How to store garlic at home so it doesn’t dry out, and what to do if it starts to spoil

Even experienced gardeners and housewives sometimes fail to preserve garlic until spring. And it all comes down to three problematic points.

1. Humidity. In too dry a room, garlic dries quickly, and in a damp room it rots and becomes moldy.
2. Temperature. In a hot room, the bulbs germinate quickly. Yes, and in the lower compartment of the refrigerator there is high humidity and poor ventilation - garlic there, although slower, also sprouts or becomes moldy.
3. Diseases. Even garlic that is perfect on the outside can be infected with a fungus or nematode on the inside. This type of garlic also does not last long.

How to avoid these moments and create ideal conditions for garlic to be stored for a long time?

Overview of varieties

And the success of further activities with garlic begins even at planting. It has been noticed that different varieties tolerate storage differently.

• Winter crops. “Podmoskovny”, “Belorussky”, “Lyubasha”, “Alkor”, “Spas”, “Sofievsky”. They are distinguished by high yields, but are stored in their original form until approximately January. Winter varieties are harvested at the end of July.
• Spring “Sochi 56”, “Gulliver”, “Victorio”, “Ershovsky”, “Elenovsky”. The yield of spring crops is lower, but they can be stored until spring, sometimes until the next harvest.

What type of garlic did you buy at the store? Which one grows in the garden? If you don’t know, here is a comparative table of garlic varieties that will help you decide.

Table - Comparison of winter and spring varieties of garlic

How to store garlic at home - the simplest storage methods

Good afternoon, dear readers! One day, while sending my son to the store, I instructed him, among other things, to buy two kilograms of onions. But he didn’t listen to me attentively and instead of onions he brought two kilograms of garlic. It was then that for the first time I was puzzled by the question of how to store garlic in a city apartment, since it was obvious that even if the whole family began to eat it together, we would not be able to cope with so much.

Of course, if you are a city resident, then the issues of long-term storage of food are not very relevant for you, because at any time you can go to the store and buy exactly as much as you need.

But if you are lucky enough to live in a private house or you have a summer cottage with your own harvest, of which there is sometimes so much that it is enough not only for yourself, but also for sale, then you cannot do without knowledge about proper storage.

Experienced gardeners who know how to water garlic, how to fertilize the soil and care for seedlings, even manage to get tens of kilograms from six acres, which they want to keep fresh for the winter and preferably without loss. Let's figure out where it's best to place our supplies and at what temperature and humidity garlic lasts longer.

Winter and spring - what's the difference?

Garlic, whose beneficial properties are highly valued not only in cooking, but also in folk medicine, has different shelf life, depending on the variety. Winter or winter garlic is planted in the fall and harvested at the end of July. Inside its heads, covered with a lilac shell, there is always a strong rod, and the teeth are usually located in one row. At best, it is stored until the New Year.

Summer (spring) varieties are planted in the spring and ripen in late August-September. The skin of the heads is light, the teeth form a multi-row spiral. Under favorable conditions, spring garlic can be stored until the next harvest.

Where to “move the arrows”

During the ripening process, peduncles or arrows appear, which are usually removed before flowering so that the heads ripen large and of high quality, and the plant does not give up strength to the flowers.

Most often, cut green arrows are simply thrown away, and completely in vain. They contain a large amount of useful substances, they have a subtle garlic aroma and piquant taste, and are suitable for pickling, pickling or stewing.

How and with what to process garlic before storage

Before storing the crop, it must be properly prepared. After digging out of the ground, the heads are laid out in a thin layer directly on the beds and, if weather permits, dried in the open air for 5-7 days. The remaining soil is carefully shaken off the dried heads, and the roots are scorched on a fire or gas stove to prevent possible germination in the future.

To prevent the development of mold and protect against pests, some gardeners recommend dipping the garlic in a weak solution of potassium permanganate or concentrated hydrochloric acid, and then thoroughly drying the entire harvest again.

Basic storage methods

For convenience, I would divide storage forms into two main ones.

Let's look at what options are possible here.

How to store whole heads

The choice of temperature and humidity in which our crop will be comfortable depends on the type of garlic. The most suitable regime for winter crops will be coolness from 1 to +4 degrees with a humidity of 70-80%. In a country house it is a cellar, in an apartment it is a refrigerator.

Read also:  The best varieties and hybrids of cabbage based on the results of 2022: early, middle, late

Spring is perfectly stored in a warm place. At temperatures up to +20 degrees and humidity 50-70%, you can count on the freshness of the crop for six months or even more. To prevent the garlic from drying out, the air humidity should not fall below the specified values.

Braided braids

If you haven’t cut the stems, you can use them to braid garlic heads of 15-20 pieces into braids, which will not only save space, but also decorate the interior. They are placed in the cellar or on the loggia, hanging vertically. Many housewives like to store garlic and onions in this old, proven way.

Stockings and fishnets

A less aesthetic, but equally reliable and practical way is to place the garlic heads in nylon stockings or nets, which also will not take up much space and will preserve the crop in conditions of full air flow at the required temperature and humidity.

Boxes and baskets

Spread the garlic in an even layer up to 20 cm in cardboard or wooden boxes or wicker baskets, placing it in a cool room - the easiest way not to worry about the state of your supplies and to easily get the right amount as needed.

Glass jars

Place whole garlic heads tightly in clean three-liter jars and, without covering, store in a suitable place. Many gardeners recommend keeping such reserves in salt or flour.

To do this, you need to pour a 3-4 cm layer of salt on the bottom of the jar, then put the garlic heads on it, cover them with salt again and lay out the next layer of heads. The technology with flour is the same. Jars should be stored in a cool place. The point of this method is that salt and flour absorb excess moisture and prevent stocks from rotting.

How to assemble...

Garlic is harvested when the leaves have already turned yellow and the seed capsule at the end of the stem has cracked. Dig up the bulb; if the top scales are already thin, dry and easily removed, you can start harvesting. Here are four tips on how to do it right.

1. Don't pull it out. The garlic is not watered before digging, so the soil is quite dry. When trying to pull out a plant, you risk simply tearing off the stem or damaging the bulb. Damaged garlic does not last long.
2. Don't dig at an angle. You may damage the bulbs. Position the shovel perpendicular to the ground.
3. Don't hit the ground. Some gardeners try to remove the earthen lump from garlic by hitting the bulb against the handle of a shovel or other hard object. It’s better not to do this - you may damage the top protective layer.
4. Don't cut off the roots. There is no need to immediately try to tear off the roots and stem. They are much easier to remove from a well-dried plant.

Gardeners advise harvesting garlic early in the morning - in summer the sun rises early and you need to dig up the crop before the heat sets in. Then it is laid out on the ground until evening. And only then proceed to the next stage - drying.

Preparing garlic for storage

After harvesting, the garlic must be properly dried. This is the main condition for the heads to last a long time. If the garlic does not dry well, it will create a pathogenic environment for mold growth. Therefore, it is dried after harvesting for 2-3 weeks. At this time, you should not leave garlic in the sun (unlike onions, for example). It is laid out in wooden boxes in a cool, ventilated place. During the drying process, the heads are turned from side to side so that they dry on all sides.

There is no need to remove the husk from the garlic heads; it serves as a protective barrier from the unfavorable external environment. The roots should be cut closer to the bottom, and the stem should be shortened to 10 cm.

... and prepare the crop for wintering

Proper storage of garlic (in an apartment or elsewhere) begins with drying. If moisture remains in the stems or outer shells of the bulbs, they will not survive the winter. And here's how to properly dry garlic.

• Drying place. You can leave the garlic to dry outside. But if the weather is damp and rainy, it is better to move the harvest to a dry room with good ventilation. It is better not to leave garlic in the sun - only shade.
• Removing unnecessary things. There is no need to trim the stems and roots.
• In one layer. You can’t dump the harvest in a heap - you need to spread the garlic in one layer, or even better - hang it.
• Drying time. About a week is enough. This is the average. If it rains, it is better not to rush.

Check: if the top layer of scales peels off easily, the roots are dry and easily break off, the stem is completely dry - the crop is ready for further processing.

Garlic stems need to be trimmed, leaving about 3-4 cm in length. If you plan to store the crop in “braids,” then leave more of the stem—about 15 cm. Trim the roots with a sharp knife, being careful not to damage the outer shells of the bulb.

Now carefully sort out the bulbs: damaged, with spots, traces of nematodes, soft cloves and “open” heads are not suitable for storage. But for preparing seasonings, pickles, and storing in oil, they are quite suitable.

In reviews, some gardeners advise burning the roots and claim that garlic lasts longer this way. Others argue that there is no point in setting fires, since the crop rots due to the proliferation of bacteria. And if the protective shells are sealed and the bulb is not initially infected with anything, then bacteria from the outside will not be able to penetrate inside.

Video on the topic

General recommendations

In order for garlic to be stored for a long time, it is important to fulfill the following conditions:

• choose a variety belonging to the category of long-term varieties;
• Before planting, treat the teeth with preparations that protect against pests and diseases;
• during the growing process, strictly observe all agrotechnical standards (watering, fertilizing, removing weak and diseased plants, etc.);
• Before storing, thoroughly dry and sort the heads;
• comply with all storage rules .

Garlic can be preserved well at home, but it is important to ensure optimal conditions for this. At what temperature should crops be stored? At +15…20 ℃ when choosing a warm storage method and at +2…4 ℃ when storing in the cold.

Creating favorable storage conditions will help preserve the juiciness, aroma and beneficial properties of the product.

It is also important to monitor air humidity. In the storage area, it should not be too low so that the garlic does not dry out, or high, otherwise the crop will quickly rot. To prevent garlic from germinating, the humidity level should be within 50%.

There is absolutely no point in storing garlic heads in the refrigerator (the humidity there is always much higher than necessary).

Before storing garlic, trim the roots and stems. This will reduce the risk of rotting and sprouting, which will allow you to save vegetables until spring

If it starts to deteriorate

If, while sorting through the garlic, you find damaged bulbs or signs of spoilage, they need to be isolated from healthy heads so that the disease does not spread further. Don’t throw away this garlic: take it apart into cloves and peel them. And then you can store peeled garlic in three ways.

1. Dry. You can cut the cloves into plates, dry them in the oven, and grind them in a coffee grinder. You will get garlic powder that can be added to dishes.
2. Salt it. Pass the cloves through a meat grinder or grind with a blender. Mix with salt, place in sterile jars, seal and store in the refrigerator.
3. Make seasoning. Chop the slices, mix with dried herbs and any spices you like. You will get a unique seasoning for your favorite dishes. You need to store it in the freezer.

Cloves that are not suitable for grinding, but their affected area is small, are used for food as soon as possible (necessarily with heat treatment) or thrown away.

As you can see, the statement that the harvest can only be effectively preserved in the cellar is not entirely true. If there is high humidity, it is better to store garlic indoors. Practice shows that almost any place can be suitable for this (except those close to heat sources and humid ones): refrigerator, kitchen cabinet, balcony, pantry, wall... The main thing is to check the bulbs in time for damage.

How to store garlic in a city apartment. Choice of location and container

Garlic is a record holder among garden plants for long-term storage methods.
What and how is it stored: in bags, in jars, etc. At the same time, it is able to lie all winter and even until the new harvest. Garlic will last until spring, both in warm and cold weather. The shelf life of different methods differs slightly.

How to properly store garlic in an apartment? Where to store garlic in winter in an apartment? It is possible to store garlic in several places:

• in the cellar (subfield);
• in a refrigerator;
• in any dry room;
• on an insulated loggia or balcony.

By the way, in the refrigerator, especially if you have more than one refrigerator, but for example, a refrigerator and a freezer, you can successfully store pumpkin, broccoli or cauliflower.

How to store garlic in a city apartment? The ideal place to store garlic in an apartment in winter is the underground, so if the house is private, there is most likely such a place.

Garlic stores well in the refrigerator, but it takes up space. This is not always convenient, but if there are no other options, the refrigerator is a salvation.

Read about how to prepare bitter red chili and bell pepper for storage in the refrigerator in separate materials on our website.

Garlic is stored in boxes, braids, stockings at room temperature in any dry place. The loggia is also suitable for storing garlic in three-liter jars or boxes, if it is glazed and insulated.

Common options for containers and containers for storing garlic at home:

1. Boxes: Garlic is not peeled; whole heads are placed in suitable boxes.
   Depending on the housewife's preferences, it is sprinkled with flour or salt. It is better to use plywood boxes; they must have slots or holes for air to pass through. It is recommended to put onion sets in boxes for storage.
2. Baskets. One of the simple ways to preserve garlic in the winter at home.
   Place the garlic heads in baskets and store them at home. Weaving the basket creates a constant possibility of air circulation. Fresh apples will also do well in baskets in apartment conditions.
3. Nylon tights or stockings. “Grandma’s” method of storing garlic at home in winter. It has been used for a long time, but is still relevant.
   Small gaps between the weaving of the nylon allow air to pass through, which gives the garlic the opportunity to survive all winter.

   Stockings are hung higher on nails. This saves space in the apartment, and the garlic is stored for a long time. They are often stored in stockings.

4. Jars. How to properly store garlic at home for the winter in jars?
   Both unpeeled and peeled garlic are placed in three-liter jars. It is kept there in its pure form, in salt and oil. Banks are placed in the refrigerator or on the balcony. Depending on the contents, they are kept open or covered with plastic lids. Dried rose hips are also stored in jars for winter storage.
5. Braids Some people prefer to leave the garlic unpacked.
   The solution is storage in braids. Using a rope or twine, the garlic stalks are intertwined. Such a braid can be not only a way to preserve garlic, but also a wonderful addition to the interior. By the way, everyone has probably seen onion braids at least once in their life; they are woven for proper drying of vegetables.

What storage conditions must be observed?

Garlic keeps relatively well under almost any conditions. But, if you want to preserve the quality of vegetables for a longer period of time, you need to adhere to the following rules.

1. Dark place. This could be a cardboard box, a jar under a table, a refrigerator, or an attic. It is very important to protect garlic from sunlight in winter.
2. Humidity 60 – 80%. If the air is too dry, the garlic will dry out quickly, and if there is too much moisture, it will begin to rot. If in winter you begin to notice that the garlic is not as juicy as before, it means that the air in the room is too dry.
3. Cool. The optimal storage temperature for spring garlic is 18 degrees, winter garlic is 5 degrees. If you live in your own home, you can place garlic in the attic or basement. But, if you live in an apartment, it will be difficult to ensure the desired temperature. Of course, vegetables can be bagged and placed in the bottom drawers of the refrigerator. But what if they all don’t fit there? In this case, try storing the vegetable canned. We will tell you more about this method below.
4. Air access. Garlic is best stored in parts in different small containers. Storage in an open space can cause early drying out of the heads.

Garlic should be stored in a dry, cool, dark place.

IMPORTANT! If mold appears, the affected specimens should be thrown away. The remaining ones should be carefully examined and moved to a room with drier air.

Common mistakes

• The garlic is not dried well. Because of this, most of the problems associated with storing garlic arise.
• Storage conditions are not met. This is a whole group of errors. Storage in unventilated boxes, storage in too humid or, conversely, too dry areas.
• The bottom is cut too much. The bottom at the head must be cauterized. If you trim too much, such a wound will certainly become a source of infection and disease.
• Diseased heads are not thrown away. If you find diseased and rotten bulbs, they should be thrown out immediately, and the neighboring ones should simply be removed from the common box and carefully examined. Leaving diseased garlic plants means putting the rest of the harvest at risk.

When to harvest garlic?

Harvesting garlic
The harvesting period for winter garlic is in the second half of summer. Specific dates depend directly on the climate of a particular region. For example, in Central Russia, garlic is dug up in mid-July. Spring varieties (that is, planted in spring) are harvested in August, and in more northern regions even in September.

Most often, when harvesting, they focus not on specific numbers, but on the appearance of the bulb. There are several signs that it’s time to dig up garlic:

1. Drying and yellowing of the lower leaves;
2. Straightening the arrows;
3. Ripening of inflorescences (air sacs) on leaves;
4. The bulb becomes dense to the touch;
5. The cloves come off easily.

For more information about when to harvest garlic, read our article “When to harvest garlic planted before winter.”

Why does garlic rot?

There are several reasons why garlic rots.

Most often this happens because a poorly dried vegetable was stored. The second most common reason is lack of air circulation. The garlic simply “suffocates.”

Improper conditions also lead to the onset of putrefactive processes. Storage in an overly humid room at elevated temperatures will most likely lead to rotting of the garlic.

We must not forget about such a reason as diseased specimens. Just 2-3 garlic cloves infected with fungus are enough for the entire crop to rot.

Salt

When pickled, garlic retains its freshness and most of its nutrients for 8–9 months. To begin, prepare the following ingredients and equipment:

• fresh dried garlic heads - 1 kg;
• table salt - 300 g;
• glass jar or cardboard box;
• newspaper.

How to store garlic in salt? To do everything correctly, follow the instructions:

1. Wash and dry the jars, clean the box from dust and dirt.
2. Place a layer of salt (1–3 cm) on the bottom of the container. Salt, like garlic, should be dry. Cover with newspaper.
3. Place the garlic heads so that they do not touch. Cover with newspaper again.
4. Alternate salt, garlic and newspaper sheets to the top. There should be salt and newspaper at the very top.
5. Cover the filled containers with a lid and place in a cool, dark place.

A popular Instagram blogger suggests using boxes and newspapers along with salt to store garlic.

How to store garlic in an apartment forum. Post comments (page 1)

You have collected garlic. What should we do with it now? First, we will clean it of dirt, dry it for three or four days, and trim the tails. And then, taking paper bags from under the products (sugar, flour, etc.), put it in bags and sprinkle with flour. Have you collected...

Natalya, thanks for the advice. I've heard about storing garlic in flour. But I thought that it should be covered with flour so that it would be completely immersed in flour. And you write - to sprinkle, i.e. Should there be a little flour, just on top?

And nothing is stored. This garlic. For 25 years now, the dacha has been an eternal theme, covered in flour and salt, in the refrigerator, and whenever not done. Summer - yes, stored. But one day I asked my grandmother if it was February. Why is it so beautiful in winter, like from the garden? Granny says. An ordinary shoe box, dried, but do not cut off either the spine or the top... 10 centimeters. Do not pile on top of each other, in a row of 1-2 boxes, etc., depending on how much garlic. Covered it with a cloth and under the bed. Thank you for your attention.

And I just finished it until July, and a new one arrived in time... take small packages, no more than 1 kg... hoanya in the room in a box

Sorry, but this fuss is useless. Place the heads up to the shoulders in a dry 3-liter glass jar and store without closing the lid until the next harvest and even longer. I make all this year’s preparations using last year’s garlic.

I never wash garlic after digging. I just dry it and wipe the dry soil off the heads. I cut the stems, leaving 10 cm, and put them in animal food bags; they are suitable for long-term storage of food products. I keep it all winter in a cabinet under the kitchen sink, until spring - like new. Maybe it would have been stored longer, but it ran out))))

So the bags become foul with food (the smell is disgusting! I can’t go into the pet food department without shuddering) and then the garlic stinks

This is the first time I’ve heard about washing garlic, we dig it up, tie it into bunches, dry it under a canopy until all the tops turn yellow, then the roots are to zero, a stalk of 4-5 cm, maybe in a glass jar, we have a clay pot with holes, it’s perfectly stored, but I remember that Granny stored it in linen bags, in which flour had previously been stored.

dries and reaches

dug it up and lay in the sun for a couple of hours

The key word is “flour”)) it absorbs the moisture from the garlic... I always, or rather rinse mine off dirt. I like it better when it’s without soil and clean

It is recommended to store the flour itself against the possible appearance of worms with a few cloves of garlic...

Because they are good neighbors. I described exactly my storage method. And I’ll be happy to listen to your methods. After all, 200 heads is a good indicator for our region. And I am proud of him that, living in a city apartment with heating, without an attic, I preserve what is very dear to me

How to store garlic? Wash, peel the teeth, trim the roots, pour into any container or plastic bag and store in the freezer - 100 percent safety for an indefinitely long time. After thawing, it retains its previous appearance, it is possible that it can be sown.

An old folk recipe for storing garlic: using a regular paraffin candle, burn the roots of the garlic head to ashes, put it in a cardboard box, overlaying the layers with paper, and put the box in the basement. In this form, garlic is stored until the new harvest, since the roots will not germinate.

How to prepare vegetables for storage

The period during which garlic can be eaten largely depends on how the crop is prepared for storage. Due to improper preparation, there is a high chance that the garlic bulbs will dry out or rot.

Preparation of vegetables for storage begins at the time of harvesting. It is very important to harvest the crop on time to prevent it from over-ripening and to preserve all the beneficial properties of the vegetable.

IMPORTANT! If you are late in harvesting the garlic, the cloves will begin to fall apart. Such garlic cannot be stored for a long time, but it can be eaten as soon as possible after harvesting.

Before storing, garlic bulbs must be cleared of soil, sorted and dried well. Usually the harvested crop is left to dry directly in the garden bed, but if there is a chance of rain, it is better to bring the dug up garlic under a shed or into a barn. Drying lasts about a week. Sometimes it turns out a little less (about 5 days), sometimes a little more (about a week and a half). It depends what the weather is like.

After drying is complete, the garlic is trimmed. The roots are shortened to 3 mm, the tops to 2 cm.

The garlic needs to be dried and the tops trimmed.

REFERENCE. If garlic is supposed to be stored in braided braids, then the tops are not cut off.

Adviсe

By following the recommendations and advice of housewives who have tried one of the methods of storing garlic, you can ensure the preservation of the vegetable until the summer:

1. When preserving garlic, you can combine two methods. By dusting the heads with wood ash and wrapping them in cling film, the bulbs are stored longer. After all, the film retains moisture, and the ash kills germs.
2. When storing vegetables, onion peels can be replaced with pine needles, which will promote good air circulation and prevent the entry of pathogens due to the presence of essential oils.