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Everyone knows about the benefits of garlic. It is a natural antiseptic and antibiotic, an indispensable seasoning. It is especially in demand during autumn-winter colds, as well as during conservation periods. Therefore, it is important not only to grow the vegetable, but also to preserve it for a sufficiently long period.
Types of garlic and popular varieties
There are 2 types of garlic: spring or summer and winter or winter. If garlic is planted in the spring and harvested in the second half of summer, then this is a summer type of garlic. It has many denticles, which are arranged in several rows, does not have a stem, and does not form an arrow. Spring garlic is stored better than winter garlic.
Winter garlic is planted in the fall, shortly before the onset of cold weather; the garlic has time to grow its root system and so goes into winter. In spring it begins to grow. The harvest is harvested in late July - early August. Winter garlic forms from 3 to 6 cloves, and they are very large and have a pungent taste. Arranged around the stem in one row.
The most reliable varieties of summer garlic suitable for storage are distinguished:
- Abrek – mid-season variety, white teeth, dense, spicy taste. It stores very well and gives high yields; the bulb weighs up to 45 g;
- Sochinsky-56 – a quickly ripening variety, resistant to climatic changes, viruses, and fungi. The bulb weighs approximately 45 g;
- Ershovsky – mid-ripening variety, has a high degree of preservation, can be stored for more than six months, the bulb is round in shape, slightly flattened, its weight is 40 g, the taste is medium spicy;
- Porechye – has a round, slightly flattened bulb with white scales, its weight is 25 g, can be stored for more than 7 months;
- Aleysky – mid-season variety, bred for the Western Siberian region, suitable for cultivation in other regions, bulb weight no more than 25 g. Resistant to diseases and temperature fluctuations.
Proven winter varieties that store well:
- Gulliver – a medium-late variety, can form a bulb of up to a quarter of a kilogram. Prefers loose, well-drained soils. On dense soils, productivity decreases. Has a high degree of preservation;
- Lyubasha – a medium-late variety, forms an abundant green mass, up to 1.5 m high, the bulb has slightly pink scales, its weight can reach 125 g, the variety is well stored, has a high yield;
- Losevsky – a mid-season variety, ripens in about 110 days, has a medium-sharp taste, stores well and has a yield of up to 2.5 kg per 1 sq. m, bulb weight up to 75 g;
- Podmoskovny – mid-season variety, with a fairly strong pungency, head weight up to 60 g, number of cloves – 6-7, per 1 sq. m you can get 2 kg of bulbs;
- Dobrynya – late variety, stored for up to six months, head weight up to 60 g, tolerates winter well, resistant to diseases, yield more than 2 kg per 1 sq. m.
As a rule, winter varieties of garlic have a sharper taste than summer varieties, but they are stored much better.
Proper preparation of garlic for storage
In order for garlic to be preserved for as long as possible without losing its beneficial properties, it should be collected on time and properly prepared for storage.
Spring garlic is ready for harvest from mid-August. The signal of readiness will be the following external signs: yellowing and drying tops, scales thinning and becoming dry, the shell of the inflorescences cracking.
Winter garlic begins to be harvested in mid-July. Ripe garlic is harvested in dry, clear weather.
How to correctly determine whether the bulbs are ready for harvesting? They are hard to the touch, each has at least 3 layers of protective coating on their husk, the cloves are well separated from each other, do not stick together, they should be dry. Wet husks indicate that the crop is not ready for harvesting. If you do collect the garlic, it will not be suitable for winter storage.
The bulbs are dug out using a fork or shovel, cleared of excess soil and left to dry right there in the garden bed if the weather permits and no rain is expected. Otherwise, it is better not to risk it and dry the bulbs under a canopy, placing the harvest in the sun during the daytime. It will take about 5 days to dry completely.
Then the roots of the bulbs are cut to 3-5 mm, and the stem is shortened to 10 cm. The first stage of preparing garlic for winter storage has been completed. If you have collected the garlic on time and dried it well, then half the success in preparing the vegetable for storage is guaranteed.
Watch video tips on drying and storing crops:
Methods for storing garlic
We move on to the next stage of the question, how to properly prepare garlic for storage for the winter. It lies in the choice of storage method. Experienced gardeners offer several of these methods:
- Storing in braids. For prepared bulbs, that is, well-dried, the stem is not cut off, but only the leaves are cleared and the roots are trimmed. The stems are collected in braids. Twine or natural rope is woven into the base for strength. A loop is made at the end for easy hanging. Braids can be stored in the basement, in a closet, in a pantry, or simply in the hallway, hanging from the ceiling. Dark and dry are the main conditions for storing garlic in braids;
- Storage in bundles. After drying, the stem is left up to 30 cm long, several bulbs are tied into bunches, leaving a loop for hanging. You can combine from 15 to 25 bulbs into a bunch;
- Storage in bags made of natural fabrics. Linen or cotton fabrics allow air to pass through well; this property is used in this storage method. Small bags are filled with prepared onions, tied and stored in a suspended state. To further guarantee safety, it is recommended to immerse the bags in a strong solution of table salt (3-5 tbsp per 1 liter). Remove, let the solution drain and dry, then fill with garlic.
- Storage in stockings, nets. Carefully selected, well-dried heads are placed in nylon stockings or nets and stored hanging;
- Using baskets made of natural materials or plastic for storage, which should have many holes for ventilation;
- Storage in wooden boxes or plastic boxes with holes;
- Using glass containers that are pre-sterilized in any convenient way, dried well and filled with bulbs;
- When storing garlic, it is recommended to sprinkle it with flour, salt, sawdust, onion peels, and ash.. They will be a kind of antiseptics and sorbents, they will absorb excess moisture, which causes fungal infections to develop;
- There are several other methods that are aimed at preventing possible root growth. The roots and bottom are lightly burned with fire or dipped in liquid wax or paraffin..
From time to time, inspect the bulbs for the appearance of diseases, immediately remove damaged or suspicious ones. Since one rotting onion can harm all the remaining ones.
Regardless of the storage method, the temperature should be maintained for the best preservation of garlic. Summer varieties are best stored at temperatures up to 20°C.
For winter varieties, a fairly low temperature of +2°+4°C is suitable. When it increases, the cloves dry out from loss of moisture and are affected by fungal diseases. Compliance with temperature conditions is most important for spring varieties, since they are less suitable for storage.
Optimal humidity should be maintained to 50%.
If for some reason the methods of storing garlic using bulbs are not suitable, then you can try storing it in peeled cloves:
- In vegetable oil (sunflower, olive, and linseed oil are also suitable). The garlic is divided into cloves, which are thoroughly peeled and washed, and allowed to dry completely.Place in glass containers, which are best pre-sterilized and dried well, and fill with oil. The container is hermetically sealed and stored in the refrigerator. Comfortable. Always at hand peeled garlic. And the oil acquires an unusual aroma of garlic. It can be used for a variety of culinary purposes;
- In wine or vinegar. You will need a glass container with a tight-fitting lid. The container is washed, sterilized, and dried well in advance. Place peeled garlic cloves in it, pour in wine or table vinegar 9%, you can also use dry white or red wine for these purposes. The container is closed with a lid. It is better to store in the refrigerator;
- In flour. Prepared glass containers are filled with a layer of flour, onto which peeled garlic cloves, washed and thoroughly dried, are placed. Then another layer of flour and garlic cloves goes on until the container is full. Flour acts as a sorbent, preventing fungi from developing, and garlic, in turn, also preserves flour from spoilage. Bugs and food moths avoid it. Garlic flour stores well on a kitchen cabinet shelf;
- In salt. The method is the same as in the case of flour. Only salt acts as a sorbent. For storage, you can use not only glass jars, but also wooden boxes or food containers without large holes. Alternate layers of garlic with salt, store containers in a cool, dark place;
- Garlic does not lose its properties when frozen. Place clean garlic cloves in a plastic bag or foil and place in the freezer. Retrieve as needed.
There are many ways to preserve garlic. You can choose any one at your discretion.
Conclusion
Preserving garlic in winter is a task for gardeners.After all, it is not only an indispensable seasoning, a natural healer, but also seed material for the future gardening season. If you properly prepare the bulbs for storage, the task becomes easier. The main key to successful preparation is timely cleaning and drying. The next step is choosing a storage method. It all depends on personal preferences and experience.
