Garlic spoils how to save. Plum details. Cultivation, useful properties and variety selection. Temperature, light and humidity

Garlic is a must have in any home. It is used not only as a seasoning for various dishes, but also as a prophylactic and therapeutic agent for many diseases. If you have a garden or summer cottage, you probably grow garlic "in reserve". However, over time, it begins to turn yellow, dry out, grow moldy or germinate, not even living up to the middle of winter. Why does garlic spoil, how to avoid it and save the product?

The need to create certain conditions for storage

Like any plant whose fruits are subject to long-term storage, garlic requires certain conditions. Their non-observance significantly reduces the shelf life of the product. You risk losing your entire crop if you don't provide the right temperature, humidity, and light. Even garlic must be harvested according to certain rules so that it does not deteriorate too quickly.

High requirements for storage conditions are due to the content of a large amount of aromatic oils in garlic.

Compliance with the rules of storage will help you save the harvest of garlic for as long as possible.

If you do not comply with the storage conditions, you run the risk of encountering the following problems:

1. High humidity will lead to the defeat of fungal diseases - green mold, black rot.
2. At high temperatures and low humidity, the heads will dry out quickly. Such a product becomes unusable: it does not have a specific taste and aroma, only an unpleasant smell.
3. Exposure to direct sunlight activates the process of photosynthesis, causing the garlic cloves to begin to sprout, preparing to give life to a new crop. Not the best option if you planned to keep the product at least until spring.

The duration of storage of garlic directly depends on the correct and timely harvesting. When determining the timing, it is necessary to take into account the peculiarities of the vegetation of this crop, its growth and development.

Choose a dry and warm day for cleaning. But do not delay, you need to do everything quickly and in a timely manner. Any delay may result in a deterioration in the quality of the product.

How to properly remove garlic

Storage conditions

There are 2 ways to store garlic:

1. Cold: humidity 70-80%, temperature from +2 to +4°C. Under such conditions, it is recommended to store winter garlic. These include the following varieties:
   • Hermann;
   • Alcor;
   • Dubkovsky;
   • Lyubasha;
   • Healer;
   • Zubrenok;
2. Warm: humidity 50–70%, temperature from +16 to +20°C. Used for spring varieties.
   • Abrek;
   • Aleisky;
   • Gulliver;
   • Yelenovsky;
   • Sochi-56.

Do not forget that winter garlic is not well suited for long-term storage. Due to the smaller number of covering scales, its heads begin to dry out faster.

Vozdushka - ripened garlic seeds

Air is garlic seeds that form at the top of the arrow after flowering. They are also called bulbs. Storage conditions depend on what type of garlic you grew.

Effective Ways

The most common way to store garlic at home, known to our ancestors, is braiding. You have probably seen such bundles not only in historical films and paintings, but also in your grandmother's house.

Timely harvested, well-dried garlic is braided according to the principle of a braid or wreath, after which it is hung in a cool room

If you decide to store garlic in this way, you need to master the technology of weaving. It is simple, but the first time you have to try. Remove all leaves, leaving the false stem and head. Start weaving from the bottom, adding new bulbs one by one, up to 15 pieces. Make a loop at the end of the braid so that you can hang the bundle.

This method is good if you live in a private house. For an apartment, other methods are more suitable.

1. Choose shallow baskets, cardboard boxes or crates. Fold in them well-dried heads of garlic. Place the filled container in a cool, dry place, away from heating appliances. Sort the garlic from time to time and remove the spoiled heads. This method is simple, but not effective enough: it is unlikely that you will be able to control the level of humidity and temperature in such conditions. The garlic may dry out or become moldy.

   Shallow baskets and boxes are very convenient, but do not provide long-term preservation of garlic.

2. Linen bags and nylon stockings are great for storing garlic. Fold the prepared heads in them and put them in a dry, dark place. If the air humidity in the room is low, you can sprinkle the garlic with onion peel, if it is high, the bag or stocking should be treated with a saturated saline solution (dipped in salt water and dried). This method is the most common, many housewives confirm its effectiveness.
3. Storage of garlic in nets in which vegetables and fruits are sold. This is a fairly convenient option, properly dried bulbs, folded into such nets and hung in a dark place with a suitable level of temperature and humidity, do not deteriorate for about 3 months.

   In a city apartment, a small amount of garlic can be stored in vegetable or fruit nets.

4. Place well-dried unpeeled garlic heads in sterilized dry jars or other deep dishes. Place them in rows, sprinkling each with flour. Close tightly with lids and place in a dark place. However, not all housewives like this method, many say that flour does not protect garlic well enough from drying out and mold.

   You can store garlic in a deep bowl, sprinkling each row with flour

5. An effective, although not very common, way to store garlic is dry salting. Fold the whole unpeeled heads into any suitable container (jars, boxes), sprinkling with a large amount of coarse salt, the lower and upper layers of which should be at least 2-3 centimeters. Close the container with a tight lid and place in a cool dark place. Salt will protect the garlic from moisture, limit the access of oxygen and serve as an excellent antiseptic.

   Garlic keeps well in jars filled with table salt.

6. You probably know that garlic sold in stores is covered with a layer of paraffin. This provides the product with a long shelf life. You can apply this method at home if you do not have a very large crop. Melt the paraffin in a water bath and dip the heads into it one by one. Wait 2-3 hours and then put the garlic in cardboard boxes. This method is quite effective, but laborious.

   If each head of garlic is covered with a thin layer of melted paraffin, the bulbs will not dry out, while the shelf life will increase significantly.

7. Many people prefer to store garlic in the refrigerator, putting it in plastic bags with holes made in them. This is a good way, but only if you have a few heads and plan to use them in the next 3 months.
8. Garlic can also be stored in the freezer in the form of whole heads or cloves, not peeled. A prerequisite is the temperature is not lower than -2 degrees. Otherwise, the product will freeze and lose its taste.
   

   This is interesting! Try the following storage method: chop the peeled garlic cloves with a press, mix with a little salt and spices, put them in ice molds. Freeze the mass and store the resulting cubes in the freezer. They can always fill the first and second courses.

9. When preparing the garlic for storage, cut off the roots, leaving about 10 mm. Burn the bottom of the head on an open fire (for example, on a gas stove), then put the crop in boxes and hide it in a dark, cool place. This method has been known for a long time, it provides long-term preservation.
10. You can wrap each head of garlic in cling film (in 2 layers) and put it in cardboard boxes or glass jars, sprinkling with small sawdust.

    Wrap the garlic tightly in cling film and store in the refrigerator.

11. If you have special lids for vacuum canning, then put the clean, dried heads in sterilized jars, cover with such lids and pump out the air. Garlic canned in this way can be stored in the refrigerator: it will not lose its taste and healing properties for a long time.

    Vacuum canning devices help you keep garlic as long as possible

The above methods are quite effective, but you may not want to have drawers and jars take up a lot of space in your kitchen. There are also non-traditional methods that will not only ensure long-term preservation, but also make the product always ready for use.

With vegetable oil

You will need:

• glass jars, pre-sterilized and dried;
• capron caps;
• garlic cloves, peeled;
• vegetable oil (sunflower, corn or olive).

1. Make sure that the garlic cloves are clean, strong, without signs of damage.
2. Pack them tightly in jars and fill to the top with vegetable oil.
3. Close the lids, put in the refrigerator.

Thus, the product will be stored for up to 3 months.

During storage, the oil will be saturated with garlic aroma, which will make it an excellent dressing for salads, main courses and soups. If you add herbs and spices, you will get a complete sauce.

Garlic in vegetable oil with spices will be a complete addition to your dishes

How to store garlic in vegetable oil - video

homemade garlic powder

Garlic powder will keep even better. It is quite easy to prepare it.

1. Peel the garlic cloves, cut into thin plates.
2. Dry them in an electric dryer at temperatures up to 60 degrees.
3. Grind dry plates in a mortar or blender with the addition of a small amount of salt.

Cut the garlic into thin slices, dry and chop

You can store garlic powder in any tightly closed container. It does not take up much space and does not lose its properties during the year. In addition, later you will significantly save time when cooking, because the garlic does not need to be washed, peeled and chopped. True, this method has a significant drawback: the product loses its useful properties. But if you are interested in taste, this is what you need.

What to do if the garlic began to deteriorate

Many signs may indicate that garlic has begun to disappear, in particular:

• bad smell;
• wrinkling of cloves or whole heads;
• falling through the slices inside when you press it with your finger;
• drying heads of garlic;
• the appearance of mold.

The most common problem is drying out of the heads of garlic. This is due to the evaporation of moisture. If you are unable to provide a more suitable storage space, waxing will help. The hardened paraffin will retain moisture in the cloves, and the carbon dioxide that is formed in the head from the respiration of the stem will destroy harmful microorganisms and thereby protect the garlic from diseases.

To avoid mold during storage, be sure to dry the garlic in the sun after harvesting.

During storage, mold can form on the bulb, and in some cases even black moldy rot. This happens if the heads of garlic have been damaged or frozen. High temperature and humidity significantly accelerate the development of diseases. To avoid this, be sure to dry the garlic in the open sun after harvesting: ultraviolet has a detrimental effect on fungus, mold and bacteria.

Another problem is the sprouting of heads of garlic. As soon as green leaves hatch on the cloves, the bulb begins to give them all the valuable substances and eventually dries out, losing its presentation and taste. The best way to prevent germination is to roast the bottom of the bulbs. If it was not possible to avoid trouble, we advise you to plant sprouted slices in the garden in order to grow a new crop.

Storage of garlic in the winter in the refrigerator - video

Last year, I was advised to peel the garlic, put it in a jar, add water and store in the refrigerator. Done! Ruined all the garlic, what was! Fermented, foamed all over, ungrateful! Don't do that!!!

Light

http://dacha.wcb.ru/index.php?showtopic=9254

I also had it in a cardboard box in the kitchen under the cabinet, and when the box was thrown out, it is stored normally in a “t-shirt” bag (unclosed, of course) in the pantry. Until the new garlic lies calmly, and the whole preparation is practically done with the old garlic. There was a storage record - it lay until next November, and maybe it would still lie, but we finally ate it. True, I only grow it from bulbs, maybe that's the point.

Garlic is an excellent protector against any infections in the cold and a necessary ingredient for spicy dishes. A good owner keeps garlic at home in the winter for his own needs and for planting next year. You do not know how to keep this vegetable until spring at home? Grandma's way immediately comes to mind - weaving garlic into pigtails and storing it in a suspended form. But there are other ways too.

We store garlic at home until spring in a box

Dry the garlic well first. Prepare a capacious wooden box. Make holes in its walls for ventilation. Your next steps are:

• Sprinkle a one-centimeter layer of salt on the bottom of the box. Instead of salt, you can use wood ash or sawdust;
• lay the heads of garlic, and again pour a layer of sawdust on top;
• alternate layers of garlic and sawdust or salt until the container is full.

Install the box in a cool and dry place. The vegetable will remain firm and will not rot until spring. You can store garlic cloves in a shallow wicker basket or cardboard box without spilling the ingredients, away from heaters. But you have to keep an eye on the vegetable - sort and throw out the damaged heads.

We store garlic until spring at home in bags

Prepare small bags of thick fabric or paper. Mix garlic heads with onion peel and place in bags. Don't lay too many heads. Hang the bags in a cool, dry place. The ideal option is storage in the cellar.

Another effective method for storing garlic in a canvas bag:

• rub the bag with wet salt or soak it in saline solution;
• do not rinse and dry;
• put the garlic in a dry bag and keep it at home in the pantry. Salt takes away excess moisture and does not allow the vegetable to germinate. It will also kill bacteria, so the heads will not get moldy. You can store garlic in nets hung on the wall of a cool pantry.

We store garlic until spring at home - other ways

There are other effective ways to store garlic in apartments:

• oil storage. Divide the garlic into cloves. Place them in a sterilized cooled jar. Lay tight. Pour the garlic in a jar with any vegetable oil so that it covers it. Cover the container with a lid with holes and refrigerate until spring. Use as needed;
• storage in paraffin. Dip the heads of garlic in the melted paraffin, holding the stem. When the garlic is all covered with paraffin, hang it to solidify the mass. Store in a dark and cool place until spring;
• instillation. Bury part of the harvested crop at their summer cottage in the ground. Place the heads in plastic bags, wrap with several layers of paper and bury in the soil in late autumn. Lay the tops of tomatoes on the ground. Dig up in the spring and get perfectly preserved garlic.

We store garlic at home until spring - useful tips

Please note that the shelf life of garlic depends on the time it was harvested. Be careful not to crack the heads. After digging, dry the crop in the shade in the fresh air and choose healthy heads for storage for the winter. After drying, trim the stems and roots. Harvesting of winter garlic begins in the twentieth of July, spring - in the first half of August. Harvest in dry weather in the early morning or late evening, when there is no scorching sun. Do not wash the garlic before storing it and store it unpeeled.

By following our recommendations, garlic will not germinate, become moldy or rot. You will save money on buying an expensive vegetable and will use garlic at any time. Choose any suitable storage method, and garlic will last until spring without problems.

Garlic is one of those vegetables that require special storage. If you do not create optimal conditions for it, it will quickly begin to germinate, and even rot. There are two ways to save garlic until spring - cold and warm. Each housewife can choose for herself the best way to store garlic. In addition, fresh heads are preferred for some, while others prefer simple blanks.

Before planting garlic for the winter, it is necessary to carry out preparatory work. By this time, the garlic roots are usually completely dry. They need to be set on fire to the very bottom. You can use both a candle flame and a regular lighter for this.
With a warm storage method, dry garlic heads are tightly packed in a cardboard box and left in a dry room at a temperature of 13-17 degrees in a dark place with a humidity of 70-80%. The disadvantage of this method of storage is that garlic loses some of its meatiness due to slight drying. But at the same time, all the beneficial properties of garlic, the pungent taste and specific smell are preserved until spring.

With a cold storage method, a room is needed in which the temperature is constantly maintained from plus 2 to 3 degrees and the humidity is 70-80%. In a city apartment, one of the departments of the refrigerator is suitable for this, where such a temperature regime will be set. Garlic is placed there in cardboard boxes. With cold storage and properly cauterized roots, garlic retains its fleshiness and all its beneficial properties until spring.

An excellent place to store garlic is the cellar. Therefore, in a village or in a summer cottage where it is, it is much easier to keep garlic until spring. In such a cellar, the temperature is usually maintained at 0 plus 2 degrees with a humidity of 70-80 percent. To keep garlic breathing, it is best to store large supplies in wicker baskets or wooden crates.

In urban areas, you can try to store garlic on the balcony in the same way, constantly checking the temperature. At temperatures below 0 degrees, the vegetable will simply freeze. In addition to temperature, humidity must also be monitored. The fact is that this indicator is very important for garlic. At a humidity of less than 70%, it begins to dry intensively, and at a humidity of more than 80%, it begins to rot.

To keep garlic until spring, you can use this method. Burn the garlic roots. Melt several paraffin candles in a saucepan. Let cool. Quickly dip the head of garlic into warm paraffin. Let dry. Put in a cardboard box and place in a cool place. A thin layer of paraffin will keep the garlic from drying out and rotting, even if the necessary moisture cannot be provided.

Garlic perfectly retains its taste and a full range of nutrients in some forms of canning. The simplest is the following way to store the finished product. Peel clean garlic, place in a glass jar, pour fresh olive or sunflower oil. You need to store the jar in the refrigerator. Garlic is used as needed, and the remaining oil can be used in sauces or salad dressings.

Despite the abundance of garlic in the store at any time of the year, it is always a good idea to have a small supply at home. Homeowners are also interested in keeping the garlic harvest as long as possible. Living in your own house, you can use the utility rooms - a basement and a cellar. It is more difficult to store garlic in an apartment, but for such a situation, you can find many ways to store garlic.

Before determining the harvesting period for this vegetable, you need to determine the type of garlic.

There are the following types:

Winter shooter, non-shooter;

Spring, or summer, ("spring").

Differences in appearance - spring garlic has small heads of bright white color with silky scales. Winter garlic is larger, its varieties can have a color range from white to dark purple. Spring garlic tolerates winter storage much better than winter garlic, it can lie unchanged until June.

The time of harvesting or planting, the keeping quality of garlic depends on which species it belongs to. The signal for harvesting spring garlic is yellowing and the beginning of lodging of the leaves. For the middle lane, the harvesting period for summer garlic is the second, third decade of August. Winter garlic begins to be harvested when its lower leaves turn yellow, and the flakes covering the head of garlic become dry. The time of harvesting winter garlic is the third decade of July, the first decade of August.

For harvesting, choose sunny, dry weather.

If you miss the optimal harvesting time, product quality deteriorates noticeably:

The heads of garlic break into individual cloves;

Cracking of the covering scales occurs;

A new cycle of garlic development begins - new roots appear on the bottom, young leaves hatch from the teeth.

Garlic with signs of overgrowing is not suitable for storage. It is advisable to dry it for several days in the open air, or in the shade under a canopy.

What kind of garlic should be stored

Owners of their own garlic beds know that before you start laying garlic for storage, you need to sort it out. Teeth from large heads that do not have signs of disease are left for planting. Seed material is taken from the outer row of teeth, the core of the head is usually not used for propagation.

Do not use for long-term storage:

Garlic heads with mechanical damage;

Overripe crumbling specimens;

Garlic with signs of disease, affected by mold and rot.

Small, non-standard, crumbling heads of garlic are used in the very near future for harvesting for the winter and for cooking. Healthy selected specimens are prepared for bookmarking for long-term storage.

All garlic, both seed and selected for future use, must be dried, the earth removed from the upper covering scales, and the roots cut off. A dry arrow in the center of the head is cut 2-4 cm from the shoulders. If you plan to store garlic tied in a “braid”, the arrow is left longer - at least 30 cm. The garlic purchased in the markets and in the supermarket is most likely already dried and trimmed. It is important to choose healthy specimens for long-term storage, not affected by rot and disease.

There are two main ways to store garlic and its varieties:

Cold method at a temperature of +1 + 3 ° C, humidity 50-70% (suitable for storing spring garlic);

Warm method at a temperature of +18+20°C, humidity 70-80% (ideal for storing winter varieties).

In the conditions of an apartment, it is possible to place garlic on a loggia or balcony part of the time before the onset of stable negative temperatures. In winter, techniques are used to store this vegetable at room temperature.

How to store garlic at home:

In a braided braid. You can weave a garlic braid by analogy with an onion bundle. To do this, when drying, the ends of the stems up to 30 cm long are left, weave a braid out of them, weaving twine or rope into it for strength. It is not recommended to leave such weaving for a long time, as the stems dry out and lose their plasticity. This technique is suitable for spring varieties.

in paraffin wax. So that the garlic does not dry out, you can dip it in melted paraffin or wax before storing it. It will take 150-200 g of paraffin for 50 heads. It is melted in a water bath and dipped in warm head solution. It is impossible to boil the solution, the main thing is to bring the consistency to a liquid state. You can apply wax, paraffin with a brush. After the coating has hardened, the garlic is placed in cardboard boxes.

After treatment with oil and iodine. Boil the vegetable oil, add iodine to it (10 drops per 0.5 l), generously rub the garlic with this mixture. The processed heads are dried in the sun, cleaned in a box, box.

In a refrigerator. The method is suitable for storing a small amount of garlic. It is stored with each head wrapped in cling film to prevent odor.

In oil filling. The cloves are cleaned from the coating, placed in a glass container and poured with boiled and cooled refined sunflower oil. The method is good because garlic-infused oil acquires a pleasant aroma and can be used for dressing salads. At room temperature, the oil can go rancid, it is better to store the container in a cool place, in the refrigerator.

in flour. Dried heads of garlic are placed in dry glass jars, sprinkled with flour, corked jars with ordinary lids, and stored at room temperature.

in salt. The method is similar to the previous one, with the difference that salt or dry sawdust is used instead of flour.

In linen bags soaked in saline. If the room humidity is high, salt will protect the garlic from rot and mold. At low air humidity, the canvas is not impregnated with saline, the heads of garlic are sprinkled with onion peel.

To prevent garlic from sprouting, a simple trick is used - its bottom is lightly burned over the flame of a gas burner. Store jars, boxes or boxes with garlic prepared for long-term storage in a dry and cool place, without access to light. Compliance with all conditions will greatly increase the shelf life of garlic.

Expert editor: Sokolova Nina Vladimirovna| Phytotherapeutist

Education: A diploma in the specialty "Medicine" and "Therapy" received at the University named after N. I. Pirogov (2005 and 2006). Advanced training at the Department of Phytotherapy at the Moscow University of Peoples' Friendship (2008).

The topic is relevant among beginner gardeners and those who have never grown garlic for long-term storage. This material is also suitable for those who cannot keep the harvest until the summer. White and fragrant cloves are known to have healing properties all year round without losing their healing power.

But how to store garlic so that it does not dry out and deteriorate, and also does not germinate ahead of time? Actually there are many ways. In addition, the options for storage in an apartment and in a private house are still different. Therefore, various nuances will be considered below. 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 (do not confuse with a variety): winter and spring. The first ripens from mid-July to a maximum until mid-August. It all depends on the landing time, weather conditions. Spring ripens by mid-August, and it can be harvested 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 winter before the new harvest? The fact is that some housewives unknowingly collect winter food for storage in the hope that it will lie until spring, but with surprise and disappointment they discover an unsuitable product for food.

It turns out that until spring and even until the beginning of summer, only that is, collected at the end of summer can be well preserved. As it matures sufficiently, it is poured and becomes capable of long-term storage. On the contrary, winter garlic is young, without many white and smooth scales. It can be stored for no more than 2-3 months, so it is advisable to eat it immediately, without prior drying.

How and when to collect?

The harvesting period strongly influences the further preservation of garlic. You can not dig beds on rainy days. Better to wait until the weather is clear. The ground must be absolutely dry! To verify this, it is better to dig up the soil on an unsown segment of the bed to the depth at which the heads of garlic are supposedly located. If the soil is completely dry, then you can start. In addition, if you have already planned a day for harvesting garlic, then you should not water it and neighboring fruit crops already 2-3 days in advance.

Winter garlic begins to dig when the bottom leaf begins to turn yellow, and spring garlic - if all the leaves turn yellow and begin to roll towards the ground.

Before proceeding to the topic of how to store garlic so that it does not dry out, we will analyze another important point: selection. Before drying, you need to sort out all the heads. They should be:

• hard;
• strong;
• without stains and dents;
• with white scales;
• without any flight.

If defects are found, such garlic should be eliminated, as it may contain pathogens. It is no longer fit for food.

Where to dry?

When the heads are dug out, they should be placed in a dry and dark place, such as a shaded porch or an open shed. But so that there is always an influx of fresh air. Then the garlic is cleaned of the remnants of the earth. It's okay if the top scales fall off. The tops are not cut yet. But even here you need to know where and how to store garlic so that it does not dry out.

Make sure there is no dampness. If rains are expected, you need to move the crop to a warm and dry place. After about 3-4 days, slightly dried garlic is processed again: the roots and leaves are cut with secateurs. The latter require leaving small tails (5 cm or more, depending on storage methods).

Storage conditions

When the dried garlic is ready to move to a permanent storage location, you need to prepare the room in advance. There are several rules that will help the crop to last until next summer:

• air humidity is about 40-50%;
• optimal storage temperature - from +5 to +17 degrees;
• the room should be dry, clean;
• you can not keep garlic where various insects are found, molds may appear;
• Harvest containers should not interfere with those living in the house / apartment.

Here's how to store garlic so it doesn't dry out until the next harvest. If you comply with such conditions, then you can be sure that the cloves of the healing product will remain safe and sound.

Storage methods

There are several methods for storing garlic. But you need to know that the container must be "breathable", that is, let air through and not retain moisture. And now let's take a closer look at how to store garlic so that it does not dry out, methods and objects / utensils:

• a glass jar with a nylon sock or gauze instead of a lid;
• wicker basket or dish;
• cardboard box;
• plywood box with holes on the sides;
• string bags (mesh bags);
• in conjunction.

The latter method implies that even at the pruning stage after digging, tails about 20-25 cm long should be left.

In this case, garlic can be braided into a braid and made into bundles using thick threads or ribbons. This method is suitable for hanging storage.

Where to store living in a private house?

Those who live in a private house with a plot have many more options on where and how to store garlic so that it does not dry out in winter. You can easily accommodate a large supply of crops. And you can also find several different places at once:

• cellar,
• underground,
• canopy,
• barn,
• barn,
• terrace,
• cool place in the living room,
• on the glazed balcony (if available).

You just need to make sure that there is no dampness, mold, and a lot of dust in the room.

Cellar or canopy

Since ancient times, when there were more villages than cities in the country, our ancestors kept garlic in cellars or hallways. This is considered the best option, given that the winter is snowy, cold and with rare thaws. The peasants knew how to store garlic so that it did not dry out: they hung the bundles in a safe place or placed the heads in baskets, tubs.

It is worth noting that it is permissible to store both onions and garlic together if it is not possible to place 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 a new harvest. And it means burying the crop in the ground. Only pre-dried and prepared garlic should be wrapped in polyethylene, wrapped with unnecessary insulated material, such as an old coat. Then, on the site, you need to dig up the ground to such a depth that you can cover the top of the crop by 20-40 cm with earth. Do not forget to clearly and accurately mark the boundaries of the garlic burial so that you can easily find and not accidentally hit good heads with a shovel.

But this method is more suitable if there are no easier options. In addition, in our time it is impossible to predict what kind of winter will be: warm and damp, or dry and cold.

Where to store in the apartment?

You can also find a cool place to store garlic in the apartment. Just keep in mind that the heaters (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 be provided with more reliable storage.

Sometimes people wonder if it makes sense to store garlic in the refrigerator or freezer. Answer: you can. But in the refrigerator, whole cloves can lie no more than 3 months. If there is a desire to place the crop in the freezer, it is recommended to pre-peel the garlic, pass the cloves through a press or meat grinder, then place them in bags or containers for freezing.

Fresh and whole garlic should not be placed in a plastic container with a lid, as it can suffocate and begin to spoil.

Balcony

If the balcony or loggia is glazed, there is no heating in the room, then you can safely store garlic either in boxes (boxes), or hang bundles. You just need to avoid direct sunlight, warming. Windows should not face south.

Pantry

If there is also a prepared place for garlic, you can place the crop in a cramped room. But under the condition that all optimal conditions are met. If desired, you can hang an electronic weather station on the wall, which shows both humidity and temperature in a cramped pantry space. So you will understand how to store garlic so that it does not dry out in winter. It is especially useful to have this device if there is no experience of storing garlic in this place yet.

If the garlic has gone bad

It is advisable to control 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 next summer. If you follow the above recommendations, then you can ensure that almost the entire stock will delight you and your family for three seasons in a row: autumn, winter and spring.