The most important rule for storing garlic is to avoid moisture. Garlic is very sensitive to excess moisture, so do not store it in damp places or in the refrigerator with open vegetable compartments.
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The optimal storage temperature is +12…+15 °C. Ideally, garlic should be stored in a dry, cool room with stable temperature and ventilation.
Dug-up garlic must be well ventilated. It is best to store it in woven boxes, nets, or hanging bags. It can also be stored on wooden floors or racks. Do not use plastic bags – garlic spoils quickly in them.
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Since garlic heads may have fungal spores that cause diseases and can spoil the entire stock, it is worth mixing garlic with plants that have phytoncidal properties – sage, mint, or catnip. Such a neighborhood also repels thrips, which damage bulb crops during storage.
Regularly sort stored garlic: occasionally inspect the heads and immediately remove softened, spoiled, or rotten cloves to prevent the spread of diseases.
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