Since ancient times, people have used garlic as a seasoning for various dishes and used it to treat various diseases.
His popularity has not diminished in our time.
All gardeners and vegetable growers grow garlic in their plots and vegetable gardens. Therefore, the first thing you need to know is how to harvest garlic correctly and on time.
Garlic heads are dug up in warm and dry weather, left in the sun to dry, and then the withered tops are cut off at a height of 2 cm, and the roots are cut out completely.
Winter garlic has a short shelf life, so it is used for processing and a small amount is left for winter planting.
The spring variety of garlic is planted in the spring, it has a high shelf life, if stored correctly, it can be on the table until the new harvest. It differs from the winter variety by the absence of arrows with air tubers and the presence of a large number of small cloves.
Garlic heads are stored in a dark and dry place in a cardboard box, container or linen bag. The optimal temperature for winter garlic should be -2 to 2C, and for spring garlic up to 20C.
Even today, many housewives use the old-fashioned method of braiding garlic hair and then tying it into wreaths.
They are hung on hooks under the ceiling. You can also store garlic in this way, by putting it in nylon stockings.
In plywood or cardboard boxes, crates and wicker baskets where garlic will be stored, additional holes should be made for ventilation. In a basement or cellar, the container in which garlic is stored should be placed at a large distance from vegetables such as cabbage, potatoes, carrots and beets.
Garlic is stored in glass containers at home. They are washed well, dried, and the heads of garlic are put into them or they are separated into cloves. The containers are not covered with lids and are stored in a dry and dark place. Garlic in the container is sprinkled with regular salt or onion peel, which will subsequently absorb excess moisture.
Garlic can be stored in a glass container for up to three months on the refrigerator door or peeled, poured with oil and tightly covered with a lid. This garlic is stored for 3 months. The oil that is drained acquires the aroma of garlic. It is used in salads, sauces and soups.
