treat the teeth with drugs that protect against pests and diseases;
- in the process of growing, observe all agrotechnical standards in the strictest manner (watering, fertilizing, removing weak and diseased plants, etc.);
- thoroughly dry and sort the heads before storing;
- comply with all storage rules.
Garlic stores well at home, but it is important to provide optimal conditions for this. At what temperature should the crop be stored? At + 15… 20 ℃ when choosing a warm storage method and at + 2… 4 ℃ when keeping in a cold
It is also important to monitor the humidity of the air. In the storage location, it should not be too low so that the garlic does not dry out, or high, otherwise the crop will quickly rot
To prevent the germination of garlic, the moisture content should be within 50%.
Trim the roots and stems before storing the garlic. This will reduce the risk of rotting and sprouting, which will save vegetables until spring.
Long-term storage of garlic in the freezer
Dear readers, if I notice that the slices have begun to deteriorate or the heads have cracked, I store them in the freezer. The taste and health benefits of garlic do not change after freezing. I will tell you how to procure it correctly.
- Peel the teeth.
- I cut into cubes with a knife or crush with a garlic.
- I spread it in a thin layer on a bag in the freezer.
- When it freezes, I cut it into cubes.
- I put it in a container under the lid.
- I use it for cooking first and second courses.
The calorie content of the product is fully preserved - 149 Kcal per 100 g.
Watch the video on how to freeze garlic at home.
Harvesting garlic and preparing the crop for long-term storage
Depending on the variety planted, the harvest time varies. A distinctive sign that the culture is ready for harvest is yellowed, dried tails of the leaves. If there are air bulbs, then their scales dry and crack.
It is important to cut the bulbs in time and remove them for subsequent plantings, until the seeds crumble
In order for the plant to be stored as long as possible, it is worth following a number of rules when harvesting:
- Weather. It is best to choose a dry, cloudy day for cleaning, which will make it easier to dig out the heads.
- The digging is done with a shovel or a pitchfork at a distance of 30-40 cm from the plant, so as not to injure the bulb and neck. Pull the barrel carefully, as there is a high risk of breaking it off.
- Do not tap the onion on a hard surface, such as a shovel or the ground, the garlic rind is still tender and easily damaged.
Note! Shake off the soil from the roots with light movements of your hands. Do not cut the roots!
- Place the bulbs in a shady place on a cloth or cardboard to air dry.
- After 1-2 hours, cut off the green mass, leaving 15-20 cm of the stem, cut the roots when dry, leaving 5 mm.
- When the heads are dry, they shake off the remaining soil, collect 7-10 bulbs in bunches, and then hang them in a ventilated place. It is necessary to fasten the bundles tightly so that when the stems dry, the plants do not fall to the ground.
Preparing garlic for storage
Drying takes from 3 weeks to a month. Large varieties take longer to dry - 40-45 days. When the scales are easily separated from the heads, the stem and rhizomes are cut off. The undamaged, hard bulbs are ready for storage.
The teeth scratched during digging are not suitable for further storage. Cracked, decaying bulbs indicate an overripe plant. These heads must be used within a month.
Preparation
It is important to properly prepare the garlic. Different aspects affect shelf life
It is important to pay attention to:
collection time. The heads should be removed in a timely manner. This way they will keep their freshness longer. In the gardens, two types of plants are grown - summer and winter. The spring species is removed when the leaves turn yellow, in the first weeks of August. The winter variety is harvested at the end of July, when the skin of the inflorescences bursts;
accuracy in collection
It is important not to damage the garlic heads. They are carefully collected by hand, the plant itself is not pulled out of the ground
Banging heads against each other to sweep away the ground is prohibited;
drying of the crop. The dug heads are dried in the open air. You can use a ventilated attic or an open loggia. Drying should be at least 4-5 days;
sorting. After drying, the garlic must be checked and spoiled and damaged specimens must be selected. The slices are divided by size to store the crop;
Not everyone knows how to properly store summer and winter varieties of garlic. Winter varieties are preserved until spring.
Learning to distinguish between varieties is quite simple - there is a false stem in a winter vegetable. It is absent in the summer spring variety.
Cleaning and preparation for storage
In order for the garlic to be well preserved, it is necessary to remove and prepare it properly. The harvesting time will depend on the type of this plant:
- winter (planted in autumn) can be harvested in late July - early August (this species is better stored);
- spring (which was planted in spring) is harvested at the end of August.
Harvesting is best done in warm, clear weather. The garlic should be scooped up using a fork.
It is important not to damage the heads when digging up, since damaged garlic is not suitable for long-term storage. The heads, along with the stems, must be cleaned of lumps of earth and laid out on the bed to dry, which should last 3-5 days
If the weather does not allow drying the crop right on the garden bed, it should be moved under a shed or in a well-ventilated area.
When the garlic is dry, the roots should be trimmed, leaving 3 mm, and the stem, so that there is about 3 cm (when storing in braids, the stem should be left longer). After trimming the head, it is advisable to leave it to dry in the room for another 2-3 weeks. After that, be sure to check each head, setting aside the unsuitable for storage:
- empty heads;
- scratched, with skin torn off;
- affected by disease or pests.
If the crop was harvested in damp weather or there is concern that it has not dried out well, you can additionally protect it by singing the roots of each head on a fire or stove. In addition, garlic heads can be treated with vegetable oil with iodine. To do this, boil the oil for 2 hours, add iodine to it (in the proportion of 20 drops of iodine per 1 liter of oil). The bulbs should be wiped with a cotton swab soaked in this oil, then dried (preferably in the sun).
How to store garlic: proven methods
Spring garlic is better kept warm (+ 16- + 20 ° С), and winter garlic - in a cool room (+ 1- + 3 ° С). But in practice, gardeners choose how and where to store garlic based on the volume of the harvested crop.
After all, garlic is not a main product, but a seasoning - you don't need much of it.Usually, the harvest of garlic of an average summer resident is such that it can be safely stored in an apartment, without embarrassing the owners. If you are a garlic fan, and collect more than one box, you will have to connect a cellar or an insulated balcony.
So, for those who grow a lot of garlic and collect decent harvests, it is recommended to store it in wicker baskets, cardboard boxes or wooden boxes in a cool room at temperatures from + 3 ° C to -5 ° C and humidity 50-80%.
It is quite another matter if you do not have enough garlic to take it to the cellar. For such a case, experienced gardeners have come up with several options for storing garlic directly in the apartment.
Storing garlic in a grid
It is worth noting that both in the net and in the braids garlic should be viewed and discarded spoiled from time to time: these storage methods do not save garlic from drying and germination.
Storing Garlic in a Cloth Bag
You can, by the way, soak in salt not the heads themselves, but a bag. Then the bag is dried, filled with garlic and, without tying, sent to storage.
We wish you success and big harvests!
RECOMMENDED TO READ:
How to prepare for storage
Preparing garlic for storage for the winter must be done carefully, taking into account many factors. There are nuances that should not be ignored.
Timely and correct cleaning
It is impossible to tighten with cleaning, otherwise the heads will disintegrate. Each type of garlic has its own harvest time, this is taken into account when planting. Spring is harvested in the second half of August. The approximate timing of harvesting winter crops is the end of July, but you need to focus on ripening, which is evidenced by the cracked skin of the inflorescences or by the thinning of the covering scales of the heads.
You need to dig it in dry weather and very carefully so as not to damage the heads. More often, a pitchfork is used for this, rather than a shovel. If the crop is harvested on time, then it will be stored for a long time.
Drying
After harvesting, the garlic is peeled from the ground by hand. Washing is strongly discouraged to avoid rotting. The crop is laid out on newspapers or hung in bunches by the leaves. There are two ways to dry:
- Outdoors, for 3-5 days in good weather and during the daytime, but not in direct sunlight. This method is the most popular, as it does not require any special conditions and increases the resistance of the crop to diseases.
- Indoors, if it is well ventilated and the humidity level is not too high. An attic, loggia or balcony are perfect for this.
Pruning
After harvesting, before drying, the roots are removed, and the foliage is left to protect the garlic from drying out and preserve the beneficial substances. When the garlic is completely dried, the foliage is cut off with scissors, leaving the desired length, which depends on the chosen storage method. For braids, a length of 40cm will be enough, for beams - 20cm, and for the rest, 2cm will be enough.
Prudent housewives burn the bottoms of the garlic heads with a candle to prevent germination. This is more often done for spring varieties that are kept warm.
Preservation of scales
Leaving or removing the flakes depends on the chosen storage method. If stored in whole heads, then the scales are left, protecting the vegetable from drying out. When storing peeled cloves, the head is disassembled, therefore, scales are also removed.
Sorting
Only high-quality heads of garlic will last for a long time, so the selection must be carried out carefully. You should delete:
- damaged fruits or with peeled skin;
- empty heads;
- garlic affected by rot or disease.
The duration of storage of the crop directly depends on the preparation process, so the hostesses pay the most attention to this stage. Each head is carefully selected
Important basic principles of working with garlic
Experienced summer residents emphasize that garlic requires tactful handling.
The main points to pay attention to before storing it are as follows:
- Harvesting should preferably be done on a sunny, dry day.It's good if there was no rain a week before. The heads come out more easily from dry soil. And there is less land on them.
- It is not recommended to water the beds before harvesting. All for the same reason the moisture content of the earth and the culture itself.
- Harvesting is best in the waning moon.
- From all heads, clods of earth are necessarily removed as much as possible and the crop is sent to dry. Keep winter or spring garlic under a canopy, in a well-ventilated area. It should be shaded. Drying period is at least two weeks. If it rains during the harvest season, you can send the heads to the attic.
- Before being sent for storage, the garlic must be sorted. Carefully examining each head, rotten, spoiled, empty, with spots and signs of sores are rejected.
- After sorting, the stem is cut to 3-5 cm (the exception is storage of garlic in braids) and the roots are lightly burned over a fire. This is a simple recipe to prevent sores on assembled heads.
Optimal conditions for long-term lying of garlic
When storing at home, it is important to create a favorable microclimate. Environmental conditions directly affect the maximum shelf life of the harvested crop, its flavor characteristics and presentation
Humidity
A suitable indicator of humidity varies widely - from 50 to 80%. Higher humidity can provoke crop rot, while a lower humidity can dry out the cloves.
Temperature
Garlic is considered unpretentious to the ambient temperature, so it can be stored both warm and cold. However, there are small restrictions:
- Leaving the crop warm, it is recommended to ensure the temperature is within 15-20 degrees. It is better to store spring varieties at this temperature.
- When in the cold, the optimum temperature is 2-4 degrees. This regime is favorable for winter species.
It is also important to avoid sudden changes in temperature. Changing conditions negatively affects taste
Airing
The room in which supplies are left for the winter should be periodically ventilated. The fresh air supply prevents the development of mold and harmful microorganisms. It is also recommended to make small openings in storage containers for constant air circulation.
Light
Semi-dark places are ideal for storing crops. It is necessary to limit direct sunlight on the fruits so that they remain fresh and rich in taste for a long period.
Methods for storing garlic in glass jars
There are many options for keeping garlic in good condition for a long time. The most popular: storage of garlic in flour or wine, storage in a jar with salt or mixed with sunflower oil, as well as storage in single prongs or in whole.
Separate teeth
This way of storing garlic in a glass jar saves space and places as many prongs as possible in the container. The technology is simple: the garlic is divided into particles, each is inspected for damage, and then dried within a week.
It is best to dry away from sources of heating, such as on the floor in a living area. After drying, the jar is filled with teeth and placed in a dark, dry place
Important: the container does not clog with this method.
Whole heads
This method of storage allows you to preserve the harvest in its original form, however, unlike the previous method, much more containers will be required. In addition, garlic that has not been disassembled into its constituent particles may turn out to be rotten inside
That is why it is important to carry out a systematic inspection from time to time.
The heads are preliminarily cleaned from clods of earth and husks from above, and then packed into cans.
With salt
One of the most popular and simplest ways is to use a natural preservative, salt. The technology for cooking garlic in salt is elementary and consists of only a few stages:
- decide on the shape - whether the heads will be stored in their entirety or in the form of teeth;
- dry the prepared mass, but do not dry it out;
- prepare jars, ridding them of mold, excess moisture, sterilizing;
- the bottom of the container is flavored with a two-centimeter layer of rock (not iodized!) salt;
- from above, the mass is also sprinkled with salt.
With flour
The storage technology with flour is similar to the previous method. The only thing is that instead of salt, a 2-3 cm layer of wheat flour is used
It is important that the teeth or heads do not touch each other. Flour absorbs excess moisture and allows you to keep the crop in proper form for several months
In vegetable oil
For this method, only peeled teeth are used. They should be laid tightly to each other, layer by layer and filled with oil. The contents of the jar are shaken a little so that the oil is evenly distributed to the very bottom.
It is important to ensure that the liquid also covers the cloves from above.
The advantage of this method is that during storage, the liquid consistency absorbs the characteristic garlic aroma and becomes fragrant. This oil can be used to season salads and other dishes. And the addition of a few peas of black pepper, dry herbs and salt will enhance the smell. The main thing is to choose additives that are suitable and in harmony with the garlic smell.
Ground
How to preserve garlic that has suddenly started to deteriorate. To do this, you need to sort out suitable slices, peel them, grind or chop them to a state of gruel, and then season with salt. Then the mass is transferred into glass containers and tightly closed with a lid.
You can store the grated garlic only in the cold. For these purposes, a cellar, garage or refrigerator is used. In the future, the blanks are used for seasoning. The only drawback is that you cannot store the mass for too long. But if you add sunflower oil, the shelf life will increase.
In wine
This method is not very popular in Russia. But in Italy, Greece and other Mediterranean countries it is very common. To do this, the prongs are infused in dry, red or white wine. The main thing is to peel them off and not tamp them tightly to each other.
Dried
The teeth are pre-shredded onto thin plates and dried until crisp. After that, the garlic is packed in jars or cloth bags. But in this case, it is not worth stopping the jar. Subsequently, the dried vegetable can be used to create first courses or meat dishes. You don't have to worry about the smell and useful qualities - they will be preserved in their original form.
About this article
Co-authors:
WikiHow staff editor
Our experienced team of editors and researchers contributed to this article and reviewed it for accuracy and completeness.
Categories: Food & Hospitality
English: Store Fresh Garlic
Español: almacenar ajos frescos
Italiano: Conservare l'Aglio Fresco
Deutsch: Frischen Knoblauch lagern
Português: Armazenar Alho Fresco
Français: conserver de l'ail
Nederlands: Verse knoflook bewaren
中文: 储存 新鲜 大蒜
Bahasa Indonesia: Menyimpan Bawang Putih Segar
Čeština: Jak uskladnit česnek
العربية: حفظ الثوم الطازج
हिन्दी: फ्रेश लहसुन को स्टोर करें (Store Fresh Garlic)
ไทย: เก็บ รักษา กระเทียม สด
Tiếng Việt: Bảo quản tỏi tươi
한국어: 신선한 마늘 을 보관 하는 방법
日本語: 生 の ニ ン ニ ク を 貯 蔵 す る
Optimal storage conditions and periods
After complete drying, the heads are sorted by size into large, medium, small. The bulbs of giant varieties, for example, Rocambol or Gulliver, are preserved longer.
The correct conditions for winter storage:
- room temperature: from +1 to + 3 ° С;
- humidity: 65-70%.
Spring garlic is more stable than winter garlic. Spring varieties retain their properties throughout the year at + 17 + 20 ° С. Humidity determines the condition of the teeth. In a dry room, the scales crack, the heads dry out or may germinate. Above 70% humidity increases the risk of disease. Bacteria multiply actively, which shortens the shelf life of the culture
It is important to ventilate the area regularly as the circulating air reduces the formation of mold.
Drying properly
After removing the garlic from the ground, it is necessary to shake off the soil from it and spread it out to dry on the surface of the beds. The process will take about 4-5 days. If rainfall or damp weather is observed, it is recommended to harvest the crop in a well-ventilated area. It is necessary to dry the heads together with the leaves.
Separating varieties
Since different types of garlic differ in storage time, the winter and summer varieties must be separated from each other. Spring varieties of garlic have a higher keeping quality, and winter crops are less suitable for long-term storage in winter. The latter have risks of drying out in case of insufficient moisture, mold and decay. This is explained by the smaller number of protective scales in comparison with spring varieties.
Sorting
The entire harvested crop must be carefully examined for further sorting. Damaged, deformed and cracked heads are not suitable for long-term storage. If rotted and deformed specimens are left next to the rest of the crop, the likelihood of deterioration in taste and the spread of rot increases.
Alternative head blank options
In addition to the classic harvesting methods, there are alternative options that are not inferior in the reliability of crop storage. Allocate:
- storage with salt and iodine;
- in onion skins;
- ash;
- flour;
- pickled;
- in paraffin;
- in cling film.
Save in onion skins
The heads are placed in boxes or baskets in layers, sprinkled with onion peels. It absorbs excess moisture, preventing the reserves from rotting. Convenient and affordable method.
Storage with salt or iodine
Salt performs similar functions to onion peels, only it does it more efficiently. Stocks stored under a layer of salt are able to survive the winter without losing quality.
Pickle or ferment
Pickled or fermented garlic is practically the same as fresh garlic in terms of the amount of nutrients. This method is suitable for small harvest volumes, because its implementation takes a lot of time and effort. Recipes for making marinade and sourdough can be found in huge quantities on our website.
Peeled garlic storage features
All of the above methods to help store garlic heads are quite simple. However, they may not work if you do not adhere to the basic rules of processing. Finally, it is worth mentioning once again the recommendations that allow you to keep the garlic heads safe for a long time:
- Only a high-quality product should be selected and cleaned for workpieces, which will not deteriorate in the near future.
- Regularly check the integrity of the heads. If signs of rot appear on individual teeth, they are immediately removed.
- The vegetable must have access to fresh air. If this rule is neglected, mold can quickly overcome it.
These simple tips will help you prepare fresh garlic for several months in advance.
Harvesting and preparing for storage
How long the product will be stored in a glass jar depends on the correct harvesting and preparatory measures by 50%. Here's a step-by-step guide for you.
Step 1. Check the degree of ripeness
Overripe garlic will not last long as whole heads.
What is a good time to harvest?
- if the variety is winter - end of July;
- if the variety is spring - the end of August.
In a mature culture, the stems adhere to the ground, the scales on the teeth become dry and thin (almost transparent). But an easily crumbling head and the presence of cracks are clear signs of overripening. Overripe garlic cannot be preserved for a long time.
Step 2. Dig the heads out of the ground
Dig out the head carefully so as not to damage it. Experienced vegetable growers slightly pry the soil with a pitchfork, and then take out the garlic with their hands.
Harvesting should be done in dry and warm weather. For 2 weeks, stop watering and slightly rake the earth from the heads.
Step 3. Dry the garlic
Before harvesting, the heads are cleaned with hands from the ground and dried. If forecasters promise warm weather, after digging up, leave the vegetable for 5-7 days right in the garden. Do not cut off the stems and roots, since the heads will absorb useful substances from them for some time.
Then transfer the garlic to a dry, warm, well-ventilated area.For example, on a balcony or summer veranda. Using scissors or pruning shears, trim the stems to 5–10 mm and the roots to 2–3 mm. Leave the heads to dry for 2 weeks. Avoid direct sunlight on the garlic, otherwise it will dry out.
Step 4. Follow the decontamination procedure
Ripe dry garlic is completely ready for long-term storage. It does not need to be rinsed before being placed in a glass jar.
But what if the bulbs are overripe? Then, to increase the shelf life, you need to perform a disinfection procedure. To do this, add 10 drops of iodine to hot sunflower oil, mix. Dip each head in the solution and then dry.
To prevent the germination of the bulbs, experienced growers are advised to lightly burn the roots over an open fire. You can use a regular lighter.
Step 5. Prepare a glass jar
It is better to use a three-liter jar for storing whole heads. The container must be thoroughly washed, sterilized and dried.
Steps
Method 1 of 2:
How to store fresh garlic
1
To get started, you should grow or buy garlic. It must be fresh and firm, so it will last longer.
The head of the garlic should be firm and not germinated. You want the husk to be dry like paper. If the head is soft, this means that the garlic is dry and cannot be stored for a very long time.
Do not buy dry heads or garlic that is stored in the refrigerator section of the store.
2
Before storing garlic at home, you should dry the heads. This will help enhance the flavor and aroma of the garlic.
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Wash the head of garlic and dry in a dark, dry place for a week.
You can also hang the leg of the garlic to dry it out.
3
Store garlic at room temperature. Many people make the mistake of storing it in the refrigerator, as in fact it is best preserved at a low room temperature of about 16 ° C.
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If you store garlic in the refrigerator, it will go bad. In cold weather, the head becomes wet and can become moldy.
You can store chopped or grated garlic in an airtight container for a while, but use it as soon as possible.
It is not recommended to freeze garlic, as freezing changes its structure and taste.
4
Store garlic in a well-ventilated area. Then he will be able to "breathe" and will be stored longer.
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Sourse of information
You can store the heads of garlic in a wire mesh, wire basket, small container with holes, or even a paper bag.
Do not store fresh garlic in plastic bags or airtight containers. This can lead to moisture build-up and germination.
5
Store fresh heads of garlic in a dark, dry place.Keep the garlic out of sunlight and damp places to prevent it from sprouting. For example, a kitchen cabinet or a shady corner of your kitchen will do just fine.
6
Once you've damaged the bulb, use the garlic immediately. Its shelf life is significantly reduced as soon as you cut the head to get the teeth.
If you feel that the garlic has become soft, or sprouts have appeared inside the cloves, it's time to throw it away.
Whole heads of garlic when stored properly can be used after 8 weeks
Split head teeth can be stored for 3 to 10 days.
7
Please note that young garlic needs to be stored differently from old: as soon as you brought it from the garden, put it in the refrigerator.
Young garlic ripens in early summer. It tastes mild
It does not need to be dried and can be kept in the refrigerator for a week.
Young garlic tastes less pungent than old garlic and can be used in dishes instead of regular onions and leeks.
Method 2 of 2:
Freezing, preserving and drying garlic
About this article
Co-authors:
WikiHow staff editor
Our experienced team of editors and researchers contributed to this article and reviewed it for accuracy and completeness.
Categories: Food & Hospitality
English: Store Fresh Garlic
Español: almacenar ajos frescos
Italiano: Conservare l'Aglio Fresco
Deutsch: Frischen Knoblauch lagern
Português: Armazenar Alho Fresco
Français: conserver de l'ail
Nederlands: Verse knoflook bewaren
中文: 储存 新鲜 大蒜
Bahasa Indonesia: Menyimpan Bawang Putih Segar
Čeština: Jak uskladnit česnek
العربية: حفظ الثوم الطازج
हिन्दी: फ्रेश लहसुन को स्टोर करें (Store Fresh Garlic)
ไทย: เก็บ รักษา กระเทียม สด
Tiếng Việt: Bảo quản tỏi tươi
한국어: 신선한 마늘 을 보관 하는 방법
日本語: 生 の ニ ン ニ ク を 貯 蔵 す る
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Yes
No
How to store arrows of garlic
Arrows can be saved for the winter in several ways. They are pickled, salted or frozen.
Freezing garlic arrows is very easy, and besides, they do not lose their qualities after defrosting. Their dense structure, as well as color and smell are preserved completely.
- The arrows need to go through and remove those that have already turned yellow.
- Then the green arrows are washed with cold water and dried on a towel.
- Further, wilted parts and buds are cut off. They should be removed 2 cm lower, as they are more rigid in these places.
- Next, the arrows are cut into 3 cm pieces and placed in food containers or special bags with fasteners.
Garlic arrows are laid out in containers in small portions so that you can use them completely for one dish. Air is released from the bags and compactly folded. Store tightly closed in the freezer for a year. Use arrows without defrosting.
Storage problems
It is not always possible to keep track of compliance with all storage conditions, and it turns out that the garlic has deteriorated.
Garlic dries
Looking through the stocks, we found dry heads, as if they had drunk all the juices from them. This occurs as a result of moisture evaporation. To prevent the vegetable from drying out, create a protective paraffin layer or tightly wrap the heads with cling film, this preserves juiciness.
Avoid high temperatures and direct sun during storage, keep the humidity at the right level, this will help to prevent the vegetable from drying out.
Fungus, mold
The appearance of mold on the crop is provoked by poor drying before storage or inattentive sorting, when spoiled heads get to the total crop. Fungus and mold spread quickly. Careful preparation of the harvest is important here. Thorough drying after harvest will help to avoid such a disaster. It will make the conditions for the reproduction of fungi and bacteria uncomfortable.
Germination
Sprouting of garlic roots is a sign of germination. To prevent this, the hostesses burn the bottom with fire. Such manipulations will extend the shelf life and prevent further germination. Sprouted heads are eaten first or cleaned for storage in vegetable oil.
Rot
Garlic rots in a poorly ventilated room with too much moisture or when it is near spoiled heads. It must be removed from the general container so as not to infect other vegetables. For prophylaxis, stocks are periodically sorted out and examined. Thorough drying before storage, as well as separate storage from other vegetables, will help eliminate rotting.
A Few Tips for Preparing Garlic for Storage
Storage of any vegetable crop requires preliminary preparation. Garlic is no exception.
Harvesting takes place on a fine, clear day, in order to avoid moisture getting on the heads.
The roots are not cut, but remain with the bulb. They can be eliminated only after drying.
Garlic that has only 1 to 2 mm of root left will not hold moisture well
This is why it is important to keep the length at least 5 mm.
Damage to the roots during digging will help to avoid the extraction of an underground crop with a pitchfork, and not with a shovel.Having slightly shod, the gardener must complete what he started with his hands - pull out the bulb and wipe it with a glove to remove the remnants of the earth.
After harvesting, it is dried for several days.
But don't dry it in the open sun. It is better to choose a darkened and ventilated place.
For even drying, the garlic is periodically turned over.
This bulbous plant does not belong to foods with excess moisture. And then it dries out quickly enough. However, a high-quality result will be obtained only after two weeks of drying.
Housewives will ask a fair question: how to preserve garlic bulbs at home in an apartment? The temperature should fluctuate within the following limits: from +1 to +5 degrees, or from +14 to +21. Accordingly, garlic can be stored both in an apartment and outside the city - in the entryway, underground, in the basement or cellar.
Correctly selected capacity, temperature and humidity are a guarantee that the garlic in jars will be preserved in the winter.
Read on:
How to store garlic in the freezer
Storage methods and shelf life for peeled garlic
Dried garlic and homemade garlic seasoning
Terms and rules for storing pickled and pickled cucumbers
Winter storage of apples in the basement - methods and rules
5 simple rules for storing onions
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