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 consists of fulfilling several conditions.

Cleaning times

Let's start with the most important thing - timely cleaning. It should be borne in mind that garlic is divided into:

• Spring- this is summer garlic(some call it autumn). He doesn't shoot. Yellowed and lodged foliage is considered a signal to start harvesting.

Usually, spring garlictake awayin the second half of August.

• Winter- winter garlic. There are shooters and non-shooters.

You can determine the ripening period of winter garlic by the following criteria:

• the skin of the inflorescences cracks;
• the lower leaves turned yellow;
• the scales of the bulbs have become thin and dry.

The approximate time for harvesting winter garlic is the end of July.

So your garlic is showing clear signs of ripeness. If the weather is dry and warm, start cleaning.

It is not worth delaying the harvesting process, otherwise you risk getting a product of low quality, which will be poorly stored. Signs of overripe garlic:

• the scales covering the bulb burst;
• the heads disintegrate into denticles;

• young roots appeared at the bottom of the bulb.

Advice: If during harvesting you damage the bulb, do not leave it in storage.

How to remove garlic

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. 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, cut the roots (leaving about 3 mm) and stems (leaving up to 10 cm). Sort the heads by size before storing them.

Such cleaning will ensure best storage in 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 favorable conditions for garlic winter crops... Winter garlic is poorly adapted for long-term storage: it is more often affected by various diseases and loses moisture.

The storage area should not be too dry (the garlic will dry out) and not too damp (the garlic will be susceptible to disease): optimal humidity - 50-80%.

It is important: very good keeping quality for bulbs with three covering scales.

Select planting material you can in our catalog, where the products of many garden online stores are presented.

" Garlic

Garlic has long been an essential ingredient in many dishes and folk recipes... To all year round have fragrant and fresh heads on hand, you need to know how and where to properly store them at home in winter time.

There are several common storage methods for this vegetable to keep it edible until the next harvest.

As a rule, the following places are chosen for this:

• underground;
• balcony;
• fridge;
• dry places in the apartment.

It is more convenient for owners of private houses to choose an underground floor, since there may not always be enough space in the refrigerator. The presence of a dry place in an apartment or house is perfect for placing garlic braids and bunches or hanging a net. Glazed balcony- a great place for "wintering" this vegetable in jars and boxes.

Storage in braids

The time-tested method is it is a braided braid made from stem-dried heads. The finished braid is left in a dark and dry room. A closet or pantry is suitable for this. Garlic braids take up very little space, but they require skill and dexterity in order to weave the stems together well.

Storage in bundles

The heads dried with stems are tied into a bundle with a rope and hung in a dry room. The method is practically no different from the previous one, and the beams can also act as interior decoration.

Using cans and boxes

Many people choose three-liter jars for wintering a vegetable, without filling the heads with anything. This prevents it from drying out and germinating. Banks must be placed in the refrigerator or on the balcony.

To keep the garlic in the box, you need to sprinkle the bottom with salt, then lay out some of the heads, sprinkle with salt again and spread out layer by layer in this way. This option allows the vegetable to remain fresh and juicy for a long time.

Waxing

Storage in bags

For this, bags made of natural materials... R It is recommended to periodically go through the contents of the bag to remove spoiled heads.

To reduce the risk of mold and bacteria, you must first soak the garlic in a concentrated saline solution, let it dry, and then place it in a bag.

Refrigerated storage in a city apartment

To leave a vegetable for the winter in the refrigerator, need to dry well, put in paper bags and put separately from other products.

To prevent spoilage in the refrigerator, it is recommended to sprinkle the contents of the bags with salt or onion peels.

Freezing and preserving

You can freeze whole peeled cloves, wrapped in foil or cling film, or finely chopped to shorten the cooking time when using them. This option suitable for those who use the vegetable less often in cooking, since freezing changes the taste and structure of this product.

For preservation, you can use wine or vinegar. To do this, the peeled cloves are placed in a jar and poured with dry wine or white vinegar. A tightly closed jar is placed in the refrigerator. The method allows the garlic not to spoil for up to four months.

How to properly prepare a crop for storage?

Proper preparation is a guarantee that the product does not deteriorate in winter period in a city apartment.

Preparation for wintering should begin with the harvesting phase. It is important to know that there are two types of garlic that determine the timing of its collection:

• Winter:
  • collection time: end of July;
  • determination of readiness: the leaves turn yellow, the scales become thinner, the skin of the inflorescences begins to crack;
  • storage temperature: + 1-3 °;
• Spring:
  • collection time: first half of August;
  • determination of readiness: the leaves turn very yellow and begin to bend over and lie on the ground;
  • storage temperature: + 16-20 °.

Digging must be done carefully, since damaged heads deteriorate much faster than whole ones and are more susceptible to the development of bacteria. For this purpose, a pitchfork or a shovel is used.

Preparing Garlic for Storage - Tying Together

After digging up, dry the garlic well. It is better to do this in the open sun. The stems must be cut off, except when braids or bundles are expected to be woven.

After harvesting, you need to get rid of all:

• damaged heads;
• rotten or infected with bacteria;
• empty heads.

Garlic that has not come up can be dried and used as a spice.

After carrying out all the above manipulations, you can start sending the vegetable for the winter.

Storage problems

The most important and practically the only problem that can arise during wintering is damage to the heads. It can happen for several reasons.

First of all, this is a fungal infection. This can be avoided by very careful sorting. Also, the product may deteriorate due to improper storage conditions.

Determine the spoilage allow the following signs:

• bad smell resembling overcooked garlic;
• the presence of rotten slices or whole heads.

In order for garlic to remain suitable for consumption in the winter season as long as possible, it is necessary to strictly observe the algorithm for preparing for wintering and the conditions of the method chosen for this purpose.

Storing garlic for the winter at home is pretty easy. The main thing is to comply with all preparation measures and choose the most suitable method for yourself. Having followed all the established recommendations, you can delight yourself with a tasty and juicy vegetable until the next harvest.

Everyone knows. Not only is it a good antiviral agent, but also a delicious seasoning for food. It can always be found on store shelves. But often it is lethargic, semi-dry, shriveled, or already germinated. It is best to grow a vegetable yourself and keep it at home according to all the rules in order to enjoy its real taste all winter until spring.

(summer) and winter (winter). The first one has the property of being stored for a long time, and the second one allows you to collect a larger amount of the crop. Each of the varieties is subdivided into types.

Spring most often grows without a single stem. The denticles are formed in the head in a spiral in several rows. The structure of the bulb is dense, the taste is saturated with pungency. Varieties of winter crops can boast of varying degrees of maturity (early, medium, late). The best representatives are singled out:

• Gulliver - endowed with excellent productivity, not susceptible to diseases, medium-late ripeness. One head averages 95-120 grams, divided into 5-6 large teeth. Is different long term storage up to 1 year.
• Aleisky - average yield. The weight of the heads is insignificant, no more than 25 g. Has a disadvantage - prone to fusarium and rotting. Stored for 10 months.
• Sochi 56 - characterized by winter hardiness, not susceptible to disease. The weight of one torch is about 45 grams. The main advantage is that the detention period exceeds 1.5 years.
• Elenovsky - a dense structure of the onion, which contains up to 10 slices, but weighing no more than 35 grams. It is frost-resistant and not susceptible to disease. The shelf life is the longest - 2 years.

Winter representatives may or may not release an arrow. They differ among themselves by the number of denticles in the splinter. Types of spicy vegetables:

• Alcor - has a characteristically stable yield of medium ripeness. The onion consists of 5 lobules. Distinctive feature – lilac tone scales with veins. Product weight ranges from 25-40 grams. Does not get infected.
• Lyubasha is not afraid of frost, drought, fusarium. It is characterized by an average ripening period. The onion has up to 6 slices, each of which weighs up to 18 grams.
• Nazus - semi-sharp in taste, weighing up to 60 grams. Each splinter contains up to 8 slices. Withstands subzero temperatures.
• Sofievsky - up to 110 gr. weighing 5-7 teeth, flat in shape. Not afraid of transportation and long-term maintenance.

To plant a quality one, you first need to deal with the choice better view... Such actions are necessary in order to get the most successful harvest. Thus, it depends on the type chosen whether it will be stored for a long time (up to 2 years) or whether it is better to use it in the first place.

For a spicy vegetable to retain its nutritional properties for a long time, it must be properly harvested and prepared. You need to harvest according to the ripening period. Winter varieties planted in autumn should be harvested in the second half of July, and spring varieties in late August - early September. If the culture has begun to lay greens that are starting to turn yellow, then it is recommended to prepare for harvesting. The first step is to stop watering after about 2 weeks. This is necessary so that it dries out in the garden and can be easily pulled out of the ground by the tops.

It is not difficult to determine the readiness of a vegetable - if the husk rustles on it and easily falls behind, then the product is ready for storage.

The splinters should be hard during collection, the protective scales located on the surface should contain 3 layers, and during separation, the slices should easily lag behind one another. If the onion is moist, loose, it is not yet ripe. Such a vegetable will not be stored for a long time, it will quickly deteriorate and get sick.

Harvesting is before the start of the rainy season. They will only spoil the product - it will be saturated with moisture, the shelf life will be reduced. Slices damaged or damaged by insects should be set aside separately during collection. They cannot be preserved and, moreover, will not be suitable as planting material. They either need to be eaten as soon as possible, or disposed of.

The last stage of preparation before storage is high-quality drying. You need to collect and dry the vegetable together with herbs, then all nutritious and beneficial features completely saturate the garlic cloves. On a sunny day, it is recommended to place on a baking sheet on Fresh air under the canopy. The process is repeated for at least 3-5 days. On a cloudy day, use the oven to dry it. At temperatures up to 450C with the door open, fry for no more than 2 hours.

So that garlic does not lose its appearance and qualities during storage, it is necessary to choose a rational method of preservation. There are two types:

• With a warm method, the temperature in the room should not exceed + 200C, the humidity of the air is not recommended to exceed 50-70%.
• The cold method implies the presence of a temperature at the level of + 2 + 40C, increased level humidity (70-90%). The best place- in fridge. This choice is suitable for a winter vegetable, its keeping period is not too long and therefore it is recommended to use it in short terms(up to 4-6 months after collection). Its representatives often start to get sick with a longer stay. They easily lose moisture, dry out or germinate.

There are the following ways to preserve the original qualities of the harvested crop:

1. In a pigtail, inside which a strong rope is woven (twine, plait). There is a loop at one end that attaches to the wall. In the old days, people used to decorate the kitchen with wickerwork - both as decor and as food.
2. Slices are put in the basket, they are well ventilated, the container has a large number of holes. For this purpose, also suitable carton boxes, but it is worth making holes in them for ventilation, as well as plastic boxes.
3. Double bag - a canvas bag is taken, a plastic bag is put on top of it, and slices are poured inside both of them. With the help of a double layer, the necessary moisture is retained inside the bag, which contributes to long-term preservation.
4. Glass jar - sterilize it, place the uncleaned slices separately and close with a tight lid. You can cover with flour, but then the lid is not used. Salt layers are also suitable - alternate salt and garlic cloves.
5. In oil - it is boiled and seasoned with a few drops of iodine. Unpeeled garlic is dipped into the mass and taken out, allowed to cool and dry. Simply put in a suitable container.
6. Root manipulation - they are dipped in wax, paraffin or set on fire to slightly char.

For any preservation option, the product must be placed in a cool place. It is recommended to periodically review and sort the bulbs. Spoiled and rotten should not be left, they can infect others.

Garlic should not be kept in the light or in tightly closed plastic bags.

Thus, with my own hand harvested garlic will last much longer and will delight with taste data, even after a year of storage.

More information can be found in the video:

This healthy vegetable can replace many expensive medicines in our home medicine cabinet, and we really want it to be preserved until the first green shoots of the new crop. But often, either from the variety, or from unfavorable factors Wednesday, it either rots, or dries up, or sprouts, and we part with this unique vegetable sooner than we would like. Therefore, you need to figure out and figure out how to store garlic at home.

Garlic can spoil for several reasons, and this is not always directly related to the conditions of its storage.

If the heads are infected with fungi, nematode larvae, then their shelf life will be short. In this case, it is better to carefully sort out the garlic, disassemble it into slices, discard the damaged and all dubious ones - with spots, dents, cuts, and empty ones. Only then can you put it in storage.

Video about storing garlic in winter

Storage conditions are also important. But we will consider them in more detail.

What is the evidence of garlic spoilage?

1. To determine that your crop has begun to deteriorate, you can, first of all, by smell. Such garlic, which has begun to rot, has an unpleasant odor, reminiscent of the one we get if the garlic is overcooked.
2. Visually, you can see slices or whole onions shriveled from dry or wet rot.
3. To the touch, if you press with your finger, the lobule falls, as it were, into emptiness.

Such garlic is subject to urgent rejection.

To determine that your crop has begun to deteriorate, you can, first of all, by the smell

How garlic will be stored depends largely on the time and conditions of its collection. If it was dug up in dry weather, on a waning moon, and before that it was not watered for 2 weeks, then the shelf life will increase significantly if all conditions are met.

Before laying for storage, the dug out bulbs are dried for 2 weeks under a canopy, then the remnants of the earth are shaken off, the stems and roots are cut, and the remnants of the roots are burned over a candle or lighter flame.

You should know that there is winter and spring garlic. Spring is stored much better, but it is smaller. But the winter one begins to deteriorate and germinate by the New Year. You can distinguish spring garlic from winter garlic by the core. In the middle of the winter one there is a false stem, in the spring one it is absent.

Air, light, moisture and heat - that's what can spoil it. Therefore the choice optimal regime storage will directly affect its duration.

It is not difficult to provide a dark storage space. This can be a cellar, refrigerator, a box on the balcony. But the rest of the conditions need to be taken care of.

A winter crop has a false stem in the middle of a bulb; a spring crop has no stem

Humidity. At high humidity the garlic will rot, at high it will begin to grow, at low it will dry out. Optimum humidity for storage - 70-80% will allow it not only to preserve well, but also not to lose its juiciness.

Air access. If the bulbs are stored without containers, excessive air access will contribute to the drying out and development of pathogenic microflora. It is good to store garlic in portions, about 0.3-0.5 kg, in cardboard boxes, plastic containers, wooden boxes, wicker baskets and boxes, and even - cellophane bags, clean glass jars under nylon covers and in canvas bags.

Temperature. Everything seems to be clear here. The lower it is, the better. The only thing that garlic will not tolerate is freezing. Freezer will not work! Temperature from 2 ° to 5 ° С is optimal. A great place is the bottom drawer of the refrigerator for storing vegetables.

If the bulbs are stored without containers, excessive air access will contribute to the drying out and development of pathogenic microflora.

How did our grandfathers store garlic? The old way storage of garlic - in braids and wreaths. After drying, our ancestors did not cut the stalks of the garlic, but used them to weave the so-called bundles. The weaving itself is done like a braid or a wreath. Such bundles were kept hanging in a cool room until winter, and in winter in a cellar.

How to store garlic in oil?

What you need:

• sterile glass jars;
• nylon covers;
• peeled cloves of garlic;
• vegetable oil, both refined and unrefined.

Procedure:

1. We clean the cloves of garlic, discard the damaged ones.
2. We put it in pre-sterilized jars.
3. Fill with vegetable oil.
4. We close the lids.
5. We put it in the refrigerator or take it to the cellar.

The shelf life of garlic in this way is up to 3 months. At the same time, it does not lose its properties, and the oil acquires a pleasant aroma, thanks to garlic phytoncides, and can be used for dressing various dishes - soups, sauces and salads.

How to prepare garlic powder? Garlic powder will certainly not deteriorate and will wait for the new harvest. It is easy to prepare it at home. To do this, the cloves of garlic are peeled and cut into thin slices. These plates are dried in electric dryers or ovens, but at a minimum temperature not exceeding 60 ° C.

Then you can grind dry plates to a powder in a blender or mortar, add a little salt, and store in a tightly closed glass jar.

The pros of this method:

• does not need a lot of space;
• saving time when preparing food (no need to clean, grind);
• long shelf life - up to a year.

There is one minus, and it is significant: the loss of some nutrients.

The shelf life of garlic in this way is up to 3 months.

Garlic tincture is the best way to preserve garlic for healing

1. We take 350 grams of peeled garlic cloves and chop any in an accessible way... Let it settle for a couple of hours in a jar under the lid.
2. We select the most liquid part, you should get 200ml, and pour it into a sterile jar.
3. Fill in 200 ml of medical alcohol.
4. Close with a tight lid.
5. We insist 10 days in a dark place with room temperature shaking occasionally.
6. We carefully separate from the sediment and store in a glass container that does not allow Sun rays... Pharmacy brown glass vials will do. You can simply wrap the jar in thick paper and put it in a dark place.

This garlic tincture is used in folk medicine in the treatment of diseases of various organs and systems, especially in atherosclerosis and vascular disorders.

If you have mastered agricultural technology and received good harvest garlic, try different ways its storage

How to store garlic in an apartment?

1. Dry salting. Another fairly effective and little known way to preserve garlic. Its essence is that unpeeled whole garlic heads are placed in containers (for example, cans) and sprinkled with coarse salt. Banks are closed with lids and taken out to a cool place. Salt is an excellent antiseptic and will provide a constant level of moisture and limit oxygen availability. This is how you can store garlic in an apartment, away from heating appliances, or on the balcony.
2. Waxing. If you have a few heads, and you do not know how to store garlic in an apartment, another one will help. interesting way- waxing. Melt the paraffin in a water bath until liquid state and dip the heads of garlic in it one by one. Let the paraffin wax harden and place the garlic in cardboard boxes for storage. Such garlic is stored in an apartment until spring.

Once you've gotten a good harvest of garlic, try different storage methods. Only then will you determine which one is best for you. And now you know how to properly store garlic at home.

Garlic storage video

What to do with sprouted teeth

Garlic loses its properties and juiciness when sprouts begin to develop in the cloves. This happens if the bottom is not burned before storage. Having made their way outside, feeling the light, the sprouts will gain strength, drawing power from the mother lobule. Pruning green shoots, a dark and cool place, will help slow down the process. But you will not be able to completely stop growth.

If you do not want to lose such garlic, it is best to wait for the first thaw and plant it in the ground, covering it with agrofibre or film.