By the end of July, the garlic is ready to harvest. Yellowing bottom leaves on the plant says that it's time to dig it up. Among gardeners there is even an opinion that it is better to clean the garlic for five days before rather than five days later. In early digging of the leaves in the garlic begins the outflow of nutrients. Thus, the garlic fully ripen under the sun canopy. Only in this case, all the cloves are juicy and firm and will remain in perfect condition until spring.
If you decide to dig up the garlic three days later than the period, the cloves will begin to crumble, because of this, the head will become less dense and unsuitable for long-term storage. It is therefore important to monitor the maturation of garlic and not to miss a moment of his digging.
Experienced gardeners can intuitively determine the period of ripening and harvesting garlic from the garden beds. Those who are faced with growing this crop for the first time, it is recommended to periodically (once a week, since the first of July), dig up the head of garlic in different parts of the ridge, carefully examining her. The Mature culture of the outer side of the head should be juicy (but not dry) and firmly holding the teeth, high up into the stem.
It should be noted that garlic in any case it is not necessary to pull, it should dig with a shovel or pitchfork. Experts suggest to remove the garlic in warm weather, but if there is a severe drought, water the garden a few hours before digging. Much easier to see the roots of garlic from the slightly damp soil. If the roots will come off together with the soil, there will be free access for infection.
Get the harvest under the canopy, having protected thereby from direct sunlight, do not let them get wet. A week after the drying of the garlic start to trim the stems, place over the heads of the stumps to six inches in length. Remove the damaged head to store away only the most sturdy.
Advice 2 : How to dig and store garlic
Winter and spring
Landing. Winter in October, spring in may.
Cleaning. Winter — from the end of July, spring — a month later.
Differences. The spring is a lot of slices, in winter they are smaller, but the bulb is bigger, and he strelyatsya.
Storage. Winter is more productive, but is kept short, only 3-4 months. But the varieties of spring can delegate until the next harvest.
The signs of maturation
In winter garlic is a yellowing of the stem and feather, the complete straightening of the arrow, the spring is dried up and wilted leaves. But surely to ensure ripening before harvest, dig up some bulbs: if the skin around the head tight, you can see clear outlines of cloves —vegetable is ripe.
Dig out the garlic better in the morning or evening in dry weather. Podkopat the bulbs carefully with a shovel or fork and pull them out of the land. To beat and shake the earth from the bulbs is not necessary. Leave the garlic in the garden for five to seven days. In the event of rain, the vegetables need to move under the canopy. The dried bulbs arrange in a single layer in a dark, dry room. After about two weeks, when the tops are completely dry, cut it off, leaving the stems with a length of 4-5 cm
On the bottom of the wooden box salt sprinkle a layer of 1-2 cm, put some garlic and again cover them with the salt. So empty your head and fill in the box to the top. Instead of salt you can take sawdust or ash. Store at a temperature of 3-5 degrees.