Experienced gardeners who deal with growing garlic say: don’t rush to trim it after harvesting..
In this case, it is stored well. There are some other interesting options that allow you to ensure high-quality storage of the product..
Why shouldn’t you rush to trim the plant?
Because even after harvesting, the head gains weight: the cloves continue to grow, continuing to receive nutrition from the leaves that have not yet become completely dry.
What the experienced say
If you trim the green feather, the head will lose nutrition, and the covering scales will not have the opportunity to dry for a long time (the cloves will give off moisture that they could draw from the leaves).
It has been proven by experienced gardeners: untrimmed garlic is stored perfectly, in the spring and early summer it pleases with its strength and juiciness.
Of course, you need to trim it. But only as needed. When, for example, we take a certain amount for use or for sale.
Drying
The recommendation is as follows. After harvesting, dry the garlic in the sun (a couple of hours).
But dry away from direct sunlight, preferably under a canopy, in well-ventilated areas, etc.
Thus, it is recommended to dry from 10 to 14 days, regularly turning the mound.
Trimming
No need to trim for 2-3 weeks. And when we trim, leave about 10-15 cm of the stem (this is the second recommendation).
If you trim the garlic too short, it will lose weight and juiciness, and the integrity of the dry covering scales will be damaged.
First of all, you need to trim the dry ‘tops’, leave almost the entire stem, store in bulk, you can in a bag.
And already in the fall, gradually shorten it to a convenient size.
Third recommendation. After drying, when sorting the garlic into fractions, you need to slightly trim the roots. Leave about 5-7 cm.
And when trimming the stem – almost ‘cleanly’. Let’s leave from 0. 2 to 0. 5 cm.
If the garlic is trimmed too short, it will lose weight and juiciness, and the integrity of the dry covering scales will also be compromised.
First of all, you need to cut off the dry «tops», leave almost the entire stem, store it in this form in bulk, or in a bag.
And in the fall we gradually shorten it to a comfortable size.
Third recommendation.After drying, when sorting the garlic into fractions, you need to lightly trim the roots.Let’s leave about 5-7 cm.
And when cutting the stem, it»s almost «clean».Leave from 0. 2 to 0. 5 cm.
