Garlic harvesting must be carried out competently and in a timely manner. After all, this process is decisive for the further storage of the bulbs, as well as the complete and correct completion of their growth process.

The most best time for harvesting garlic this warm days no rain. However, cleaning must be done correctly. The possibility of long-term storage directly depends on this. In order to determine when to harvest garlic, it is necessary to know the time of its planting and some signs indicating ripening.

How to determine whether the crop can be harvested

Signs for removing spring garlic are such characteristic external manifestations as:

• the initial stage of the tops adhering to the ground;
• leaves are yellow in color.

This happens mainly in the second half of August, closer to the beginning of autumn.

Winter garlic begins to be harvested in mid or late July. Most often on the 12th on the Feast of Peter and Paul. It is at this time that the bulbs reach the required mass.

Characteristic signs of ripening winter garlic are:

• acquisition of a yellowish tint by the lower leaves;
• cracking of the arrow (inflorescence);
• thinning the skin of the heads to a dry state.

The following signs indicate the timeliness of harvesting spring and winter garlic:

• dense head;
• the cloves are easily separated from each other;
• The film can be easily removed.

If the garlic is not ripe, it will be too soft. Overripe - completely unsuitable for long-term storage. It should also be taken into account that if the summer is rainy, the harvest time will be earlier.

Perfectly ripe summer and winter garlic has 3 scales. There are two ways to check this.

1. Dig up a few heads and evaluate them.
2. Rake off the soil from 2-3 bulbs and look at the condition of the scales.

How to clean properly

One to two weeks before harvesting, it is recommended to rake the soil away from the bulbs. This trick contributes to faster and better ripening of the bulbs. Before harvesting garlic, you must completely stop watering it and let the soil dry thoroughly.

Harvesting should not be extended over time. Cleaning must be done as quickly as possible. This should be done in dry weather in the morning or evening.

In order to achieve one hundred percent harvest of garlic and minimize damage to the bulbs, you need to know the technique of this process. It is quite simple, but it is more convenient if two people participate in the procedure.

1. The arrows are cut off.
2. A row of garlic is dug up with a garden fork or shovel pointed vertically into the ground, a few centimeters from the bulb.
3. If the tops are strong, then you can gently pull them. If not, then you need to disassemble the soil with your hands (it is recommended to wear gloves for this).
4. Bulbs should not be thrown into a pile as they may be damaged by impacts. They are neatly placed in one place.
5. After part or all of the harvest has been harvested, the garlic is carefully sorted out. Remove the remaining soil from the heads, remove the top layers from the scales, clean the bottom and roots, and set aside the damaged bulbs.

However, the cleaning process does not end there. The garlic must be dried properly. This is done to ensure that it is as suitable for storage as possible.

How to dry garlic

If the weather permits - the days are sunny and hot, then you can do this outside. If it rains or the humidity is high, the crops are stored under sheds or in rooms with good ventilation. Some experts recommend drying garlic outside during the day and moving it indoors in the evening.

If harvesting was carried out in rainy weather, then the bulbs must be dried in special actively ventilated apparatus. This process takes about 10 days. The temperature in such dryers must be increased gradually. Starting at 25 degrees and going up to 40.

Garlic should be dried together with the tops, which cover the heads, to avoid sun burns. This allows you to further increase the mass of the bulbs and the nutritional quality of garlic. After all, during drying, some of the nutrients from the leaves pass into the heads. This process lasts about two weeks.

After the heads reach a condition suitable for sending the crop for storage, its roots and tops need to be trimmed. The stem is left at least 2 centimeters, but no more than 10 (although sometimes the tops are not cut off at all, and the garlic is then woven into braids).

After this, the bulbs must be sorted again:

• send beautiful and intact heads for long-term storage;
• Set aside damaged, rotten bulbs for use in the near future.

What are the consequences of untimely cleaning?

If garlic (both summer and winter) is not dug up on time, then the results of the delay will be quite disastrous for its appearance, taste and long-term storage capabilities.

1. The scales covering the bulbs will crack.
2. The head will break up into individual cloves.
3. Rooting of parts of the bulb and re-growth will occur.

Delay may even result in the crop becoming completely unsuitable for use. Therefore, experts advise gardeners to treat the process of harvesting garlic no less responsibly than planting, watering or caring for it during growth.

Compliance with harvesting deadlines for winter and spring varieties, as well as their correct processing and drying guarantees the possibility of long-term storage in winter, one hundred percent preservation of taste and nutritional qualities useful product, which has become an indispensable ingredient for many dishes and medicines.

You can say about garlic the same way as about onions - it is “from seven ailments.” But garlic not only helps to avoid many diseases and cure existing ones, but is also a vegetable that improves the taste of a dish and increases appetite.

Garlic can be stored well at home. But if there is a lot of it, for example, you have your own garden with a garlic bed, but there is nowhere to store it (although there may be other reasons), then the garlic can be dried. After all, this is not such a labor-intensive process as it seems at first glance. Dry garlic also takes up little space and is very convenient to use.

How to prepare garlic for drying

The following varieties of garlic are suitable for drying: Kirovogradsky, Starobelsky White, Southern Violet, Bronitsky, Ukrainian White, Kalininsky, Rostovsky, Creole and others.

If you are harvesting your own garlic, do not water it for several days before digging it up, since the soil must be completely dry. For the same reason, they do not dig immediately after rain.

The garlic must be ripe. This is evidenced by the leaves themselves, which turn yellow and fall to the ground.

If you dig up garlic that is not yet fully ripe, its bulbs will be loose and loose. They will be poorly stored and dry.

But overripe garlic is also not very good, since when it is dug up, the scales are easily separated from the heads, as are the cloves themselves. This makes further processing difficult. After all, the cloves can become stained with soil, and it is not recommended to wash garlic that is going to be dried. Such garlic will take a very long time to dry and may simply become moldy and spoiled.

Only healthy, clean, undamaged and fully formed garlic is suitable for drying.

Garlic is dried by taking it into pieces, cutting it into slices or making powder out of it.

How to dry garlic in a bunch

Immediately after digging, the garlic needs to be dried. Primary drying is carried out directly in the field. To do this, it is pulled out of the ground and left to lie there for several days. During this time, the tops and roots will dry out and the garlic will ripen. The scales will also dry out and press tightly against the bulb. In rainy or cold weather, drying is carried out in a warm room at a temperature of about 30°C for six to eight days.

When the tops dry, they are cut off, leaving a small stump. But most often, garlic and tops are braided into braids and hung by them in a dry, cool room.

How to dry garlic without destroying the bulbs

Garlic is peeled from the upper hard scales without destroying the bulb itself.

Then the garlic is cut into pieces 5 mm thick.

Place on sieves or baking sheets lined with parchment and dry in an oven or oven at a temperature of about 50°C. To avoid steaming or uneven drying, the garlic should be stirred periodically.

Garlic can also be dried in the sun by spreading thin layer. But this method is inconvenient because you need to make sure that moisture from rain or dew does not get on the garlic.

Garlic is considered dried when the slices no longer bend and break easily.

The crushed garlic is well cooled by placing it on a cloth or on the same sieves.

The garlic is then winnowed by hand to separate the slices from the flakes.

Ready garlic is packed in boxes, paper bags, hermetically sealed glass jars and stored in a dry, dark, cool place for about a year.

How to dry already peeled garlic

Festive video recipe:

Garlic heads are disassembled into cloves and completely peeled. The root collar of the cloves is cut off. Check that the cloves are free of damage and brown spots.

Some people advise grating the garlic, but this method releases a lot of juice, which makes drying the garlic almost impossible. You can chop the garlic using a food processor, but the slices should not be very wet. That's why the best way The slicing still remains manual. That is, armed with a sharp knife, the cloves are cut into thin slices and immediately laid out on a baking sheet covered with parchment.

This garlic is dried in an oven or electric dryer at a temperature of 50-60°C.

The chopped garlic is periodically stirred with a spatula and ventilated, occasionally opening the door. This must be done so that the raw materials do not steam and dry evenly. Drying continues for several hours.

Method 2. Garlic is disassembled into cloves, peeled and the root collar is cut off. The cloves are cut in half. They are laid out in one layer on a baking sheet lined with parchment, cut side up. Dry in an oven or oven in the same way as in the previous case.

The drying time depends on the quality of the garlic, the degree of grinding, the drying temperature and the choice of drying unit.

Ready dried garlic breaks easily.

It is cooled in air and packaged in paper bags or hermetically sealed glass jars.

How to Make Garlic Powder from Dried Garlic

Well-dried and cooled garlic slices are ground in a coffee grinder or blender until powdered. Then sift through a sieve so that the resulting powder is homogeneous. You can chop the garlic to coarse crumbs, then the prepared topping will taste good in the dish.

If the garlic cloves do not chop well, it means they are not dried enough. You need to additionally dry them in the oven, cool again and grind.

Store garlic powder in glass, well-closed jars. Shelf life is about a year.

Winter garlic: a finicky crop, harvested in July. Therefore, how to store winter garlic until spring, the question is very popular and has not yet received a comprehensive answer. Before this period, most heads dry out, rot or are damaged by disease if stored improperly. So, let's try to answer the question and touch on other important topics.

The main condition for long-term storage is the time of harvesting

Garlic is dug out from the beds when certain conditions occur. No rain for three weeks and the harvest is ripe.

The first condition is necessary for long-term storage. Three weeks before harvesting, stop watering the plants. If it rains constantly when the heads are ripening, they need to be thoroughly dried in a dry place.

The maturity of garlic is checked in the following way. Inspection of plants - when ripe, the scales become dry and thin, the lower leaves turn yellow and dry out, the skin of the inflorescences splits. The tops lie in the garden bed. Drying such fruits will not take much time.

When overripe, garlic loses nutrients, new roots appear at the bottom, the heads are divided into slices, and those, in turn, begin to hurt and rot. Such vegetables cannot be stored for long periods of time. Therefore, it is important to harvest the crops from the beds on time.

Cleaning plants

Cleaning is carried out in dry, sunny weather using a pitchfork. They damage garlic less during harvesting. After digging, the soil is shaken off the plants, damaged and rotten fruits are discarded. The rest should be dried. The leaves are dried along with the fruits.

On dried fruits, the roots and tops are cut off; when storing in braids and bunches, 30-centimeter tops are left, cutting off the leaves and stems to the desired size.

How is winter garlic dried after digging?

After harvesting, the plants are thoroughly dried before wintering. The following conditions are suitable for this purpose:

1. Beds - provided there is no rain.
2. Gazebos - always under a roof during rain; in sunny weather, plants are taken out into the sun.
3. Warm, damp rooms. They dry when the weather outside is humid with heavy rains. In humid weather, drying anything is problematic.

Depending on weather conditions, garlic is dried for up to a month. It is necessary to check the heads for rotting, mold, and drying out.

Preparation for long-term storage

Dried heads need to be prepared for storing winter garlic at home as follows. Only healthy fruits, not damaged by disease or mechanically, will withstand long-term storage. Three layers of scales should remain on the head - they protect the cloves from drying out and damage. The roots are trimmed, leaving 1 centimeter on the head. We also trim them over gas or fire. We sort the heads by size.

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Where to store garlic?

Garlic is stored at home in two ways: cold and warm.

With the cold method, store in the basement or refrigerator. Wherein optimal temperature- from +2 to +4 degrees. Air humidity 70–80%. At higher humidity it will begin to rot.

Warm storage method - air temperature from 20 to 24 degrees. If it is very heat and dry air, the cloves will simply dry out. The storage area should be dry, but not near heating devices. The bathroom is not suitable for this purpose. Most often, gardeners hang it in the hallway, kitchen, attic and closets.

How to properly store winter crops?

Depending on the conditions or storage location, garlic is prepared different ways. How to preserve winter garlic until spring at home?

The warm storage method is used when there is no cellar, basement or free space in the refrigerator. Gardeners use various devices to extend the life of the heads. Below are the most popular ones.

With the cold method, dried fruits are placed in a basement, refrigerator or cellar. There, in winter, the temperature is maintained at +2-+4, just like in the refrigerator.

Scythe

Before storing for the winter, vegetables are prepared slightly differently. How to trim correctly? Do not cut off the tops completely. To tie the fruits in braids, leave stems 30 centimeters long. Which will later be braided into a pigtail.

For this method of wintering, in the fall, fruits with three uncracked shells, whole, and uniform in color are selected. Garlic is braided for storage, with additional rope weaved into it for hanging. Stored in a dry, warm place in an apartment or house. Often serves a decorative function.

Bunches

The tops are processed as in braids, but then tied with a broom, 10–15 heads each, and hung in a dry, warm place. Please note that the room temperature should not exceed 24 degrees, otherwise the cloves will wither.

Banks

In jars, winter garlic is stored longer at home due to the lack of air circulation. They are pre-sterilized. Select smooth, uncracked heads of uniform color, without spots, rotting or sprouting. Place in prepared jars and roll up. Store in cabinets and pantries.

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Boxes

Placed in a wooden or cardboard container in the fall for wintering a large number of vegetables Dried, uninfected fruits are pre-selected. Place the boxes in a warm room in which the air temperature is kept from 18 to 24 degrees. The winter harvest is stored in boxes in a cold way, placed in a basement or cellar. The crop lying in this way is used as planting material garlic cloves during spring sowing.

Wicker baskets

They are stored in birch bark baskets in the same way as in boxes.

Nylon stockings

Our great-grandmothers kept bulbs in stockings. The method is time-tested. They are stored for a long time if they are placed in a warm room with an optimal temperature.

Net

They are stored in nets, as in nylon. Hang in the pantry, hallway or kitchen. Do not allow the air to become waterlogged; the vegetables will rot. We plant these cloves in the garden beds in the spring.

Paraffin

An excellent, but time-consuming method. Healthy, dried fruits are selected, dipped in heated paraffin and placed in containers. With this method, vegetables do not lose moisture, as they are sealed with paraffin.

Sunflower oil

Boil for an hour vegetable oil dip each prepared fruit, then put it in glass containers, cover with a lid and leave for the winter in a cold or warm room. Sterilized oil will prevent germs and fungi from multiplying. Using this method, garlic is stored until spring.

Sprinkle with flour, onion skins, salt

With this method, the trimmed material is placed in a container. Cans, boxes, baskets will do. Lay out in layers, sprinkling each layer with flour, salt or husks. Required condition, the first layer should consist of poured material. The fruits are completely protected from exposure external environment. It can be stored in this way in both warm and cold rooms.

When overwintering garlic, it is important to inspect the fruit for rot, sprouting and drying out. Damaged heads are removed from total mass. Otherwise, one head will ruin the entire harvest. Maintain optimal temperature regime and air humidity. If these conditions are met, the preserved winter garlic will last until new cloves are planted without loss and will delight the owners with tasty cloves until the next harvest. Store winter crops correctly.

Known to many as an aromatic and spicy seasoning, giving the dish a special taste and smell. He is also famous for his medicinal properties and is very actively used in . Pythagoras called it “the king of seasonings,” and the Slavs hung it in the house as a talisman against evil spirits and evil spirits. There are many legends about this amazing thing and its magical and healing properties.

The benefits and harms of dried garlic

It is rich in vitamins, minerals and acids, and has unique healing properties. It contains: potassium, magnesium, sodium, phosphorus, copper, iron, B vitamins, as well as other minerals and useful acids. A special feature of the vegetable is its aroma, which arises from the natural ester allicin, which has antioxidant and antiseptic properties.
The beneficial properties of dried garlic include:

• promotes digestion. When this aromatic is added to dishes with a high content of fat and meat, it enhances the process of digestion of such “heavy” food. By acting on the liver, it stimulates the production of enzymes for processing foods;
• lowers cholesterol levels, which settle on the walls of blood vessels and can cause high blood pressure;
• prevents the formation of blood clots;
• has a beneficial effect on the human body suffering from atherosclerosis. Under the influence of its complex of microelements, intravascular blood clots dissolve;
• suppresses education cancer cells. As a result of research conducted by Israeli scientists, it was found that allicin, which is part of the composition, prevents the growth of cancer cells by neutralizing free radicals;
• has antiviral and antimicrobial properties. Phytoncides, contained in sufficiently large quantities, have a detrimental effect on staphylococci, bacteria, salmonella, E. coli and even diphtheria bacilli. It was used during wars as an antiseptic for treating wounds;
• in the female body it can increase estrogen levels;
• With long-term and regular use of this aromatic vegetable by men, they will stop worrying about problems with potency, their reproductive health improves, and it can also prevent inflammation of the prostate gland.

could be like this:

• Excessive consumption of any food can cause problems and Negative influence on human health. Having studied beneficial features miracle vegetable, it is worth saying that you should not get carried away with eating it in excess, it should not exceed 2-3 cloves per day;
• There are contraindications in which its use must be strictly limited or completely abandoned: for such diseases gastrointestinal tract like: gastritis, stomach ulcer, ulcer duodenum, pancreatitis; for liver problems, namely: hepatitis, nephrosis, nephritis;
• lactation. Since mother's milk has the taste of the foods that the mother ate before breastfeeding, and garlic has a very special taste and aroma, the baby may not like the milk and refuse to feed.

Which garlic is better to choose?

Almost all vegetables are suitable for it, but some may lose their taste as they lose moisture.
Still, it’s worth choosing varieties such as:

• Silver-white;
• Creole;
• Kirovogradsky;
• Starobelsky white;
• Ukrainian white;
• Southern purple;
• Bronnitsky;
• Kalininsky;
• Rostovsky.

How to prepare garlic for drying

If preparation for production takes place, then the whole process will consist of such stages, like: washing the product, pre-drying it, cutting it, and then the drying stage. The raw materials are placed in special equipment, where they are purified and then washed. After which it enters the pre-drying stage, for which the cleaned and washed cloves are placed in a centrifuge, which, spinning, removes all excess moisture after washing.

Important! You should not wash garlic before drying it at home, as it may become moldy.

Next, it is cut on a special machine and is ready for drying in drying chamber using a reverse flow oven.
At home, garlic also needs to be prepared first. get rid of excess water. To this end, in household Before digging it up, it is not watered for several days and care is taken that there has been no rain the day before. And if you purchased garlic at the market and are not sure under what conditions it was dug, you need to lay it out on a flat surface to dry outside or on the balcony.

You can simply spread out the paper and let it lie spread out for a couple of days. It is worth noting that to preserve more beneficial properties, minerals and vitamins, drying in direct sunlight should be avoided.

How to dry garlic cloves for the winter

There are many ways to dry garlic for the winter. Some people prefer to do this without destroying the head; many people like to form the bulbs with dried tops into bundles resembling braids and hang them in the house. For many years, such garlic braids were considered to be a household amulet against evil spirits and evil spirits. But the most popular modern way- drying garlic cloves.

Naturally

Before starting the drying process, it is necessary to peel the garlic cloves.
To do this, you can use several culinary advice:

• press on the head of garlic with the flat side of the knife, which will cause the head to disintegrate and the scales will begin to come off easily;
• You can also place the garlic head in a metal bowl, having previously processed it with a knife in the manner described above, cover it with another bowl and shake vigorously. When you open the bowl, the husks will lie separate from the perfectly peeled cloves.

After the garlic has been peeled, it should be checked for any darkened spots or damage. Then each clove is cut in half and laid out on a flat surface with the cuts facing up. It should be dried in a dry room with good ventilation or in the fresh air in the shade, so as to avoid direct sunlight. The drying process must be controlled by turning the raw materials over every few days. The results of drying in this way can be expected in a week or two.

In the oven

Drying garlic in the oven is not much different from a similar natural process, but, of course, it will not last two weeks. In the oven this process will go much faster and will take from 3 to 6 hours. To prepare, it is better to cut it into thin slices or slices, which will significantly speed up the process of removing moisture from the product.
It is important to know that a dried vegetable will retain all its beneficial substances and minerals even after changing its usual state. Next, you need to cover a baking sheet with parchment paper and place the garlic slices on it in one layer. The temperature in the oven should be low, about +50 °C, which will gradually remove moisture while preserving all the richness of the product. After placing the baking sheet in the oven, you will need to time it and check the condition of the garlic after 3 hours.

The slices must be stirred periodically, allowed to cool slightly, and then put back into the oven, and ultimately tested for strength. If the garlic slice has become brittle and breaks, then the drying process is over; if it is flexible and soft, then drying should be continued. In order to create an influx fresh air, the oven door can be opened slightly from time to time. If the oven has a convection mode, this will significantly improve the air exchange process.

Important! Garlic slices must be constantly monitored to ensure they do not burn or become too brown, otherwise the dried product will taste bitter.

In an electric dryer

Diversity household appliances pleases modern housewives and makes household work easier and more enjoyable. One of the processes that has received recognition from many housewives is drying vegetables in an electric dryer. Let's look at drying garlic in this machine.
In order to dehydrate garlic, you need to rid it of scales and husks and place it in one tier on a drying rack. After connecting the electricity, you need to set the temperature +50...+60 °C and start the process. It will also take from 3 to 6 hours, depending on the thickness of the slices and the power of the unit.

How to make garlic powder at home

Once you learn how to dry garlic for seasoning, you can begin turning it into a flavorful spice. When the vegetable is well dried, it has a pleasant golden color and its slices break well when pressed, you can begin the process of grinding it. To do this you need to use either a bowl kitchen blender, or a coffee grinder.

After placing the dried slices in the machine, grind them to a powdery state. Then it is necessary, armed with a sieve, to sift the resulting bulk mass and, if necessary, re-grind the remaining large grains and particles until a homogeneous fine powder is obtained. If you want to add larger particles of seasoning to your food in order to more clearly taste the garlic in the dish, you can avoid the sifting process.

How and where to store at home

Store the finished garlic powder in paper if you plan to use the seasoning in the near future, or in a tightly closed dark glass container if you want to stock up on the spice for a long time. If the container with the seasoning is not properly closed, the bright and alluring aroma of the spice will disappear over time.

Dried slices can be kept in a hermetically sealed container, in a dark and dry room, without high humidity and sudden changes in temperature over several months.

Did you know?To prevent the dry seasoning from quickly deteriorating and gaining excess moisture, it is better to scoop the product from the jar where it is stored with a dry, clean spoon.

How to use dry garlic

This dried vegetable is often found as a seasoning for dishes from meat and vegetables. It is added to salads and soups in many Eastern and Asian recipes. Adding aroma and piquancy, it can turn even the most familiar food into an unforgettable masterpiece.

By adding dry garlic to food, you can improve your health by increasing your immunity. Regular consumption prevents many inflammatory and infectious diseases. Considering its benefits described in this article, do not forget about caution in using the garlic product and contraindications to its use.

Kira Stoletova

Garlic is one of the popular food additives, which can retain its properties for a long time healing properties. There are several ways to prepare this seasoning, but before drying the garlic, you need to follow the cleaning rules and prepare the storage area.

Otherwise, the taste of the teeth will be lost as a result of rotting. To avoid this, you must adhere to a certain algorithm of actions.

Rules for harvesting bulbs

Digging up the crop is an integral part of preparing plants for storage. Improper harvesting of fruits can affect the integrity of the heads, which will cause rapid spoilage of the bulbs.

• The main indicator of crop ripening is the foliage of the plant. As soon as most of it has turned yellow, the garlic can be dug up.
• Also, to determine the ripening of the bulbs, one arrow is left on the bed. The appearance of seeds indicates the readiness of the variety.
• Species that are planted for the winter are usually dug up closer to August. Spring varieties can ripen until mid-autumn.

Plants should be dug up as carefully as possible. First, the bulb is dug up, after which the garlic is pulled out of the ground by the base of the stem. After harvesting the garlic, the soil should be dug up and planted with green manure. If this is not done, the soil will lose a lot useful substances.

How to prepare crops for drying

Before drying garlic after harvesting, it should be subjected to primary processing. The heads should be cleaned from the soil by hand and dried for a week. Afterwards, the shoots and roots are removed with a knife or pruning shears, leaving a stem 2 cm long.

There are also several rules that must be followed during primary processing. These include:

1. Preserving foliage after digging. This will allow the bulb to gain maximum nutrients after drying.
2. Accuracy in relation to the harvest. It is not recommended to knock the heads together to shake off the soil. Any mechanical damage to the husk affects the shelf life of the bulbs.
3. Lack of moisture. After digging, you cannot wash the garlic - this will lead to rotting of the bulbs.

These recommendations will help you properly prepare the harvest. When cleaning the heads, you can remove upper layer husks. There are several ways to dry garlic. Their choice depends on the means at hand and the amount of harvest.

Drying outside

This type of heat treatment is the most popular because it does not require additional materials. After initial processing, the crop should be dried outside, weather permitting. The drying process can only be carried out during the day; it is better to hide the garlic at night, since the amount of precipitation increases at night.

Drying garlic lasts from three to five days. This method is also welcomed by farmers due to the increased resistance of fruits to various diseases. However, you need to monitor the sun's rays - under direct ultraviolet light, the heads can get burned.

Experts also advise not to remove excess foliage from the stem. This will keep the cloves from drying out and will increase the beneficial properties of the onion.

Drying indoors

This method of drying crops for the winter is used if the weather does not allow leaving the bulbs outside. Rooms with good air circulation are suitable for drying.

It is also desirable that the room is darkened and the air is moderately humid. For these purposes, you can use a balcony or attic.

Oven drying

IN modern world To dry the crops in the apartment, they use an oven - a dryer. Before drying garlic, it should be completely cleaned of excess leaves and roots, then rinsed thoroughly under running water.

The cloves are cut into plates a couple of millimeters thick. The slices are laid out on a baking sheet, having previously covered it with parchment or foil. The plates are stacked in one row. The oven temperature should not exceed 50 degrees, otherwise the slices may burn and acquire an unpleasant brown tint. Once dried, the garlic can be ground into granules and stored as a powder. A similar method is used in industrial production, since storing the onion in powder form is convenient and practical.

Drying in an electric dryer

This method of drying garlic at home is considered the simplest, since its use minimizes the risk of spoiling the harvest. To dry garlic in an electric dryer, you should thoroughly peel it and wash it under running water for a while. After this, each clove is cut into two or three parts and placed in special containers in an electric dryer.

The slices should be laid out with the cuts facing up. This will allow the bulbs to dry out faster. Using this method, you can dry the crop in ten hours. This method takes the least time and allows you to dry a large amount of crop. Once dried, the slices can be ground and stored as a powder.

Storage at home

Before drying homemade garlic, you should prepare a place for storage during winter period. It will determine how long the harvest will last. Dried garlic can be stored for several months in an apartment or special storage areas. However, for the strength of the cloves, you should use different Additional materials. The most effective are considered:

• kitchen salt;
• paraffin;
• onion peel;
• a mixture of oil and iodine.

Salt

Table salt is placed at the bottom of the jar, after which the container is filled with garlic. Add another layer of salt on top and pull a nylon cloth over the neck of the jar. In this form, the bulbs are stored for several months. You can also add a handful of wheat flour. These components remove excess moisture and help prevent the process of rotting. In addition, they protect the cloves from pests and diseases.