Garlic - harvesting and drying


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Garlic flower

Garlic that is not freshly consumed can be preserved. There are different types of conservation. Drying is easiest. The cleared and cleaned onion is dried in the fresh air. Air drying is the simplest method, but it takes the longest. The advantage is, the aroma is retained and also the valuable ingredients. Garlic is harvested and dried in the air for about two days. The tubers are dried on a breezy place, just like onions. Important is fresh air. Ideal for drying is a dark, well-ventilated room. Normal room temperature is sufficient. The tubers dry best when the foliage is loosely tied and the bundles are hung without the tubers coming into contact with walls, closets or the like. Alternatively, it is possible to put tubers and leaves on a grid, so that air from all sides can zoom. Alternatively, a wire basket can be used for it. In many regions, garlic is braided into pigtails for drying. This works well and looks even more decorative. Dried garlic can be used in many ways, as ground garlic powder or garlic granules or as dried garlic slices.

Dry in the dehydrator

In the dehydrator drying is faster, but at the same time it works gently. Finely chopped garlic slices are placed on the sieve plates in the device and slowly dried using warm air. The ideal mixture of heat and air gently dries the slices so that the aromas and valuable ingredients are retained. The heated air flows out and sets the preservation in motion. The duration of the process depends on how many slices were laid out and how thick they are.

Dry in the oven

If you do not have a dehydrator, you can also use the oven for drying. For this type of drying, the tubers are not sliced ​​but cut in half. First, you peel them, however. The half toes are spread on the baking tray and dried at about 70° C top and bottom heat. This takes about 4 hours. If at this time the halves are not crisp yet, it is dried further, but only at 65° C. If the garlic feels slightly brittle, it is sufficiently dry.

Store garlic

Garlic should be stored in a dry, cool and dark room at a constant temperature and humidity. Under no circumstances should the room be too humid. If the garlic gets bad, starts to mold or expels, it was stored wrong. It is important that it is stored dry, the room temperature is constant and the garlic is not kept together with fruit.
Tip: Garlic bulbs should not be stored in the fridge because they will lose a lot of flavor. The same applies to freezing. In principle, the freezing is possible, but absolutely not recommended. The aroma is lost, the consistency changes, the taste is different.

Put garlic in oil

garlic

When stored in oil, garlic retains its great aroma and lasts for a long time. It does not take much effort and is very effective. For 500 grams of garlic, about 1 liter of olive oil is needed. The tubers are skinned and cut into individual toes. These are then placed in one or more tightly closed containers and poured over the olive oil. The garlic must be completely covered with oil. The container should be tightly closed. Frequently, the garlic is first blanched for a few minutes. You can do that, but you do not have to do it. Variety and good looks are provided by additional ingredients. So you can, for example Add two small chili peppers, 2 rosemary branches or other herbs to the glass. This looks very decorative. Such glasses are nice little gifts and souvenirs.

Garlic preserved in lactic acid

A good method of garlic is to acidify it. This gives it a fine, nutty aroma and loses much of its strong smell. This pickled garlic can be used as fresh. It is also useful as a remedy as it stimulates the metabolism and intestinal flora. It should be used very fresh tubers. Cut about 5 garlic bulbs, peel the toes and place in a jar with 1 teaspoon of mustard seed or mason spice and a quarter of bay leaf. Only fill to about 3 cm under the glass rim. Then add salt water (100 ml of boiled, lukewarm salt water - 15 g salt to 1 liter of water). The toes must all be completely covered. Close the glass tightly and let it cook for about 10 days at room temperature, whereby it is important that it is dark. Best place in the cool cellar. After about 6 weeks, the garlic can be consumed.

Use of garlic

Garlic is absolutely versatile to use. He fits in with many dishes. Some foods are not possible without the toes, e.g. the Italian spaghetti aglio e olio, garlic bread, gambas al ajillo from Spain, various dips such as aioli and tzatziki and many other dishes.
Tip: Garlic should not become too brown while roasting, because it then gets a bitter taste. It is best to crush the garlic because it is the best way to release its active ingredients and flavorings. He should be cooked only briefly and then let it go.
Conclusion
Garlic goes well with many dishes. Some lovers of these tubers eat it even sliced ​​on toasted bread. However, it does not always have to be such a tasty hammer. You can also dose more tender. Garlic is not only useful as a spice, but also as a remedy. Many health-conscious people swallow garlic capsules daily for their health, but it can be done differently, with garlic from the garden. You can also make these small remedies yourself. Recipes can be found on the World Wide Web. Garlic should not be missing in any garden. He is easy to grow and maintain. Harvesting and drying are also child's play. With the tubers you can do a lot for your own health and your taste buds.

Video Board: Harvesting, Curing and Storing Garlic.

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