Tired that garlic dries out when stored? I'll tell you how to forget about the problem

We collected a harvest of garlic, expecting to actively use it in the kitchen, but here's the bad luck: when stored, the vegetable dries terribly and becomes unusable!

Rather, it tends to turn soft and brown at first. It can no longer be used at this stage - and then useless dried lumps remain from the normal harvest.

I will tell you how to successfully deal with this. But first, let's find out why this situation occurs at all.

Causes of drying out garlic

· The vegetable was stored incorrectly. The main and most common cause of this problem. Too humid air (paradoxically, but it is in it that garlic dries out, before it darkens); too high temperature - ideally it should be from +2 to -2 degrees.

· Harvested garlic improperly and prepared for storage.

· A variety of garlic is not initially suitable for long-term storage and retaining its qualities unchanged.

We figured out the reasons, but how to solve them?

How to prevent garlic from drying out and spoiling anymore

· Choosing the right variety. Before planting the garlic, we carefully read the reviews of the selected variety, study the advantages and disadvantages of the variety.

If you need the longest storage possible, then we focus on finding such a personalized garlic for planting.

We collect ripe garlic only on a dry day, ideally it should be relatively warm and sunny. A month before harvesting, we completely stop watering it. The vegetable "poured" just before harvesting or harvested in rainy weather will rot and then dry out.

It is also important to harvest on time - both unripe and overripe garlic will not be stored normally. After cleaning, dry it in a well-ventilated area for about a week.

· We store the harvest correctly. Despite the fact that garlic is ideally located at a temperature of about 0, room temperature is also suitable - but with some conditions.

Ideally, jars of garlic should be placed on a mezzanine, in a room that is regularly ventilated and free of high humidity. Sprinkle the heads with flour or salt - they will absorb excess moisture from the air.

Observing these simple rules, you will forever forget about the problem of drying out and deterioration of garlic during storage.