Every housewife knows about the beneficial properties and methods of use, there are usually no problems with planting either, but not everyone can keep it fresh and juicy all winter.
The secret to successful storage of garlic is the fulfillment of several conditions.
Cleaning time
Let's start with the most important component - timely cleaning. Keep in mind that garlic is divided into:- Spring- this is summer garlic (some call it autumn). He doesn't shoot. The signal to start harvesting is considered yellowed and fallen leaves.
Usually, spring garlicclean upin the second half of August.
- Winter- winter garlic. There is a shooter and a non-shooter.
You can determine the ripening period of winter garlic by the following features:
- the skin of the inflorescences cracks;
- the lower leaves turned yellow;
- the scales of the bulbs became thin and dry.
So, your garlic is showing clear signs of maturity. If the weather is dry and warm, start cleaning.
Harvesting should not be delayed, otherwise you risk getting a low-quality product that will not be stored well. Signs of overripe garlic:
- the scales covering the bulb burst;
- the heads break up into teeth;
- young roots appeared on the bottom of the bulb.
How to remove garlic
They dig with a shovel or a pitchfork (I prefer a pitchfork - this way the bulbs are less damaged), laid out to dry.
Shake off excess soil from the heads and roots, leave the foliage. In clear weather, we dry the garlic right on the ridge for about 5 days. In damp - under a canopy or in a well-ventilated area. You can also take it out in the sun during the day, and clean it in a warm room in the evening.
After drying, we cut off the roots (leaving about 3 mm) and the stems (leaving up to 10 cm). Before storing, we sort the heads by size.
Such cleaning will provide the best storage in the winter.
Storage temperature for garlic
Storage in warmer: +16°С...+20°С - optimal conditions for spring garlic.Storage in cold: +2°С....+4°С - the most successful conditions for garlic winter. Winter garlic is poorly adapted to long-term storage: it is more often affected by various diseases and loses moisture.
The storage location should not be too dry (the garlic will dry out) and not too damp (the garlic will be prone to disease): optimal humidity - 50-80%.
It is important: very good keeping quality for bulbs with 3 coverts.
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Ways to store garlic at home
Braids. We always weave braids from garlic: we leave a false stem and onion, and remove the leaves. To make the product durable, we also weave twine. Make a loop at the end of the braid.
The pigtail can be hung in the closet, and in the pantry, and in the basement. The main thing is that it should be dark, cool, not too damp.
In bundles. In my opinion, the best way to store garlic is in bunches (I also call them brooms).
I leave the stems long enough to tie them together into a mini tassel. And I hang it in the corridor - right up to the ceiling.
Grid storage. During storage, it is advisable to check the garlic for spoiled heads.
I like not laying nets with garlic, but hanging them.
Wicker baskets. Grandmother keeps onions and garlic in baskets woven from birch bark in the attic or in the hallway (a cool room in front of the entrance to the residential part of the house). Such containers, as practice shows, have a positive effect on the preservation of garlic.
My mother is far from braiding and storing garlic in wicker baskets, so (at her own peril and risk) she tried another method.
Storage in sterilized jars. Clean, not peeled, well-dried garlic is put in glass jars (previously sterilized), sprinkling the heads with coarse salt.
The method justified my mother's hopes: salt did not allow diseases to reach the harvest.
Storage in wooden boxes with salt. Instead of cans, you can take shallow wooden boxes.
Important: Use only coarse salt!
Storage in linen bags. Some store the precious product in linen bags. Depending on the humidity of the air, garlic heads can be sprinkled with onion peel ( low humidity) or rinse in concentrated salt solution ( high humidity), then dry, and only then put in a bag.
This treatment helps protect the bulbs from pests and diseases.
Advice: Store garlic separately from other vegetables.
Possible Problems with Garlic Storage
Often, observing all the conditions for harvesting and storing garlic, we notice mold on the bulbs or find dried heads, or suddenly find that the garlic has taken root. How to avoid it?Mold
Black rot or green mold appears primarily on damaged or frostbitten bulbs. And if the room has high temperature and humidity, the "green plague" quickly captures more and more new heads.Drying in the sun helps prevent this problem (direct sunlight is detrimental to fungi, mold and bacteria): garlic acquires some immunity that helps it resist disease.
Drying
Occurs when moisture evaporates from the garlic. Dip the bulbs in melted paraffin: a protective layer is formed that will retain moisture inside and become a protection against disease. The stem releases carbon dioxide during respiration, which will accumulate in the bulb, destroying pathogens.Premature root growth
To avoid this problem, many hostesses “scorch” the bottom before storing. Well, if the garlic has already taken root, then clean the teeth and place in sunflower oil. You can get them as needed, and besides, you still get fragrant garlic oil! We keep garlic in the refrigerator this way for about 4 months: the oil is amazingly tasty, and raw garlic did not impress me much (but can be used for cooking).
To store garlic in oil, you will need:
- sterile container (jar, bottle with a wide neck);
- peeled garlic cloves;
- vegetable oil: olive, sunflower, linseed.
Storage of garlic in the apartment
In the apartment, we are surrounded on all sides by heating and heating devices, but it is still possible to preserve garlic, obtained with such difficulty in the country. Choose a place for it away from radiators and fireplaces: a cool pantry, a refrigerator, an unheated but insulated balcony (so that the garlic does not freeze) will do.cultivation garlic- it is a simple matter, even a novice gardener can easily cope with it. Harvesting and its proper storage are of great difficulty. You need to know some of the nuances that will keep the garlic heads safe and sound for the whole winter.
harvest time
Harvest time is a very important factor in the preservation of heads of garlic. The heads should be ripe, but not overripe.
Two types are planted: spring and. The maturation period for these two species is different.
The ripening of spring garlic is determined by the state of its foliage. Yellowing leaves will be a signal that the crop is ready to be harvested.
For storage, it is better to plant winter garlic. Its maturation is determined by yellowing lower foliage and cracking inflorescences. Usually, the full ripening of such garlic occurs in the second half of July.
Do not hesitate to harvest garlic. If the head breaks easily into individual cloves, it means that the garlic is already overripe. Such fruits will not be stored well, so it is better to put them into food first. At the same time, you need to know that unripe garlic is also poorly suited for storage, it will become loose and soft.
Pre-harvest preparation
It is necessary to start preparing for drying from the moment the garlic is harvested. The soil from which the garlic will be removed should dry out well, so a couple of days before this point, you should stop watering the plants. After the heads are dug out, they can be cleaned of dirt and the top layer of the husk.
(reklama) You can not wash, otherwise it may soon begin to rot. Do not cut off the dug out garlic, neither the foliage nor the stem with roots. For drying garlic, a dry and cool room is best suited.
How to dry whole heads of garlic?
After full ripening, the heads of garlic should be stored in a well-ventilated room and with a temperature regime not exceeding 10 ° C. Dry garlic as follows:
- Remove the top layer of the husk from the heads, put the heads in one layer so that there are gaps between them and there is no contact.
- After a couple of months, the garlic will dry out. Shriveled roots and brown foliage will signal the end of drying.
- After that, the roots are cut, leaving no more than 6 mm. Leaves should be removed so that the teeth are not exposed. The stem is cut to a distance of 2.5 cm from the head.
Drying peeled garlic
After the garlic is ripe and removed from the ground, it is peeled from the dirty upper husk. Next, the garlic is completely peeled from the strong husk, and the heads are divided into pieces, the thickness of which is about 5-6 mm. After that, the garlic slices must be distributed over a sieve and dried in the oven.
To dry the garlic, preheat the oven to 50°C. After that, allow the garlic to cool to room temperature, after which it can be transferred to containers and closed well with a lid. If you wish, you can store garlic in powder form. To do this, the dried garlic must be folded into a coffee grinder and grind. Such a spice will be stored with the preservation of smell and taste for one year.
Every year, at the end of summer, the same question is raised: “How to keep garlic until spring?”. Despite the abundance of options, it is not always possible to implement all possible methods at home. It also happens that the year turned out to be so fruitful that the old, proven methods of storing garlic are no longer suitable. In this article, we will talk about how best to dig this plant, what drying conditions take place, how to collect material for planting and, of course, how to store garlic.
After the garlic harvest has passed, it is important to properly withstand 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 material or bulbs with good keeping quality, you need to let it rest. Best of all, drying takes place under a canopy, when the sun's rays do not fall on 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 low air temperature. It should be understood that even dried raw materials can deteriorate, for example, become moldy or rotten. Subject to all the rules, the storage of garlic will pass without problems.
A little about harvesting garlic
Harvesting garlic from the beds is a responsible task; you should not blindly rely on luck in this matter. Remember that winter varieties need to be dug in mid-July (or guided by the vegetative period of the variety), and spring varieties in mid-August, until early September. So you can’t wait for the weather by the sea, allowing the bulbs to overripe. Delay, in general, ends sadly in the case of this culture - the shelf life is noticeably reduced, as is 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 immediately dig it up.
Harvesting should be done in warm, dry weather. Take it 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 fork and gently pry the bulbs out of the ground. Of course, you can use a shovel, but this increases the risk of cutting roots or bulbs.
When all the heads are above the ground, move them under a canopy, clear the ground and leave.
Drying under a canopy lasts from 7 to 10 days. All this time, you can not cut the roots and stems, because the plant needs to calmly complete all internal processes.
The preparation of garlic for storage ends when on day 11-12 you cut off the roots, leaving only 2 cm in length, and also shorten the stem to 5-6 cm.
Ways
Garlic is stored in different ways, the choice of which depends on the number of fruits and the 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 refrigerator, hang dried heads on the balcony, and then cut off the head whenever necessary. There is no single answer to the question “how to store garlic properly,” since correctness is determined only by storage conditions.
So, how to store garlic when cleaning and drying is over?
Box
Probably one of the most ergonomic ways is wooden or cardboard boxes. In the walls you need to make ventilation holes, cover the bottom 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 dry, cool 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, sprinkle with flour, and then close the lid tightly. Thus, the cloves remain fresh for 2-3 months.
The storage technology in oil is similar. When you choose which oil to fill in (sunflower, corn, olive), fill it with cloves, close the lid with holes and refrigerate. In this way, garlic can be stored for up to 3 months. Oil, by the way, can then be used in cooking.
Powder
Harvesting and harvesting garlic can seem like the lesser of two evils when it comes to preparing it for storage.
Peel the cloves, cut them into slices and dry in the oven. Then grind to a powder and store in a jar with a tight-fitting lid. Garlic powder does not lose its taste and nutritional properties, and it also 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 put into linen knapsacks, tied tightly and hung in a dark, dry, cool place. This method helps to protect the bulbs from insects, as well as mold.
Paraffin
The treatment of garlic bulbs with hot paraffin was actively used in vegetable warehouses in the last century. Melt the paraffin over a fire or a water bath, and then alternately dip all the heads of garlic into it, holding the stem. After it hardens, put it in a cool place, such as a refrigerator.
Solving possible problems
It should be noted that all problems in the storage of garlic arise solely due to violations of the conditions. In order not to spoil the seed and aromatic food additive, do not allow high humidity. Ideally, it should be zero. Garlic is best stored at an air temperature of + 2-5 degrees. This helps him develop the root system more actively next year, accelerates the growing season.
At the stage of selection of the bulbs, make sure that there are no bruises, wormholes, rot and mechanical damage on them. Select only whole and strong bulbs, as they will serve as good raw materials 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.
Preserving garlic for the winter is not difficult, especially if you correctly pre-prepare vegetables for harvesting and storage. Just the lack of watering and top dressing a month before harvest, as well as competent drying, significantly increase the immunity of plants, thanks to which vegetables are perfectly stored until next summer (naturally, if storage conditions are met).
If everything is clear with stopping watering and fertilizing, then drying is not so simple. Some gardeners think that a couple of days is enough to dry the vegetables properly and send them "for the winter". However, it is not. The drying time of garlic depends on weather conditions, and not only the weather during which the vegetables are dried is taken into account, but also the weather that was before harvesting. If there were a lot of rainy days a month before digging up the vegetables, then the garlic should be kept in a well-ventilated room for a couple of days longer, otherwise there is a risk of not drying the heads, which will inevitably cause them to rot in the future.
Now with regard to the direct drying of garlic. After digging up the culture, it is necessary to carefully remove the soil from the heads with your hands, spread the vegetables in the garden and leave them for two or three days (naturally, if the weather allows, that is, there is no rain). After the specified time, you should continue drying the garlic, but already under a canopy or in a well-ventilated area. To do this, the vegetables should be transferred to a specially designated place, laid out on a flat surface or hung by tying the stems, and left for another two to three days.
How to dry garlic after digging in rainy weather
If it rains for a long time and no sunny days are expected in the near future, then it is impossible to postpone the collection of vegetables. Dig up vegetables and try to remove clods of earth from each head. If you can’t do this, in no case do not wash the garlic, but send it to dry in this form. Collect the plants in bunches of five to seven pieces, tie them by the stems and hang them in a well-ventilated area (shed, attic). Leave the garlic to dry for at least seven days.
Growing garlic is not very difficult. It does not require special care. But keeping it juicy all winter is much more difficult. For longer storage, garlic requires prolonged drying so that it can retain all its properties for the winter. You can not overdry the garlic and you need to know some ways to properly store the product after harvesting.
The term of digging garlic for the winter
There are two types of garlic: spring and winter. They differ in terms of collection and planting, as well as storage temperature. Spring belongs to the category of summer, autumn garlic. It is harvested when the leaves begin to turn yellow. This period falls in the second half of August.
Winter garlic refers to winter. Its collection falls at the end of July, and maturity is determined by external signs. It should be monitored, if the inflorescences began to crack, it's time to start collecting, if the lower leaves turn yellow, then the garlic is ready.
Overripe garlic should not be allowed, otherwise its wound period will not be long. You can determine by some signs when the garlic is overripe:
- the scales on the head burst;
- the teeth began to disintegrate;
- when young roots appear at the bottom of the garlic bulb.
Rules for collecting garlic when digging
The crop must be harvested in warm sunny weather. The ground must be dry, not wet. Bulbs are dug with a pitchfork, you can use a shovel, but this method can injure or cut the head. You should dig a little with a pitchfork, then pull the heads out of the ground.
Be sure to keep the garlic out of the sun, otherwise it will fry and spoil. It is best to dry the product along with the roots and leaves. After that, it is necessary to hang the bulb bulbs in a ventilated room to dry for 2 weeks.
You can start cutting the roots and stems and pack it. Large heads are difficult to store. They need to be put aside and used in the very first place.
Garlic storage temperature after digging
Spring garlic is well stored at a temperature of +16 ° C + 20 ° C. The room should be neither damp nor dry. Otherwise, the garlic may become saturated with moisture and rot, or dry out and become dry and crumbly. Humidity in the room reaches 50-80%.
Winter garlic loves coolness and is stored at a temperature of +2 °C +4 °C. This species is more often no longer stored all winter, it must be used first.
Ways to store garlic after digging and drying
A well-known way to preserve garlic in the form of braids. They were woven and woven by many. They must be strong and tight. To do this, leave the stems and braid the usual braid, weaving garlic. It is hung in the storage room and used as needed.
A more convenient way to store garlic is in bunches. For tying a bunch or panicle, leave long stems and tie them together in a bunch. Such bundles are hung in a convenient place.
You can store heads in grids. To do this, they should be folded into special nets and it is best to hang them, and after a while check for spoilage.
An excellent way is to store in birch bark baskets. They are ventilated and just stand in a cool room all winter.
Another note to the housewives, there is a way that will not let the garlic rot. Storage in jars: cleaned heads, covered with coarse salt and tightly closed. They persist all winter, and do not get sick.
The occurrence of problems when storing garlic after digging
There are storage problems that occur over time. Most often this happened due to the wrong way of acting.
The occurrence of mold occurs if the head has been damaged. In high humidity and high storage temperature, mold will spread to other heads. You can get rid of the problem if you put garlic in the sun. She is killed and dies in the sun, and the garlic becomes immune.
Drying of the bulb occurs when moisture evaporates. The process can be avoided by dipping a head of garlic in melted paraffin. It protects against moisture and microbes.
To avoid root growth, it is necessary to scorch them before storage. If a problem has already arisen, then you can clean it completely and fill it with oil. It keeps in the refrigerator for up to 4 months, makes a delicious garlic butter, and the cloves can be used in cooking.
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