How to store garlic. Quite simply, we have three perfect methods

The garlic harvest is in full swing, or may already be over, but what’s most important is how it’s stored. If stored correctly, the garlic will keep for a long time, which is ideal. Garlic can easily last for several months without any problems, and the storage period will not have any significant negative impact on its quality. We’ll take a closer look at four methods of storing garlic that are definitely worth trying.

Paper packaging for garlic

Garlic can be stored quite conveniently in paper packaging or in a cardboard box. This is, in fact, the simplest way to store garlic. It is, of course, also very cheap. Cardboard egg cartons, for example, work perfectly. This method of storage is advantageous for the following reasons:

– Cardboard wicks away moisture well,

– air circulation is also ensured,

– and this also prevents the growth of mould.

Simply take the garlic bulbs and place them in a cardboard box. They should then be stored in a dry, dark place. Just be careful to avoid direct sunlight and damp. Stored this way, the garlic will keep for several months.

Photo: Radek Stepan

The traditional method of hanging the bulbs in a draught

If you tie several garlic plants together and hang them in a draught, you certainly won’t go wrong. Air circulation ensures that the garlic won’t go off. On the other hand, if you lay them flat, they will go off because moisture will accumulate around the heads. You can see for yourself in the picture. The mould is clearly visible.

Tip: Time to harvest garlic. Step by step.

Freezing peeled garlic cloves

Another interesting alternative. This is the ideal solution for a large harvest. Place the peeled garlic cloves in a sealable bag or a container suitable for the freezer. Squeeze out as much air as possible and place in the freezer. Then defrost only as much garlic as you need.

Garlic in olive oil

Preserving garlic in olive oil is also a good idea. Simply peel the garlic cloves, boil them for about 5 minutes and leave to cool. Then transfer them to a sterilised jar. Cover them completely with olive oil so that they don’t stick out. Store in the fridge, never at room temperature.

Sources: Author, Meta, tojenapad.sk

Photo and photogallery: Radek Stepan