The topic is relevant among novice gardeners and those who have never grown garlic for long-term storage. This material will also be suitable for those who fail to preserve the harvest before summer. It is known that white and fragrant teeth have healing properties all year round, without losing their healing power.
But how to store garlic so that it does not dry out and does not spoil, and also does not germinate ahead of time? In fact, a lot of ways. In addition, options for storage in the apartment and in a private house are still different. Therefore, below will be discussed various nuances. It is very important to know how to distinguish bad garlic from good.
First of all, the type of plant is important.
There are two types of garlic (not to be confused with the variety): winter and spring. The first ripens since mid-July and maximum to mid-August. It all depends on the time of landing, weather conditions. Spring is ripening by mid-August, and it can be collected until the second or third decade of the month. Be sure to remember these two types, because many are wondering: how to store garlic so that it does not dry out in the winter before the new harvest? The fact is that some hostesses unknowingly collect winter for storage in the hope that it will linger until spring, but with astonishment and disappointment they find an unsuitable food product.
It turns out that until spring and even before the beginning of summer, only spring garlic, that is, harvested at the end of summer, can be well preserved. Since it matures sufficiently, it is poured and becomes capable of long-term storage. In contrast, winter garlic is young, without many white and smooth scales. It can be stored for no more than 2-3 months, so it is desirable to eat it immediately, without pre-drying.
How and when to collect?
Strongly affects the further preservation of garlic collection period. You can not dig beds on rainy days. It is better to wait until the weather is fair. The earth must be completely dry! To verify this, it is better to dig up the soil on the unplanted section of the bed to the depth at which the garlic heads are supposedly located. If the soil is completely dry, you can start harvesting. In addition, if you have already planned the day of gathering garlic, then you should not water it and neighboring fruit crops in 2-3 days.
Winter garlic begins to dig when the bottom leaf begins to turn yellow, and spring - if all the leaves turn yellow and begin to roll to the ground.
Before we proceed to the topic of how to store garlic, so as not to dry, let us examine one more important point: the selection. Before drying, you need to sort through all the heads. They should be:
- no stains and dents
- with white scales,
- without any plaque.
If defects are found, such garlic should be eliminated, as there may be pathogens in it. In food, it is not initially suitable.
Where to dry?
When the heads are dug out, you need to put them in a dry and dark place, for example, on a veranda in the shade or in an open shed. But so that there was always a flow of fresh air. Then the garlic is cleared from the remnants of the earth. It's okay if the top scales fall off. The plant is not cut off yet. But here you need to know where and how to store garlic, so as not to dry.
Care should be taken to avoid dampness. If rain is expected, the crop should be moved to a warm and dry place. After about 3-4 days, lightly dried garlic is processed again: roots and leaves are cut with a pruning shears. The latter require leaving small tails (5 cm or more, depending on storage methods).
When dried garlic is ready to move to a permanent storage place, you need to prepare the room in advance. There are several rules that will help the crop survive until next summer:
- air humidity is about 40-50%,
- optimal storage temperature - from +5 to +17 degrees,
- the room should be dry, clean,
- garlic cannot be kept where various insects are found, there can be molds,
- containers with the crop should not interfere with living in the house / apartment.
Here's how to store garlic, so as not to dry up the new crop. If you comply with these conditions, you can be sure that the teeth of the healing product will remain safe and sound.
There are several methods for storing garlic. But you need to know that the container must be "breathable", that is, to allow air in and not retain moisture. And now we will take a closer look at how to store garlic so that it does not dry out, methods and objects / dishes:
- a glass jar with a capron sock or gauze instead of a cap,
- wicker basket or dish,
- cardboard box,
- plywood box with holes in the sides
- wooden tubs
- shopping bags (mesh bags),
- nylon stockings,
- in a bunch.
The latter method implies that even at the stage of cutting after digging, tails should be left about 20-25 cm long.
In this case, garlic can be braided into a braid and make bundles of them using thick threads or ribbons. This method is suitable for overhead storage.
Where to keep living in a private house?
Those who live in a private house with a plot have much more options for where and how to store garlic so that it does not dry out in winter. You can easily place a large stock of harvest. And also you can find several different places at once:
- cool place in the living room
- on the glassed-in balcony (if available).
Just need to make sure that the room is not damp, mold, a large amount of dust.
Cellar or porch
Long since when there were more villages than cities in the country, our ancestors kept garlic in cellars or in the hall. This is considered the best option given the fact that winter is snowy, cold and with rare thaws. The peasants knew how to store garlic so that it would not dry out: they would hang bundles in a safe place or put their heads in baskets and tubs.
It should be noted that it is permissible to store together both onion and garlic, if it is not possible to put them in separate containers.
In the ground in the garden
There is a more complicated, but no less effective way of where and how to store garlic, so that it does not dry out in winter until the new harvest. And it means burying the crop in the ground. Only pre-dried and prepared garlic should be wrapped in polyethylene, wrap with unnecessary insulated material, such as an old coat. Then, at the site, you need to dig up the ground so deep that the top of the crop can be covered with earth by 20-40 cm. Do not forget to clearly and accurately mark the boundaries of garlic garbage, so that you can easily find and not accidentally touch the good heads with a shovel.
But this method is more suitable if there are no simpler options. In addition, in our time it is impossible to predict what the winter will be: warm and damp, or dry and cold.
Where to store in the apartment?
In the apartment you can also find a cool place to store garlic. Only it should be taken into account that the heating devices (or central heating) are far from the place where the garlic will be stored. In addition, if there are pets in the house, insects can be found, then the crop will need to provide a more reliable store.
Sometimes people wonder if it makes sense to keep garlic in the fridge or freezer. Answer: you can. But in the refrigerator the whole teeth can lie no more than 3 months. If there is a desire to put the crop in the freezer, it is recommended to pre-clean the garlic, skip the cloves through a press or meat grinder, then put into bags or containers for freezing.
Fresh and whole garlic should not be placed in plastic dishes with a lid, as it can suffocate and start to deteriorate.
If the balcony or loggia is glazed, there is no heating in the room, then you can safely store the garlic or in boxes (boxes), or hang bundles. Only you need to avoid direct sunlight, warming. Windows should not be facing south.
If there is a pantry in the apartment, as well as a prepared place for garlic, you can place the harvest in a cramped room. But provided that all optimum conditions are observed. If desired, an electronic weather station can be hung on the wall, which shows both humidity and temperature in the close space of the storage room. So you will understand how to store garlic, so as not to dry in winter. It is especially useful to have this device if there is no experience of storing garlic in this place.
If the garlic is spoiled
It would seem that the advice is very simple. But unfortunately, no one is immune from frustration. It happens that closer to spring, the teeth begin to dry out, shrink, and somewhere may even begin to germinate. Slightly germinated (sprout no more than 5 mm) garlic is not dangerous. It can be eaten. But if there are visible traces of parasites, fungi, then you can not eat!
It is advisable to monitor the storage process: from time to time (about every three to five weeks) check the condition of the crop. If the first signs of defects or disease appear on at least one clove, then the head should be removed and consumed as soon as possible (but only healthy parts of the plant).
Dear friends, you have learned how to store garlic so that it does not dry out in winter, what to do, so that it does not deteriorate until the coming summer. If you follow the above recommendations, you can ensure that almost the entire stock will delight you and your family for three seasons in a row: autumn, winter and spring.
The preparatory phase begins in the period of digging heads. Features of harvesting depend primarily on the type of crop:
- Winter (winter) is harvested at the end of July-beginning of August, when the lower leaves turn yellow, the scales will become thinner and stronger, cracks will appear on the inflorescences,
- the harvest time of the spring variety is determined by its feathers - they are yellow and lie on the ground (usually this happens by mid-August).
To save the dug garlic for the winter, you must follow these rules:
- A couple of weeks before the intended harvesting stop watering.
- Time for cleaning choose a sunny, no rain.
- Garlic is dug carefully, taking care not to damage the heads, otherwise the vegetable storage time will be short.
- After digging well dried.
How to dry garlic correctly:
- First, they dry the heads for about a week right on the ridges, if the weather is warm and dry, or in a place where air circulates freely (in the cellar, in the attic, under the shed). As an option, you can carry out the harvest in the sun in the afternoon, and clean up in a warm room in the evening.
- After thorough drying, the ground is shaken off the bulbs and the roots are cut off.
- Cut the stems, leaving 2-4 cm. If you plan to store in braids, then leave at least 30 cm.
- To keep the bulbs longer, the remaining roots are burned with a candle or a lighter.
After drying, the young garlic is sorted, discarding damaged, over-ripe heads, with signs of illness or rot. Small and crumbling specimens also try to use in the first place - for the preparation of dishes or preparations. For long storage fit only healthy, large onions.
If you do not create optimal conditions for storage, the bulbs will deteriorate, start to rot. The reasons for this can be various factors: mold will appear in humid and warm air, light coming into them will contribute to the germination of teeth.
At home, for the storage of garlic for the winter will suit a place where the necessary requirements will be met:
- lack of access to sunlight
- optimum humidity of air - 50–70% at low temperature and 70–80% when choosing a warm storage method, lower rates will contribute to the drying of the heads, high - their germination or rotting,
- the temperature for storing the culture is rather low (2–5 ° C) or medium (18–20 ° C): summer garlic is usually kept cool, and the second method is more suitable for winter.
Good ventilation of the storage place of a product can have a different meaning. On the one hand, this is additional drying and preventing rotting. But on the other hand, it contributes to the drying up of the bulbs and the spread of pathogens.
Garlic heads stored in a container are less susceptible to these negative phenomena. For storage of culture fit:
- boxes of cardboard, plywood with small lye or slots for air circulation,
- baskets, weaving which contributes to ventilation,
- nylon panty hoses: they are filled with heads and hung, saving space in a small apartment with this method,
- glass jars, plastic containers, paper and cellophane bags, canvas bags.
If you store garlic properly, it will not spoil until the very spring in any container. Without a container, you can save heads in a braid and bunches: weave a braid from the stalks in the traditional way, securing it with a string. "Pletenka" hang out in a cool dark room, and with the onset of frost they are removed in the cellar.
In a refrigerator
The refrigerator is an ideal place to preserve the beneficial properties of many products. Garlic is no exception. Before you put it in the refrigerator, you must first dry it well, and then choose the best storage method:
- in paper bags, sprinkled with salt or flour if necessary,
- glass containers, plastic bags or cloth bags treated with a solution of sodium chloride (a thin film will block access to moisture),
- food film, wrapping each bulb separately.
Garlic heads should be kept separate from other products in the fridge to avoid disease and rot.
Garlic is not kept in polyethylene for a long time: an increase in humidity and zero air circulation will contribute to the early germination of the culture.
Peeled garlic can be stored in the refrigerator using a canning method: the slices are spread in a glass container and filled with white vinegar, seasoned with various spices. For this purpose, you can use dry wine. This method increases the shelf life of garlic up to 4 months.
Freezing garlic for the winter
Garlic can be stored in a city apartment by freezing. It consists in the following actions:
- garlic cloves cleaned, if desired, finely chopped,
- folded in foil (food wrap), wrapped,
- cleaned in the freezer.
The main disadvantage of freezing is that the vegetable changes its taste and loses some useful properties. But there is a plus - a rather long shelf life (almost until the next season).
Posted by: Marina Nabilskaya
Found a bug? Select the text with the mouse and click:
It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hands, tearing off the rough stalks. Dried collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.
New American developers - robot Tertill, performing weeding in the garden. The device is invented under the direction of John Downes (the creator of the robot vacuum cleaner) and works autonomously under any weather conditions, moving on uneven surfaces on wheels. At the same time, he cuts off all plants below 3 cm with the built-in trimmer.
In small Denmark, any piece of land is very expensive. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large packages, foam boxes filled with a special earth mixture. Such agrotechnical methods allow you to get a crop, even at home.
It is believed that some vegetables and fruits (cucumbers, celery, all types of cabbage, peppers, apples) have a "negative caloric content", that is, more calories are consumed during digestion than they are contained. In fact, the digestive process consumes only 10-20% of the calories obtained with food.
The homeland of pepper is America, but the main breeding work on the cultivation of sweet varieties was carried out, in particular, by Ferenc Croat (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper has already come to Russia from Bulgaria, that's why it got its usual name - “Bulgarian”.
Humus - rotted manure or bird droppings. It is prepared this way: manure is piled up in a pile or a pile, interbedded with sawdust, peat and garden soil. Burt covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.
Convenient Android apps have been developed to help gardeners and gardeners. First of all, these are sowing campaigns (moon, flower, etc.) calendars, subject journals, collections of useful tips. With their help, you can choose a day that is favorable for planting each type of plant, determine the timing of their ripening and harvest in time.
One of the most convenient methods for harvesting a grown crop of vegetables, fruits and berries is freezing. Some believe that freezing leads to the loss of the nutritional and beneficial properties of herbal products. As a result of the research, scientists found that the reduction in nutritional value during freezing is practically absent.
Природные токсины содержатся во многих растениях, не исключение и те, которые выращивают в садах и на огородах. So, in the pits of apples, apricots, and peaches there is prussic acid (hydrocyanic acid), and in the tops and skin of immature solanaceous (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.
Background: why garlic is poorly stored
Garlic does not spoil - it is a natural process. Essential oils, phytoncides, alliin, amino acids oxidizing in the light and in the open air are to blame. Garlic does not deteriorate - it is preparing for germination.
How to store garlic? Just don't let it grow.
In winter varieties, more succulent due to thin surface scales, a larger amount of essential oils that determine the sharpness, the shelf life is 4-5 months, in spring garlic - about half a year.
Medium-late, late varieties of any type are suitable for long-term storage.
Spring garlic is stored up to 5-6 months, up to May, at t + 15 ... + 17 ° C with humidity - 50-70% - so-called. “Warm” storage.
It is believed that winter garlic needs “cold storage” + 2 ... + 4 ° C and humidity of 70-80%.
But the rumors about his inability to store at home are exaggerated: healthy, undamaged, harvested in time and dried winter garlic will lie for six months.
Suitability for storing purchased garlic of an unknown genus-tribe is determined by the color of the scales and the shape of the head. In winter, the teeth are arranged in one row, in the spring - in several rows. Winter garlic is more often with light scales with a small amount of lilac stripes, in spring scales it is more often painted in an intense lilac color.
We clean on time
Suitable for sampling garlic starting to lay stalks, withered foliage, softened false stem.
Garlic harvested at the wrong time will not be stored: at least suspended, at least in salt, at least in paraffin.
If the stems have fallen, and the head begins to unfold - it's too late: it will not be long.
Garlic is dried for about 10 days at t +25 C in a thin embankment. In properly dried garlic, the root lobe is dry and easily separated with fingers.
If possible, hang it in a bundle: nutrients and moisture will descend to the bulbs.
How to store garlic in an apartment or private house
And you can store garlic in a dry basement, cellar, on the veranda of the house and just in the apartment. Well dried, properly cut, it will be stored in any dry room. And it is not so important whether it is winter or spring.
In braids keep beautiful, compact and - long.
1. In the boxes. Plastic trellised, wooden boxes are filled with a layer of 20-30 cm. Spring is kept warm - in an apartment in the kitchen, on the veranda of a private house. Winter in bulk is better to send in a cold cellar.
2. In braids. In addition to decorative, spit save from overdrying, does not allow for flaking of scales, complicates access of air to the teeth. Braids weave when the stems are not withered, plastic and flexible.
3. In a bundle. With stems 20-25 cm long, tied up by 10-12 pieces or clamped by a yoke, hanging garlic is stored for a long time both in the kitchen of the house and in the warm basement.
4. In the drawers, cardboard boxes, wicker baskets, peppered with chips, sawdust, onion peel. Sand poured only in dry cellars with low humidity.
Tip! Plastic bags and other synthetic non-breathable material is not suitable: it is condensation and decay.
5. In the bag. Linen, canvas bags. They are not laid tightly, and they are not tied tightly - so that there is air access.
6. In the grid. Hanging taller in ordinary nylon grids is the best method: it is ventilated and compact, and the scales are in place.
7. Without pruning. The method is good for busy housewives: after drying, dry stems, roots are not pruned. And even the soil should not be too clear. Garlic is put in cardboard, trellised boxes in bulk, stacked crosswise (with a jack).
The best method of storing garlic in the winter: and vershok, and the spine will save from drying out.
The box is stored on a warm dry porch, the kitchen - where it does not interfere. Garlic is selected as needed. The simplest and surest way to save garlic from germination, drying and greening.
Unusual storage methods
To store garlic in salt is boring, in paraffin it is much more interesting!
- Storage in salt. Heads are placed in the box, poured salt. Salt absorbs moisture and preservative, does not allow rot.
- In the ashes. Owners of baths and fireplaces are used to pour garlic with ash layers. It is said to be stored well, but to clean the garlic in the ashes?
- In onion peel. Interspersed with husk, taking on moisture, containing volatile production, inhibiting the growth of fungi and bacteria.
- In paraffin. The heads are dipped in melted paraffin, forming a protective film. The method is good with a deficit of garlic and paraffin excess.
And if he does not want to be stored?
The following methods of storing garlic that have already been peeled will help.
In oil. The heads are cleaned from the husk, pour oil. It lasts a long time - up to 3 months, and is an excellent preparation for a quick fix.
In salt. The teeth are placed in jars, sprinkled with salt, not sealed, stored in the refrigerator.
Storage in flour. The teeth are rolled in flour, placed in glass containers. One problem: it is easier to buy fresh garlic than flour.
You can store garlic in the refrigerator in a city apartment, if there is free space. The heads are wrapped in paper, foil, laid separately from other vegetables.
And no polyethylene: quickly deteriorate due to condensate.
And still the cleaned teeth are frozen, dried, ground into powder, crushed and frozen - but this is another story, a culinary one.
These are some simple tips to help preserve garlic, albeit not until the next harvest, but long enough. Some of the methods are controversial - but as an experiment you can check. How do you store garlic?