Many gardeners and summer residents are faced with a serious “garlic” problem: for some reason the vegetable does not store for long, it begins to turn black and dry out.
But it is possible to make sure that this useful gift of the earth will be preserved even until spring. And there is nothing tricky in the procedures described below.
Let's start with the fact that often the problem lies in the incorrect storage temperature of the vegetable.
It is recommended to keep garlic at 3-5 degrees Celsius, but temperatures up to +10 degrees are also acceptable.
In no case should you store garlic near a radiator. Otherwise, it will spoil in a month.
Second point: garlic should be stored in a well-ventilated room. Otherwise, it can spoil even at the optimal temperature.
But it happens that it is not possible to provide the vegetable with either the optimal temperature or a room with good ventilation.
There is a way out even from such a situation. We put garlic in boxes and cover them with dry sand.
The fruits – and you will see this for yourself – stay fresh longer.
