Every owner should know when to remove garlic from the garden. The winter variety is harvested in the third decade of July. The heads are dug out when the outer leaves turn yellow completely, and the tops in the middle turn light yellow by one third. Collection of winter and spring spicy plants is carried out at different times. The ripening of the crop of pungent bulbs depends on the climatic conditions of the area.
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Harvesting spicy crops
In late June, winter bulbs are dug up. These include Hermidor, Duchesse, Messidrom, Turkish white. The heads ripen 95 days after the first shoots appear, and such types of garlic as Gribovsky 60, Alkor, Dubovsky, Podmoskovny are harvested 3 months after planting. The scales of the bulbs crack, if you do not start harvesting the mature culture in time, the heads fall apart into teeth. The winter bulbs are dug up and then dried in the sun for 2-3 days.
Proper storage of a winter variety allows you to preserve the harvest until the start of the new season. If the summer was rainy or hot, the timing of harvesting the vegetable crop changes. The working time is determined, taking into account the quality of the inflorescences that crack, seeds are visible in them. The heads quickly become loose, and small roots grow in them. If they are damaged, the likelihood of developing a fungal infection increases, and the shelf life of winter spices is reduced.
Spring bulbs with a pungent taste should be harvested in late summer or early September. The timing of digging up a spring spice plant depends on the amount of precipitation in the summer. The gardener notes the following signs of spring crop maturation:
- the leaves turn yellow and spread along the ground;
- the root collar dries out;
- the bulbs are fully formed;
- the skin consists of 3 layers, can be easily removed by hand;
- the bulb is purple or white.
The spice plant is dug up in dry sunny weather. It is necessary to stop watering it a week before starting work. It is recommended to harvest spring crops in the morning or in the evening. A pitchfork is used to dig out the heads, being careful not to damage the fruit. If the soil is loose, you can pull the plant out of the soil by picking up the yellowed tops and pulling it slightly in your direction.
Storing garlic
There are several ways to preserve the bulbs:
- The heads are placed in a plastic bag. It is tied up and buried in the soil to a depth of 40 cm. In the winter season, if there is not enough snow, it is necessary to cover this place with a snowdrift. In the spring, after the snow has melted, the bag of vegetables is taken out of the ground. The garlic is fresh, intact, has a characteristic taste and aroma.
- Use the cold and warm method. In the first example, the air temperature should not exceed 0... + 3 ° С, in the second case, the temperature background for spring garlic is within + 18... + 20 ° С. Garlic undergoes vernalization if the degree of heat reaches + 16 ° C. The heads lose their weight at + 22 ° C.
- A winter or spring vegetable is stored indoors by braiding the bulbs into braids. Winter varieties are stored until the end of winter. Spring garlic can be saved until the next harvest.
- The peeled cloves are placed in a container filled with sunflower oil and stored in a dark room.
- The spice plant heads are dipped in flour. Whole vegetables are placed in the container, each layer is sprinkled with flour, then the container is closed with a lid.
- Linen bags are sewn in advance, boiled in a concentrated solution of sodium chloride, and dried in the sun. They preserve the spicy fruits of the winter variety.
- To store the crop, wicker baskets are used, in which the heads of garlic have access to air.
- Garlic is well preserved if placed in a container and sprinkled with onion husks.
- In the village, they use a different method: they put the heads in a wooden box and sprinkle them with wood chips, which helps to preserve them until the next harvest.
Using various materials at hand, you can preserve the crop without loss at home.
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