Like onions and shallots, garlic is a bulb plant grown to spice up dishes. Undemanding, white or purple garlic is grown from October to November and pink garlic in March. Appreciated for its health benefits, garlic is simply cultivated. In summer, tear them up to eat and store them.
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Recognized for its taste qualities, thegarlic is a must in the vegetable garden. It flavors and enhances many dishes and then has stimulating and antiseptics for the health.
When to harvest garlic?
The cloves of garlic are harvested all summer, between June and July, depending on the variety. With the Sun, the very green leaves will completely dry out. This is the sign to start harvesting them. Fifteen days before, once the leaves begin to turn yellow, you can tie the stems ofgarlic by making a braid so that the sap concentrates mainly in the head so that they mature.
How to harvest garlic?
On a beautiful sunny day, harvest the garlic by following these steps:
- pull on the dried foliage to unearth the garlic;
- or lift them with a spade fork;
- lay the garlic cloves on the ground, exposed to the sun to dry them;
- let them dry for a few days;
- if the rain is announced, return them in a ventilated room for the end of the drying;
- once dry, put the garlic cloves in a temperate room to keep them hung up or placed in trays, without letting them touch each other.
Three tips for storing garlic
The simplest technique is to braid the stems ofhavel between them so that you can hang these braids in a well-ventilated, frost-free room. You can also compose boots attached with a link. You will be able to pick up the garlic as and when you need it. Make sure that the heads of garlic you keep are in good health and if you see mould, discard the clove concerned. This technique allows the garlic to be kept for more than six months.
Another technique is to put the garlic in a jar of oil. To do this, remove the skin and place the heads of garlic in a pan with a little olive oil, rosemaryfrom laurel, salt and pepper. Let everything simmer for 30 to 45 minutes. Garlic should just be candied. Place everything in an airtight jar and cover with olive oil. Close the jar and place it in the fridge. You can enjoy it for a month.
Finally, you can preserve garlic by drying it, ready to be cooked. Peel the head of garlic and cut everything into small strips or small cubes. Arrange them on baking paper placed on a baking sheet. Spread the pieces well. Heat them for three hours at 50°C in a hot oven. heat rotating. Garlic should be completely dehydrated. Leave to cool then store the pieces in an airtight container.
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