If your garlic harvest turned out to be rich, and you have already sent enough root crops for storage in the cellar or basement and even stocked pantries and closets with garlic for storage for the winter at home, then you have no choice but to dry or freeze the remains so that they not lost.
Chemical composition of the product
The composition of dried garlic is identical to that of fresh vegetables. Garlic contains a large amount of vitamins and the most beneficial minerals . So, dried garlic is rich in:
- choline;
- vitamins of group B, C, E, PP;
- macro- and microelements: potassium, magnesium, zinc, selenium, copper and manganese, iron, cobalt, phosphorus, sodium.
Dried garlic is a natural source of phytoncides , which are involved in the fight against all types of pathogenic microorganisms known today.
How to check readiness
During the drying stage, garlic cloves must be constantly checked for readiness. This is explained by the fact that some workpieces can dry out faster. At the same time, overdrying is not allowed, especially when using a microwave or oven. Otherwise, the finished product will have a bitter taste with an unpleasant odor.
To check readiness, you need to take a clove or petal of garlic and try to break it with your fingers. If the workpiece is pliable, soft and moistened, the procedure must be continued. When the product breaks easily and crumbles after pressing, it is ready.
Benefits and harms
Regular consumption of dried/fresh garlic has very beneficial effects on health.
Dried garlic - beneficial properties:
- helps in the treatment of various viral diseases;
- increases immunity ;
- has an antibacterial effect on the body;
- participates in reducing blood cholesterol ;
- prevents the development of diseases of the cardiovascular system;
- reduces the risk of stroke and heart attack ;
- destroys helminthic infestations;
- helps in the treatment of joint diseases;
- used as an adjunct to the treatment of liver ;
- prevents impotence in men.
Despite all the advantages of the product, dried garlic is contraindicated for use by people suffering from functional disorders of the digestive system, as well as those with individual intolerance.
How to dry garlic at home?
Methods of drying and fresh storage
Experienced gardeners traditionally use different methods for drying and storing the harvested crop: hanging it or placing it in containers with natural ventilation - boxes, nets, baskets, nylon stockings.
In bundles
It is preferable to dry smaller specimens entirely by braiding the drooping foliage using ribbon or tying them in bunches of several pieces.
The bundles are hung in a dark, ventilated area, for example, in an attic or barn, placed at the top
In slices
To disassemble large onions into slices and at the same time separate excess husks, they are placed in a jar with a lid and shaken vigorously, or placed in a durable fabric bag and rubbed by hand. This way the bulb will quickly fall apart and be freed from the shell.
The lobules are inspected and any darkened or damaged ones are removed.
Selected raw materials are packaged in clean, dry containers, generously sprinkled with salt. It will play the role of a preservative, suppressing fungal infection of the product and eliminating possible dampness. During storage, the workpiece is periodically inspected, rejecting damaged cloves.
Preparation
If you decide to dry this root vegetable, you need to choose certain bitter varieties of garlic - Silver, Creole .
The thing is that other varieties, after going through the drying process, may lose their taste , but certain varieties of garlic will remain just as aromatic and tasty.
So, before you start drying the garlic, you need to prepare it. To do this, the vegetable heads should be divided into cloves and peeled.
Important: there is an opinion that peeled garlic must be rinsed with running water . However, this opinion is erroneous, since after such a procedure it is much more difficult to dry the product, and its shelf life is reduced.
Garlic juice has a very aggressive effect on human skin. Therefore, after the teeth have been cleaned, it is recommended to wear rubber gloves on your hands. For air drying, the prepared cloves are cut lengthwise into 2 parts.
If drying is planned in an oven or electric dryer, then cut the cloves crosswise into thin “petals” (you can use a grater to speed things up).
One of the important conditions for preparing garlic for drying is cutting it in a room with good ventilation , since the substances contained in garlic will very soon begin to irritate the mucous membranes of the nose and throat.
How to prepare a vegetable for drying
The first step is to wait until the product is completely ripe. A young plant contains a lot of liquid and has not yet concentrated its beneficial substances. The onion and cloves are too soft and do not store well. But we must not allow it to become overripe. Garlic may begin to re-grow, which will spoil the quality of the product. It will no longer be suitable for further processing and storage. It is not difficult to determine the collection time. As soon as the stems and leaves begin to turn yellow and fall to the ground, the root collar dries out and the head is fully formed, the cloves stand out noticeably and are covered with a dense skin, you can begin digging and preparing the harvest.
The soil should be dry and crumbly, so a few days before harvesting, watering stops completely. If it rains, you should wait until the soil dries completely. The weather is important. It should be dry, but not too sunny. It is better if there is a light breeze. This will allow the plant to dry quickly.
The bulbs need to be carefully dug up, removed from the ground and easily shake off the remaining soil. Place the plant in rows right there on the garden bed or next to it. You should not put it in one pile, you need to distribute it evenly in one layer so that there is room for air circulation. If the weather permits, you can leave the dug garlic to dry for several days, putting it in a shelter at night. Or leave the bushes for 3-4 hours, then put them in a well-ventilated room or shelter for 5-10 days for final drying. It is important to remember that you should not dry garlic in direct sunlight. It should be in the shade.
If you plan to store garlic fresh, the next step is to carefully cut off the roots and stems, leaving a stump 5–6 centimeters long. It is important to cut off the roots so as not to damage the bottom of the bulb. Otherwise, infection and rot may begin here.
To prepare for further drying, the onion must be disassembled and the cloves cleaned. If there are dark spots or damage, cut them off with a knife. It is not recommended to wash garlic. Excess moisture gets into it, which increases the drying time. It is enough to shake well and peel off the skin.
Methods
Like any other product, garlic can be dried naturally or artificially.
Air drying
How to make dried garlic at home? To dry in the open sun, place the chopped garlic on a baking sheet, first covering it with parchment paper, foil or a thick, clean cloth.
It is necessary to lay out the cuttings in such a way that the core of the clove (the place of the cut) faces upward.
This is done so that the garlic juice does not flow out during drying and is not absorbed into the material with which the baking sheet is covered. The natural drying process lasts 5-7 days.
Oven
How to dry garlic at home in the oven? Place crushed garlic cloves in one layer on a baking sheet previously lined with baking paper or foil. Place the baking sheet in the oven, preheated to 55-60°C .
Drying is carried out with the oven door slightly open for 30-40 minutes . Periodically, the garlic “petals” must be stirred so that they do not burn. After the allotted time, the garlic is removed from the oven and cooled at room temperature.
Electric dryer
How to dry garlic for seasoning in the dryer? Drying garlic in an electric dryer gives excellent results - quickly and without unnecessary hassle.
The prepared product is laid out on racks, and the electric dryer is turned on at full power .
And after 6-7 hours the spice is ready
How to dry garlic in an electric dryer? Tips for drying garlic at home in an electric dryer in this video:
If you are wondering how to dry carrots, sweet bell peppers or hot chili at home, read our articles about it.
Which garlic is suitable for drying?
To prepare aromatic dried spices, it is better to use spring and winter varieties of garlic. For processing it is necessary to use young fresh heads. Due to this, the seasoning will acquire a piquant taste and rich aroma. However, most people prefer the winter type of vegetable because it has a more pronounced smell and taste, which remain after the product has dried. Winter garlic bulbs are characterized by elasticity, power and dense pulp.
The following varieties suitable for processing are distinguished:
- Kalininsky;
- Creole;
- Silver-white;
- Southern purple.
It is not advisable to use very large garlic fruits for drying, since they contain a large amount of moisture. For this reason, processing time will be increased. As a result, the rich taste and aroma will be lost along with the liquid.
Before drying, garlic cloves must be prepared. To do this, they need to be freed from the husk. To speed up processing, the product should be pressed with the flat side of the knife onto the table surface, which will allow the skin to move away from the pulp on its own. However, the pressure should not be very strong, otherwise the vegetable may turn into mush.
To clean garlic heads from which the stems and roots have previously been removed, they must be transferred to a metal container, covered with another container on top, and vigorously shaken for 1 minute. When the blanks are cleaned, you will need to get rid of the darkened or damaged specimens. Otherwise, during storage they will become moldy, which will lead to spoilage of other products.
To chop garlic cloves, you can use several effective methods:
| Way | Features of slicing |
| Shredder on a coarse grater | Allows you to quickly grind the product. However, during the drying stage, a large volume of juice will be released, which will negatively affect the taste of the spice. As a result, it will not have a very rich smell. |
| Cutting a vegetable in half | The workpieces must be positioned with the cut facing up. This will prevent liquid from leaking onto the surface. As a result, the moisture will evaporate evenly. |
| Shredding slices with thin plates | Thanks to this cutting, you can get crispy chips. In the future, they can be stored and used in this form or crushed to a powder state. |
| Grinding in a food processor | This method makes it possible to simplify the process and save a lot of time. However, the result will be the same as when chopping on a shredder. |
It is recommended to chop and dry the garlic cloves in a well-ventilated room. During the process, many substances and essential oils will be released from the vegetable, which can cause irritation to the eyes, throat and nasal mucosa. To protect the skin of your hands from the caustic juice, you must use gloves. After drying 6 heads of garlic, you can get up to 200 g of dry spice.
Storage
How to determine readiness? Ready dried garlic crunches and crumbles in your hands.
How and where to store dried garlic at home? Dried garlic is stored in a tightly sealed glass container in the refrigerator. Shelf life - 3-5 months .
To prevent the product from spoiling ahead of schedule , it must be removed from the container using clean, dry cutlery.
Dried garlic can also be stored in powder form , for the preparation of which the dry product must be crushed with a blender, in a coffee grinder or using an ordinary hand mortar. Garlic powder can also be stored in the refrigerator.
Garlic deserves to be called a natural healer. The combination of the availability of the vegetable and its beneficial properties makes garlic a very popular product. Both fresh and dried garlic should be included in daily diet , bringing the aroma of health and vitality into the home.
How to use dried garlic
First of all, garlic powder is a seasoning that is used to prepare a wide variety of dishes.
It is used for meat, soups, salads, pizza, etc. The spice can also be used as a component of a spicy sauce. You will also need powder for some types of preservation.
Garlic powder can be mixed with ground pepper, salt and other seasonings.
In everyday life, dry garlic can be used to prepare an insecticidal preparation. The garlic smell is harmful to pests. Aphids, ants, and spider mites cannot tolerate it.
Treatment with this product can be carried out throughout the entire summer season to repel parasites from cultivated plants.
Standard recipe for preparing the solution: 50 grams of powder for every liter of water. The mixture is infused for 24 hours, and then used for foliar treatment, i.e. spraying.
Dry powder is poured into anthills to get rid of them on the site.
In medicine, dried garlic is used to relieve swelling of the legs, treat pustules and corns, strengthen hair, relieve redness and inflammation of the skin.
Options for freezing green garlic for the winter
After preparing fresh herbs for further freezing, you need to decide how to do this. There are many ways, but the best are portion storage, in a bag or container.
Freezing in a bag
This method is considered the simplest and fastest. If he is chosen, then no additional preparation is necessary. All you need to do is cut the greens, wash them and dry them.
Next, the shoots are placed in a bag or wrapped in cling film, and then sent to the refrigerator. When the garlic is completely frozen, you can take it out at any time, chop the required amount, and put it back into the chamber.
Portion freezing
If you have any unused ice bins in your refrigerator, they can also be used as a container for freezing greens. Such containers can be purchased separately in many stores.
Garlic leaves are cut into small strips (2-3 cm), placed in pinches into cells and poured with cooled boiled water. When preparing the first course, the herb cube is placed directly into the broth.
Freezing Green Garlic in a Container
It is very convenient to freeze green garlic in a container. The preparation process is simple. It is reflected in detail in the step-by-step photo recipe.
Ingredients:
- green garlic.
Use young green garlic. Clean it from dirt. Trim the root system and yellowed feathers. Rinse well with running water. Dry with a paper towel.
Cut into small pieces. Stir to evenly distribute the white and green parts.
Distribute into containers or use heavy-duty plastic zip-top bags. Cover with a lid and place in the freezer.
Use as a seasoning for preparing first and second courses, salads, and casseroles.
How to dry the crop after digging
There are several ways to dry the bulbs after digging:
- in the beds - if it’s warm and dry outside;
- in a covered gazebo if it’s too sunny outside;
- on the balcony/loggia/in the barn if it rains and is too humid.
Expert opinion
Stanislav Pavlovich
Gardener with 17 years of experience and our expert
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If it so happens that there are no conditions for drying the crop, you can use an oven or electric dryer, but it is important to follow the rules so as not to spoil the fruit.
