How to dry, prune and clean garlic
Immediately after harvesting garlic, it should be placed in a dry, shaded place under a roof, where it should dry for 10 days. During this time, the green leaves gradually transfer nutrients to the head itself, and excess moisture evaporates. As a result, the vegetable stores better and lasts longer in winter.
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Once the leaves are completely dry, they can be removed. Using secateurs or scissors, the stems are cut, leaving a 4-5 cm long stalk. The root system is also shortened – the cut is made almost flush with the bottom.
The outer dry husks, on which dirt or sand remains, are carefully cleaned by hand, trying not to damage the cloves. The remaining root residues do not interfere with storage, but dirt must be removed, according to “Vakarų ekspresas”.
Final drying and storage
After pruning and cleaning the garlic heads, they should not be immediately hidden in deep storage rooms or cellars. The pruned and cleaned heads are again placed in a warm, shaded, and well-ventilated place, free from direct sunlight, to dry completely before winter. This final drying allows the cuts to heal completely, and the head itself to stabilize its internal moisture, which prevents mold growth.
Once the final drying process is complete, it’s time to store the garlic for long-term keeping. Garlic should be stored in special drawers or cardboard boxes with ventilation holes, which ensure free air movement around each head.
It is strictly forbidden to place them in plastic bags or tightly sealed containers, as the lack of air inside creates condensation, which will cause the harvest to rot and lose all its flavor properties before winter even begins.
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