Many summer residents are sure that the main thing is to dig up the garlic in time. But even a good harvest can quickly spoil if after harvesting the heads are incorrectly trimmed. Exactly this mistake often becomes the cause of drying out, the appearance of mould or early sprouting.

We tell how to do everything correctly.

Do not hurry with the trimming

Immediately after digging the garlic cannot be trimmed. First it needs to be well dried for 10–14 days under a canopy or in a dry ventilated room. During this time the leaves will give the head the remainder of the nutrients, and the covering scales will become denser and stronger.

How to correctly trim the garlic

After complete drying one can proceed to the trimming.

• The roots are carefully shortened, leaving about 3–5 mm. Completely cutting them off is not worth it, but leaving long roots is also not needed.
• The stem is also not trimmed too short. For storage in boxes or nets it is better to leave a neck 3–5 cm long. If the garlic will be stored in braids, the tops are not trimmed at all.

Which mistakes shorten the storage period

Do not remove the upper dry scales. They serve as natural protection from drying out, damages and diseases.

Do not trim wet garlic. Through fresh cuts fungi and bacteria easily enter, because of which the heads begin to spoil already in a few weeks.

Also do not put the harvest into polyethylene bags or hermetic containers — garlic needs access of air.

Where it is better to store

The ideal place is a dry, cool and well-ventilated room. It is important that there is no increased humidity and sharp temperature fluctuations.

If after harvesting the garlic is allowed to fully dry, and then the roots and stem are correctly trimmed, it will remain dense, aromatic and without problems will store until the new harvest.

This material was prepared by the editorial team using artificial intelligence tools. All information has been verified and edited before publication.