How to store winter garlic - storage options. How to store garlic so that it stays fresh until the next harvest

Everyone knows. It is not only a good antiviral agent, but also a delicious seasoning for dishes. You can always find it on store shelves. But often it is sluggish, semi-dry, shriveled or already sprouted. It is best to grow a vegetable yourself and keep it at home according to all the rules in order to enjoy real taste qualities all winter until spring.

(summer) and winter (winter). The first has the property of being stored for a long time, and the second allows you to collect a larger amount of the crop. Each of the varieties is divided into types.

Spring most often grows without a single stem. The teeth are formed in the head in a spiral in several rows. The structure of the bulb is dense, taste qualities full of sharpness. Varieties of winter can boast varying degrees maturity (early, medium, late). Select the best representatives:

Gulliver - endowed with excellent productivity, not susceptible to diseases, medium-late ripeness. One head averages 95-120 gr., Divided into 5-6 teeth of considerable size. It has a long shelf life of up to 1 year.
Aleisky - the average degree of productivity. The weight of the heads is insignificant, no more than 25 gr. It has a drawback - it is prone to fusarium and decay. Stored for 10 months.
Sochi 56 - characterized by winter hardiness, not susceptible to disease. The weight of one splinter is about 45 gr. The main advantage is that the maintenance period exceeds 1.5 years.
Elenovsky - the dense structure of the bulb, which contains up to 10 slices, but weighing no more than 35 grams. Frost-resistant and disease-free. The longest shelf life is 2 years.

Winter representatives can either shoot an arrow or not. They differ from each other in the number of cloves in the splinter. Types of spicy vegetables:

Alcor - has a characteristically stable crop of medium ripeness. The bulb consists of 5 slices. Distinctive feature – lilac tone scales with veins. The weight of the product ranges from 25-40 gr. Doesn't get infected.
Lyubasha is not afraid of frost, drought, fusarium. Characterized by an average period of maturation. There are up to 6 slices in the bulb, each of which weighs up to 18 grams.
Nazus - semi-sharp in taste, weighing up to 60 gr. Each splinter contains up to 8 slices. Withstands sub-zero temperatures.
Sofievsky - up to 110 gr. weight, 5-7 cloves, flat in shape. Not afraid of transportation and long-term maintenance.

To plant a quality one, you must first deal with the choice best view. Such actions are necessary in order to get the most successful harvest. Thus, it depends on the selected type whether it will be stored for a long time(up to 2 years) or it is better to use it first.

To spicy vegetable was able to retain its nutritional properties for a long time, it must be properly collected and prepared. You need to harvest according to the ripening time. Winter varieties planted in autumn should be harvested in the second half of July, and spring varieties - in late August - early September. If the culture has begun to lay greens that are starting to turn yellow, then it is recommended to prepare for harvesting. First of all, stop watering about 2 weeks in advance. This is necessary so that it dries up in the garden and can be easily pulled out of the ground by the tops.

It is not difficult to determine the readiness of a vegetable - if the husk rustles on it and easily lags behind, then the product is ready for storage.

When harvested, the splinters should be hard, the protective scales located on the surface should contain 3 layers, and when separated, the slices should easily lag behind one another. If the bulb is raw, loose, it is not yet ripe. Such a vegetable will not be stored for a long time, it will quickly deteriorate and get sick.

Harvesting is before the start of the rainy season. They will only spoil the product - it will be saturated with moisture, the shelf life will be reduced. When harvesting, damaged or insect-damaged slices should be set aside separately. They are not subject to preservation, and even more so they will not fit as planting material. They either need to be used as food as soon as possible, or disposed of.

The last stage of preparation before storage is high-quality drying. You need to collect and dry the vegetable along with the herbs, then all the nutritious and beneficial properties will completely saturate the garlic cloves. On a sunny day, it is recommended to take out on a baking sheet on Fresh air under the canopy The process is repeated for at least 3-5 days. On a cloudy day, use the oven to dry. At temperatures up to 450C open door, fried for no more than 2 hours.

So that garlic does not lose its appearance and qualities during storage, it is necessary to choose a rational method of preservation. There are two types:

With the warm method, the temperature in the room should not exceed + 200C, the air humidity is not recommended to exceed 50-70%.
The cold method implies the presence of a temperature at the level of + 2 + 40C, advanced level humidity (70-90%). The best place- in a refrigerator. Such choice will do for a winter vegetable, its holding period is not too long and therefore it is recommended to use it in short terms(up to 4-6 months after collection). Its representatives often begin to get sick with a longer lying down. They easily lose moisture, dry out or germinate.

There are the following ways to preserve the original qualities of the harvested crop:

In a pigtail, inside of which a strong rope is woven (twine, tourniquet). A loop is made at one end, which is attached to the wall. In the old days, people decorated the kitchen with wickerwork - both as decor and as food.
Slices are put into the basket, they are well ventilated, the container has a large number of holes. Cardboard boxes are also suitable for this purpose, but it is worth making holes in them for ventilation, as well as plastic boxes.
Double bag - a canvas bag is taken, put on top of it plastic bag, and slices are poured inside both of them. With the help of a double layer inside the bag, the necessary moisture is retained, which contributes to long-term preservation.
Glass jar - it should be sterilized, placed separately unpeeled slices and closed with a tight lid. You can cover with flour, but then the lid is not used. Salt layers are also suitable - alternate salt and garlic cloves.
In oil - it is boiled and seasoned with a few drops of iodine. Unpeeled garlic is dipped into the mass and removed, allowed to cool and dry. Simply folded into a suitable container.
Manipulations with the roots - they are dipped in wax, paraffin or set on fire to slightly charred.

With any storage option, the product must be placed in a cool place. It is recommended to periodically review and sort out the bulbs. Spoiled and rotten should not be left, they can infect the rest.

You can not keep garlic in the light, as well as in tightly closed plastic bags.

Thus, personally harvested garlic will last much longer and will delight with taste data, even after a year of storage.

More information can be found in the video:

Often housewives are interested in how to store garlic longer. Probably everyone knows about the benefits of this vegetable, but, unfortunately, not everyone can talk about how to store garlic. Due to the wrong timing of harvesting garlic and preparing it for storage, we can lose a large amount of the crop. Storing garlic is quite within the power of everyone, and today's article will help to avoid storage errors, in which I will also reveal some secrets of storing garlic at home.

But, as they say, first things first...

First of all, you should know that according to botanical features, two types of garlic are distinguished:

spring (or non-shooting), which is popularly called summer;
winter (sometimes shooters and non-shooters), popularly called winter.

Types of garlic differ in terms of planting and harvesting, resistance to frost, yield and keeping quality, i.e., the ability to store.

Terms and time of harvesting garlic

Harvest suitability for long-term storage directly depends on the timing of harvesting, which are set taking into account the growing season of this crop.

The signs by which the time of harvesting spring garlic is determined are the yellowing of the leaves and the beginning of lodging of the tops. The approximate time for harvesting spring garlic is the second half of August.

Signs of the ripening of winter garlic are yellowing of the lower leaves and cracking of the wrapper at the inflorescences. At the same time, the scales covering the bulb become thinner and dry. The approximate time for harvesting winter garlic is the end of July.

To determine whether the garlic is ripe or not, you need to look at the condition of the covering scales. If they are thin and strong, it's time to start cleaning.

Most right time for cleaning - warm and dry days.

Harvesting garlic should be carried out in a timely and efficient manner. Delay in harvesting leads to a deterioration in product quality, namely:

covering scales crack;
bulbs break up into teeth;
new roots form on the bottom and the bulbs take root.

Such bulbs deteriorate very quickly and are not subject to long-term storage.

Harvesting garlic for storage

Garlic is harvested as follows: with a shovel or fork, the bulbs are dug up, collected and laid out to dry. When harvesting, it is necessary to protect the bulbs and roots from damage and shock. The soil from the surface of the bulbs and from the roots is carefully removed by hand.

In dry weather, garlic is dried right on the site for 3-5 days. When it rains - in a well-ventilated room (in the yard, in the attic or veranda).

You can dry the garlic in the sun during the day, and bring it to a warm room at night.

Dried garlic, like onions, along with the leaves. Wherein nutrients, formed in the green parts of the plant as a result of photosynthesis, come from the leaves to the bulb. This technique improves the mass and quality of the bulbs.

After thorough drying, the roots are cut off from the bulbs, leaving 2-3 mm, and the stem, leaving a neck up to 10 cm long. Then the bulbs are sorted and laid in storage with suitable conditions.

Proper cleaning will provide you with excellent storage of garlic in the winter.

Ways to store garlic

Depending on the temperature regime and the level of humidity, there are two main methods of storage:

warm method - involves storing bulbs at a temperature of + 16 ... + 20 ° C and a humidity of 50 - 70% and is suitable for storing spring garlic;
cold method - involves storing garlic at a temperature of +2 ... + 4 ° C and a humidity of 70-80% and is used only for storing winter garlic.

It must be remembered that the storage of spring garlic is different from the storage of winter garlic. Winter garlic is a very capricious product and unsuitable for long-term storage. It is easily affected by various diseases and dries out as a result of moisture loss. This is due to the fact that winter garlic bulbs have fewer covering scales. Due to poor keeping quality, they are produced in the fall.

Storing garlic at home
How to store garlic so that losses are minimal? There are the following traditional ways to store garlic:

An old proven method is weaving braids and wreaths. At the dried garlic, the bulb and false stem are left, and the leaves are removed. The braid starts from the bottom, successively weaving new bulbs up to 15 pieces. To give strength, twine is woven into the braid. So that the braid can be hung, a loop is made at its end. This method allows you to save the garlic until the next harvest.
The bulbs are placed in shallow boxes, baskets, cardboard boxes, nylon stockings or linen bags and placed in a dry and cool place on winter storage. From time to time, the garlic is sorted out, removing the spoiled bulbs.

For those who like to experiment, I suggest unusual ways storage of garlic, which often give unexpectedly good results.

Unpeeled, dried bulbs are placed in glass jars, which are pre-sterilized, and closed with ordinary nylon lids. In this case, you can sprinkle the bulbs with flour.
Garlic bulbs are placed in one layer in shallow wooden boxes equipped with small holes and covered with a layer of coarse salt. So, alternating layers, fill the box to the very top. Dry sawdust can be used instead of salt.
Garlic keeps well in linen bags. At low humidity garlic is additionally sprinkled with air onion peel. And when high humidity the bag is pre-treated with a saturated solution of table salt. Salt not only absorbs moisture from the air, but also protects the bulbs from pests and diseases.

Difficulties in storing garlic
Problem number 1: bulbs drying out
During storage, the garlic gradually dries out. This happens as a result of the process of evaporation of moisture, which can be prevented by waxing. To do this, melt the candle and lower the heads into warm paraffin. When cured, paraffin forms a layer on the surface of the bulb that prevents moisture from evaporating. BUT carbon dioxide, accumulating in the bulb as a result of stem respiration, causes the death of microorganisms and protects against diseases.

Problem #2: Mold Formation
During storage, the bulbs may develop green mold or black moldy rot. These fungal diseases affect, first of all, damaged, as well as frost-bitten bulbs. The development of diseases is promoted by high temperature and high humidity air in the storage area. Solution: After harvesting, dry the garlic in the sun. Garlic dried in this way is resistant to diseases, since direct Sun rays cause the death of bacteria, fungi and mold.

Problem #3: Bulb Sprouting
To prevent the germination of garlic, before storing the bottom of the bulbs, they are lightly burned over gas stove. This technique allows you to increase the duration of storage.

How to store garlic in the apartment
To store garlic in the apartment, choose dry, cool and dark places away from the heating system and heating appliances. With relatively warm winter you can store garlic on the balcony, and a small crop in the refrigerator.

Note to the owner:

bulbs damaged during harvesting should not be stored, but used immediately;
store garlic and onions separately from other vegetables.
bulbs with three covering scales have the best keeping quality.

You can also see useful information about storing garlic in this video:

So, to sum up ... Storage of garlic depends on its type (spring or winter), on proper cleaning and preparation for storage, from the place and method of storage, from creating optimal conditions for storing garlic. For my part, I advise you to use several methods at once when storing garlic in winter, which will ensure maximum safety of the crop.

You already know how to store garlic in winter and you can save it until the next harvest. And I will also gladly take your advice on how to store garlic.

I advise, dear readers, not to miss the publication of new materials on this blog.

This healthy vegetable can replace many expensive drugs in our home first aid kit, and so I want it to be preserved until the first green sprouts of the new crop. But often, either from the variety, or from adverse environmental factors, it either rots, or dries up, or germinates, and we part with this unique vegetable earlier than we would like. Therefore, you need to figure out and figure out how to store garlic at home.

Garlic can spoil for several reasons, and this is not always directly related to the conditions of its storage.

If the heads are infected with fungi, nematode larvae, then their shelf life will be short. In this case, it is better to carefully sort out the garlic, disassemble it into slices, discard the damaged ones and all the doubtful ones - with spots, dents, cuts, empty ones. Only then can it be stored.

Video about storing garlic in winter

Storage conditions are also important. But let's look at them in more detail.

What is the evidence of spoiled garlic?

You can determine that your crop has begun to deteriorate, first of all, by smell. Such garlic, which has begun to rot, has bad smell, reminiscent of the one we get if the garlic is overcooked.
Visually, you can see wrinkled from dry or wet rot slices or whole bulbs.
To the touch, if you press with your finger, the slice falls as if into a void.

Such garlic is subject to urgent rejection.

You can determine that your crop has begun to deteriorate, first of all, by smell

How garlic will be stored depends largely on the time and conditions of its collection. If it was dug out in dry weather, on the waning moon, and before that it was not watered for 2 weeks, then the shelf life, subject to all conditions, will increase significantly.

Before storing, the dug bulbs are dried for 2 weeks under a canopy, then the remnants of the earth are shaken off, the stems and roots are cut, and the remains of the roots are burned over the flame of a candle or lighter.

You should know that garlic is winter and spring. Spring is stored much better, but it is smaller. But winter begins to deteriorate and germinate by the New Year. You can distinguish spring garlic from winter garlic by the core. In winter, in the middle of the bulb, there is a false stem; in spring, it is absent.

Air, light, moisture and heat - that's what can ruin it. Therefore the choice optimal mode storage will directly affect its duration.

A dark storage location is not difficult to provide. It can be a cellar, a refrigerator, a box on the balcony. But the rest of the conditions you need to take care of.

In winter, in the middle of the bulb, there is a false stem; in spring, it is absent.

Humidity. At high humidity, the garlic will rot, at high humidity it will begin to grow, at low humidity it will dry out. The optimal humidity for storage - 70-80% will allow it not only to be well preserved, but also not to lose juiciness.

Air access. If you store the bulbs without containers, excessive air access will contribute to the drying out and development of pathogenic microflora. It is good to store garlic in portions, approximately 0.3-0.5 kg each, in cardboard boxes, plastic containers, wooden boxes, wicker baskets and boxes, and even - plastic bags, clean glass jars under nylon lids and in canvas bags.

Temperature. Everything seems to be clear here. The lower it is, the better. The only thing garlic will not tolerate is freezing. Freezer won't fit! A temperature of 2° to 5°C is optimal. A great place is the bottom drawer of the refrigerator for storing vegetables.

If you store the bulbs without containers, excessive air access will contribute to the drying out and development of pathogenic microflora

How did our grandfathers store garlic? old way storage of garlic - in braids and wreaths. Our ancestors did not cut the garlic stalks after drying, but used them to weave the so-called bundles. The weaving itself is performed as a braid or wreath. Such bundles were kept hanging in a cool room until winter, and in the winter in the cellar.

How to store garlic in oil?

What you will need:

sterile glass jars;
capron covers;
peeled garlic cloves;
vegetable oil, both refined and unrefined.

Procedure:

We clean the garlic cloves, discard the damaged ones.
We put it in pre-sterilized jars.
Fill with vegetable oil.
Close with lids.
We put in the refrigerator or take it to the cellar.

The shelf life of garlic in this way is up to 3 months. At the same time, it does not lose its properties, and the oil acquires pleasant aroma, thanks to garlic phytoncides, and can be used to season various dishes - soups, sauces and salads.

How to prepare garlic powder? Certainly garlic powder will not deteriorate and will wait for a new harvest. It is easy to prepare it at home. To do this, garlic cloves are peeled and thinly cut into plates. These plates are dried in electric dryers or ovens, but minimum temperature, not higher than 60°С.

After that, you can grind dry plates to a state of powder in a blender or mortar, adding a little salt, and store in a tightly closed glass jar.

Pros of this method:

do not need a lot of space;
saving time when cooking (no need to clean, chop);
long shelf life - up to a year.

Minus one, and it is significant: the loss of a part useful substances.

The shelf life of garlic in this way is up to 3 months.

Garlic tincture is the best way to save garlic for healing

We take 350 grams of peeled garlic cloves and chop with any accessible way. Let stand for a couple of hours in a jar under the lid.
We select the most liquid part, it should turn out 200 ml, and pour it into a sterile jar.
Pour 200 ml of medical alcohol.
Close with a tight lid.
We insist 10 days in a dark place at room temperature, shaking occasionally.
Carefully separate from the sediment and store in a glass container that does not let the sun's rays through. Pharmaceutical vials made of brown glass are suitable. You can simply wrap the jar with thick paper and put it in a dark place.

This garlic tincture is used in traditional medicine in the treatment of diseases of various organs and systems, especially in atherosclerosis and vascular disorders.

If you have mastered agricultural technology and received good harvest garlic, try different ways storage

How to store garlic in the apartment?

Dry salting. Another fairly effective and little-known way to preserve garlic. Its essence is that unpeeled whole garlic heads are placed in containers (for example, jars) and poured coarse salt. Banks are closed with lids and taken out to a cool place. Salt is an excellent antiseptic, besides, it will provide a constant level of humidity and limit the access of oxygen. So you can store garlic in the apartment, away from heating appliances or on the balcony.
Waxing. If you have few heads, and you don’t know how to store garlic in an apartment, another one will help. interesting way- waxing. Melt the paraffin in a water bath until liquid state and dip the cloves of garlic into it one by one. Let the paraffin layer harden and place the garlic for further storage in cardboard boxes. Such garlic is stored in an apartment until spring.

If you have a good harvest of garlic, try different ways to store it. Only then will you determine which one is best for you. And now you know how to store garlic at home.

Video about storing garlic

What to do with sprouted teeth

Garlic loses its properties and juiciness when sprouts begin to develop in the cloves. This happens if the bottom is not fired before storing. Having made their way out, feeling the light, the sprouts will gain strength, drawing nourishment from the mother's lobule. Pruning green sprouts, a dark and cool place will help slow down the process. But you will not be able to completely stop growth.

If you do not want to lose such garlic, it is best to wait for the first thaw and plant it in the ground, covering it with agrofiber or film.

Garlic is one of those vegetables that require special storage. If you do not create optimal conditions for it, it will quickly begin to germinate, and even rot. There are two ways to save garlic until spring - cold and warm. Each hostess can choose for herself best way garlic storage. In addition, fresh heads are preferred for some, while others prefer simple blanks.

Before planting garlic for the winter, you need to preparatory work. By this time, the garlic roots are usually completely dry. They need to be set on fire to the very bottom. You can use both a candle flame and a regular lighter for this.
With a warm method of storage, dry heads of garlic fit tightly into cardboard box and left in a dry room at a temperature of 13-17 degrees in a dark place with a humidity of 70-80%. The disadvantage of this method of storage is that garlic loses some of its meatiness due to slight drying. But at the same time, all the beneficial properties of garlic, the pungent taste and specific smell are preserved until spring.

With a cold storage method, a room is needed in which the temperature is constantly maintained from plus 2 to 3 degrees and the humidity is 70-80%. In a city apartment, one of the departments of the refrigerator is suitable for this, where such temperature regime. Garlic is placed there in cardboard boxes. With cold storage and properly cauterized roots, garlic retains its fleshiness and all its beneficial properties until spring.

An excellent place to store garlic is the cellar. Therefore, in the village or on suburban area where it is, garlic is much easier to keep until spring. In such a cellar, the temperature is usually maintained at 0 plus 2 degrees with a humidity of 70-80 percent. To keep garlic breathing, it is best to store large supplies in wicker baskets or wooden crates.

In urban areas, you can try to store garlic on the balcony in the same way, constantly checking the temperature. At temperatures below 0 degrees, the vegetable will simply freeze. In addition to temperature, humidity must also be monitored. The fact is that this indicator is very important for garlic. At a humidity of less than 70%, it begins to dry intensively, and at a humidity of more than 80%, it begins to rot.

To keep garlic until spring, you can use this method. Burn the garlic roots. Melt several paraffin candles in a saucepan. Let cool. Quickly dip the head of garlic into warm paraffin. Let dry. Put in a cardboard box and place in a cool place. Thin layer paraffin wax will prevent the garlic from drying out and rotting, even if it is not possible to provide the necessary moisture.

Garlic perfectly retains its taste and a full range of nutrients in some forms of canning. The simplest is the following way to store the finished product. Peel clean garlic, place in glass jar, pour fresh olive or sunflower oil. You need to store the jar in the refrigerator. Garlic is used as needed, and the remaining oil can be used in sauces or salad dressings.

O useful properties and every housewife knows how to use it, there are usually no problems with planting either, but not everyone can keep it fresh and juicy all winter.

The secret to successful storage of garlic is the fulfillment of several conditions.

Cleaning time

Let's start with the most important component - timely cleaning. Keep in mind that garlic is divided into:

Spring- this is summer garlic (some call it autumn). He doesn't shoot. The signal to start harvesting is considered yellowed and fallen leaves.

Usually, spring garlicclean upin the second half of August.

Winter - winter garlic. There is a shooter and a non-shooter.

You can determine the ripening period of winter garlic by the following features:

the skin of the inflorescences cracks;
the lower leaves turned yellow;
the scales of the bulbs became thin and dry.

The approximate time for harvesting winter garlic is the end of July.

So, your garlic is showing clear signs of maturity. If it is dry and warm weather start cleaning.

Harvesting should not be delayed, otherwise you risk getting a low-quality product that will not be stored well. Signs of overripe garlic:

the scales covering the bulb burst;
the heads break up into teeth;

young roots appeared on the bottom of the bulb.

Advice: If you damage the bulb during harvesting, do not store it.

How to remove garlic

They dig with a shovel or a pitchfork (I prefer a pitchfork - this way the bulbs are less damaged), laid out to dry.

Shake off excess soil from the heads and roots, leave the foliage. In clear weather, we dry the garlic right on the ridge for about 5 days. In damp - under a canopy or in a well-ventilated area. You can also take it out in the sun during the day, and clean it in a warm room in the evening.

After drying, we cut off the roots (leaving about 3 mm) and the stems (leaving up to 10 cm). Before storing, we sort the heads by size.

This cleaning will best storage in winter.

Storage temperature for garlic

Storage in warmer: +16 °С...+20 °С - optimal conditions for spring garlic.

Storage in cold: +2 °С .... +4 °С - the most successful conditions for garlic winter. Winter garlic is poorly adapted to long-term storage: it is more often affected by various diseases and loses moisture.

The storage location should not be too dry (the garlic will dry out) and not too damp (the garlic will be prone to disease): optimal humidity - 50-80%.

It is important: very good keeping quality for bulbs with three coverts.

You can choose planting material in our catalog, which presents the products of many garden online stores.

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