17 Proven Ways to Store Garlic to Prevent It from Drying Out

After harvesting garlic, it's important to store it properly. If stored incorrectly, the garlic will spoil and cannot be restored. Take some time to prepare it, and it will last well into the winter or even spring.

What does shelf life depend on?

There are two types of garlic: summer (spring) and winter. Summer garlic is planted in the spring, while winter garlic is planted just before frost in the fall. Summer garlic is said to last a couple of months longer than winter garlic (usually 5-6 months), as it is less susceptible to rot. Winter garlic, if harvested promptly, can be stored for up to 100 days. Gardeners grow both varieties, depending on the region and the desired yield.

In addition to the variety, the shelf life is influenced by:

1. Harvest time.
2. Preparing heads for storage.
3. Storage conditions (temperature, lighting and humidity).

Each step is especially important and requires strict adherence. If you neglect any of these steps, you can't expect long-term storage.

How and when to harvest

Garlic bulbs ripen between mid-August and late July. This depends on growing conditions: in warm summers, the fruits ripen a couple of weeks earlier than usual. You can tell whether garlic is ripe by the following signs:

1. Heads with seeds have formed on the arrows and are bursting.
2. A head of garlic begins to appear on the surface of the ground.
3. Roots have formed on the garlic.

To ensure maturity, dig up one plant and inspect it. If the head is purple and the cloves have formed individually and separate, the garlic is ready to harvest.

In dry, cloudy weather, remove all the garlic from the soil. Before digging, water the soil with plain water for a couple of hours. It's easier to remove the cloves from moist soil, as the soil loosens easily. Dig up the entire crop, shake off the soil, and leave to dry for a week. You can store the garlic on a veranda or under a canopy. If there's no rain outside, leave the cloves in the garden bed. The main goal is to let the cloves dry thoroughly so that the skins begin to harden a little.

Why garlic dries out and how to avoid it

During storage, it's common for the cloves to gradually dry out, become soft, and turn green inside. This phenomenon often occurs in dry air and warm apartments, so it's important to minimize the vegetable's exposure to the environment and, if possible, reduce the temperature. To achieve this, turn off the radiator in the room where the harvest will be stored for a while. You can also ventilate the room several times a day in the fall and winter.

Methods and conditions of storage in winter

There are many storage methods. The temperature should be between 5 and 25 degrees Celsius. Garlic stored at lower temperatures will last longer than at room temperature. The storage area should never be damp, as this will cause the garlic to rot and spoil quickly. Humidity should not exceed 50%. In the home, the garlic should be stored in a basement, where the humidity and temperature are lower. This could be a basement, cellar, veranda, pantry, or winter garden. In an apartment, store the garlic in a dark, dry place. Any cabinet with a closing door will do.

Avoid harvesting in a location exposed to direct sunlight. Sunlight causes the cloves to fall apart, losing their juices and becoming tasteless.

In the cellar

Trim the tops of the heads and dry them briefly (a couple of hours) in a sunny spot. Place the vegetables in a wooden box in several layers and lower them into the basement or cellar. Cover the top of the box with three or four layers of cheesecloth. This will keep the heads from spoiling, and the cool temperature will prevent the cloves from drying out.

In the hay

Since garlic is sensitive to moisture, it's best to store it in hay. Place a loose layer of hay in a perforated box or wooden crate. Then insert the garlic cloves into the hay, ensuring they don't touch each other. This method ensures long-term storage and protects the vegetables from rotting. Garlic cloves can be stored in a basement, cellar, indoors, or even in the attic.

In the ground

Experienced gardeners know that they can store their harvest in the soil where it was grown. In the fall, before the snow falls, winter garlic is placed in a bag and buried 30 centimeters deep. When snow falls, a large snowdrift is raked onto the planting site. The garlic is harvested when needed; the cloves taste fresh, as if they were just dug from the garden.

On the balcony

If you don't have a basement, you can store the dug-up garlic on a glassed-in balcony. It tolerates low temperatures well, but its shelf life may be reduced. Place the garlic bulbs in a basket of hay and bury them deep in the ground. Cover the basket with a windproof cloth and take it to the balcony. The garlic is safely protected from the cold and won't be affected by frost. It can be stored on the balcony until spring.

In the pantry

Dried garlic bulbs can be stored in the pantry. It's warm and dark, preventing them from drying out and the cloves from rotting. Place the bulbs in boxes in 1-2 layers and store them in the pantry. It's best to rearrange or reposition the bulbs occasionally to prevent them from becoming stale. They'll keep in the pantry for at least 3-4 months.

In the bag

It's not recommended to store garlic in plastic bags. Plastic bags prevent air from entering, and accumulated moisture can lead to rot. Instead of plastic bags, you can use a canvas bag. Air permeates the material, and garlic tolerates even long-term storage well. Place the garlic, trimmed from its stems, into a clean canvas bag and hang it by the top in a cellar or basement. You can also store the bag in a dark drawer or pantry at home.

In the refrigerator

You can store several heads of garlic in the refrigerator. Use a container with a sealable lid for this purpose. Pour the vegetables into the container and place it away from other foods on the middle or bottom shelf. They will keep in the refrigerator for at least a month.

In a jar with salt

Fill a large jar 1/5 full with salt and place the clean, dry garlic cloves in. Place the lid loosely over the jar. Store in a dark place with a temperature of 20-24 degrees Celsius. Salt absorbs moisture, so the garlic cloves will keep for a long time, at least 3 months.

Braids, nets, pillowcases

Since ancient times, in Rus', braids have been woven from ripe vegetables. The arrows were not trimmed. After they dried, the braid was formed. Before braiding, a wire was placed in the center of the braid, and then the braiding process began. Once the braid was complete, a loop was made from the other end of the wire, after which the braid was hung in a basement or cellar.

In oil

This method is very convenient in the kitchen, as the vegetable can be used immediately for cooking. First, peel and wash the cloves, trimming the ends. Take a small jar (up to 1 liter) and fill it with refined sunflower oil to a level of 2/3. Now add the cloves to the oil, close the lid, and leave in a dark place to steep. When you're ready to use the vegetable, remove it from the oil and use it in cooking. Garlic oil itself is also suitable for frying; it has a wonderful aroma and flavor.

In paraffin

This unusual method isn't used very often, but it has many advantages. It completely eliminates the risk of contamination, rot, or mold. The vegetable is isolated from the outside environment and reliably protected by wax. Paraffin is melted in a double boiler until liquid, and the garlic cloves are dipped in it one by one. Place the garlic cloves on newspaper until the wax hardens, then store them in a box or jar. The prepared product can be stored at room temperature.

In a plastic container

Use airtight containers with tight-fitting lids and rubber bands. Place the dried heads in a cup in a single layer, seal tightly with a lid, and store them in a dark cupboard at home. The container doesn't take up much shelf space, and its contents won't spoil.

In flour

To prevent moisture from reaching the garlic when storing it in plastic or glass containers, sprinkle a thin layer of flour on the bottom. Any type of flour will do. Place the garlic bulbs on top and seal the container with a lid. Store at room temperature, away from direct sunlight.

In a vacuum

If you have vacuum-sealed bags at home, you can fill them with garlic and store them on a back shelf of the cabinet. Vacuum-sealed bags don't take up much space, and the contents can last up to 4 months. The only drawback is that if the bag is of poor quality, it may not be airtight. It's best to check the bag periodically to ensure the vacuum seal is maintained.

In the freezer

Frozen cloves will undoubtedly keep for a long time, up to a year. Before placing them in the freezer, they need to be prepared. Peel and wash the cloves, then dry them on a towel. There should be no water on the cloves. Then, arrange the cloves in rows in a plastic bag, making sure they don't touch each other. Arrange them in a single row only. Place the bag in the freezer and take it out after 3-4 hours. Transfer the frozen cloves to a plastic container and return them to the freezer.

If you grind it

As a seasoning, the vegetable retains its flavor and aroma, so it's made into a dried spice. You'll need a good blender. Grind all the garlic and then dry it briefly (3-4 days) in the sun.

The dried mixture is ground with a pestle and then poured into a clean, dry jar, labeled and stored in a dark, dry place.

In onion skins

Onion peels repel pests and reduce the risk of infection, so they are used for storing harvests. The onion peels are placed in a cardboard box or wooden crate. Garlic stalks are placed a short distance apart. The vegetables are then covered with a layer of peels, a cloth or a layer of gauze, and stored in a cellar.

If the garlic has gone bad

If you make a mistake, the cloves may begin to rot. This isn't a problem; if the affected area isn't too large, carefully trim off the damaged area with a knife. The entire head should be scalded with boiling water or soaked in hot water for a couple of minutes. The garlic is safe to eat; it's harmless, and its flavor will remain unchanged.

If a head is already half or more rotten, discard it immediately. Neighboring garlic that came into contact with it should be treated as described above. Sometimes, instead of boiling water, soak the garlic bulbs in a weak solution of potassium permanganate and then rinse them repeatedly with water.

What problems may arise during storage?

The most common problem is mold formation on the garlic. This occurs when the garlic isn't dried properly or when the room is damp and humid. To prevent this, add an absorbent to the storage jars and dry the bulbs until the skins begin to rustle before harvesting.

Another difficulty is sprouting of the heads if the fruit is stored too long. Over the winter and spring, fairly long roots form on the head. These don't affect the flavor, but they do interfere with cooking. They can be cut off or scorched on a gas burner.

Adviсe

To ensure garlic is stored at home for as long as possible, use the following recommendations:

1. There is no need to store them with neighboring crops such as potatoes, cabbage, tomatoes.
2. The winter variety is best stored at temperatures between 5 and 15 degrees, and the summer variety at 15-25 degrees.
3. Glass jars used for preparations are sterilized in advance over steam or in the oven.

To ensure a year-round harvest of high quality, it must be properly prepared and stored. If all the advice is followed and the storage method chosen correctly, garlic can last until next summer, fully preserving its vibrant flavor and pleasant aroma.