In the second half of July, garlic that was planted in winter should be dug up. And garlic that was planted in spring is harvested at the end of August.
They dig it when it is warm, dry and sunny outside. The garlic heads are cleaned of soil and left on the site to dry for five days or laid out in one layer in a well-ventilated attic.
When the garlic is well dried, take a pruner or sharp scissors and cut off the roots of the garlic, leaving about 3 millimeters, as well as part of the stem, leaving 10 cm from the head.
Preparation for long-term storage
To properly prepare garlic for long-term storage, you need to carry out some manipulations.
• Burning the roots over a stove or lighter to prevent them from sprouting.
• Processing garlic heads with the following solution. Heat 0.5 liters of any oil over a fire for two hours and add 10 drops of iodine. Process the garlic with this solution and dry in the air or sun.
These measures are carried out when the garlic was collected in wet weather or was poorly dried.
Storing Garlic
Winter garlic is stored in a room with a temperature of 1..3 °C. Spring garlic is best stored in a warm room at 16..20 °C. Ordinary gardeners can store several kilograms of garlic, which can easily be stored in a closet in an apartment.
Braids and buns
Our grandmothers used these methods. They wove whole wreaths from braids and hung them from the ceiling.
Grids
For this method, you need to stock up on a regular vegetable net, in which you put the heads of garlic and hang them high under the ceiling. Sometimes these nets and braids are sorted out and spoiled heads are removed.
Salt
It is good to store garlic in salt, it can last until spring. Place the heads of garlic in any wooden, glass or plastic container so that there is a 2-3 cm layer of salt on top and bottom of the garlic.
Flour
Regular wheat flour is used to store garlic, it absorbs excess moisture well. Pour a layer of flour into any container, then roll each head in flour, carefully fold this container, pour a layer of flour on top and cover with a lid. In this way, garlic can be stored until new.
Onion peel
Garlic and onion skins are placed in layers in cardboard boxes, the box is closed tightly and put away.
Cling film
The garlic heads are wrapped in two layers of cling film.
Wood ash
At the bottom of a food cardboard box, pour wood ash, the layer of which should be at least 2 cm, then lay garlic in tight layers, then ash. Do this to the very top of the box, fill the top with a thick layer of ash and close the box tightly. Such garlic can even be kept in the kitchen.
Paraffin
Place a container with paraffin in a water bath and melt it to a liquid state, immerse the heads in it, and it subsequently hardens and forms a film on the surface that will protect the garlic from spoilage.
Sterile jars
Regular glass jars can be used to store garlic. The main condition is that they must be sterile and dry.
Cloth bag
This can be a regular linen bag. Before storing, garlic heads are kept in a high-concentration salt solution for several minutes, then thoroughly dried. Instead of garlic, you can soak the bag itself in a salt solution, but it needs to be well dried, and only then filled with garlic. There is no need to tie such a container.
