Drying garlic for the winter - heads, slices, powder

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

What kind of garlic is suitable for harvesting?

For those who grow garlic on their own plot, there are no problems with choosing a product for harvesting for the winter, since almost all varieties are suitable for drying. However, experts say that they are better stored dried:

• silver white,
• Kirovogradsky,
• Creole.

Other varieties may lose their 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 during harvesting the soil in the garden bed is completely dry. To do this, ten days before harvesting, stop watering and do not dig up plants in rainy weather. Also, do not wash the garlic heads after digging them out. It is enough just to shake off the lumps of earth or remove the top layer of skin. This will prevent rot and mold.

Choosing quality garlic in the supermarket is a very difficult problem. The fact is that the distribution network is supplied mainly with Chinese products grown in fields treated with strong insecticides. Garlic, which is beautiful in appearance, contains practically no useful substances and is even harmful to the body.Therefore, it is better not to take risks and buy local garlic from private traders.

Drying garlic heads

To dry garlic heads at home, a well-ventilated room, protected from sunlight, is suitable. This could be a shed, closet, porch or shed.

1. The dug up garlic is shaken off the ground and laid out in one layer on a table or floor in a prepared room. While the stems are not dry, the heads can be woven into 10–15 pieces.
2. After 1–2 months, the garlic will completely dry out, which can be seen by thin stems, darkened leaves and wrinkled dry roots.
3. The roots are trimmed, leaving 0.5 cm, and the stems are shortened to 3–5 cm. Carefully remove the upper leaves, trying not to open the cloves.
4. The finished product is poured into a canvas bag and stored in the pantry.

The temperature in the room used for storing dried garlic should be between +13°C and +18°C.

How to dry garlic cloves?

There are different ways to dry garlic for the winter, but many people prefer drying it with individual cloves. This preparation does not take up much space and can easily “survive” until the next season. The fragrant spice is prepared by natural drying, evaporation of moisture in the oven or in an electric dryer.

Classic way

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

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

The finished product takes on a brownish color and becomes brittle.

Do not dry garlic in direct sunlight. The product will dry quickly, but under the influence of ultraviolet radiation it will lose its taste and smell.

In the oven

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

Do not pile up the garlic pieces as this will cause them to dry unevenly.

The optimal temperature to dry garlic and preserve all its beneficial properties should not exceed +50°C. It’s good when the oven has a convection mode, which significantly improves air exchange.

Depending on the characteristics of the stove, drying will take from 3 to 5 hours. The process should not be left unattended: if the slices burn, they will become too bitter and unsuitable for consumption.

In an electric dryer

Owners of an electric dryer can make their work easier with the help of this useful device.

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

The dried product is left to cool on trays and then placed in pre-prepared containers for storage.

How long does this product last? In a well-sealed glass container, dried spices can be stored for 1 year without losing their qualities.

Garlic powder for the winter

A simple and original way to prepare garlic for the winter is to prepare powder from the 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. Peeled garlic cloves are cut into slices and dried until fully cooked using one of the above methods.
2. Crispy golden-colored slices are crushed using a food processor, blender or coffee grinder.
3. The resulting mixture is sifted through a sieve. Large particles are crushed again.
4. The finished powder is poured into a clean, dry plastic or glass container with a sealed lid and placed in a kitchen cabinet with an opaque door.

Garlic powder should be taken out with a clean, dry (preferably wooden) spoon. If moisture gets in, the bulk product will form clumps and quickly deteriorate.

The finished powder can be mixed with salt, pepper, paprika, or any dried herb and used as a seasoning. In terms of taste, smell and content of nutrients, homemade spices are many times superior to store-bought seasonings. Having mastered the secrets of preparing dried garlic, you can make any dish interesting and appetizing without spending much money.