17
Nov
The best place for a whole head of garlic is somewhere cool dry and dark. If youre short on space you can cure your garlic vertically by gathering the garlic into bunches tying the leaves together with twine and hanging them from their stems to dry.
Hang the strings out of direct light where it is warm with good air circulation - a temperature of 27C 80F is ideal and two weeks drying time is ideal.
Best way to dry garlic. Cultivate varieties of garlic suited for drying and storage. Your best options are the Creole Cristo Elephant Ivory Silverskin and Spring Wight varieties. Dig your garlic when the soil is dry.
This means no watering for several days at least a week prior to harvesting. You can use a dehydrator or warm oven or simply air dry garlic on a warm breezy day. Follow manufacturers instructions to use a dehydrator.
To dry in an oven spread garlic in a single layer in a baking pan. Keep the oven temperature around 115F 45C. Dry prepared cloves in a dehydrator at 140F 60C for 2 hours then reduce heat to 130F 55C and continue drying for another 4 to 6 hours until brittle or crisp.
Hang the strings out of direct light where it is warm with good air circulation - a temperature of 27C 80F is ideal and two weeks drying time is ideal. This way the bulbs dry evenly and without spoilage. You want the wrappers to dry and the garlic to retain its moisture and oils.
We hang our garlic in an open shed in a breezy location. As you tilt the border fork back to lift the garlic give a gentle tug to the garlic greens and pull the head out of the soil. Keep the greens attached to the head.
Collect the harvested garlic in a box or basket laying the greens in the same direction. Harvest garlic on a dry day and try not to damage the paper covering over each head. Keep It Cool But Not Cold The most crucial factor for storing garlic is temperature.
And the best temperature for storing garlic is one thats cool but not cold and definitely not warm. The ideal temperature is around 60 to 65 F. And if your kitchen naturally.
If they are really muddy we will cut the roots. Within 1 hour of harvest we pull the lowest green leaf from the garlic bulb which cleans the garlic bulb. We will cut the mass of leaves off the bulb leaving about 6-9 of stem.
Next we put the garlic bulbs about 2-3 bulbs deep in bulb crates not to many. If youre short on space you can cure your garlic vertically by gathering the garlic into bunches tying the leaves together with twine and hanging them from their stems to dry. You can even braid plait your garlic for storage just like the beautiful ones you see in Italian restaurants.
Keep the bulb intact for as long as possible. Again once you start peeling your garlics lifespan decreases much more rapidly. The best place for a whole head of garlic is somewhere cool dry and dark.
Sound like the fridge. If you wish to dry it in the oven arrange the garlic on a baking sheet lined with parchment paper. Preheat the oven to 170F or to the lowest setting your oven can heat to and bake for at least 30 minutes.
Check on your garlic once in a while and stir the bits to ensure that they are drying out evenly. Keep your garlic in a dark cool place 32 to 40 degrees Fahrenheit where it will still get some air circulation. Braiding and hanging garlic is a good way to store it.
However dont hang it in the kitchen where it will be exposed to light. You can also store garlic in a mesh bag. Video on how to clean garlic after you have removed it from the ground and dried it for a 3-4 weeks or longer.
Garlic must be fresh firm and bruise-free to dry using heat. Separate and peel cloves and cut lengthwise. Dry cloves at 140 degrees F.
60 C for two hours and then at 130 degrees F. 54 C until dry. When garlic is crisp it is ready.
Start by filling the one-cup food processor with garlic cloves pulse until the cloves are evenly minced. One cup minced garlic will fill one dehydrator tray. Line the dehydrator tray with foil then evenly spread the minced garlic out.
Cover and dry out for about 4 to 6 hours.