How to store garlic at home: 6 ways for the thrifty

Garlic is added to vegetable and meat dishes, sauces and seasonings are prepared with them. It is not only tasty, but also very useful. Therefore, housewives are trying to prepare more garlic heads. Let’s figure out how to properly store garlic at home.

All about storing garlic

How to prepare garlic heads
Six Ways to Preserve Garlic
— In braids
— In a glass jar
— In a refrigerator
— in rock salt
— in sawdust
— in paraffin
What to do with damaged copies

How to prepare heads for storage

Only properly harvested and prepared vegetables will be stored for a long time. If they are bought in the market or in a store, one can only hope that they were collected on time. Gardeners should be aware of the signs indicating that the crop is ready for harvest. There are two varieties of garlic: spring and winter. They differ in terms of planting and ripening, keeping quality and storage time.

A spring vegetable is planted in the spring, harvested in late summer and early autumn. It is distinguished by a large number of small or medium-sized cloves. It keeps well, often lies until next summer. Winter crops are planted in autumn. By July it is already ripe. These are large heads with a small number of teeth. They are not stored very well, maximum until winter. You need to know about this and not confuse spring and winter varieties.

After harvesting, the crop is dried in a well-ventilated area or directly on the beds, if the weather allows it. Plants are laid out in one layer, preferably under the sun. After drying, the leaves are cut so that a root collar 40 mm long remains. If storage is planned in braids, pruning is not carried out. Then they remove the excess husk, but do it carefully so as not to damage the protective scales.

At the last stage, the roots are cut. Heads prepared in this way are placed in a cool room for another week. Before that, the heads are sorted. Each one is carefully examined. Reject all specimens with signs of rot or disease, with damage, even minor. A culture properly prepared for storage has even teeth without voids, the scales are dry, rustling and brittle. There are no stains on the surface.

Purchased vegetables are prepared in much the same way. The product from the store does not need to be cleaned and cut, the one from the market may have to be cut and the contaminated scales removed. Then dry again. After that, he is ready to bookmark.


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How to store garlic in the apartment

The safety of the crop depends on the conditions in which it is stored. The vegetable is unpretentious, but some rules must be followed. Heads keep equally well cool and at higher temperatures. Experts advise to keep the spring crop warm at 18-21°C for the first six months. Then gradually lower the temperature to 4°C. In such conditions, it will lie for another 1-2 months.

Winter varieties cannot be stored for so long. They are immediately laid in a cool place. The optimum temperature for them is about 2°C. So the culture will lie for three, maximum four months. Humidity is important for both varieties. At low temperatures, they will begin to lose moisture and dry out. High is dangerous for the appearance and development of rot. An indicator of 50-70% is considered optimal. Garlic crop «does not like» the light, it is better to lay it in a dark place. We list proven methods on how to preserve garlic for the winter.

1. In braids

The old «grandfather» way to store garlic heads. After drying, the leaves do not need to be cut, braids will be woven from them. First, they take three garlic, begin to weave an ordinary braid from their leaves. Gradually, one by one weave the rest. It turns out a beautiful braid that will not only preserve vegetables, but also decorate the kitchen. The length of the braid can be any, as convenient for the hostess. Hang it from the ceiling or the top of the wall in a cool, dark place. In a modern interpretation, old tights or stockings are used instead of weaving. They lay out the crop, hang it from the ceiling.

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2. In a glass jar

Before laying the container must be prepared. It is washed with soap and sterilized, as for home preservation. This is necessary to destroy the pathogenic microflora. Garlic is placed in a well-dried container. You can pre-disassemble them into cloves so that more enters. It is impossible to clean from scales! In the recommendations on how to store garlic in a glass jar, it is advised to close the container with nylon lids. You can do without them. Filled containers are placed in the coolest place in the kitchen.

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3. In the fridge

The best way to save winter varieties. Sorted and dried specimens are put in paper bags, small cardboard boxes are also suitable. Put them in a vegetable container at the bottom of the refrigerator compartment. Do not use plastic bags or containers. Vegetables will rot in them.

Spring varieties do not store like this. They are placed in the refrigerator in a purified form and only for a short time. In this case, they are folded into food-grade plastic containers or hermetically sealed plastic bags.

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4. In rock salt

Many are wondering how to store garlic in a jar of salt. First prepare the containers. Do this in the same way as when laying in banks. A small layer of salt is poured into the bottom of the container. It is advisable to take coarse powder. On top tightly in one layer, cloves or heads are laid. Sprinkle with salt, then put the garlic again. So fill the entire container. The last layer of salt is covered. Its height should be 30-40 mm. You can replace salt with flour. In this case, everyone does the same. Store closed containers in a cool place.

5. In sawdust or ashes

Garlic is stored in sawdust for a long time. To do this, take a cardboard box or basket with fine weaving, otherwise small particles will spill out of it. Sawdust falls asleep at the bottom, it is better that they are from coniferous trees. A layer of vegetables is laid out on top of them. Sprinkle abundantly with sawdust, lay garlic. So until the box is filled. The last layer is sawdust. Instead, you can take furnace ash, it also preserves the crop well. However, they take it only when they are confident in the safety of the product. The ash should be free of burnt plastic and other waste.


6. In paraffin

The essence of the technique is in the sealed packaging of each head. To do this, dissolve the paraffin to a liquid state. Gently dip each copy into it, let the excess drain. Lay out on a plate, let dry. It turns out an airtight «cocoon» of paraffin, which prevents the vegetable from spoiling. A similar option is wrapping with cling film.


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What to do with damaged heads

Sorted, slightly damaged specimens can be recycled. It’s easiest to eat them first before they go bad. But if there is a lot of such garlic, it is processed differently. The first way is drying. The cloves are peeled, cut into thin slices. The resulting slices are laid out to dry. Dried plates are crushed into powder. This can be done in a mortar, crushed with a crush or in any other way. Garlic powder is removed in a tightly closed container, used in cooking.

You can do otherwise. Peeled cloves are placed in a jar, poured with any vegetable oil. Get vegetables as needed. When they run out, the flavored oil is not poured out. It’s good for salads.


And another way to recycle. Peeled cloves are crushed with a blender or meat grinder. The resulting garlic paste is laid out in small containers, covered with a lid, and stored in the refrigerator. These techniques are good not only for processing substandard specimens. So you can process the entire crop so that you can enjoy a fragrant and healthy product all winter.

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