Garlic is the real well of useful substances. Practically any modern family, perhaps, does not do without it. It is necessary both in kitchen, and in house first-aid kit. Growing up this useful vegetable on the garden beds or buying it for the winter in the market, each owner wants to keep garlic till spring fresh.
It is required to you
- - Scissors for cutting of stalks;
- - shovel;
- - candle or blowpipe;
- - trellised regiments (options: wooden boxes with cover, bags with dried nettle);
- - thermometer;
- - glass jars, sunflower oil and honey (at will).
Instruction
1. It is important correct to remove garlic in the fall to prevent its rotting in storage time. Begin to reap crop in dry weather, and after excavation of bulb properly dry. Surely carefully touch garlic. For long storage it is necessary to leave only the most perfect heads, vegetables with small damages and mouldy postpone separately and eat first of all.
2. Cut off garlic stalks scissors after drying of harvest. Now you need to set fire to backs paraffin candle or blowpipe is very important point which allows great number of experienced gardeners to keep garlic bulbs long time full, to prevent their premature drying and damage.
3. Spread out garlic for long storage to trellised shelves - it is the most often recommended option which yields excellent results. The layer of vegetables on them should not be done too thick, there are quite enough about 15 centimeters. Besides, it is admissible to lay heads in small wooden box (also not thick layer), but it is obligatory so that over them and densely closed cover there was free space. Many housewives store garlic and bunches and also in the form of the small braided braids in hover. If you have reaped very big crop, then fill linen (not polyethylene!) bags in advance dried up nettle, you store bulbs in them.
4. Surely observe the optimum storage temperature of garlic not to peremorozit and, on the contrary, not to overdry head. It is considered that this vegetable best of all remains at temperature from-5 to +8 degrees. Its heavy differences indoors should not be! Standard conditions for warehousing of garlic happen in dry basements and on the glazed loggias from North side.