Even though it is not a must-have vegetable, garlic is nevertheless extremely popular in our "backyard" households. Everyone grows these sharp and fragrant cloves. But growing is half the battle. I would also like to keep the harvest obtained, at least until spring, or even better until summer, and to do it in an apartment, saving space in the cellar for other vegetables.
How to store garlic so that it does not dry out, germinate, or mold?
First of all, the heads must be removed from the garden in time, dried well and, if possible, prepared for storage.
Winter garlic (the one that was planted in the fall) ripens in late July - early August, and spring garlic (planted in spring) - closer to the end of August.
It is best to dig out the garlic with a pitchfork on a dry and sunny day. The heads peeled from the ground, together with the stems, are laid out in the garden to dry. It takes five days to dry the garlic. If five dry and sunny days in a row is not about your local weather, then you can dry the garlic under a canopy, in a gazebo, in a terrace, even in a greenhouse. The main thing is not to forget to ventilate the room well.
After drying, the roots of the garlic are cut with scissors or pruners so that about 3 millimeters remain, then the stem is cut off, leaving up to 10 centimeters.
Preparing garlic for long-term storage
If the garlic is properly prepared for storage, you can practically not worry about its future fate. Whichever storage method you choose, processed garlic will last much longer without loss than untreated garlic.
The first step is to singe the roots of each head on a stove or on a fire to prevent the germination of the bulbs. In order to prevent mold and other diseases, garlic can be processed as follows: boil half a liter of vegetable oil on the stove for two hours, add 10 drops of iodine. Then dip the garlic in the oil and dry it in the sun.
These preparatory procedures are desirable but not necessary. Say, if you are not sure that the garlic is dried enough. Or it turned out that you dug it out in wet weather. Or overexposed in the garden. In these cases, additional protection for the bulbs will not hurt. But when you have done everything “according to the textbook” - you have harvested the crop on time and dried it well - you can immediately proceed to choosing a place and method of storage.
How to store garlic: proven methods
Spring garlic is better kept warm (+ 16- + 20 ° С), and winter garlic - in a cool room (+ 1- + 3 ° С). But in practice, gardeners choose how and where to store garlic based on the volume of the harvested crop.
Garlic is still not a main product, but a seasoning - you don't need much of it. Usually, the harvest of garlic of an average summer resident is such that it can be safely stored in an apartment, without embarrassing the owners. If you are a garlic fan, and collect more than one box, you will have to connect a cellar or an insulated balcony.
So, for those who grow a lot of garlic and collect decent harvests, it is recommended to store it in wicker baskets, cardboard boxes or wooden boxes in a cool room at temperatures from + 3 ° C to -5 ° C and humidity 50-80%.
It is quite another matter if you do not have enough garlic to take it to the cellar. For such a case, experienced gardeners have come up with several options for storing garlic directly in the apartment.
Storing garlic in pigtails, bunches
The most ancient way of storing garlic involves weaving braids from the heads dried together with the stem and hanging them in a dark, dry and cool place (for example, in a vestibule, closet, or in a closet). It requires certain skills, time and labor, but allows you to save space in your home storage, because garlic braids are suspended from the ceiling.
Storing garlic in a net
Another way that does not require a lot of space. Garlic heads are filled with nets, which are then again hung higher. For this business, the nets in which the pomelo is sold are perfect.
It is worth noting that both in the net and in the braids garlic should be viewed and discarded spoiled from time to time: these storage methods do not save garlic from drying and germination.
Storing garlic in salt
But the garlic stored in salt is quite capable of surviving the winter without loss. Someone puts garlic in a wooden box with holes, sprinkling each layer with dry table salt. Someone is stuffing sterilized jars with garlic, filling the voids with salt. The main thing is that both the bottom and the top of the container have an impressive layer of salt (about 2-3 centimeters high).
Storing garlic in flour
Many people store garlic in regular white flour. The fact is that flour absorbs excess moisture very well. A layer of flour is poured onto the bottom of a saucepan, jar or any other dish with a lid. Then the garlic heads are rolled in flour, placed tightly in a container, sprinkled with flour again on top and the lid is closed. Garlic keeps its freshness until summer.
Storing garlic in ash
Happy owners of a summer cottage can use ash to store garlic. In an ordinary cardboard box, you need to pour the ash in a layer of 2 centimeters and put the heads of garlic tightly on top. The next layer will be ash again, then garlic and so on. The topmost layer should be ash. The box completed in this way can be safely stored right in the kitchen.
Storing garlic in onion skins
If you have huge onion yields and a lot of onion skins are left over, why not use them to store your garlic? Onion peels can be sprinkled with garlic in a bag, basket or box and removed somewhere higher, on the mezzanine.
Storing garlic in cling film
Each head of garlic is tightly wrapped with cling film in two layers. The film protects the bulbs well from drying out.
Storing garlic in paraffin
Paraffin candles must be melted in a water bath, dipped heads of garlic in molten paraffin in turn and allowed to drain. Paraffin forms a protective film on the surface. It will prevent moisture evaporation and will keep pathogens out of the garlic.
Storing garlic in sterile jars
You can put garlic heads in regular glass jars without falling asleep. They say that even without any “fillers”, garlic in a jar winters well, does not dry out and does not germinate. But for safety reasons, the banks should be sterilized and dried.
Storing Garlic in a Cloth Bag
Garlic is well stored in an ordinary linen bag made of natural material, especially if you pre-hold the heads for a minute in a very concentrated saline solution, and then dry them. This treatment minimizes the risk of mold and other diseases.
You can, by the way, soak in salt not the heads themselves, but a bag. Then the bag is dried, filled with garlic and, without tying it, sent for storage.
We wish you success and big harvests!
Garlic is a favorite vegetable of many, a must-have addition to dishes, which improves the taste and adds pungency and piquancy to dishes. The desire of housewives to preserve the harvest of this vegetable for the winter is quite understandable, avoiding spoilage and drying out of the product.
Preparing garlic for storage
Only whole garlic heads without defects and damage are suitable for long-term storage, therefore it is important to organize the harvesting correctly.
Winter or spring garlic: which is better
Summer residents grow two types of garlic:
- spring (planted in spring), harvested in August;
- winter (planted in autumn), ripens at the end of July.
For storage, a spring or summer species with more upper integumentary scales is more suitable. The teeth are better protected from drying out, exposure to moisture, and winter garlic with a small amount of husk is sensitive to temperature and humidity changes.
It is recommended to put winter garlic in marinades, pickles, use it first to prevent spoilage, while summer garlic, if all conditions are met, perfectly “live out” until spring.
On a note! The usual shelf life of winter garlic is until the end of December. It then deteriorates, germinates, or dries up.
Summer garlic heads are knitted in braids, placed in bulk in boxes, baskets, cloves are stored in jars, in the refrigerator, on loggias.
Correct harvest is the key to long storage
The vegetable is harvested when it reaches full maturity, trying not to miss the deadline. Ripening signs:
- In the spring one they noticeably turn yellow, then the arrows fall. The teeth stick tightly in the heads, do not fall apart.
- In winter, green arrows turn yellow, a thin film bursts on the inflorescences.
The heads that break up into separate teeth are poorly stored. They are allowed to be processed, eaten, added to dishes.
They choose a dry day for harvesting, dig up vegetables with a pitchfork, carefully prying the heads so as not to damage. The arrows do not cut off, they shake the ground, tie the vegetable into bunches and hang it in a dry place to dry. A cellar, a canopy, an attic will do, the main thing is to keep it dry and warm.
After drying, the roots and leaves are cut off, leaving a small stem length (up to 1.5 cm), the heads are sorted by size, all damaged specimens are removed. The vegetable is ready for winter storage.
It is possible to save garlic for a long time if a number of conditions are met:
- Humidity. The allowed range is 50-80%, and it is desirable to observe it. With even a slight excess of humidity and the appearance of dampness, the cloves quickly become moldy and rot. In a place that is too dry, the garlic dries out.
- Temperature. According to the observations of experienced summer residents, it is best to store the harvested vegetable at temperatures from + 2ºC to + 5ºC. Winter garlic does not tolerate high temperatures (over + 10ºC), summer garlic keeps well at temperatures up to + 15ºC… + 20ºC, but not higher. It is advisable not to allow temperature changes, since this makes the vegetable lose its piquant taste and pungency.
- Lighting. The crop is placed for storage in a semi-dark place so that direct sunlight does not fall on bags, boxes, baskets, braids.
Garlic is unpretentious; when optimal conditions are created, it can be stored until next summer.
The choice of place is determined by the capabilities of the summer resident, housing conditions. For owners of private houses, the most suitable places are:
- lumber room.
The heads are hung in braids, bundles, laid out in nylon stockings, in baskets, boxes, boxes. The premises are prepared in advance for laying the harvest:
- treated with special compounds for disinfection;
- check ventilation.
Different vegetables are usually placed in the cellar for the winter, and garlic is stored away from potatoes, beets, carrots, cabbage.
Urban residents store garlic in the kitchen (braids, boxes, in jars or bags), in the refrigerator (in bags, jars), on insulated loggias and balconies (in boxes, boxes).
In the arsenal of gardeners, more than a dozen different ways of storing a useful vegetable in winter are in store, but which one will be best in specific conditions is decided only in practice.
A proven storage option used by gardeners, but quite laborious at the initial stage - weaving braids. You will need to leave long stems to braid them into a single bundle.
Attention! With any storage option, the heads are carefully dried, otherwise the teeth will deteriorate.
Braids are hung in the basement, cellar, kitchen or pantry.
The method is similar to the previous one, with a difference: the heads are tied not in braids, but in bundles. For the bundle, ropes, strong threads are used. The finished bundles are hung in a dry, dark place.
Garlic heads keep well in wicker baskets. They are put on shelves in the pantry, cellar, basement, regularly checking and removing spoiled or dried specimens.
In the apartment, garlic is stored in canvas bags, hanging them in secluded places. For better preservation of the vegetable, the following method is recommended:
- tissue bags are soaked in a strong salt solution;
- dry the bags;
- garlic is poured into them.
Salt "vaults" will save the heads from fungi, bacteria and mold.
For the winter, garlic is placed in jars, there is no need to cover the product with lids, and they are removed in a cool place. For convenience, large heads are divided into separate teeth, without removing the integumentary scales. Banks are pre-sterilized, then dried.
In nylon stockings
The old proven way of wintering onions and garlic for the townspeople. Convenient in that such bags in the form of long "sausages" do not take up much space, which is important for city apartments, while the heads do not deteriorate, the vegetable completely retains all its taste and useful properties.
The housewives appreciated the method, since garlic is stored with salt without damage throughout the long winter. Suitable containers are:
After drying, the garlic is sorted, then placed in a container layer by layer, sprinkled with salt. The number of layers is 3-4 in one box. Care must be taken that the salt completely covers the heads, while they must not come into contact with each other.
Containers with heads are removed in the refrigerator (banks), on the loggia or in the pantry. You can replace salt with ash, flour, since these products also absorb moisture well and prevent mold from appearing.
This method is well known to flower growers, since in this way they preserve the gladiolus bulbs. It is suitable for garlic:
- in a water bath, gently melt the paraffin;
- dipped vegetable heads into it;
- waiting for the shell to solidify.
Shelf life of such "embedded" in paraffin garlic is 6-7 months without loss of taste.
Sawdust helps to ensure long-term storage of garlic heads in winter. Heads are placed in boxes or boxes, sprinkling them with sawdust of coniferous trees. Containers are stored in the cellar, basement.
Garlic is well stored in hay, retaining its full flavor and not growing moldy. First, dry hay is placed in a box or box, then a layer of garlic, then hay. In total, 3-4 layers are made, and the container with the heads is removed to the cellar or to the attic.
Dried slices of garlic are ground into powder and used as a seasoning for cooked dishes. To begin with, the teeth are cleaned, cut into thin layers, placed on baking sheets. Dry in the oven until crisp, then grind (blender, mortar), put in glass jars for storage.
Storage juices of the finished product - 10-12 months. True, not everyone likes this garlic, so the method is used as one of the storage options.
In the fridge
Accustomed to loading all products into the refrigerator, city dwellers are trying to preserve the garlic collected on the site in the same way. But the moist conditions on the shelves and in the fridge drawers are not suitable for garlic, and after a couple of months (possibly even earlier), the cloves deteriorate.
Therefore, if there are no other options, already prepared garlic is placed in the refrigerator:
- In jars, sprinkled with salt, onion husks.
- In bags (canvas, paper).
- Shredded. To do this, the cloves are cleaned of integumentary scales, twisted in a meat grinder, covered with salt (1: 1), placed in small sterilized jars, and sealed. The shelf life of such a seasoning is 2-3 months, use as an additive to dishes.
- In cans of butter. The teeth are cleaned, placed in clean, sterilized jars, filled with vegetable oil to the top. Close the jars with a lid. As needed, the garlic is taken out, the filling is suitable for sauces and dressings.
Another way of "wintering" garlic in the refrigerator is freezing. The options are different:
- freeze peeled teeth, having previously wrapped them in foil, cling film, special bags for freezing food;
- chop the peeled cloves, fill the compartments with the mass in the ice tray, put the cubes in bags and store in the freezer.
Some consider freezing to be a convenient way to preserve the harvest, while others prefer “grandmother's” methods - braids, bundles, in bulk in boxes.
Storage problems and solutions
When laying a vegetable for long-term storage, do not forget to systematically check containers with heads and teeth, remove damaged or spoiled garlic.
At the same time, a large number of spoiled copies is a signal of improper storage conditions, and the situation must be quickly corrected.
- Mold or rot indicates high humidity. Usually it manifests itself when the heads are in a tightly closed container (without air access), when garlic is placed in boxes or boxes in several layers (more than five). They transfer the heads to another container, provide ventilation (make holes), remove all "suspicious" teeth.
- Drying out of garlic. It manifests itself when the temperature is exceeded (above + 20ºC), low humidity, violation of storage conditions. The teeth dry out, deform, become wrinkled. Sort through all the garlic, if it is impossible to create the optimal temperature, twist the cloves in a meat grinder or pour it in containers, cans with oil. "To save" whole heads will allow the paraffin of the vegetable.
- Germination of heads. The appearance of green shoots is an indicator of improper storage conditions. Such heads are used for food and seasoning. The rest of the onions are sorted out, if there are no seedlings inside, they choose for storage any of the above methods: pouring oil in jars, twisting into a mass, freezing.
- Yellowing of the teeth. The appearance of yellow heads and cloves in them indicates a fungal infection of garlic. Occurs when laying sick garlic, undried, as well as in violation of the temperature regime and humidity indicators. The spoiled copies are destroyed, the rest are sorted out, and another way is chosen for storage.
Garlic laid for the winter must be checked regardless of the wintering method. They sort through the heads in boxes, baskets, in braids, in bundles, examine the layers of the heads in cans.
On a note! When detecting sick garlic heads, it is required to inspect the entire batch that has been placed in storage. Contaminated garlic is not edible and should not be used for spring planting.
The fact that the vegetable is affected by infections is indicated by the following signs:
- pinkish color of integumentary scales of the head;
- watery structure of cloves;
- the appearance of an unpleasant smell of mold and rot.
Garlic is immediately thrown away, the container is destroyed or disinfected.
Tips for keeping a large harvest of garlic
In a small amount, garlic is successfully stored even in apartments of city high-rise buildings, provided that the vegetable is provided with the optimal temperature and humidity.
What to do for lovers of spicy spicy vegetables grown in garlic baskets? Several methods are chosen for storage at once so as not to lose the harvest over the winter. For example, some of the heads are filled with paraffin, ash, salt, another batch is stored in a refrigerator (frozen, in oil). Another part is stored in braids in the kitchen or pantry, and a small amount of cloves is crushed into a garlic mass with salt or dried.
It is recommended to plant more summer garlic, subject to long-term storage, and grow winter garlic in small quantities and use it after harvesting until winter comes.
It is not difficult to save garlic in winter, you just have to choose the most suitable options and do not forget to check the harvest reserves.
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Good afternoon, dear readers! Once, while sending my son to the store, I instructed him, among other things, to buy two kilograms of onions. But he listened to me inattentively and instead of onions brought two kilograms of garlic. It was then for the first time that I was puzzled by the question of how to store garlic in a city apartment, since it was obvious that even if the whole family together took it up, we would not be able to cope with so much.
Of course, if you are a city dweller, then the issues of long-term storage of food are not very relevant for you, because at any time you can go to the store and buy exactly as much as you need.
But if you are lucky enough to live in a private house or you have a summer cottage with your own harvest, which is sometimes so much that is enough not only for yourself, but also for sale, then you cannot do without knowledge of proper storage.
Experienced gardeners who know how to water garlic, how to fertilize the soil and care for seedlings, even manage to get tens of kilograms from six hundred square meters, which they want to keep fresh for the winter and preferably without losses. Let's figure out where it is better to place our stocks and at what temperature and humidity the garlic lasts longer.
Winter and spring - what's the difference?
Garlic, the useful properties of which are very much appreciated not only in cooking, but also in folk medicine, has a different keeping quality, depending on the variety. Winter or winter garlic is planted in the fall and harvested at the end of July. Inside its heads, covered with a lilac sheath, there is always a strong rod, and the teeth are usually arranged in one row. It is stored at best until the New Year.
Summer (spring) varieties are planted in spring and ripen at the end of August-September. The peel at the heads is light, the teeth form a multi-row spiral. Under favorable conditions, spring garlic can be stored until the next harvest.
Where to "translate the arrows"
In the process of ripening, peduncles, or arrows, appear, which are usually removed even before the time of flowering, so that the heads ripen large and of high quality, and the plant does not give off strength to the flowers.
Most often, the cut green arrows are simply thrown away, and completely in vain. They contain a large amount of useful substances, they have a delicate garlic aroma and a piquant taste, suitable for salting, pickling or stewing.
How and what to process garlic before storage
Before storing the crop, it must be properly prepared. After digging out of the ground, the heads are laid out in a thin layer right on the beds and, if the weather permits, dried in the open air for 5-7 days. From the dried heads, the remnants of the earth are gently shaken off, and the roots are scorched on a fire or gas stove to prevent possible germination in the future.
To prevent the development of mold and protect against pests, some gardeners recommend dipping garlic in a weak solution of potassium permanganate or concentrated salt, and then thoroughly dry the entire harvest again.
Basic storage methods
For convenience, I would divide the storage forms into two main ones.
- Entire heads.
- Heads disassembled into teeth.
Let's see what options are possible here.
How to store whole heads
The choice of temperature and humidity in which our harvest will be comfortable depends on the variety of garlic. The most suitable mode for winter crops will be cool from 1 to +4 degrees with a humidity of 70-80%. In a country house it is a cellar, in an apartment there is a refrigerator.
Spring is well kept warm. At temperatures up to +20 degrees and humidity 50-70%, you can count on the freshness of the crop for six months or more. To prevent the garlic from drying out, the air humidity should not fall below the specified values.
If you have not cut the stems, with their help, garlic heads of 15-20 pieces can be braided into braids, which will not only save space, but also decorate the interior. They are placed in a cellar or on a loggia, hanging vertically. Many housewives like to store garlic and onions in this old proven way.
Stockings and nets
A less aesthetic, but equally reliable and practical way is to put the garlic heads in nylon stockings or nets, which also do not take up much space and preserve the crop in conditions of full air flow at the required temperature and humidity.
Boxes and baskets
Placing the garlic in an even layer up to 20 cm in cardboard or wooden boxes or wicker baskets, placing it in a cool room is the easiest way to not worry about the state of stock and easily get the right amount as needed.
Pack whole heads of garlic tightly in clean 3-liter jars and store uncovered in a suitable place. Many gardeners recommend keeping such supplies in salt or flour.
To do this, put a 3-4 cm layer of salt on the bottom of the jar, then put the heads of garlic on it, fill them with salt again and lay out the next layer of heads. The technology is the same with flour. You need to store jars in a cool place. The point of this method is that salt and flour absorb excess moisture and prevent the reserves from rotting.
How to store split heads
For me personally, the main difficulty is how to quickly peel the garlic, especially when it comes to processing several kilograms. Practical advice to help us:
When this problem is successfully solved, everything else is already going “like clockwork”.
Ground with salt
Garlic, peeled and twisted in a meat grinder, is mixed with salt in a 1: 1 ratio and placed in glass jars. You can also add dried herbs and your favorite spices there. This mixture can be stored in the refrigerator for up to 3 months.
Dried with salt
The cloves are cut along thin equal plates, laid out on a baking sheet in one layer and dried over low heat in an oven with a slightly open door at a temperature not exceeding 60 degrees.
When the plates become brittle and begin to break easily, the drying process is complete. If you have a fruit and vegetable dryer, it is worth using it.
At this stage, you can stop by folding the dried slices into glass jars with lids. Or you can continue processing - using a blender, grind dried garlic to a powder consistency, add salt and herbs to taste and also transfer to glass jars. The mixture is aromatic and is perfect as a spice for meat and fish dishes.
The only drawback of this method, in my opinion, is its relative laboriousness. Still, it takes a lot of time - to cut, dry, grind ... Although the result is worth it - there will always be a fragrant seasoning at home, because such a blank can be stored for a whole year.
In vegetable oil
And this is my favorite way. Put the peeled whole cloves tightly in sterilized glass jars and pour vegetable oil to the top. There are a couple of points that fans of this method do not always know about: it is better not to use olive oil, since it thickens at low temperatures, and such a blank must be kept in the refrigerator.
Unrefined sunflower oil is also not suitable - its own aroma, under the influence of garlic, after a while acquires a not very pleasant shade. Thus, there is only one suitable option - refined sunflower oil.
I make sure to add a mixture of dried Italian herbs, a few sweet pepper peas and a pinch of ground black to each jar. As a result, two delicious blanks are obtained at once - garlic cloves and fragrant oil, on which you can cook or use for dressing salads for three months. This option is especially good from young garlic - it gives the oil not only its aroma, but also fresh juice.
In the freezer
This method causes the most controversial opinions. Freezing is believed to adversely affect the taste and appearance of garlic. Try it and decide for yourself if this storage method is right for you.
You can freeze whole peeled teeth by wrapping them in a plastic bag and removing air as much as possible.
Or another option is to chop the garlic in a blender or meat grinder, put it in ice molds and put it in the freezer until it solidifies. In my opinion, this is very convenient - portioned garlic cubes can be taken out at any time and used in the required quantity for dishes to which you usually add fresh garlic.
But personally I am confused by one moment: all housewives know perfectly well why it is impossible to store products with a specific smell without packaging in the refrigerator. It is clear that when the garlic cubes freeze, they can be put into a plastic bag and tied tightly, but while they freeze, the smell inevitably spreads through the freezer, since it is impossible to seal the plastic molds hermetically.
I tried to wrap it with foil and wrap it in cling film - it still smells. Still, garlic, don't say it, is a very aromatic vegetable. An obvious plus of this method is the longest storage period for workpieces, up to one and a half years.
To be honest, I don’t know whose national cuisine doesn’t use garlic. Anyway, is there such a kitchen? The popularity of this aromatic vegetable is due not only to its piquant taste, but also to its beneficial properties.
Formally, garlic does not belong to medicinal plants, but it can often be found in the composition of medical and veterinary drugs. And folk remedies from garlic to strengthen immunity and fight colds are popular, time-tested and loved by many generations.
Do you, dear readers, often use garlic? How do you store it? Please share your experience with us in the comments.
From the middle of summer, they begin to dig out first winter and then spring garlic in the garden. At this time, the question arises before summer residents: where and how you can save garlic until spring or until the next harvest, so that it does not begin to grow and dry out.
Storage conditions for garlic
The dug up spicy vegetables are sorted out, dried well and only then placed in storage. Large, ripe heads are best stored. It is recommended to use small onions immediately. Also, heads of garlic with decaying and damaged cloves are not suitable for storage.
You can save garlic until spring in different conditions:
- In a basement or closet in cool conditions with a temperature in the range of +2 degrees and a humidity of about 60%.
- The apartment is warm at temperatures from +18 to +20 degrees and humidity up to 80%.
To keep garlic at home for as long as possible, there are several effective ways.
How to prepare garlic for storage
What to do to prevent the garlic from sprouting, moldy and dry during storage:
- To prevent a spicy vegetable from growing , before putting the garlic heads for storage in a box, "burn" their bottom over the fire. This procedure will extend the shelf life and prevent the garlic from growing.
- To prevent the garlic heads from rotting and moldy be sure to dry them in the sun. The sun's rays will kill bacteria and fungi that can cause disease and mold.
- To prevent the garlic bulbs from drying out , before storage, they can be dipped in paraffin. How to do it correctly, read below.
Storing garlic in a basket, box, box
In the absence of a basement, garlic can be stored in an apartment on an insulated loggia or in a room under the bed. The air temperature should be no higher than +20 degrees. Crates, boxes and baskets must also have holes. Garlic heads are folded into such a container in layers. To keep the spicy vegetable longer, the layers are sprinkled with dry sawdust.
At home, in a box, boxes and baskets, garlic will be stored for about 3 months, and in cooler conditions on a glassed-in balcony - up to 5 months.
Storing garlic in braids, nets, pillowcases
Garlic braids, nets or nylon stockings with heads suspended from the ceiling are the classic storage of a spicy vegetable.
How to braid garlic:
- To weave garlic braids, the garlic is not cut off, but the stalks are left, which should dry out.
- Each braid should have no more than 15 heads.
- Braid the stems together with rope or twine.
- First, three heads are taken, and then one onion is added in turn, not forgetting to weave the twine.
- At the end, a loop is made from the rope, with the help of which the braid is suspended on a hook or nail.
If you left short stems The heads can simply be tied into bundles. In this case, there should be about 10-13 onions in each bunch.
In this way, the crop can be stored both in the pantry and in the apartment. In colder conditions, garlic will last longer. But in the apartment, you can decorate the kitchen with the help of garlic braids.
If there are no stems, simply fold the garlic into a mesh or stocking. You can store the garlic heads in old pillow cases, into which the onion husks are poured.
Do not forget to regularly inspect and sort out the crop, removing the heads starting to rot.
How to store garlic in the refrigerator
For about 3 months, the cloves will not dry out and germinate if you put the garlic heads in the refrigerator. Garlic is placed in paper bags before being stored in the vegetable section of the refrigerator. Teeth in plastic bags will soon begin to rot.
To keep the heads until spring, it is recommended to sprinkle them with salt and store them separately from other vegetables.
Storing garlic in jars
If there is no room in the vegetable section of the refrigerator, the garlic heads are placed in sterilized glass jars with a tight lid and placed on any shelf.
It is not recommended to store spicy vegetables in the freezer. After freezing, garlic will lose its valuable properties and taste.
There is often no room in the refrigerator to store a large crop. In this case, the garlic in the jar can be put in a dark place in the apartment. To keep it for a long time, a 2-centimeter layer of ash, flour or salt is poured on the bottom of the can and on top of the heads.
Attention! In an apartment in winter, garlic should be stored away from heating radiators. Choose a dark, cool place (for example, under the bed, on the bottom shelf of the closet, near the balcony door in a box).
Storing garlic until spring in the ground
Garlic heads will survive perfectly if they are buried in the ground to a depth of about 40 cm. You can organize storage in a garden or in a pantry with an earthen floor. Pre-spiced vegetables are placed in plastic bags and wrapped in three layers of newspaper.
Wrapped heads are placed in the holes, which are sprinkled with soil and sawdust or fallen leaves.
Storing garlic in oil
Garlic cloves are stored in vegetable oil for about 3 months, which can then be used to prepare various dishes. Use olive or vegetable oil, which is pre-boiled and cooled. Banks are pre-sterilized and dried, garlic cloves are cleaned of scales. After the teeth are filled with oil, the jars are rolled up with lids.
To keep the garlic in oil longer, put the jars in the refrigerator.
Garlic treatment with paraffin
You can save garlic at home until spring in a layer of paraffin, which will prevent the heads from drying out and protect them from diseases.
- Remove the top scales from the vegetables and cut off the roots.
- Heat the paraffin in a water bath.
- When the paraffin becomes liquid and warm, but not hot, the heads are dipped in it.
- They wait for the paraffin to dry, and only then put it in a box, jar or paper bag.
You can store paraffin-treated garlic in your kitchen drawer or closet. Winter varieties in paraffin are stored until mid-winter, and spring varieties until next summer.
How to store garlic in salt
Salt is able to absorb moisture and is a good preservative, therefore it is the best suited for long-term storage of garlic. Spicy vegetables will last until spring at home if sprinkled with salt.
For storage, wooden boxes, cloth bags and cardboard boxes are suitable. The bottom of the container is covered with salt, then a layer of garlic heads is laid, which are also covered with salt with a layer of about 2 cm. There may be several such layers in a box or box.
Garlic can be sprinkled with salt, after cleaning and chopping the cloves. This creates a garlic seasoning that can be added to various dishes.
The cloves are chopped in a blender or with a mortar, after which they are dried, mixed with salt and placed in jars, which are tightly closed with lids. You can store it on shelves in kitchen cabinets or the refrigerator. Shelf life - from 2 months. In this way it is recommended to store garlic that has begun to deteriorate. The rotten cloves are thrown away, and the remaining ones are recycled.
Hello dear readers. Garlic not only adds piquancy and is an integral component that gives spice to many dishes, but also protects the immune system. Collected in the summer, it can lie all winter without losing its taste and useful properties. All summer residents are worried about how to preserve it until the young garlic begins to delight with its harvest. What types of garlic can you store in your apartment? This vegetable, rich in its useful substances, is: winter and spring. The first option is collected in the middle of summer (end of July). Yellow leaves, cracked skin on inflorescences and thin scales help determine the timing.
Spring garlic - summer, it is harvested in early August. Maturity is determined by the dried leaves that lie on the ground.
Important! Do not damage the garlic when digging up. Cracked heads cannot be stored in the apartment all winter.
All types of garlic can be stored in an apartment, the main thing is to know how to store it in winter. According to the maturity of the head, there is a division into early, mid and late maturing species. This division also affects the taste itself, it can be spicy or less spicy.
Where to store garlic in an apartment in winter - choosing a place
This question worries absolutely everyone who grows it on their site. For the preservation of useful vitamins and appearance, cool places in the apartment and a well-ventilated container are suitable. After two weeks of thorough drying of the garlic, after harvesting it, you can prepare it for winter storage.
Attention! Garlic is best stored only in containers that can allow air to pass through. For this purpose, cardboard boxes, mesh plastic containers or wooden boxes are suitable.
If the year was fruitful for garlic, and a lot of heads were born, then they can be kept in nylon stockings or in old string bags. In the same way as onions are stored.
We advise you to read: How to properly store onions in winter, preparation for storage.
Many housewives place boxes filled with garlic on heated loggias or directly in the room, next to the door to the balcony.
If space does not allow, then you can apply the storage method in braids by hanging them under the ceiling in the apartment. But it is less aesthetically pleasing, not everyone is attracted by the garlic on the walls.
The vegetable stored in storage should be checked once a month. By sorting out, you can achieve a longer lying down, getting rid of spoiled heads.
How to keep heads of garlic in an apartment until spring - optimal storage conditions
Use your garlic grown on the site all winter. Without fear that after next year it will begin to dry out and lose all its sharpness. The main thing is to know the conditions that will allow it not to dry out. Affects shelf life and how it was collected and prepared.
At home, for the entire storage period, garlic needs to create an ideal balance of heat, light, moisture and air access. A darkened place can be a pantry, a cardboard box, a refrigerator or a cellar if the apartment is on the ground floor.
High humidity has a detrimental effect on garlic, it starts to rot. To avoid this, it must be controlled at a level of no more than 70%. This condition will help it not lose its juiciness during storage.
Garlic packed in boxes will not suffer from excess air, pathogenic microflora will not develop in it.
The acceptable temperature is 5 degrees Celsius. It is with her that it is better to store garlic. This condition can be provided by the lower compartment of the refrigerator intended for fruits or vegetables.
The basics of properly preparing and handling garlic before storage
The first component of long-term storage is the right time for harvesting the garlic.
If the leaves turn yellow, the weather is dry and warm in July, then it's time to dig out the ripe heads. For this, it is better to use a pitchfork, a shovel can damage delicate garlic cloves.
Helpful advice! It is better to use damaged heads immediately for food and not leave for storage.
The dug vegetable can be left on the garden bed until nightfall. In the evening, it is better to put it in boxes under a canopy, this will protect it from sudden rain. In the morning, spread the garlic again. In about 5 days, the heads will dry out, you can put them in storage.
Once dry, trim off the yellow foliage, leaving a tip about 7-10 centimeters, and get rid of the roots.
Such drying will help to preserve it well throughout the winter.
How to properly store garlic in an apartment
Consider the main ways to store garlic at home in an apartment in winter. Where to store garlic in winter to keep it until spring.
Perhaps many do the proven grandmother's methods of storing garlic all winter. They consist in braiding the heads into braids or wreaths.
They retained the benefits of other options, which included not only drying it, but also adding additional ingredients: salt, oil, paraffin, flour or sawdust.
A glass jar will keep your garlic safe until the next harvest. Such storage containers must be carefully prepared. The main rule is to pre-sterilize, then dry thoroughly.
Shelf life reaches several months, provided that the garlic has been well dried. You can fold the heads entirely or divide them into separate teeth and close them with a nylon lid. The place where the banks will stand should be the coolest.
In the fridge
It is good for the long-term preservation of only winter varieties. Before laying it, it is carefully sorted out and dried. For this method, paper bags or cardboard boxes are suitable. Garlic can stay in them for months without losing its taste.
Important! Do not allow damaged heads to get into those that will be stored in the refrigerator. Otherwise, good garlic can rot.
Spring varieties are placed in the refrigerator only for a short period, for example, the remaining cloves that have already been peeled and crushed. They do not lose their flavor over several days when placed in an airtight bag or container with a lid.
Table salt can be poured into a container or jar, the heads can be folded on such a layer, and this sequence can be repeated until the container is full. Salt, poured 4 centimeters, should complete everything. Storing garlic in a jar with salt eliminates the likelihood of rot due to its disinfecting properties.
Note! Only coarse salt is suitable for storage.
This method is good for storing peeled cloves. The actions are simple: peel the garlic, separate it, put it in a jar. Next, you need to fill in oil to the top. In such a filling, garlic retains not only its taste and pungency, but also aromas the contents of the container.
To do this, you need to dip the dried head of garlic in melted paraffin. After hardening, it forms a dense protective surface, preventing the evaporation of moisture from the vegetable. Although this method is time consuming, it will allow you to use the harvested garlic until spring comes.
In fabric bags
To prevent mold from getting in the heads, the fabric should be soaked in a steep salt solution.
The method involves the use of flour. To do this, you need a jar with a lid in which the heads fit. Each new layer must be sprinkled with flour.
The effectiveness lies in the fact that air does not pass to the layers. With this method, you can have a home source of health all winter long.
It is better to choose the remains of a coniferous tree. The heads, packed in boxes, are sprinkled with dry shavings.
In cling film
Foil should be wrapped around each head. In this form, the garlic should be sent for storage. It will not let the air through and will prevent the teeth from losing moisture.
In onion skins
This method is familiar to many summer residents who grow onions. If there is a lot of it, then the husk is used as a material for pouring the heads of garlic in boxes. Such thrifty owners do not have the question of how to preserve garlic for the winter.
Bath lovers can "kill two birds with one stone", using ash from the oven to pour the stored garlic. It should not only separate the layers, but also act as a kind of cover.
All the presented methods of storing garlic for the winter have long been tested by many summer residents. There is no doubt that this is the best way to prepare this aromatic and spicy food additive.
The author of the article is Tatiana Ivanskaya.