Drying garlic for the winter - heads, slices, in the form of powder

Garlic is a biennial plant used as a spicy aromatic seasoning that gives the dish a special smell and taste. The useful properties of this culture can hardly be overestimated, so housewives strive to have this product on hand not only in the summer, but also in the winter season, and for this you need to be able to properly dry the garlic.

Which garlic is suitable for harvesting?

For those who grow garlic in their area, there is no problem choosing a product for harvesting in the winter, since almost all varieties are suitable for drying. However, experts say that they are better stored in dried form:

• silver white
• Kirovograd
• Creole.

Other varieties may lose a specific pungent taste during the drying process.

Garlic is harvested at the end of July, when the heads are fully ripe. It is important that the land on the bed is completely dry during harvesting. To do this, ten days before harvesting, watering is stopped and plants are not dug up in rainy weather. In addition, do not wash the garlic heads after digging. It is enough to shake off the lumps of earth or remove the top layer of the skin. This will prevent decay and mold.

Choosing quality garlic in the supermarket is a very difficult problem. The fact is that mainly a Chinese product, grown on fields treated with strong insecticides, is supplied to the trading network. Outwardly beautiful garlic practically does not contain useful substances and is even harmful to the body. Therefore, it is better not to take risks and buy local garlic from private traders.

Heads of garlic

For drying garlic heads in the home, a well-ventilated room, protected from the penetration of sunlight, is suitable. It can be a barn, closet, porch or canopy.

1. The dug garlic is shaken off the ground and laid out in a single layer on a table or floor in a prepared room. Until the stems are dry, the heads can be weaved in 10-15 pieces.
2. After 1-2 months, the garlic will completely dry, which can be found in thin stems, darkened leaves, and wrinkled, dry roots.
3. The roots are cut, leaving 0.5 cm, and the stems are shortened to 3-5 cm. Carefully remove the upper leaves, being careful not to open the teeth.
4. The finished product is poured into a canvas bag and put away in the pantry.

The temperature in the room used for storage of dried garlic should be in the range from + 13 ° C to + 18 ° C.

How to dry garlic cloves?

You can dry garlic for the winter in different ways, but many prefer to dry it with separate cloves. Such preparation does not take up much space and easily survives until the next season. A fragrant spice is prepared using natural drying, evaporation of moisture in the oven or in an electric dryer.

Classic way

This method is convenient in that it does not involve the use of any complex devices and heat treatment of the product. The main conditions are good air circulation and time.

1. Garlic cloves are peeled and screened out rotten and moldy specimens.
2. The selected ones are cut into two halves and laid out on a plank with a slice up.
3. Depending on the type and size of the bulb, the drying process lasts from two to three weeks. During this time, the slices must be periodically mixed.

The finished product acquires a brownish color, becomes brittle.

Do not dry garlic in direct sunlight.The product dries quickly, but under the influence of ultraviolet light it loses taste and smell.

In the oven

If it is not possible to dry garlic in vivo and you want to speed up the process, you can use the oven. The cloves are peeled, cut in half or into thin plates and laid out in one layer on a baking sheet covered with parchment paper.

You should not pour garlic slices into a slide - they will dry out unevenly.

The optimum temperature, allowing to dry the garlic and preserve all its beneficial properties, should not be more than + 50 ° С. It is good when the oven has a convection mode that significantly improves air exchange.

Depending on the characteristics of the stove, it will take 3 to 5 hours to dry. The process cannot be left unattended: if the slices are burnt, they will become too bitter and unsuitable for consumption.

In the electric dryer

Owners of an electric dryer can ease their work with this useful tool.

1. Garlic cloves cut into thin plates are laid out in a single layer on the trays of an electric dryer. For better air circulation between particles, a small space should be left.
2. Set the temperature controller to + 50 ° C and turn on the device.
3. Every half hour, the trays with slices are shaken.

The dried product is left to cool on the trays, and then put in previously prepared dishes for storage.

How long is such a blank? In a glass well-sealed container, dried spice can be stored for 1 year without losing its qualities.

Garlic powder for the winter

A simple and original way to harvest garlic for the winter is to prepare powder from a dried product.

To prepare 100 g of garlic powder, you will need 3 large heads, the total weight of which is at least 200 g. The process is carried out in several stages:

1. The peeled garlic cloves are cut into slices and dried until fully cooked using one of the above methods.
2. Crisp golden slices are crushed using a food processor, blender or coffee grinder.
3. The resulting mixture is sieved through a sieve. Large particles are ground again.
4. The finished powder is poured into a clean dry container of plastic or glass with a sealed lid and placed in a kitchen cabinet with an opaque door.

Garlic powder should be removed with a clean, dry (preferably wooden) spoon. If moisture enters, the bulk product will clump and quickly deteriorate.

The finished powder can be mixed with salt, pepper, paprika, any dried grass and used as a seasoning. The taste, smell and content of nutrients independently cooked spice many times superior seasoning bought in the store. Having mastered the secrets of harvesting dried garlic, you can make any dish interesting and appetizing without any special financial outlay.