Garlic storage at home
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Conditions for storing garlic at home and its proper cleaning
Someone keeps it in the toilet, someone considers it a violation of sanitary standards. Here, as they say, to each his own. Perhaps the readers' advice will help you decide - an important and urgent topic.
It would be something to keep!
I want to share my experience of storing garlic. But to have something to store, I want to add tips on growing.
I live in the Southern Urals, in Chelyabinsk. And he was born in Ukraine.
The technology of growing garlic to me is known from early childhood. Himself began to engage in this years 20 back, with the acquisition of a summer residence. I grow garlic from my seeds, in a three-year culture, as recommended in all the reference books (it has already acclimatized to local conditions).
When growing garlic in a three-year culture, it is rejuvenated, getting rid of many diseases. I tried to buy varietal.
See also: How best to store garlic
The temptation is great: in the catalog of one large company engaged in the sale of seeds, listed 125 varieties with the names of breeders! I called the hotline with a request to indicate where the grade was purchased. The award with the retention period of 11 months.
I was told that the ordered goods are sent only by cash on delivery, at least three sets at a price of 180-190 rubles. each, 10 cloves in each set. But they did not give me guarantees that they would send exactly the garlic that was ordered. And I have already been taught the bitter experience of acquiring apple seedlings Symbol at the local breeding station - three times in five years: the variety I have not matured.
But back to the garlic. So, as I said, I grow garlic in a three-year crop. First, in the fall (in October) - with cloves, single teeth and bulbs in equal amounts. I mulch chicken humus, so my garlic has never frozen out. In the spring, after germination, I take care as usual. I feed it with mullein (1: 8) or bird droppings (1:10) with the addition of ash. I dilute the feeding solution in a large container (about 32 buckets to save time later on when dosing).
I feed three times a season at an interval of three weeks. After each feeding I water and loosen. Weeding as necessary.
Cultivation of garlic together with dill
I remove the garlic from July 20 to August 1 - the sooner the better. If the weather is rainy during harvesting, I dig up the garlic, wash it from the dirt in a trough of water and dry it, spreading it on the bed, for about a day, letting the water drain. After thorough drying, weave into lashes. In order to save time, I weave the whips, taking three garlics in one bundle at once.
To prevent spontaneous unleashing of the weave ends of the tatters are tied with ropes.
After weaving, I spread the garlic on boards, tables or hang on the bars in the attic of a bathhouse or garden house and leave to dry until the end of October. Before the threat of frost, at the end of October, I cut off the heads and put them in plastic vegetable boxes, and I remove the boxes either in the garden house or on the glazed veranda in the apartment - I put them in stacks on top of each other.
Trimmed the roots of garlic by half or less.
The main condition is that the garlic dry well before storage, especially the top layer of the husk. If there is a threat of lowering the temperature in the storage place to minus values, I put it in cardboard boxes from under drugs or shoes.
Depending on the number of heads in boxes, you can fill in the gaps between them with dill seeds (ideal!) Or agro-vermiculite.
Seeds of dill possess bactericidal properties, and agro-vermiculite is kept in ovens at a temperature of 900 °, which also contributes to good preservation of the crop.
Boxes with garlic stuck in them are sealed with adhesive tape and placed on the mezzanine in the corridor. For storage it is desirable to choose the coolest place in the apartment.
On the photo: garlic after storage at the end of April this year. In this way I stored the one-toed ones on the shelves in the basement of the garage, and they did not lose their germination.
Common methods of storing garlic in salt, with burning the roots over a gas stove or candle, coating the heads with molten paraffin are not suitable because of the complexity, and most importantly, they do not give the desired results.
© Ivan Mikhailovich LYCHAK. Chelyabinsk
Reference by topic: Winter and spring garlic: how to tell when to plant?
Storing garlic for the winter
I dig garlic in dry weather. Never its not mine! I clean from the ground, carefully remove the upper dirty layer, then cut off the roots and stem so that it can be tied into bundles. I bind six to seven pieces in a bundle and hang it in a barn to dry. If it's hot outside, I stand a few times in the sun. When the garlic dries, I cut off the stem, leaving only the heads.
Last year there was a lot of garlic, I put my head in a bucket and put it in the kitchen. A daughter in school for autumn crafts needed spruce cones. My husband brought many cones from the forest, some of them were taken by his daughter, and the rest was a pity to throw out, and I put them on top of the garlic in a bucket. The heads were taken as needed, and the cones lay on top in a bucket. And garlic was kept as well as ever! Clean, krepenky, as if he had just come from the garden!
I read that infusions of fir cones are treated with sore throat, sinusitis, pneumonia. Hence, they contain some antimicrobial substances. Probably, this is the whole secret. This is the bucket in the kitchen on the floor. In autumn, I will ask my husband to bring again cones!
Do not get rid of colds if you have garlic in your house
In winter and spring, colds are common. To cope with them, we take a handful of pharmacy tablets, pills, powders and other preparations. Meanwhile, most of us have garden plots where healthy vegetables grow.
And on one thing I want to stop: this is a universal medicinal plant - garlic. It is a natural antibiotic that copes with various bacteria and is able to defeat any infection.
Garlic oil
Garlic is a pantry of vitamins and minerals. With the initial signs of a cold, he can become the first assistant. My grandmother was cooking garlic butter. It is necessary to take 4 heads of garlic, grate, fill a small jar with the resulting gruel and add a third part (by weight of garlic) of vegetable oil. Mix thoroughly, cover and put in a warm place to insist for two weeks, periodically opening and stirring. After this time, the mixture should be filtered and the oil is ready.
It is good for angina and colds. You need to take 1 tsp. garlic oil, dilute in 1 l boiled water, mix well and gargle or bury in the nose. After several procedures, the disease will recede. This recipe can also be used for influenza.
Recipe
To cleanse blood vessels of cholesterol plaques, take 1 tsp at the same time. garlic oil and freshly squeezed lemon juice. Do this 3 times a day 30 minutes before meals. The duration of treatment is 90 days. After this, take a month break, and then repeat the course.
Outwardly
Garlic oil is used externally. It is rubbed into the scalp with loss, increased brittleness and dry hair, seborrhea. Oil is applied to problem areas of the skin with allergies, acne, long-term non-healing wounds, abrasions, bruises. With the use of oil, warming compresses can be done with radiculitis, neuralgia and inflammation of the joints. This remedy also helps to remove the itch from insect bites.
Garlic without oil
But it is quite possible to be treated and just fresh garlic, without insisting on oil.
If you have the flu, rub five cloves of garlic and inhale its vapors for 5 minutes three times a day - morning, afternoon and evening.
With toothache, peel one garlic clove from the husk and chew it for 3 min, all microorganisms will die in the mouth, and the pain will stop.
To relieve pain in the knees and joints, one must chop one head of garlic and 200 g onions. Prepared mass pour 1 liter of alcohol and let it brew for two weeks, periodically shaking (by the way, alcohol can be replaced with vodka). Finished means rub wary joints.
If there are abscesses on the body, clean the head of garlic, crush it to a homogeneous mass (like mashed potatoes), then add 15-20 drops of aloe juice into it and mix well. After this the preparation is ready. The mass is laid out on a sterile gauze, pressed against the abscess, and wrapped around the bandage. Keep this medicine for an hour.
Be sure to try at least one of the grandmother's products, which can be prepared from an amazing vegetable - garlic.
Iosif Vladimirovich VOYTYUK, Tatarstan, Kazan
ONION AND GARLAND TAKE PART ON LIFE
Some summer residents wonder why the onion and winter garlic are badly kept from year to year. The most common cause of the problem is that they are late with cleaning. When is it necessary to harvest?
Onion - Onions are ready for harvesting when the leaves have dried up and lie on the ground, and the bulbs are fully formed and have acquired a characteristic color for the variety. If you are late with cleaning, after a while growth will resume, and the bulbs will not be stored. If there is a wet and warm weather, the feathers of onion and in the middle of August remain green. In this case, for 1 -2 weeks before the proposed harvesting, shovel the land from the bulbs and partially cut the roots with a shovel or take the feathers with your hands so that they lie on the bed.
Garlic
Depending on the cultivation region, garlic is harvested at the end of July and the first half of August. If you miss the harvest of winter garlic, the bulbs will burst with scales, and the heads will break into teeth, which will greatly shorten the period of storage. The harvest begins when the marginal leaves are completely turned yellow, and the middle leaves are one-third and one-third above. Characteristic signs of ripening of garlic are also the straightening of the curved peduncle and the opening of the wrapper on the inflorescences. A very important point! When cleaning garlic, do not shake the ground off the heads with the help of blows. Remove it by hand so as not to injure the first scales on which the shelf life of the vegetable depends.
TIP: Take the onion and garlic in good weather. Do not rush to take the bulbs from the garden, let them dry out in the fresh air, and after 5-8 hours, send it to a well-ventilated room for a few weeks to dry.
Anna LEBEDEVA, Master of Perm University of Agriculture and Technology.
The bench-drier
Onions and garlic in our family love everything, so we grow these vegetables in large quantities. And that the bulbs quickly dried and well kept, asked my son-in-law to make benches and dryers. Of six bars length 50 cm and two lengths 2,5 m, he knocked off the frame in the form of a bench. Between the side rails at a distance of 3,5-4 cm from each other stuffed wooden pins. I installed a shed under the roof. Harvest, brought from the garden, we put between bulbs bulbs up. So the bulbs are better blown, and then the tops are then easier to cut. I do it with big scissors right away for a whole series.
Claudia Shupikova, Mogilev. Photo of the author
© Marina Kravtsova Tver region
Below other entries on the topic "Dacha and garden - with their own hands"
- Planting garlic is a great harvesting method
- Planting winter garlic under a layer of mulch
- Planting winter garlic and advice on cleaning it (Moscow)
- Growing winter garlic - planting and care (Tyumen region)
- Winter Garlic: 5 harvesting tricks
- Black garlic do it yourself and other ways to store garlic
- Plants with the taste and smell of garlic - photos, names and description
- Garlic bulbs - Exibishen onion seedlings (Kursk region)
- "Family Garlic" - growing planting and care
- Grow garlic in the same place + plant the garlic deep!
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I want to share my experience in storing garlic (winter or spring - no difference).
Many gardeners lose their harvest, possibly due to improper storage.
Soot and grow by the general rules. In the fall, during harvesting, I tie up garlic in bundles of 15-20 pieces and hang them in a shed, providing drafts for a week on 2-3. At this time, doing other things. When the garlic dries, cut the tops, leaving 2-3 cm, and roots, without damaging the bottom. Then I put it in a plastic bucket, I fall asleep on top of dry grain (wheat) so that the garlic is all closed. I put in the kitchen in the lower part of the cabinet.
Everything! Garlic is stored without loss. The sun is not dry. On landing I select the best heads. I wish everyone great harvests!
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About cleaning and storage of garlic a lot has already been written, but I think my story about this superfluous will not be at all
So I want to talk about some small things. When I dig out the garlic, I immediately wash it in two waters, and then I place the roots in the plastic drawers upwards so that the water drains better and they get rid of moisture faster. As soon as they dry out, I immediately chop off the stems, leaving the "tails" of 20-25 in length, so that you can tie them all in bundles and hang them for further drying in the street, in the courtyard. The garlic is aired for a night (I put it in the shed for the night), next day I cut off its roots (if this is tried before, they will be too wet and the scissors will hardly take them, and if later, the roots dry out and again it will be difficult them to cut).
After pruning for a few more days, I dry the heads, but not under direct sun, but in the shade. When the garlic is completely dry, I completely cut off the "tails", leaving the hemp 1 cm long, and I put it in 3-liter cans, which I store in the kitchen in the cupboard. Banks, by the way, do not close anything, and garlic is well preserved until the new harvest. I even plant the rest of the stocks in the fall in strawberries. At the same time I now want to share my experience of saving plantings from a carrot fly. As soon as a real leaf appears on the plants, I immediately spray them with water with the addition of kerosene (2 tbsp per bucket), and the leaves are never twisted. A cabbage from the caterpillars sprayed with a solution of vinegar (in the same proportion), and butterflies fly over my garden beds. I wish all good harvests and 100% preservation of the harvested crop.
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I collect garlic from the ridges when the scales on the bulbs begin to burst. It is important not to be late, but not to rush. Otherwise, garlic may become sluggish during storage. Dig carefully so as not to damage the teeth. It is also important that the neck (base of the stem) is intact. Such garlic lies all winter. Therefore, this responsible work is done only by myself. I have many men in my family — a husband and three sons — but they are not digging as carefully.
Therefore, garlic is a woman's concern. Although they love him all: this is a noble healer.
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Let's make garlic in b «
On the advice of a good acquaintance of a piece of garlic this year, I store in a three-liter jar. I filled it almost to the top with garlic cloves. I lit a candle and held it near the neck. When burnt out, quickly closed the jar with a kapron lid and carried it to the basement (if there is no basement, it is better to roll it with a metal lid). Let's see what the result will be! While garlic is good.
A random fellow travelers on the bus shared two more tips. So, one storyteller keeps garlic and onions, dipping them in a slightly water-diluted egg white foam. This is how much eggs do you need ?! And one man assured me that garlic and onions dipped in a mushy little chattle (clay + water + ash), dried and hung in a grid in the basement. And what do you think about it?
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I store garlic in my grandmother's recipe. As soon as he ripens, digs, I cleanse of rootlets and stems. The largest and healthiest heads I leave with a part of the stalk, tie into bundles and hang in a barn until the time comes.
plant them under the winter. A piece of garlic without stems is dried in the sun and used for food. Most of this garlic is kept until spring. Dried in the sun, the heads are scattered on wooden planks in the attic
shed. And late autumn I cover with an old warm blanket, coats and jackets. In the early spring, I open the garlic, I let it get aired. This simple method has never failed me!
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Garlic with roots
Dig up the garlic, leaving the ground on the roots, then dry it in the sun and shake it off the ground, but leave the roots. I store houses in a box on the closet. Stored well, almost does not dry up. Before that, I kept in cans or paper bags, but everything was spoiled. This method I have been using for more than 10 years and I believe that this is the best way to store garlic.
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Before that, I had the experience of planting spring garlic in the traditional way. He planted dry cloves in early spring, but even in September he did not want to go to bed and stood in full green, i.e. continued to grow. But, alas, September, it is September - neither the sun is in abundance, nor heat. As a result, I pulled out garlic with green juicy leaves and a very modest head. But still she continued to plant, because to taste it can not be compared with winter.
Yarovoy definitely outperforms the winter crop in this respect. And now in the spring I did it all differently. Found in the old numbers of the publication on garlic and heeded the advice of seasoned truck farmers. In the third decade of March I took out the heads from the cupboard, they were lying in a box in my box. The teeth took only the outer ones: they are larger than the internal ones. Then she took the box from the cake and, wetting a rag, laid it on the bottom. On damp cloth razlozhila denticles and covered the other with a damp rag.
I got 50 pieces. Little, of course, but there was no more worthy material. She lowered the box into the underground - the temperature there is positive, but the potatoes do not germinate until May. And I planted the 10 largest cloves in small pots and put them on the windowsill. I decided that it would be a mother liquor of spring garlic.
From time to time, descended into the underground for "pets." Delivered to the light, examined and watched the moisture of the rags. Soon on the denticles appeared roots, and the garlic that was planted in pots, evenly ascended. In the beginning of May I planted all this beauty on a bed, covered with non-woven material: I was afraid that the seedlings would freeze. Yes, and moisture under the shelter is better preserved. Planting my well developed. Once I fed them with a mild whisperer, that's all. Watered, polo, loosened. At the end of August I fell into garlic and I pulled it out. Matochnik was (as I wanted) larger. But the rest looked very presentable! Now I have become a holder of good planting material and will continue to grow spring garlic in this way. By the way, the remnants of the garlic heads destroyed during the selection of denticles are kept well, and I have been using them for a whole month when preparing dishes.
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Removing garlic, I immediately sort the heads. I use damaged ones first. If there are a lot of them, then I clean the part, cut into slices and dry on a battery. And part, having cleared and put in a jar, I fill in with sunflower oil. I close the capron lid - and in the refrigerator. It is good to fry meat in this oil or season it with vinaigrette.
For the rest of the heads - beautiful, with a lot of tight-fitting integumentary scales - I cut the roots and singe the bottom on a candle. They say it is possible above the stove burner. I clean the scorched place and rub the ashes with a cloth.
Then I take 200 ml of sunflower oil and in a saucepan I bake on low heat for 3 hours. As it cools down, I drop 15-20 drops of iodine into it and mix well. I smear with cotton swab and dab garlic. After these procedures, I lay out the heads on a newspaper so that they dry out a little. A moisture-proof film forms on their surface, and the cloves do not grow. The dry stem stem prevents them from suffocating. I pour the garlic processed in this way into the basement under the house in shallow boxes with a maximum of 8 3 layers. It is stored perfectly - it’s a sin to complain.
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This year, for the first time, I stored garlic in flour - and so far no one tooth has disappeared! In a clay deep bowl (you can have a glass jar), put the head of garlic down in a row and pour it over with flour. And so - layers to the very top. The last layer was covered with flour at 1-2 cm above the heads.
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I want to share a secret about what needs to be done when planting, so that the summer garlic grows large and healthy.
At the beginning of April, I take apart the heads into cloves. I take a baking sheet, line it with a dampened piece of cloth and put the cloves tightly-tightly there. Then I cover the baking sheet with the same damp piece of cloth, I put everything on the chair, and the chair under the table (it is warm and there is no light). Every day I check to see if the fabric is dry, and if necessary, moisten it with water. And soon roots appear on the cloves. As soon as this happened - you can already plant. In general, I want to say that garlic loves early planting and therefore grows well (unless, of course, the land is also properly prepared). Harvesting large heads is a pleasure. Yes, by the way, I’ll tell you at the same time the simplest way, how to reliably preserve the harvest in the cellar from any mice and rats.
And you just need to spread bunches of dried wormwood on top of the stocks. I personally always do this, and I do not have any losses from uninvited tailed guests. By the way, I protect wormwood from the rodents by planting them in the garden: I tie the trunks around them near the ground, and I simply lay them around the berry bushes around a small layer (and even hang them on the lower branches of the bushes so that these eternally hungry creatures never come to mind food on the paws to get up, otherwise they are oh-oh-th, which are quick).
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As if from a garden
Many garlic for the winter either sprouts, or dries, or begins to rot, but I seem to have just come from the garden. That's how I store it.
First, just after harvest, I dry very well. I'm falling apart in the attic, and there it is, dry and warm, as it dries up. For some time I can not stand it: I just take a couple of heads sometimes and check whether it is dry or not.
When the garlic dries, I shift it into glass jars, I wrap the necks with a cloth. So the garlic will breathe and not damp. I keep cans of garlic at home on the windowsill, but I do not have a sunny side, so you need to be careful with this.
If nevertheless sprouted in the spring too early, then I take it to the dacha, I make it a pits folder, I spill the earth with boiling water and in so warmed soil I plant. Even if the schedule is still too early, garlic will survive, it tolerates freezing.
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GARLIC - FOR STORAGE
I remove winter garlic in July-August, and spring harvest in September. I cut off the cervix to 5 cm (I do not touch the rootlets) and land on the veranda. The heads are dried if they crumble onto the teeth when squeezed. I bookmark the storage. I select bulbs with damaged or bared teeth, decaying or just suspicious.