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4 Review (s)

  1. Valentin Maslov

    The winter garlic stored at home began to dry. How to slow down the process and what to do with the already corrupted one?

    Reply
    • OOO "Sad"

      - Drying of the bulbs is a completely natural process. They are alive, and therefore breathe and evaporate moisture. These processes are the more intense, the higher the temperature and the lower the humidity in the room where the garlic is stored. The degree of maturity of the bulbs and the sharpness of the variety also affect.

      You will not change the last two factors, but the storage conditions can be adjusted. The ideal temperature for storing garlic is from 0 to -3 degrees. Do not be afraid, garlic will not freeze at a low negative temperature, it has a high content of solids (more than in any vegetable). Bulbs freeze at - 5-7 degrees. It's hard to find a place with zero temperature in a living room, so just find the coolest corner and keep your garlic there. It can be a window sill, a hallway and even a refrigerator.
      Withered, sprouted and rotting garlic should be regularly removed and, if possible, allowed to eat, as it will infect the rest of the bulbs.

      Reply
  2. Summerman, gardener and gardener (anonymous)

    And we plant garlic, which, despite the vagaries of the weather, every year pleases us with large and healthy heads. In the summer we make a trench on the bayonet of a shovel, put hay and straw there, tamp it down, fall asleep and plant it in the fall. Be sure to cover with hay. In the summer we break out the arrows, leaving 2-3 for verification. And when the garlic raised its crane heads up, you can dig it out. We cut the stems in half, and after a month, the rest of the stems, well, the roots too. Store in an open container and add to lean soups at the end of cooking. The taste is wonderful!

    Reply
  3. Pauline

    In addition, it is a good glue, and even transparent. They can glue paper, glass, plastic. I smear the glued parts with a garlic clove, press it, let the glue dry - and that's it!

    Reply

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