Many gardeners are interested in when to remove garlic from the garden, because spring (summer) and winter crops ripen not only at different times of the year, but also in different months. Cleaning times depend on the climatic conditions of the region.
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When winter varieties are harvested
Harvesting begins in early July and lasts until the end of the month: early garlic is dug out 80-95 days after the first entries, and late - after about 105-110. Harvest time is easily determined by the condition of the stems and leaves. In mature plants, they turn yellow and begin to dry quickly, and the seed pods burst.
It also depends on the seed, incl. on the number of teeth in the head. Large single-toothed varieties are dug up a month earlier than early-ripening winter crops. After them, small garlic is removed, and after a week - medium and large.
It is best to harvest before sunrise or in the evening, because hot sun rays can dry out the garlic excessively and deprive them of nutrient juices.
When summer garlic is harvested
Harvesting occurs in late summer or early autumn. When young leaves stop growing on the plants, and the stem turns yellow, loses its elasticity and lies on the ground, it's time to dig out the garlic.
If the favorable period is skipped, autumn rains will lead to intensive growth of new roots. The heads will lose their useful properties, and with the arrival of heat they will begin to germinate. Winter varieties give large cloves, and spring varieties give small ones, but they are better stored.
When digging up garlic, you must work carefully so as not to injure the young heads, because even small cuts can cause infection. After harvesting, the vegetable must be well dried by placing it in a warm and dark room or in a special dryer. After that, remove the dry stems, leaving a small tail and 2-3 cm roots.
How to store garlic heads
Storing dried garlic is a difficult process as it is in winter it begins to rot or dry out, and germinates with the arrival of heat. The correct storage method will preserve all the beneficial and nutritious properties of the vegetable, as well as its appearance.
Storing vegetables in jars
To remove infections, the lower part of the head must be carefully burned over a fire and placed in jars. Shelf life in a dry ventilated area is about 2-3 months.
Storing the garlic heads in flour
In a dish with a volume of 2 or 3 liters, you need to pour 5-6 cm of flour. Burn the lower part of the heads a little and place in the prepared container. Cover with flour and add another layer. Continue until the pot is full. There should be a large layer of flour on top that does not allow air to pass through.
Paraffin-coated storage
Fill an aluminum or enamel pot with water and place it on the stove. After boiling, reduce heat to low. Cut the paraffin or wax into small pieces, place them in a small ceramic or glass container and place in a pot of boiling water. After the product is completely melted, lower each head into the liquid for 1-2 seconds and place in a prepared box covered with dry thick paper.
Storage in sunflower oil
All heads should be cleaned of soil, washed well, dried and placed in a jar of any size. Pour it to the brim with sunflower oil and close the lid. The shelf life is 2-3 months.
Storage in foil and dry wood shavings
The heads must be cleaned of residual soil and wrapped several times with foil, leaving only the lower part with the roots open. Place in a wooden box and cover with dry shavings. Store in a room with a temperature regime of + 20... 25 ° С.
Storage in table salt
Put a row of garlic on the bottom of a three-liter jar or other convenient container and sprinkle well with salt. Do this with each next layer. Move to a room where the temperature does not rise above + 3... 5 ° С.
Garlic braids in the grocery chain
Weave all heads into a long braid and place them in a special net. Hang on hooks in a dry, cold basement or closet.
Storage in burlap and PET bag
Place the heads in burlap, tie tightly and place in a PET bag. Store in a well-ventilated room and open regularly to air.
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