Growing beautiful garlic is only half the battle. Harvesting at the right time is just as important, as even a few extra days in the ground can affect the quality of the crop.
If you pull the garlic out too early, the cloves will not fully develop and the protective skin will remain too thin. If you leave it in the garden for too long, the heads will start to break into separate cloves and it will be much more difficult to store them in the winter.
The main sign of the readiness of the garlic for harvesting is the condition of the leaves. When the lower leaves turn yellow and dry, while the upper ones are still partly green, the garlic has reached optimal maturity. If you have left a few flower stalks, pay attention to the inflorescences: when their skin cracks, this is another sign that the garlic is ready to be pulled out.
It is worth stopping watering about two weeks before harvesting. This dries out the soil and helps the cloves ripen better. It is best to dig up garlic in dry weather, carefully lifting it with a fork or shovel. Do not pull the plants out by their leaves, as this can damage the lower part of the bulb.
After digging, do not rush to cut off the leaves. Place the plant under a roof or in a well-ventilated area for 10-14 days. During this time, the cloves will dry out completely and the nutrients from the leaves will move into the cloves.
When the garlic is completely dry, cut off the roots and stem, leaving a small stem.
Garlic prepared in this way can be stored without any problems until spring, remaining juicy and aromatic.
Remember one simple rule: large cloves are not only the result of proper care and fertilization. The moment when you pull the garlic out of the ground also matters a lot.
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