The problems of the preservation of garlic are of concern to any housewife and any summer resident who grew it on their own. Garlic is a necessary product in the preparation of various dishes, it is used, in some cases, and as a medicine.
- Briefly about garlic
- Storage preparation conditions
- Storage methods
Briefly about garlic
Garlic pomace is used by gardeners and gardeners in the fight against parasitic insects that harm the grown crop. The action of garlic is very effective against powdery mildew, black spot and fusarium.
As far back as ancient Egypt, garlic was used as a medicine that priests used to feed slaves to keep them from getting colds. This is mentioned in the frescoes inside the remains of ancient architecture. During all this time, he has not lost his unique qualities. Therefore, the task of preserving the harvested crop or purchased garlic becomes very important, if it is necessary for its long-term use.
Storage preparation conditions
The standard, grandmother's method has always been plaited pigtails, which were hung indoors. In old paintings, in historical films, you can often see these interesting weaving of onions and garlic hanging on walls or attics. But what is there, many still remember very well these braids, which were made by their own grandmothers. But not everyone knows that in addition to weaving braids, there are many more ways to store garlic.
It will not be superfluous to recall that the longest stored is the garlic that was removed on time, preventing cracking of the heads, controlling the moment of yellowing of the leaves, properly dried in the shade and selected healthy heads.
Winter crops are harvested around the twentieth of July, and spring crops - in the first ten days of August. Most importantly, you need to remember that garlic must be harvested in completely dry weather, early in the morning or in the evening, when the sun's rays are not particularly strong. After that, he needs to be given some time to dry in the fresh air and, only after that, to begin preparing for drying. In addition, you need to properly cut: remove the roots with scissors, a knife or pruning shears, and then cauterize with fire, cut off the stem, retreating 1.5-2 cm from the beginning of the neck.
Winter garlic is perfectly stored in a cool dry room, where the temperature is from +3 to -5 degrees, until about the New Year. Spring - much more: until spring and even before the new harvest, taking into account the need to comply with the same temperature regimes.
You need to understand that in apartment conditions, even with proper preparation for storage, only 3-4 months of full preservation can be achieved. Freezing also entails the loss of not only useful vitamins, but also a significant deterioration in taste.
It is best to perform the following manipulations before starting the laying of garlic: it is necessary to ignite the vegetable oil for two hours, add iodine to it, at the rate of 10 drops per half liter, and treat each garlic head with this solution. Allow to dry in the sun and you can start using any storage methods that will give the best end result.
Here are some examples of preparation and storage from folk experience:
- Pour a small layer of salt into a wooden box with frequent small holes in the walls, put the heads of garlic in a row on it and cover them with another layer of salt. Repeat the procedure, filling to the top. With this type of storage, the garlic will remain fresh and juicy until spring. Instead of salt, you can use dry sawdust or ash.
- You can save the garlic in sunflower oil. The cloves must be peeled off, poured into a jar, shaking well to seal, pour oil and close with a lid with holes so that the garlic does not "suffocate". This oil takes on a pleasant garlic smell.
- You can store the garlic in bags made of dense and natural fabric, preferably with onion skins. This method is most effective when the garlic is purchased from the store and in small quantities.
- There is another popular storage recipe, in which the heads of garlic are dipped in molten paraffin and then allowed to drain. Paraffin prevents moisture from evaporating from the cloves. This method was constantly used earlier in state vegetable stores before being sent to the distribution network and gave very high results.
- Many people store unpeeled garlic in glass jars, sprinkling it with dry flour (the last layer of flour should be at least 2 cm).
Thus, following all the above rules, you can achieve good results, making sure that all of your garlic has finally gone to cooking, and did not end up in the trash can. So that for the first time you do not have to resort to the services of stores in the winter that you could grow yourself in the garden, and now you can preserve it with high quality.