In the middle of summer, the formation of heads of garlic and onions ends. Our consultant Dmitry Lukyanov, agronomist and vegetable grower, candidate of agricultural sciences, tells how to grow an excellent harvest.
July 22 2016
When the turnip has reached the size of a walnut, it is time to reduce the amount of watering. Now the heads will have enough natural precipitation for ripening, even rare ones. Garlic also does not need additional moisture. If the tops turn yellow, this indicates damage to the root system by rodents, insects or rot. In order for the water to stay in the soil, the bulbs do not overheat, and the plants are not attacked by diseases and pests, generously mulch the beds and aisles with ordinary ash.
You can find out when it’s time to collect it. If you broke arrows, but left a couple – watch them. When the stalks are ripe and burst, you can start harvesting. If there are no arrows left, be guided by the massive drying of feathers, it usually begins by the end of August, depending on the variety. The heads are laid out in one row to dry under a canopy, the tops must be completely dry. Do not rush to cut the green shoots, as the garlic gets its nourishment from them and continues to grow during drying. Dry tops are not completely cut off, but leaving 5 cm.
The ripening time of a crop is highly dependent on the weather. Some varieties may be ready for harvest as early as late July. The main signs: lodging, yellowing and drying of the leaves, the neck of the bulb becomes soft, and the turnip itself turns yellow or red. It is impossible to delay harvesting, otherwise such a crop will be stored much worse. The bulbs are dug in so as not to injure the bottom, and they are carefully folded. It is not recommended to pull out plants, throw them, knock, shaking off the ground. This will damage them and shorten their shelf life. We lay them out for drying and ripening somewhere under a canopy for 5-7 days. During this time, all nutrients are transferred to the bulbs. Then we cut off the dried leaves and the remnants of the roots, leaving a neck 4-6 cm long, and lay them out for additional drying in a warm room for 8-10 days at a temperature of 25-30 ° C. If the crop is small, then you can dry it in the oven, heating it to a minimum temperature, periodically turning it on and off.
The harvest of onions and garlic is stored in low boxes and boxes or in vegetable nets. But the best way in apartment conditions is the old-fashioned way – in the form of braids. For this, the leaves are not cut, but braided with twine. Do the same with garlic. This method has several advantages at once: all heads are visible, damaged ones can be calculated immediately. In addition, onion and garlic braids perfectly decorate the interior of the kitchen and disinfect the air from bacteria and viruses.