How to store garlic so that it does not dry out: weave braids, preserve in oil or just put it in a box

The shelf life of garlic is largely dependent on the variety. Spring is harvested in the summer (late August). Long stored garlic varieties "Gulliver", "Sochi 56" and "Elenovsky". In favorable conditions, they do not lose useful properties for more than a year. In winter, the shelf life is not more than three to four months. Judging by the reviews, "Nazus", "Sofievsky" and "Alkor" are best stored.

Quality training: 3 rules

Quality preparation is half the success of product storage. There are three essential points.

1. Do not water. Stop watering the garlic a couple of weeks before harvesting. During this time, it will dry out well and the fruits can be easily harvested simply by pulling the tops.
2. Sort. You will have to throw away fruits that have stains, dents or voids. Otherwise, all supplies will deteriorate.
3. Dry it. The fruits need to be dried outdoors for four to five days. To speed up the process, place them in a well-heated oven and dry for two hours with the door open.

How to store garlic in winter: 7 ways

In order to delight your family with aromatic dishes all winter and escape from the common cold, you need to choose one of seven ways to store garlic.

Kosami

Features Braiding is the oldest way to store garlic and onion. In addition, such a design looks so pretty that it can become an excellent decoration of the kitchen interior.

How to do

1. Take the plant with the longest stem and wind a dense long rope or twine to it at the base of the head.
2. Pick up two more plants with a head of the same size and long stems. Attach them with the same rope to the first stalk.
3. Start weaving a braid from the stems, as you would in the case of hair. Remember that the thread must also be woven. It holds the structure together.
4. At regular intervals, add all new heads, the stems of which will become part of the braid.
5. When the bunch has 15-20 heads, stop adding new ones. Finish the braid from the stems to the end.
6. Fix the bundle with a thread and hang the product behind it.

In banks

Features. In a city apartment, it is convenient to store supplies in a glass jar. Capacity takes up very little space in the pantry or closet.

How to do

1. Sort the garlic into the prongs.
2. Wash the container with soda, sterilize and dry.
3. At the bottom of the can, lay a layer of teeth and sprinkle them with flour.
4. In the same way, fill the container to the top and tightly close the capron lid.

In a fabric bag or mesh

Features To preserve the freshness of garlic and prevent its decay, the product can be folded into a fabric bag or net. Before this, you need to wash the material with laundry soap and dry it well.

How to do

1. Dip each head in a salt solution.
2. Dry the fruits.
3. Put in a bag to fill it by about a third.
4. Tie a knot and hang it.

In the box

Features If there is a lot of garlic, and you expect to keep it fresh until spring, wooden boxes will come in handy. The method is ideal for storing the product in the cellar.

How to do

1. Wipe and dry the drawer well.
2. Drill small holes in the walls to ensure air circulation.
3. Pour a thin layer of ash or sawdust onto the bottom of the box.
4. Lay the heads and sprinkle them with ash again.
5. Repeat the procedure until you fill the box to the top.

In cling film

Features In winter, when the air in the apartment is overheated by heating devices, it is important to find a solution on how to store garlic so that it does not dry out. This will help the cling film.

How to do

1. Shorten the stems, leaving about 5 cm.
2. Rewind the heads tightly with cling film. Stalks do not need to be wrapped.
3. Transfer the product to clean glass jars. Do not cover with covers.

In paraffin

Features Garlic can be treated with paraffin so that it is stored for a long time and does not deteriorate. The coating will reliably protect the product not only from the effects of temperature and humidity, but also prevent the appearance of mold and parasites.

How to do

1. Melt the paraffin in a water bath.
2. Holding the stem, dip the head into the resulting liquid.
3. Keep the product suspended until the paraffin drains and solidifies.
4. Line the bottom of the drawer with paper and place the heads on it in one layer.

In oil

Features It is best to store peeled garlic in vegetable oil. It will protect the product from decay, help preserve its taste and beneficial properties. And the oil will acquire a piquant aroma that will give new tastes to your favorite dishes.

How to do

1. Peel the garlic and divide it into cloves.
2. Wash, sterilize and dry a small glass jar.
3. Place the teeth on the bottom of the container. The jar should be filled by a third.
4. Fill the remaining space of the can with vegetable oil.
5. Close the lid tightly and place it on the bottom shelf of the refrigerator.

The ancient Egyptians considered garlic a sacred plant. A couple of teeth were included in the diet of slaves daily, which made them more resilient and active. In ancient Greece, this fruit was the main component of the pain medication, which helped even in the most severe cases. And 300 years ago, it was garlic that saved many Europeans from the plague epidemic. Modern people should regularly eat garlic in order to protect themselves from viruses, fungi and heavy metals. Proper storage of garlic in an apartment or private home will help maintain family health year-round.

Reviews: "Until the spring lies like new!"

My mother, collecting a crop of garlic, does not cut the stems to the very root, leaves about 20-30 cm, binds it in bundles and stores it in a suspended state on a glassed-in balcony. Always perfectly stored until spring!

Chanitsa, http://forum.say7.info/topic12519.html

I have very good storage of garlic in a shoe box. In the fall we take out, dry, remove the earth, put it in a box, and put the box on a cabinet in the living room. It is dry and warm, until spring lies as new and does not grow and does not dry out. Last year lay a whole year and remained completely edible. Certainly, keeping quality depends on the variety and on when to collect it. It is important to catch the moment when the foliage has already withered, but the heads in the ground have not yet begun to split into lobules ...

Tomatologist, http://www.tomat-pomidor.com/forum/cooking/%D0%BA%D0%B0%D0%BA-%D1%81%D0%BE%D1%85%D1%80%D0%B0 % D0% BD% D0% B8% D1% 82% D1% 8C-% D1% 87% D0% B5% D1% 81% D0% BD% D0% BE% D0% BA /

In how else can you:
1 kg of garlic, 250-300 g of salt.
For long-term storage, it is necessary to select spring garlic; winter garlic is much more fruitful than spring, but it has a short physiological dormant period, and it persists only until the beginning of winter. Pour a layer of salt at the bottom of the cans, then put the heads of the garlic unpeeled, making sure that they do not touch, and pour the salt so that the garlic “sank” in it. Filling the cans to the top, pour another layer of salt on top, close with plastic covers and put in a dark cool place. Garlic prepared in this way retains freshness for 7-8 months. I haven’t tried it myself, I'm sorry for the salt ...

Buttercup, http://dacha.wcb.ru/index.php?showtopic=9254