To ensure that seed garlic lasts until the next season, it must be stored properly. You should pay attention to the surrounding conditions and the place where it will be stored.
Storage locations
In apartment buildings and private houses, storage conditions differ significantly. Therefore, it is important to plan in advance where and how you will store it.
If you have a basement or cellar, it is best to store garlic in:
- boxes – to protect against moisture, they should be filled not only with garlic but also with ash, sawdust, or onion peels;
- bundles or braided stalks – tie them at the ends and hang them in dry, well-ventilated areas;
- bags – regardless of size, they should be made of natural fabric; before placing the cloves inside, treat them with a saline solution.
Standard and universal storage methods suitable for apartments:
- glass jars – each layer of garlic should be sprinkled with flour or salt for protection;
- vacuum bags – generally, it’s not recommended to store seed vegetables in them, but as a short-term temporary solution, it can be used;
- refrigerator – cloves should be stored separately from other products, ideally in a container or a linen bag.
Regardless of the storage location, it is important to keep garlic away from other vegetables, especially potatoes, carrots, and cabbage, as they release moisture.
What you need to know
Special attention should be given to preparing seed garlic. It must be carefully inspected. Do not store sprouted, soft, or moldy cloves. Do not peel them — the natural skin protects them from fungus and drying out.
The type of garlic also plays an important role. Winter garlic should be stored at a temperature of +2°C to +5°C with a relative humidity of 70% to 80%. A cellar is the best storage place. Since it is planted in autumn, it usually needs to be stored until around December.
In contrast, spring garlic is stored until spring. The suitable temperature for it is between +16°C and +20°C, with humidity not exceeding 70%. Therefore, a room or pantry is the best place for it.
Each garlic head must be healthy, free from damage, rot, or stains. After harvesting, the garlic should be thoroughly dried. Keep it for 14 to 21 days in a shaded, well-ventilated area without direct sunlight. Trim the stems and roots, leaving 3–5 cm of the stem and 2–3 mm of the roots. Large cloves are best for planting, while smaller ones should be used for cooking.
The company UDAZ specializes in turnkey garlic planting and provides consulting services. By contacting them, every farmer can choose the most suitable storage method and achieve an excellent harvest.