Kira Stoletova

Garlic is one of the popular dietary supplements that can maintain its medicinal properties for a long time. There are several ways to prepare this seasoning, however, before you dry the garlic, you need to follow the rules of cleaning and prepare the storage area.

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

Bulb harvesting rules

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

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

The plants should be dug out as carefully as possible. First, the onion is dug in, after which the garlic is pulled out of the soil 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, then the soil will lose many nutrients.

How to prepare crops for drying

Before drying the garlic after harvesting, it should be subjected to primary processing. The heads should be cleaned from the ground by hand and dried within a week. After that, the arrows and roots are removed with a knife or pruner, leaving a stem 2 cm long.

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

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

These recommendations will help you prepare your crop correctly. When cleaning the heads, you can remove the top layer of husk. There are several ways to dry garlic. Their choice depends on the means at hand and the amount of the crop.

Drying outside

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

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

Also, experts advise not to remove excess foliage from the stem. This will keep the cloves from drying out and increase the beneficial properties of the bulb.

Drying indoors

This method of drying the crop 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 be darkened and the air moderately humid. For this purpose, you can use a balcony or attic.

Drying in the oven

In the modern world, an oven is used to dry the crop in an apartment - a dryer. Before drying the garlic, it should be completely cleaned of excess foliage and roots, and then thoroughly rinsed under running water.

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

Drying in an electric dryer

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

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

Home storage

Before you dry your homemade garlic, you should prepare the storage area during the winter. It will depend on him 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 teeth, various additional materials should be used. The most effective are:

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

Salt

Table salt is placed on the bottom of the jar, after which the container is covered with garlic. One more layer of salt should be poured on top and a nylon cloth should be pulled 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 ingredients remove excess moisture and help prevent decay. In addition, they protect the cloves from pests and diseases.

Most summer residents prefer to plant winter garlic before winter, spring garlic - in early spring. When to remove garlic from the garden? When to dig it up for storage? How to determine the timing of harvesting garlic? Let's look at it in more detail. After all, this healthy and piquant-tasting vegetable can be found in almost every vegetable garden. It is extremely undesirable to overexpose garlic in the ground: it can grow again, overripe heads will disintegrate into separate cloves, long-term storage of such a crop will be a big question. If you remove the garlic from the soil ahead of time, it will be soft, unripe and loose. The keeping quality of this vegetable directly depends on the degree of its ripening and proper drying, so you should remember a few simple rules, which I will tell you about in this article.

Drying garlic (photo by Anna Nepetrovskaya from Novokubansk)

Signs of Ripening Garlic: When to Harvest?

The garlic is ready to harvest - the lower leaves turn yellow

How to determine the maturity of garlic? The surest signal is the drying and yellowing of the lower leaves of the plant. This process, of course, is influenced by the air temperature (sunny summer or rainy), the variety of garlic, as well as the territorial location of your site (region). Among other things, gardeners have their own "signs" indicating the ripening of the crop. Someone in the process of growing garlic does not cut off all the arrows, but leaves a couple of pieces on individual plants. When the initially curly arrow becomes straight, this is a sure sign that the garlic can be scooped up.

The arrows are straightened - you can remove the garlic

Another summer resident looks at the flower heads: if they begin to burst and show "bulbs", then it's time to harvest.

A box with bulbs burst - a sign of ripening garlic

There are a couple of techniques (folk) for increasing the onion and cloves:

• when you cut off the arrows on the garlic, then stick a burnt match in their place (take the leftovers from the gas stove). A burnt match suspends juice production - the teeth become juicier and larger.
• greens from garlic (feathers) after you cut off the arrows, tie them in a knot - the head of garlic will form faster and become larger.

"Tied" garlic - the chives become more juicy and increase in size

You should be aware that only winter varieties give an arrow, spring varieties do not shoot, a rare exception is only the Gulliver variety.

Winter and spring varieties, photo:

Winter garlic in the garden (photo by Anna Nepetrovskaya from Novokubansk)
Winter garlic after harvest
Spring garlic

Winter garlic is planted in September or early October (in the Kuban it is better to do this later, for example, in early November), spring garlic - at the end of March or in April.

And the timing of harvesting garlic depends on how hot the summer turned out to be. Most often, they vary between the 20th of July / the first week of August - this applies to winter varieties.

Spring varieties of garlic always ripen later than winter varieties because they take longer to germinate. Around the 20th of August / in the first half of September, you can start harvesting summer (spring) varieties.

In any case, when the above-described external signs of ripening appear, you can always carefully dig out a couple of heads and clearly see the degree of their ripening.

How do you know if the garlic is ready to be harvested? The ripe head is always dense to the touch, the film covering the teeth is easily removed, the teeth themselves are easily separated.

There is another effective technique: to accelerate the ripening of garlic, gardeners use one effective technique: about 5-7 days before the expected digging, they slightly rake the soil from the bulbs (top layer).

The harvesting period for winter garlic in the Kuban is approximately mid-July. Again, look for outward signs of maturity and be sure to consider the variety of garlic. The fact is that different winter varieties will have different ripening periods. Often, summer residents confuse different varieties and plant them all together on the same bed. To avoid confusion, always pay attention to the shade of the outer shell of the head, as well as the shape and number of teeth in it. Thus, representatives of certain varieties can be planted in separate beds.

I would also like to draw your attention to the question that novice summer residents often ask - is it necessary to roll, trample the garlic before harvesting? This method is sometimes used when growing onions to speed up ripening and stop feather growth. As for the garlic, you don't need to! In order for the heads to finally mature, you should stop watering the beds about 10 days before harvesting - let the earth dry out.

How to dry your garlic after harvest to keep it well

Harvesting the garlic should be done on a dry and sunny day. The plants should be dug in first, preferably with a fork-shaped tool, carefully remove the heads and shake them off the ground. Of course, it is better to spend more time and remove the soil with your hands, so you can be sure that the heads are not damaged and are suitable for further storage. If in the process of harvesting you accidentally damage the head, then put it aside or immediately use it for food. Next, place the garlic on clean paper or a wooden table under a canopy - if you are going to dry the heads outside. A well-ventilated area is fine too.

Drying of garlic after harvesting takes about 7-10 days. Some summer residents prefer to dry the garlic right in the garden, in the same place where the harvest was dug. You can also do this, but at night it is better to clean the garlic in a dry room, it can be an attic or a summer veranda. Complete and final drying of the heads is also carried out indoors (for an additional 10 days), after which the remnants of the roots must be removed. The roots must be cut off carefully so as not to injure the bottom! An interesting point is pruning garlic after harvesting, in which seasoned gardeners strongly recommend leaving the stem and leaves intact.

The fact is that in the ground part of the plant there are many nutrients, which, during drying, "go" into the head. It follows from this that uncut tops have a positive effect on the preservation of the healing qualities of garlic. By the way, one of the most useful ways of storing this vegetable is braiding, for which you will need the ground part of the plant, which you did not cut off during the garlic harvest. This ancient, but not lost its relevance method is successfully used today. One such bundle can contain up to 15 heads. A tight braid is woven from the stems, into which twine is woven for reliability, and a loop is made from it for further convenient suspension of the bundle. Leaves can be removed before braiding.

Braided garlic, photo:

In this form, the garlic will be perfectly preserved even until the next harvest. Plaits are hung in a dry, dark and cool room, they can also be used as a decorative decoration in the kitchen. If you prefer a different storage method, then after complete drying, leave about 6-8 cm of the stem (cut off the rest), and then sort the heads by size and transfer to storage.

What can you plant after garlic?

So that the earth does not "walk" in vain, after harvesting the garlic, you can always sow greens. Parsley, cilantro, arugula, lettuce, dill, spinach grow quite quickly and especially well if garlic was their predecessor. Many gardeners successfully grow radishes, beets, radishes, carrots - after garlic, they grow much faster, and their taste only gets better. Even early ripe cucumbers can be planted in the Kuban, and Beijing cabbage, as well as kohlrabi, generally grow well (they have a short growing season). Also, after garlic, asparagus beans and early ripening varieties of sugar peas will grow well.

Observe the rules of agricultural technology, watch the appearance of the stems - no matter what region you live in, the signs of ripening of this vegetable crop will always be the same. Now you also know when to remove garlic from the garden, how to do it best and what to plant after harvesting it.

Harvesting garlic should be done 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 the process of their growth.

The best time to harvest garlic is during warm days without 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 imperative to know the time of planting and some signs of ripening.

How to determine if it is possible to harvest

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

• the initial stage of the foliage adherence to the ground;
• the color of the leaves is yellow.

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

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

The characteristic signs of the ripening of winter garlic are:

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

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

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

If the garlic is unripe, it will be too soft. Overripe - completely unsuitable for long-term storage. It should be borne in mind that if the summer turned out to be rainy, then the harvest time will be earlier.

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

1. Dig out a few heads and evaluate them.
2. Shake off the ground 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 shake off the soil from the bulbs. This trick contributes to a faster and better ripening of the bulbs. Before harvesting garlic, you must completely stop watering it and let the earth dry well.

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

In order to achieve one hundred percent collection 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 are involved in the procedure.

1. Arrows are cut off.
2. A row of garlic is dug in with a garden fork or shovel, directed vertically into the ground, a few centimeters from the bulb.
3. If the tops are strong, you can gently pull on them. If not, then you need to disassemble the earth with your hands (it is recommended to wear gloves for this).
4. Bulbs should not be thrown in a heap as they can be damaged by impacts. They are folded neatly into one place.
5. After part or all of the harvest is harvested, the garlic is carefully picked. Remove the remaining soil from the heads, remove the upper layers from the scales, clean the bottom and roots, lay the damaged bulbs.

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

How to dry garlic

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

If the harvesting was carried out in rainy weather, then it is necessary to dry the bulbs in special actively ventilated devices. This process takes about 10 days. The temperature in these dryers should be increased gradually. Starting from 25 degrees and up to 40.

It is imperative to dry the garlic together with the tops, which cover the heads to avoid sunburn. This allows for an additional increase in the bulb mass and nutritional quality of the garlic. Indeed, during drying, part of the nutrients from the leaves passes into the heads. This process lasts about two weeks.

After the heads have reached a state suitable for sending the crop for storage, you need to cut off the roots and tops of it. The stem is left at least 2 centimeters, but not more than 10 (although sometimes the tops are not cut off at all, and the garlic is then woven into braids).

After that, the bulbs must be sorted out again:

• send beautiful and whole heads for long-term storage;
• set aside damaged, rotten bulbs for use soon.

What threatens untimely cleaning

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

1. The scales covering the bulbs will crack.
2. The head will disintegrate into separate teeth.
3. Parts of the bulb will take root and regrow.

Delay can threaten even the complete unsuitability of the crop for use. Therefore, experts advise gardeners to treat the process of collecting garlic no less responsibly than planting, watering or caring for it during growth.

Observance of the terms of harvesting of winter and spring varieties, as well as their correct processing and drying, guarantees the possibility of prolonged lying in winter, one hundred percent preservation of the taste and nutritional qualities of a useful product, which has become an indispensable ingredient for many dishes and medicines.

If you know the secrets of how to properly cut garlic for storage, then the juiciness and aroma are preserved for a long time. After digging, the garlic is dried well together with the tops, and after that they begin to remove it.

Experienced gardeners give many positive reasons for keeping the vegetable trimmed. Be sure to select a suitable container and room.

When to remove garlic from the garden

There are two main subspecies of the spicy vegetable.

1. Winter varieties are planted in October. All varieties are prone to arrow formation. The head is formed with large denticles that are placed around the central shaft. They start digging out winter garlic about 85-98 days after the first shoots appear. Time coincides with the last days of July, early August.
2. Spring varieties begin to be planted in late March or early April, they do not shoot. Lobules in the head are formed up to 10-12 small pieces, located in several rows. There is no central rod. Harvesting from the garden begins in late August or early September.

The timing of the harvest is determined mainly by weather conditions. Ripening can be calculated mathematically, calculated according to the lunar calendar. It is possible to determine that the garlic is ripe by external signs. In most cases, whatever the weather may be in spring and summer, they start harvesting after three months.

How to determine if garlic is ready for harvest

To correctly determine the readiness of garlic for harvesting during its cultivation and formation, control specimens are planted in the garden bed. Arrows are left on them, and when the time comes, they gradually dig in and check the heads for ripeness.

Signs of ripening of a vegetable crop are:

• yellowing and drying of the lower feathers, the upper leaves may remain green;
• cracking of the seed box on the arrows;
• the neck of the bulb becomes thinner, dries up;
• the underground head is hard and covered with dry scales that rustle and easily come off;
• the teeth are of the correct shape, and well separated from each other.

The yellowing of the leaves does not always indicate the maturation of the head. Changes in the appearance of the terrestrial part of the plant can be caused by unfavorable weather conditions, infection with infections or improper care.

The most reliable way to determine ripeness is by the state of the arrows. Therefore, gardeners do not cut off all arrows at once, but leave a few. By the time the cultivation of seedlings is stopped and the vegetable ripens, the arrow straightens, the capsule cracks, and you can observe the seeds.

You can not overexpose a ripe bulb in the ground. The scales begin to crack, exposing the denticles. Such a crop is poorly stored and quickly deteriorates.

How to clean the garden correctly

Preparation for harvesting begins in advance, creating favorable conditions for full ripening.

1. A month before the expected harvest, irrigation and fertilization are stopped.
2. For 10-14 days it is recommended to shake off the soil from the bulbs. This will allow light and air to penetrate the ground without obstruction and promote rapid ripening.
3. To harvest a vegetable that is supposed to be stored for a long time, choose a dry, windy day. From each dug head, gently shake the ground.

Freshly dug crops are left to dry right in the beds. The sun's rays will dry and disinfect the heads. At night, it is better to clean the spicy vegetable indoors or cover it with a film. You can tie the tops of several bulbs together and hang them in a well-ventilated area or spread them out in one layer on a flat surface.

Many gardeners are wondering whether it is necessary and possible to wash garlic immediately after harvesting from the beds. Excessive moisture of the harvested crop, especially in rainy weather, increases the risk of rotting and the spread of various infections. Such a crop is not stored for long and loses its taste.

How to dry garlic after digging

Competent drying of the vegetable after digging becomes a guarantee that the crop will be stored for a long time without losing its useful properties.

1. In sunny, dry weather, the crop is left for 2-3 days right in the beds, laid in one row.
2. If the air humidity is high, then the garlic is taken indoors. They are laid out on the surface in one row or suspended by tying the tops of several heads together.

After two weeks, the crop should be completely dry. The tops acquire a uniform shade, finally dry out and become brittle. The top layer of scales on the heads rustles and is easily peeled off.

1. Do not prune the garlic immediately after harvesting. It is better to dry it together with the tops, as it saturates the cloves with nutrients.
2. For drying, choose a vertical method when the tops are up.
3. Shake the earth from each onion gently. Do not bang heads against each other. Even minor damage can affect the shelf life of the crop.

When cleaning the heads of garlic, it is allowed to remove the top, driest part of the husk.

Home storage

For drying, it is best to hang the crop with the tops of the heads down. The nutrients from the leaves and tops will flow to the cloves, enhancing the flavor. Drying time is at least 5 days.

Do I need to cut off the roots and tops of the vegetable, and how should the procedure be carried out? It is better to cut the roots before drying, leaving 5 millimeters. After drying, the remnants of the roots are set on fire with a candle.

1. If it is supposed to store a vegetable crop in braids, then the tops are cut off, leaving a length of 30 centimeters.
2. To store the vegetable in bunches, leave the tops of no more than 20 centimeters long.
3. If the crop is supposed to be stored in bags, boxes, nets, boxes, then after pruning, a stump is left no more than 3 centimeters.

There are many ways to store a vegetable in an apartment. At the same time, the teeth do not lose their density and juiciness.

1. Long-term storage is possible in a glass jar, which is pre-sterilized. The vegetable is stacked in layers, and each layer is sprinkled with salt or wheat flour.
2. A complex, but effective, method of storing a spicy vegetable is considered to be the method of laying in a paraffin shell. It does not allow moisture to evaporate, so the cloves remain dense for a long time. Each head should be dipped in liquid paraffin.
3. Processing garlic with vegetable oil with the addition of a few drops of iodine helps. After processing with an oil solution, the vegetable is dried and placed in boxes.
4. The crop is well stored in fabric bags. At high humidity, the bag is covered with salt, and at low humidity, with onion peel.

Storage of crops in braids is considered a common method. The tops are bound and hung. In an apartment, this is inconvenient, since a lot of space is needed.

It is best to store the harvested crop in a cool, dark place where the humidity level is about 80%. For winter garlic, the optimum air temperature is + 2 degrees. Spring varieties can be stored at higher elevations, but not more than + 20 degrees.

If these requirements are not followed, the bulbs can quickly become soft and deteriorate.

There are many ways to store a vegetable. In an apartment, the storage space should be away from heating appliances, for example, in a closet. A shoe shelf in the hallway may also be a suitable place.

You can say about garlic in the same way as about onions - it is "from seven ailments." But garlic not only helps to avoid many diseases and cure those that have already appeared, but is also a vegetable that improves the taste of the dish, increases appetite.

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

How to prepare garlic for drying

Suitable for drying are garlic of such varieties as: Kirovograd, Starobelsky white, Southern violet, Bronitsky, Ukrainian white, Kalininsky, Rostovsky, Creole and others.

If they harvest their own garlic, then they do not water it for several days before digging it up, since the ground must be completely dry. For the same reason, digging is not carried out immediately after rain.

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

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

But overripe garlic is also not very good, since when you dig it out, the scales are easily separated from the heads, like the cloves themselves. This makes further processing difficult. After all, the cloves can get dirty with earth, and it is not recommended to wash the garlic that is going to dry. Such garlic will take a very long time to dry and may simply become moldy and deteriorate.

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

The garlic is dried by disassembling it into wedges, cutting into slices, or making a powder out of it.

How to dry garlic in a bunch

Dry the garlic immediately after digging it up. Primary drying is carried out directly in the field. To do this, he 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, while pressing 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 are dry, they are cut off, leaving a small stump. But most often garlic with tops is braided into braids and hung from them in a dry, cool room.

How to dry garlic without destroying the bulbs

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

Then the garlic is cut into pieces 5 mm thick.

Spread out on sieves or baking sheets lined with parchment and dried in an oven or oven at a temperature of about 50 ° C. Stir occasionally to avoid steaming or uneven drying.

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

Garlic is considered dried when the slices stop bending and break easily.

Chopped garlic is well cooled by placing it on a cloth, or on the same sieves.

Then the garlic is manually winted to separate the slices from the scales.

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

How to dry peeled garlic

Holiday video recipe:

The heads of garlic are disassembled into cloves and completely peeled off. The root collar is cut off at the denticles. Check that the teeth are free from damage and brown spots.

Some people advise to grate the garlic, but this method produces a lot of juice, which makes drying the garlic almost impossible. You can use a food processor to chop the garlic, but the slices should not be very wet. Therefore, the best way of slicing is still 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.

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

Chopped garlic is periodically stirred with a spatula and ventilated, sometimes opening the door. This must be done so that the raw material is not steamed and evenly dried. Drying continues for several hours.

Method 2... Garlic is disassembled into cloves, peeled and the root collar is cut off. The teeth are cut in half. They are laid out in one layer on a baking sheet covered with parchment, cut up. Dry in the 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 chopping, the drying temperature and the choice of drying unit.

Finished dried garlic breaks easily.

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

How to make garlic powder from dried garlic

Well dried and chilled garlic slices are ground in a coffee grinder or in a blender to a powdery state. Then it is sieved through a sieve so that the resulting powder is homogeneous. You can grind the garlic to coarse crumbs, then the cooked sprinkles will feel good in the dish.

If the garlic cloves are poorly chopped, then they are not sufficiently dried. You need to additionally dry them in the oven, cool and grind again.

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