Detailed Guide to Simple Garlic Storage Methods, Save for Later Use

The key to garlic storage is creating suitable environmental conditions for dormancy, inhibiting sprouting and rot. The ideal environmental conditions for garlic storage are: low temperature, low humidity, and ventilation. The most suitable temperature is around 0°C, and the relative humidity is 70-80%. Its simple fresh storage requires no special complex process equipment, and even more so no fixed storage location; it adapts to local conditions, uses local materials, has a simple process, and is low in cost. The storage time can reach 7-8 months. Storage methods include hanging storage, rack storage, and cellar storage.

1. Hanging storage: after harvest, select garlic for storage with plump cloves, white color, no disease spots, and no wounds. Garlic that has turned yellow, become soft, has a yellowed stem plate, or has moldy cloves must all be removed. Sun-dry for 2-4 days to fully dry the leaf sheaths and scales and lose water, promoting the garlic heads to quickly enter dormancy. This process is called pre-storage. Then tie every 40-40 garlic heads into one group, pair every two groups together, and never bundle them. Set up supports in a cool, dry, well-ventilated house or shade shed, hang the garlic braids on the supports, do not let the cloves touch the ground, surround the sides with mats, and do not place them against the wall to prevent rain or water soaking. This method is simple and easy to carry out, does not require turning during storage, and involves extensive management.

2. Rack storage: the pre-storage method is the same as hanging storage, braided into bundles, but the site requirements are higher. Usually choose a well-ventilated, dry indoor site; an indoor site with ventilation equipment is even better. Place wooden or bamboo ladders or racks indoors. Rack shapes include platform-shaped racks, cone-shaped racks, etc. The spacing between the horizontal partitions of the rack should be large to facilitate air circulation. Place the prepared garlic braids straddling the horizontal partitions in a forked manner. They should not be placed too densely, and the surroundings should not touch the ground or walls. In the early storage period, turn them upside down every 2-3 days, remove rotten garlic and diseased garlic at any time, pay attention to ventilation, and avoid moisture.

3. Cellar storage: most storage cellars are underground or semi-underground. The storage principle is to use the characteristics that underground temperature and humidity are less affected by external conditions to create a relatively stable fresh-storage environment. The cellar site must be selected in a place that is: dry, high in terrain, does not accumulate water, and is well ventilated. The temperature inside the cellar is determined by the depth of the cellar. There are many kinds of cellars; the more commonly used ones are cave cellars and well cellars. Garlic can be piled loosely in the cellar or stacked in mounds. It is best to spread a layer of dry wheat straw or rice husks on the bottom of the cellar, then alternate one layer of garlic and one layer of wheat straw or rice husks. Do not pile it too thick. Set ventilation holes in the cellar, clean the cellar frequently, and promptly remove diseased and rotten garlic.