Content
Storing garlic is not very troublesome, but it requires some knowledge. Let's talk about how to prune garlic for storage and how to store it later. In winter, you will be delighted with the juiciness of the vegetable and its excellent taste.
Types of garlic
To learn how to properly prune garlic, you need to understand that garlic is different. In addition to the standard classification by grades, there is a difference in species:
- spring summer;
- winter.
They differ from each other in appearance. Winter garlic is planted in winter, and in spring, with the onset of warmth, its growth begins with renewed vigor. This vegetable easily tolerates frost. Spring is planted in spring, and bulbs are harvested in August. It is more often stored in cold weather for food use.
In addition to these differences, there are also external ones: varieties of spring vegetables have a thin soft peel, leaves, but do not have a thick arrow-stem. This feature is typical only for winter arrowhead garlic. The arrow extends from the very roots and passes through the bulb. We present a table of differences of one type from another.
Table
Indicator | Summer garlic | Winter garlic |
Appearance | without stem, with a large number of teeth, the arrangement of the teeth in a spiral | all teeth are the same size and are gathered around the trunk |
Landing time | 2, 3 decade of April | September October |
Harvesting | end of August | July |
Frost resistance | not lower than +3 degrees | soil temperature can be up to -20 degrees |
Shooting | does not shoot, except for the "Gulliver" variety | all varieties have an arrow |
Harvest storage | at a temperature of +18 degrees | at a temperature not higher than +4 degrees |
In addition, winter garlic is larger and yields more. Before how to store garlic, you need to properly harvest and prune.
Harvest
Harvesting of the bulbs begins at a time when the weather is warm, dry. Do not start harvesting immediately after rain. It is best to dig out the garlic with a fork rather than a shovel, as there will be less damage this way. It is important to maintain the integrity of the heads.
Damaged bulbs cannot be stored. Having dug up the garlic, they hold it by the greens and shake off the soil. After that, the garlic must be dried for five days. To do this, spread newspapers or cardboard and lay out onions. Before this, the foliage is not cut off. Rain and high humidity are harmful to the bulbs. If the sky is frowning outside the windows, it is better to dry the garlic indoors. A large amount of garlic is dried in attics, sheds, loggias, and so on.
Garlic pruning
To store the heads, you need to choose the right method in accordance with the type of vegetable. Spring garlic is at the same time well stored both in the cold and warm, winter varieties are stored only in a cellar or in an unheated barn.
Onion pruning is done for both roots and tops. Anyone who has ever grown this culture on their own knows that the roots of garlic are very long and strong.
Incorrectly trimmed bulbs can sprout during storage. This is especially true for keeping warm. It is important for everyone not only to preserve the harvest until winter, but also to make sure that the vegetable does not lose its taste and aroma.
Cut the roots before drying the garlic. You can leave no more than five millimeters from the bottom. After drying and before placing the crop for storage, burn the remnants of the roots. To do this, you can use a regular candle.
It is not worth cutting off the tops immediately. After drying, you need to decide exactly how the vegetable will be stored:
- in braids;
- in bunches;
- in the refrigerator, jar, in boxes.
The garlic tops are very long. Even when stored in braids, up to 30-40 centimeters are left, and the remainder is cut off. Then the dried vegetable is woven into braids from the tops and stored in this way. The braids are simply hung in sheds, cellars or on glazed balconies.
If the crop is to be stored in bunches, then you need to cut off the dry tops, leaving no more than 20 centimeters. These winter harvesting methods are suitable for happy barn and cellar owners. Pigtails and bundles harvested in summer are perfectly stored in a tied state.
In all other cases, you can leave only a short neck of 3 centimeters. Make sure this neck is dry.
It can be stored in the following ways:
- in wooden boxes with sawdust;
- in a large container with salt or flour;
- in cardboard boxes in a dry room;
- in nets for vegetables.
The main thing to remember is that this vegetable is afraid of moisture. Make sure the bulbs are dry before storing them. You also need to remove any damaged heads. They may show mold or traces of infection with a specific disease.
If the bulbs are stored in flour, sawdust or salt, it is necessary to check from time to time to see if the dry product has absorbed moisture. In this case, the cut heads are simply taken out, shaken off and sprinkled with dry matter again. This process is repeated 2-3 times throughout the winter.
Other storage methods
All the nutrients are preserved in the cut garlic, in addition, it will not waste energy on germination. But not everyone has the opportunity to store garlic in bunches or in boxes. For those who live in apartments, it is possible to save only a small part of the large harvest. However, there are a number of ways to preserve this tasty and healthy product in such conditions.
The first method is storage in vegetable oil. To do this, the garlic is peeled into slices. Now the cloves need to be placed in a clean, sterilized jar and filled with oil so that it covers them completely. The oil will inhibit the growth of bacteria. This method is very good.
The second way is to grind the product in a blender and make a fragrant gruel out of it. It can be poured into a clean sterilized jar, poured a layer of coarse salt on top and closed. Bank is better Keep refrigerated before winter.
The third way is to store the heads in a linen bag. But if you just put them there, they will very quickly lose moisture and dry out. There will be no benefit from such garlic. To keep such garlic fresh for at least three months, you need to resort to a little trick. We dilute coarse sea salt in hot water. 3 tablespoons per liter of water. Now we dip each head, holding it by the neck. This garlic must be dried, and then safely placed in a bag.
Readers' experience
Our readers also have experience with pruning garlic.
Conclusion
Pruning garlic is very simple and practically not troublesome. Even a beginner can handle it.
