The problem of how to preserve garlic at home is not only interesting, important, but also always relevant. Note that the laurels of the winner and the glory of garlic belong only at the time of his youth and freshness. Over time, it loses all its charm, and that is why we will now consider how to store it.
Content:
Read also: Kalanchoe flower (120+ Photos & Videos) - home care, transplant, reproduction, useful properties + Reviews
Description
Read also: Delicious pumpkin juice: What are its benefits and how to cook at home? (Photo & Video) +Reviews Thousands of years in the service of people
The first confirmed mention of garlic today is more than five thousand years old. In its original form, Allium longicuspis Regel (wild garlic) was found in the mountain meadows of Altai and Tien Shan. Here it was subsequently cultivated and spread throughout the planet.
Gazelle stewed in broth and garlic
Read also: Rosehip - 10 cult recipes and its beneficial properties and contraindications (Photo & Video) + Reviews
vegetable healer
If there can be some doubt in the truth of oral sources, then it is difficult to argue against documents that have the exact date of writing. So another 350 years BC, the first medical work was published, in which all the diseases known to mankind at that time were listed in detail, in the healing of which garlic helped.
Since then, the great physicians of Ancient Egypt and India, Rome and the Middle East have devoted their works to the miracle vegetable. Decoctions and powders were made from it, they were used both for external and internal use, they were disinfected and raised vitality. Used garlic and in cosmetology.
Helps strengthen the immune system
If we accept as a rule that there is no panacea for all diseases, then garlic is very close to being an exception to this rule.
Read also: Projects of country houses for 6-10 acres: 120 photos, description and requirements | The most interesting ideas Why store
No matter how warm and long the Russian summer is, the time comes when it is time to make preparations for the winter and think about stocks. This fully applies to garlic. After all, it is the right approach to storing it that is the key to meeting the ARI season fully armed and at the same time providing yourself with vitamins until the next harvest.
The main problems that can be encountered when storing garlic are:
- Drying
- Mold
- Germination
To exclude them or, in other words, to create conditions that exclude damage, deterioration of the presentation and useful properties is the key to the preservation of the crop.
Read also: Pomegranate at home: growing from seed and care, useful properties and contraindications (Photo & Video) + Reviews
How to store
The storage procedure itself should begin long before harvesting. By analogy with cereals, garlic can be winter (the one that is planted in the fall (that is, in winter) and spring - they are planted with the arrival of the first warm spring days. As practice shows, it is the latter that is stored much better than the one that has already spent one winter in the ground. Winter - very rarely stays in "form", only until the New Year holidays.
How to determine which garlic is winter and which is spring
It is recommended to start the harvesting procedure by determining the time of its origin.
It should be determined according to three main features:
- A spring vegetable is much smaller than its winter counterpart;
- The teeth of what has been in the ground all winter have a more flattened appearance;
- On the cross section of the head of winter garlic, a false stem is observed. In spring - this should not be.
Autumn garlic cloves are usually located in one row from the core. Spring - can have two, three or even more rows.
Winter and spring garlic
Read also: Hawthorn: description, its useful properties and contraindications, decoctions and tinctures (20 recipes), preparations for the winter Success awaits the punctual and unhurried
Garlic intended for storage is usually stopped watering 10-12 days before harvest. The harvested vegetables are left with their stems and allowed to dry in the sun. Next, the heads are evenly laid out on sheets of plywood or fabric. The best place for drying would be a canopy with the possibility of air circulation.
For large heads, it will not be superfluous to take out to dry under direct sunlight several times a day. The optimal drying time for harvested garlic is 10-12 days. provided that the bulbs are laid out in one row.
At the first stage of drying, vegetables are left with stems.
Read also: Veranda attached to the house - expanding the living space: projects, tips on how to create your own hands (200 original photo ideas) Where to store
Undoubtedly, the conditions for storing garlic for those living in a private house are much more than for the inhabitants of city apartments. Nevertheless, the question of maintaining the conditions of this product does not lose its relevance in both cases.
There are several reliable options here:
- glass containers
- in the basement
- in fridge
Glass containers are a universal storage for many products. Its dimensions can be very different.
As for garlic, the technology here is simple:
- We divide the head into cloves;
- We inspect them for damage.
- We sterilize the container
- We fill and close the lid (tin or plastic - it does not matter)
- The canned product is placed in a dry, warm and at the same time dark place.
Storing garlic in a glass container
As a variation to this method, the following can be proposed: whole heads are placed in jars in rows. Pre-burn the rhizome with fire (this is an additional way to prevent germination). Here you can choose a burning candle, a gas burner or a lighter as a source of fire.
Sprinkle each layer with flour. For the top row - we do not regret the flour, ensuring that from the upper bulb to the edge of the jar the layer is at least 2-3 centimeters.
Again, we close the jar hermetically and place it in a dry and warm place where sunlight will be maximally excluded. Flour in this case will be a kind of barrier to air access and a product that has the ability to absorb moisture.
Homemade preparations will allow you to have savory dishes with a special aroma on the table.
A fairly popular way to store a miracle product is an option where ordinary salt plays the role of light and moisture insulation. In this case, garlic should be laid out in rows in a box, basket or other suitable container and sprinkled with plenty of salt. Grinding it is not fundamental, but with quantity you can not save at all.
Another storage method can be called interesting, in which you can "kill two birds with one stone." Imagine what happens if garlic cloves are initially peeled, placed in a sterile glass container, poured with sunflower oil and hermetically sealed?
The answer is simple - until the new harvest, you will always have at hand an almost fresh product, and a fragrant, unique taste dressing for salad, borscht or the same scrambled eggs.
The basement is a godsend for the grower
For those who have a basement, there are much more options for storing garlic. For the most part, the basement is a room with a set of optimal temperature, humidity and light. You can store garlic here in a large enough quantity that can satisfy the needs of any family until the new harvest.
Even at the stage of harvesting, dried stems are not cut off., and left to create the so-called braids or bundles. It is considered optimal to create threads from stems of 2-3 heads. Both ordinary twine and ordinary rope can serve as the basis for knitting and braids.
Garlic with uncut stalks.
Size is up to the owner. A knot at the end of a braid or knot can serve as a "device" for hanging from the ceiling or wall. The main advantage of this method of storage is the availability and the possibility of prompt removal of spoiled heads. From ancient times in Russia, bundles of garlic served as decoration in huts and at the same time were a practical gift.
Another proven way to store garlic is to “preserve” it in linen bags. In this case, experts advise mixing the heads with onion peel or dry sawdust.
Storing garlic in bags
The following storage environment settings are considered optimal:
- Temperature in the range from +3 to +6;
- Humidity 60-70%;
- Minimum lighting.
Read also:
- Recipes for delicious zucchini salads for the winter: "Lick your fingers"
- If there is cabbage, the table is not empty. Or harvesting pickled cabbage for the winter (13 delicious recipes)
- Bulgarian pepper for the winter: the secrets of storing a vitamin record holder and excellent recipes for blanks
- Harvesting Mushrooms for the winter - 15 great recipes: dried, pickled in jars, salted and other variations for every taste
- Apple blanks for the winter - recipes, a rich variety of variations: pickled apples, jam, jam, jam, puree and compote
- Apple compote for the winter - tasty and healthy: the most popular recipes
Simple but not reliable
In addition to the popular and proven methods of storing garlic, others have the right to exist. So, for example, in the southern regions of Russia, it is still practiced to bury the crop until next spring. Sorted garlic is placed in a tight bag and placed in a hole 50-60 cm deep.Then they mark the place with a flag or a branch (to find a place later) and bury it.
The disadvantages of this method are that there is a risk of not guessing with depth, and during a harsh winter, the crop will simply freeze along with the ground. And if necessary, digging up reserves from under the snow or frozen ground is not the best thing to do.
shaped bundle
There is another way to protect the heads of garlic from external factors. This is achieved by immersing them in a solution of paraffin, followed by its solidification. The method has reason to be effective, but its disadvantages include sufficient complexity and high cost.
If not in the basement - then in the refrigerator
If the above options for storing garlic turn out to be difficult to execute, the most affordable option remains for you - storage in the refrigerator. This will not guarantee the longest possible maintenance of the pristine state of the cloves, but it will definitely provide seasoning for quite a long time. The technology here is simple: peeled cloves are folded into a container with an airtight lid and placed in the refrigerator.
The effect of this method will be more noticeable if you use the pumping of air from the can. For this, special covers with a pump are now offered on the market.
Read also: 15 cranberry recipes (tinctures, vodka, alcohol, fruit drink, etc.) prepared at home, as well as how to freeze and store it properly About garlic in numbers and emotions
Since 1979, the Garlic Festival has been held in the American town of Gilroy. The name determines not only the program of the event, but also the menu for its guests. Thus, here, in addition to classic dishes, you can, for example, drink garlic wine, taste garlic ice cream, and all this accompanied by songs and rhymes about garlic.
Over the years, the Gilroy festival has only continued to grow in popularity. So at the last forum, the number of its participants exceeded 125,000 people, and the town itself was declared not a lot - not a little - the world capital of garlic.
Garlic Festival is always a holiday!
In San Francisco there is a small restaurant "Garlic". To maintain the entire range of his menu, he buys more than a ton of garlic every month. The secret here lies not only in the specifics of the favorite dishes of regular customers, but also in the restaurant's menu itself. It has found a place for both popular dishes and exotic ones, such as garlic ice cream, garlic dessert and even garlic cakes.
Garlic is mentioned in the Bible and the Koran. History knows cases when, due to the lack of this spice in food, rebellions rose. The smell of garlic, easily tolerated by humans, can be fatal to cats and dogs.
China grows the most wonder vegetables in the world (about 12 million tons).
About eighteen times less - coming in second place is India. Russia is in the top five in the list of manufacturers. But with the consumption of this product, the picture is completely different. Surprisingly, the fact is that the eating of garlic by Italians and South Koreans is such that for each inhabitant of these countries there are from 8 to 12 cloves per day!
Garlic can be admired for its qualities. You can love it or just respect it. However, the fact remains that it is good only if it is fresh.. Our article tried to give you practical advice on how to preserve garlic at home. And we wish you good health and a good appetite.
detailed instructions
Garlic - the King of spices, and how to maintain its "status" at home, useful properties (Photo & Video) + Reviews
Every time I put garlic in storage, I'm not sure that everything will work out, it's so unpredictable. Basically, I use the principles indicated in this article. Only I don’t agree with the cellar - there it grows moldy in 90% of 100% by spring. But here, of course, it also depends on the cellar.
Therefore, I keep at home in banks. By the way, the author suggests sprinkling garlic with flour or salt. I can offer a cleaner option - rice. It also perfectly absorbs moisture, while it is much larger than salt and flour, so it does not stain everything around and does not add any taste to garlic. At the same time, I do not split the garlic into cloves. It is rightly said here, it’s right to do it, but I’m too lazy, so I put the heads straight into the jars, slightly cleaning them from the dirty husk. In general, I strive not to remove extra layers - it is better stored this way, in my opinion.
I'm happy to take note of the idea with the refrigerator. It seems to be simple, but somehow I did not think about this option. Of course, it will not work to store everything in the refrigerator - then there will be no more room, but it is quite possible to allocate a place for a strategic reserve for April-June.
Garlic is certainly a versatile vegetable, as for me. It is very tasty, but the fact that it is useful, I don’t even say it. It is not for nothing that in the legends about vampires, it is garlic that is the main weapon against evil forces. And, by the way, as far as I remember, when I was still small and went to the village to my grandmother, my grandmother always put a clove of unpeeled garlic under my mattress and explained this by saying that I would not have bad dreams. And, by the way, as far as I remember, they really didn’t dream. Well, the fact that garlic has a positive effect on male power is also a fact that I checked on myself))) I noticed for sure that if a date with a “continuation” is planned, then eating a couple of cloves of garlic a day before a date, at least it won’t hurt, on the contrary, it enhances male attractiveness and, as I understand it, this is due to the fact that garlic increases the level of testosterone in the blood and therefore “male strength” is also in order)) The only drawback of garlic is, of course, its aroma, but that’s why I and I advise you to eat garlic no earlier than a day before a date)))
We have always had a problem with storing garlic, but we can not find a suitable way for us to store it. We have our own cellar, we tried to store it there, but it is excessively humid and warm there, and the garlic begins to germinate and rot. They tried to store it in a box in the apartment - it constantly dried out and lost its taste. One winter they kept it in a barn, it froze from frost, but it could only be used until the end of winter, because when the frosts ended, it disappeared. I constantly plant garlic for the winter, it’s already familiar, I have never tried to plant it in the spring, although I think it will not be as large as winter. In general, in a word, I did not find a suitable way to store garlic. The article is written in an accessible language and offers many options for storing garlic. I liked the option of storing garlic in salt, I think you need to find a cool place for storage, I will definitely try it in the next harvest. I also stored garlic in the refrigerator, but the truth is in polyethylene, it also deteriorated, I want to try storing it in a jar. The best way is to store peeled garlic in vegetable oil, I think this way it will last a long time.
Always kept garlic in the fridge, that's all. In other places and in other ways it does not work so far.But the options are interesting and I will definitely try next fall. At room conditions, my garlic always sprouts, as if I throw it in the refrigerator, everything is fine. That's what I always do.
How grateful I am to my family that they taught garlic to eat in large quantities from childhood. My husband and child are already accustomed to dishes with this useful product. We love and often cook spicy. Sometimes just garlic goes with soup, bacon, black salmon. Therefore, storage tips are very relevant, we consume garlic in large volumes. By the way, about the storage and cauterization of the roots of the heads of garlic in the video, they clearly and reasonably explained, thank you. But I keep it in my grandmother's way - in a hanging nylon stocking in the kitchen. They harvested from the dacha, made a bundle once, it’s beautiful of course, but the beauty didn’t hang for long. Dries up. The arrows of garlic, I am a lover of them, are cut off basically, they also go into blanks. The recipe for garlic in vegetable oil is not bad, I did it, but during storage the oil will be sooo vigorous. A good solution with a plastic container, where there are holes on the lid valve, the main thing is to store it conveniently and compactly. So I will do with a particle of the future harvest.
Well, yes, what could be tastier than red borscht with bacon and garlic?) I also love to fry potatoes and finely chop three or four cloves of this miraculous product there)) And it is really miraculous. On the advice of one “psychic healer”, I laid out a clove in the corners under the bed)) According to him, this maintains passion in relationships and guarantees high-quality sex)) And I can confirm his words)) Actually, after I distributed the garlic like this. my wife really started such a passion in bed, like right after the wedding)) And we store garlic in different ways ... Basically, of course, in the refrigerator, but it often happens that there is no place in the refrigerator. then we store it either on the balcony, or even just in the pantry. And it never stays bad. Not all of course, there are some heads that rot and dry, but it seems to me that this still depends not so much on storage as on the difference between the heads themselves. For example, garlic from the village is stored better, but worse from the dacha. In any case, I believe that garlic is necessary in every home))
I have my own way of storing garlic, which is not described in the article. I am sure that this method will definitely come in handy for many gardeners. After harvesting the heads of garlic, dry well. The main thing is that the roots of the plant dry out. Next, we take a blowtorch or a compact gas burner and burn the roots. If the garlic is dried well, then the roots will simply burn. Thus, we neutralize pathogenic microbes that could get inside the head through the root system. Now garlic will be stored until spring. The method is also relevant for onion crops. Try it, you will be satisfied with the result.
I've been storing garlic all my life in the pantry and so far I haven't had any problems storing it. There were of course exceptions that some heads dried out, but this very rarely happened. It seems to me that for the normal preservation of garlic, the most important thing is in a dry environment and not at high temperatures.
I knew that garlic can be stored in the basement and suspended on the balcony. But for the first time I saw a way that by pouring garlic with vegetable oil, it will not deteriorate, and the taste will remain the same rich and fragrant. I will definitely try to save garlic in this way next winter. Thanks for the article, many interesting options available and tested.
Garlic is really a good helper for any disease, its only drawback is that it is contraindicated for people suffering from gastrointestinal diseases. Otherwise, there are only some pluses that need to be listed for a very long time.As for cooking and canning, it is also indispensable, because it gives spice to all dishes. Here you need to store it carefully, avoiding the ingress of any moisture, and if mold has already gone, then you should immediately separate the bad heads from the normal ones in order to avoid infection. If you keep it in the refrigerator, you can keep the garlic even longer.
I have tried many ways to store garlic in the winter. Most of them are really working, but by the spring the heads of garlic still germinate, become soft and unsuitable for eating. I read a lot of information to prevent this phenomenon and only recently found an effective way that allows me to store garlic until autumn. To preserve garlic, you will need wood ash, which is left after burning wood. For storage, it is better to use a wooden box. In which a layer of ash is poured. Next, garlic is placed in one row and again covered with ashes. The secret is that the ash, in addition to its antibacterial properties, is very fine, like dust. Due to this, it limits the access of oxygen to the garlic, and it stops growing. If there is no ash, then you can take fine salt. "Works" a little worse than ash, but similarly delays the germination of heads. I think my secret will be useful to domestic gardeners, as it will help preserve the garlic crop for as long as possible.