How to store garlic at home in an apartment: these simple rules will save a new crop for the whole winter

Garlic is a powerful natural antibiotic and a real storehouse of vitamins, including C, B6, E and K. Due to its rich content of minerals such as potassium, phosphorus, magnesium, zinc and iron, it strengthens the immune system, helps fight viruses and protects the cardiovascular system. To maximize its benefits and freshness, it is necessary to follow simple but important rules. For more information about the timing and proven methods of storing garlic— see the Izvestia article.

How much garlic is stored

Garlic is a perennial bulbous plant widely used in cooking and folk medicine. It consists of several teeth united by a dense husk into a head. Garlic is usually harvested in late summer and early autumn, when the leaves begin to turn yellow and dry out, signaling the maturity of the bulbs.

The correct determination of the moment of harvest is very important: you should not remove garlic too early so that the heads have time to fully form and accumulate maximum nutrients, but you also do not need to tighten so that the cloves do not begin to germinate or rot.

From the time of harvesting, garlic can be stored for a long time — under optimal conditions, freshness and nutritional properties are preserved throughout the winter and into spring. Whole garlic heads do not spoil from 3 months to six months. Peeled cloves keep their freshness for about one to two months, and crushed garlic should be used within a week. Dried garlic is most useful — it can be stored for about a year.

Optimal storage conditions for garlic in an apartment

In order for garlic to retain its freshness and flavor for a long time, it is important to create the right storage conditions for it. The best place is a dark, cool room with good ventilation and moderate humidity of about 50-70%.

In a city apartment, garlic is best stored in well—ventilated containers - these can be wooden baskets, cardboard boxes with holes, paper bags or egg cartons. Plastic sealed containers are not suitable, as moisture accumulates in them, which can cause mold. An important condition is the absence of direct sunlight and the location of the garlic container away from heating batteries, stoves or radiators.

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The refrigerator is only suitable for storing small amounts of garlic, preferably winter varieties. They are put in a paper bag and placed in the vegetable compartment. At the same time, varieties that do not tolerate low temperatures are contraindicated in the refrigerator — they may germinate or even spoil.

How to prepare garlic for long-term storage

It is better to prepare garlic for long-term storage immediately after harvesting from the garden. To do this, the earth is carefully removed from the heads and the top layer of husk is removed — but not completely, so as not to damage the protective shell. Then the heads are laid out in a thin layer on a dry surface, such as newspapers or fabrics, and kept in a room with good ventilation and no direct light for 1-2 days to dry naturally.

Next, it is recommended to tie the garlic into small bundles or weave braids while maintaining stems about 15 cm long. Such packaging is hung vertically in a dry and cool place with sufficient air circulation. You can also place the heads on grates or dry surfaces that provide air access.

After 2-3 weeks, the husk becomes dry and brittle — this is a sign that the garlic is ready for storage. At this point, a selection is carried out: heads with signs of damage, damage or sprouting are removed, as they can affect the spoilage of the rest of the crop. Then, for the remaining fruits, the roots must be cut to a few millimeters, while leaving stems with a length of about 3-5 cm.

If garlic was bought in a store or on the market, additional drying is usually not required, since the product has already undergone the necessary processing. However, in order to maximize its shelf life, it can be kept for 1-2 weeks in a dry and dark place before laying.

How to store garlic at home: 10 Proven ways

Various options are used for storing garlic, taking into account the conditions of the apartment and the properties of the product.

In the refrigerator

Only winter garlic varieties are suitable — they can withstand low temperatures. The heads are placed in a paper bag and placed in the vegetable compartment of the refrigerator. Such garlic is stored for up to five months. Spring varieties are not suitable for the refrigerator — they can germinate or spoil.

In a glass jar

The jar is thoroughly washed and sterilized, garlic is placed inside and covered with gauze or a thin cloth without a lid. Then it is placed in a dark, cool place — a closet or closet.

In a mesh bag or stocking

Garlic is placed in a net, tied with a rope and hung in a cool, shaded place with good ventilation. This packaging prevents rotting.

In braids of garlic heads

The stems are left about 15 cm long, plaited and hung vertically in a cool and dark room.

In paraffin wax

Garlic is dipped in molten paraffin wax, which, after hardening, forms a protective shell that prevents drying and germination. Such garlic should be stored in a cool place in cardboard boxes.

In a box of sawdust

Sawdust is poured into the bottom of the box with a layer of about 5 cm, garlic is placed on them, and sawdust is poured over it again. There may be several such layers. This maintains optimal humidity and prolongs freshness.

In cardboard egg cartons

Each head is placed in a separate box cell, which provides good ventilation and protects the garlic from deformation.

In a food film

The individual heads are tightly wrapped in foil and placed in a dark, cool place. This will help protect the garlic from drying out.

On a salt pillow

The box is covered with a centimeter layer of salt, a double layer of newspaper is placed on top, then garlic, and newspapers again on top. The layers alternate. This design helps to absorb excess moisture, protecting it from rotting.

In flour

In a deep container, garlic is poured with a layer of flour about 10 cm thick on top and bottom. Flour absorbs moisture, reducing the risk of mold.

All methods effectively extend the shelf life of garlic up to several months, maintaining its quality and freshness at home.