A common problem is that already from mid-winter half of the garlic turns into dust, rots or sprouts. As a result, it would seem that with large reserves in the fall, in the spring you have to buy more garlic in the store. If you store your harvest correctly, not a single head will go to waste.
What you will need:
- boxes or jars;
- old jackets, carpets or runners.
Methods for storing garlic
For long-term storage, garlic requires proper preparation. First of all, it must be collected on time, slightly dried in the sun and removed to dry under a canopy, leveled into one layer. At the same time, its neck is cut off, leaving a tail of 2-3 cm. In this form, it lies until the middle or end of September.
Dried trimmed garlic is stored in plastic, wooden or cardboard boxes.
They are placed in the attic and wrapped in old down jackets, runners or carpets. Covered garlic easily tolerates short-term frosts, even -25 °C.In the spring, when the frosts have subsided, it needs to be opened so that it does not germinate due to the heat.
If there is not much garlic, then you just need to put it in clean, dry glass jars. Then it is also covered. If it needs to be stored in an apartment, then a thin blanket is used to simply block the access of light. In this case, the jars are placed on the floor near the wall facing outside. It is best, of course, to wrap them in down jackets and place them on the balcony, where the garlic is guaranteed not to germinate in the spring.
