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The shelf life of garlic depends on its maturation andquality of bulbs. Spring garlic is removed when leaves turn yellow, approximately, in the third decade of August. About the time of harvesting winter is determined by the opened garlic arrow, approximately, the middle of July. Harvest the garlic in dry weather, bulbs dig through, pulled out of the ground and unfolded to dry. At night they can be brought into the room. After 2-3 days, when the garlic dries well, the roots are cut off and cleaned from the upper dirty scales.

How to store spring garlic

Stems can be cut, leaving a stump 3-10 cm orDo not trim. Uncut heads braid in braids and hang. Garlic with short stems tied in bundles or poured into a grid and stored in a dry room suspended. That bulbs did not begin to sprout, a place of growth of roots cauterize a flame of a candle, lighters, gas.

It is easy to store spring garlic in an apartment, itis more suitable for long-term storage. The optimum temperature at which it is preserved without loss of commercial qualities + 16-20˚C, humidity 50-60%. The heads are laid in a shallow container, boxes, baskets, boxes with holes are suitable. Put away from the radiators and from time to time sort out, removing the spoiled.

How to save winter garlic until spring

Winter garlic dries quickly, so it's timelyThe question is how to store it. Suitable conditions for its safety - temperature + 2-4˚C and humidity 70-80%, under such conditions it will remain until the spring without problems. For storage is suitable underground in a private house or a loggia in the apartment. If on the loggia the temperature drops below zero, garlic is covered with something warm. You can also keep garlic for 2-3 months in the refrigerator, in tissue bags.

Another reliable method of storage - glassbanks. Garlic is covered in dry jars, each layer is poured with flour or salt, covered with plastic covers. Thus, you can save winter garlic until the summer. There are also exotic ways of storage: heads dipped in the melted paraffin; poured with vegetable oil; fall asleep with ashes.

But there is not much to be wise. Healthy, ripe, without damage, garlic will be perfectly preserved until the new harvest and in the simplest way, it is necessary to sort it regularly, to remove the impaired heads.

All winter it will be necessary to closely monitorcorms. In order not to develop thrips, you need to put garlic between the corms, and also a method of processing with mothball. The natural rest of gladiolus lasts about forty days. During this period the corms do not germinate, even when they are in favorable conditions. At the end of this period, the corms can germinate in conditions of heat and sufficient moisture. If sprouting occurs, it is necessary to spread out the corms for a week around the room and allow them to dry out. After that, we place them in a colder place. After storage, 20 days before planting, it is necessary to raise the temperature in the storage. It should be 12-15 degrees. Such actions will contribute to the process of germination of terrestrial organs. Keep gladioli necessary for constant monitoring - during the extraction of sick corms from the whole mass. To keep the corms well, you can use paraffinning. A good drying and cleaning is done, and then the corms are placed in the melted paraffin. Its temperature should not be more than 35 degrees. The vessel with molten paraffin should be placed in hot water so that the cooling does not occur. Corms need to take tweezers and lower into paraffin for a couple of seconds, then cool in water.

Although garlic is used for a year not so mucha lot, and it is not purchased by tens of kilograms for the winter, but the horticulturists, who have grown their own hundred good heads, should try very hard to save the harvest until the spring at home. Moreover, some part of the spring will go to land. Despite the fact that winter garlic is excavated in July and immediately used for food and canning, and in October it is planted, the remaining one still has to be stored.

The conditions necessary for storing garlic

After digging out the garlic must be well dried inshaded ventilated room without access to moisture. Only fully dried heads can be preserved throughout the winter even at room temperature. Even before drying, you need to decide how to store garlic: in bunches or loose. In the first case, you do not need to shorten the stalk. In the presence of a cellar or underground, the storage issue is easier to solve, but with high humidity and a temperature below +4 ° C there is nothing to do garlic. For greater confidence in the safety of the product, you can place a thermometer on the wall. Future planting material is stored at an air humidity of 75% and at the best possible low temperature. So garlic cloves will be more resistant to diseases and will sprout together in the patch. Garlic does not tolerate direct sunlight, or rather when stored in bright sun it will quickly become flabby and begin to germinate. When stored in a living room, garlic will feel good at a temperature of 18-20 degrees in the closet or under the bed, but you need to exclude the places where there are nearby heating pipes. If there is little garlic, then you can use the fridge. When the freezer is on top, the best location is the lowest compartment, in the case of its lower location - the upper shelf.

Methods of storage at home

Garlic can be stored in a suspended state onwall cabinet or underground. To do this, it is collected in bundles or knitted in braids. Ware baskets or cardboard boxes are suitable as storage containers for storing garlic. You can use wooden boxes and glass jars, but in the latter case you do not need to cover them with plastic covers. Do not store garlic in plastic and iron containers. To store garlic, some owners use linen bags. Adding onion on them, you can not worry about low humidity. With excess moisture, the heads of garlic are sprinkled with salt or soaked pre-bag in a steep saline solution and dried. For the same purpose, garlic, stored in boxes, is also peppered with onion husk, sawdust or ash. For use in cooking, garlic can be immediately divided into chicks and cleaned. In a clean glass jar you need to lay tightly the peeled garlic and pour it with any vegetable oil. This storage saves time when using garlic, and the oil is so peppered with its odor that they can water vegetable salads. A less common way of storing garlic is by placing it in flour or sealing it with wax, when each head is dipped in melted wax, and then folded into a box or basket.