STORAGE OF GARLIC - TIPS AND FEEDBACK
There are a lot of ways to store garlic. That's just not all of them work. Starting in February, the teeth begin to germinate or dry. However, the problem is completely solved.
This is what our readers write.
N. Vasilyeva from Perm writes that dry salt for garlic turned out to be not the best option: firstly, high salt consumption, and secondly, some of the cloves dries out anyway.
G. Kipelova from the Ulyanovsk region braids fresh, harvested garlic into braids, where it dries out and remarkably persists throughout the winter in a cool and dry corridor.
A. Ramzayev from the Oryol region well dried garlic sprinkles with sawdust and stores in a room in a box. Until April, the teeth remain hard, there are almost no spoiled heads.
I. Makarova from the Bryansk region writes that her grandmother is good indried heads dipped in wax. And then in this form kept in the kitchen in a basket. Waxing is not always possible now, but paraffin is much easier to find. Having warmed it up in a water bath, she dipped her heads - healthy, without soft scales, well dried. Paraffin coagulates quickly, and approximately 5 seconds were required per head. Garlic was kept in the room (away from the radiators) until April, when the last head was eaten. The number of spoiled heads was small.
D. Filatenko from Pskov keeps some garlic right in the ground. In the fall, she lays well-dried heads in a glass jar with a tight-fitting lid and bury the shovel into the ground to the depth of the bayonet. On top of laying sheet foam. Garlic remains perfectly fresh until spring, however, if moisture enters the jar, it will give roots.
Y. Barysheva from Krasnoyarsk tried to keep garlic in a can, falling asleep flour. However, the experiment was not very successful: despite the fact that the garlic was well dried, the flour was still damp and “cemented”, it was inconvenient to get the heads. True, the teeth remained fresh and strong, without rot.
O. Abramov from Novosibirsk, removing garlic, leaves a lobe of roots with a length of 2-3, see. And when it dries, just burns the candle to the bottom of the bulb (at the same time and the roots burn completely). Such burnt garlic is stored well, does not germinate.
M. Ozerova from Moscow was unsuccessful storage experience of garlic in vegetable oil in a refrigerator. After lying down, he became mild, tasteless, but the butter turned into a very piquant flavored additive to salads.
The trouble with the storage of garlic was also in E. Karamysheva from the Moscow region. How many methods she has not tried! But she succeeded only after she contributed to the garden bed (1 × 6 m) furnace ash bucket. Since then, the garlic she has stored perfectly, and she keeps it in a warmed loggia, where the humidity does not exceed 30%.
Such a technique will be effective in weakly acidic and acidic soil, however, if you have a pH above 6 in your area, you should not use ash..
T. Nasonova from Kaluga recommends paying attention to the maturity of the bulbs. The optimal time for garlic harvesting is when the two lower leaves turn yellow in the plants. Shelf life, in her opinion, depends largely on the variety, and the most well-dressed bulbs last longer, which formed 8 leaves and more during the growing season (because the number of integumentary shells per bulb is equal to the number of leaves on a vegetative plant). But low-grade varieties have never been preserved until May.
See also: How to store garlic
To preserve garlic, it can be ... dried. Famous in Japanese cooking black garlic Now it is very popular with cooks of Asian restaurants, where it is served with meat, cheeses and even bread.
Why is it black? The fact is that the composition of garlic includes sugars and amino acids, and garlic, a natural antibiotic, with a long drying becomes dark in color.
This product is easy to prepare at home. It is necessary to take fresh bulbs, better from your garden or from the farmers market, and put them on the 40-50 for 24 hours in the oven or dryer for fruits and vegetables. Of course, it dried his order of 7 hours per day. Some lovers of experiences with the beginning of the heating season put containers with peeled garlic under the battery, but this is less effective method. What is interesting: even with such a heat treatment, garlic not only does not lose its nutritional value, but even becomes more useful!
The taste of black garlic is reminiscent of caramel with a taste ... yes, yes, garlic. But after eating it, there will be no unpleasant garlic breath from the mouth. This dish is just a godsend for those who want to eat garlic, and others do not deliver unpleasant moments.
IMPORTANT. Fermenting garlic, it is placed in a deep container and be sure to wrap it in foil. In this form, garlic and placed in the oven. Then the famous garlic flavor will not be lost.
Yes, there are some difficulties in cooking a Japanese dish, but it's worth it.
What else is good black garlic? It restores pressure, improves the functioning of the heart, it is used in the treatment and prevention of atherosclerosis. For people suffering from diabetes, the dish is very suitable, because this tanned vegetable completely replaces sugar. Black garlic can be used not only as a seasoning for a variety of dishes, but also to use as a separate dish. For housewives it’s just a find: you can decorate the dish and savor the aroma and flavor of any dish.
It must be said that there are no special contraindications to the use of black garlic, but if a person suffers from diseases of the gastrointestinal tract, then he, of course, does not need to be carried away with this product, it is necessary to observe the measure. Are you allergic to fresh garlic? Then dark-skinned vegetable is also not desirable to enter into your diet.
GARLIC STORAGE - VIDEO
© Author: T. SEREDIN, Senior Researcher, Onion Crop and Seed Laboratory, Wildebeest