How to dry garlic at home (flaked and granulated). Ways to dry garlic after digging

Dried garlic: the healing properties of the beneficial components that make up its composition, can excessive consumption of the product be harmful. Recipes for dishes that spice complements in the best way.

The content of the article:

Dried garlic is the dried and crushed root of a perennial plant of the same name from the onion family. The birthplace of culture is Central Asia. Since ancient times, it has been valued for its exceptional taste and healing effects on the body. There are handwritten confirmations, according to which the Egyptians made 22 medicinal preparations based on dried garlic for the treatment of various ailments. Today it is mainly used as a spice. It is added to recipes of various dishes all over the world. In our country, garlic is very much loved both fresh and dry, but we are far from the world leaders in eating the plant - in Italy, China and Korea, each resident eats about 8-12 cloves per day.

Composition and calorie content of dried garlic

Many believe that dried garlic does not retain useful substances. However, if the drying procedure is performed correctly, observing the temperature regime, most of the elements useful and necessary for the human body will be preserved.

Calorie content of dried garlic - 331 kcal per 100 g of product, of which:

• Proteins - 16.55 g;
• Fats - 0.73 g;
• Carbohydrates - 72.73 g;
• Dietary fiber - 9 g;
• Water - 6.45 g;
• Ash - 3.54 g.

Macronutrients per 100 g:

• Potassium - 1193 mg;
• Calcium - 79 mg;
• Magnesium - 77 mg;
• Sodium - 60 mg;
• Phosphorus - 414 mg.

Trace elements per 100 g:

• Iron - 5.65 mg;
• Manganese - 0.979 mg;
• Copper - 533 mcg;
• Selenium - 23.9 mcg;
• Zinc - 2.99 mg.

Vitamins per 100 g:

• Vitamin B1 - 0.435 mg;
• Vitamin B2 - 0.141 mg;
• Vitamin B4 - 67.5 mg;
• Vitamin B5 - 0.743 mg;
• Vitamin B6 - 1.654 mg;
• Vitamin B9 - 47 mcg;
• Vitamin C - 1.2 mg;
• Vitamin E - 0.67 mg;
• Vitamin K - 0.4 mcg;
• Vitamin PP, NE - 0.796 mg;
• Betaine - 6.1 mg.

Essential amino acids per 100 g:

• Arginine - 3.365 g;
• Valine - 0.667 g;
• Histidine - 0.263 g;
• Isoleucine - 0.414 g;
• Leucine - 0.728 g;
• Lysine - 0.768 g;
• Methionine - 0.111 g;
• Threonine - 0.374 g;
• Tryptophan - 0.121 g;
• Phenylalanine - 0.525 g.

Fatty acids per 100 g:

• Omega-3 - 0.012 g;
• Omega-6 - 0.165 g;
• Saturated - 0.249 g;
• Monounsaturated - 0.115 g;
• Polyunsaturated - 0.178 g.

Among other things, the composition of dried garlic contains digestible carbohydrates, they are represented by sugars - in 100 grams they are 2.43 g. In addition, the spice is rich in essential oils, phytoncides, glycosides, organic acids and enzymes.

Useful properties of dried garlic

Healers of many countries wrote about the healing abilities of the plant in ancient times. Recognize its unique beneficial properties and now. Garlic, including in dried form, is included in the composition of many medicines. It is valued primarily as a natural antibiotic, and the fact that the plant can effectively fight bacteria was scientifically proven by Louis Pasteur in the 19th century.

In addition, garlic is an excellent antiseptic due to the presence of phytoncides in the composition and a source of antioxidants, due to the content of allicin in the essential oils of the plant.

Let's analyze the beneficial effects of the plant in more detail. The benefits of dried garlic are as follows:

1. Inflammation prevention. The aforementioned phytoncides actively fight pathogenic flora, preventing inflammatory processes of one kind or another. They are capable of killing broad spectrum viruses, bacteria, fungi, etc.
2. Strengthening the cardiovascular system. The positive effect of dried garlic on the heart is to increase the strength of contractions, as a result of which it saves resources, but at the same time functions more efficiently. The benefits for blood vessels are explained by an obstacle to the formation of cholesterol, the prevention of atherosclerosis. The use of spices protects blood vessels from damage, which in turn reduces the likelihood of developing thrombosis. Garlic also dilates blood vessels, thus preventing a hypertensive crisis.
3. Prevention of respiratory diseases. The spice has a particularly beneficial effect on the mucous membranes of the respiratory tract, preventing the development of colds. The plant is used not only for prevention, but also for the treatment of broncho-pulmonary diseases, due to the effective removal of inflammation and due to the ability to thin sputum and promote its separation.
4. Cancer Prevention. Garlic can fight the development and growth of tumors thanks to allicin - it is a powerful antioxidant that prevents the formation of free radicals.
5. Increasing the body's immune forces. Of course, the spice, so rich in useful components, cannot but have a general positive effect on immunity. Regular addition of dried garlic to dishes will help not to get sick during influenza and SARS epidemics.
6. Normalization of the digestive tract. The enzymes contained in the spice stimulate metabolic processes, help the digestive system digest food more efficiently, absorb nutrients and remove harmful ones. Also, the product has a positive effect on intestinal motility, helps to deal with its disorders.
7. Prevention of liver diseases. Garlic has choleretic properties, due to which bile is promptly excreted from the body, facilitating the work of the liver. The choleretic effect also prevents the formation of bile clots and stones.
8. Beneficial effect on the work of the sex glands. The spice plays the role of an aphrodisiac, activating the work of both female and male gonads. In addition, some of the nutrients are excreted in the urine, which contributes to the disinfection of the genital organs and prevents the development of specific infections.
9. Stimulation of brain activity. Garlic has a beneficial effect on brain activity, which is especially important for older people. Regular consumption of spices prevents brain degradation, senile dementia.
10. Prevention of premature aging. The presence of antioxidants in the composition of garlic helps not only to prevent the development of tumor processes, but also helps to prevent early aging.
11. Prevention of beriberi. The presence of vitamins in the composition of garlic protects the body from their deficiency.

Garlic is especially effective in fighting "smoker's cancer." Some doctors even equate its action with chemotherapy procedures. It actively kills cancer cells in the organs of the respiratory system. There is a study according to which regular consumption of garlic by smokers reduces the likelihood of developing cancer of the respiratory system many times over.

Harm and contraindications to dried garlic

Unfortunately, even such a useful product as dried garlic can harm the body. Any person should not abuse this spice. Garlic contains a lot of really powerful biologically active substances, most of them are useful, but there are some that can lead to adverse effects if not observed in moderation. When overeating spices, a person may feel a headache, become distracted and inattentive.

In addition, there is a group of people who are not allowed to use garlic in any quantities, or who are advised to strictly dose its use. Among these people:

• Suffering from severe diseases of the stomach, liver and kidneys. The spice irritates the mucous membrane and can exacerbate the disease.
• epileptics. Garlic can provoke an attack.
• Pregnant and lactating women. Some components that make up the product can adversely affect the fetus. During lactation, the spice is prohibited, since the baby may be allergic to garlic, which in a small amount will certainly penetrate into breast milk.
• Suffering from other serious illnesses. Among them are anemia, diseases of the genitourinary and cardiovascular systems. Again, garlic is a strong product in all respects, and therefore, if you have a particular disease, consult your doctor before using it.

Garlic is also forbidden to eat with individual intolerance - in other words, allergies to the product. A person may not get sick with anything, but when using spices, they feel a deterioration in well-being of one nature or another, in this case it is most likely an allergy.

There are studies according to which garlic is a poisonous plant due to the presence of so-called sulfanyl-hydroxyl ions in it. It is believed to be toxic to the entire body and has a particularly negative effect on the brain. The authors of the study assure that the product should not be consumed even in small doses. However, the official point of view so far is as follows: only the abuse of garlic can lead to negative consequences, but in moderate doses, the product, on the contrary, is extremely useful.

dried garlic recipes

Garlic has a special place in cooking. In any form, it is one of the main spices of Mediterranean cuisine. This spice is also loved in South and East Asia, the Middle East and North Africa. However, the use of dried garlic in recipes is a common practice all over the world. There are many signature dishes with spices.

Dried garlic is especially good when added to soups, hot meat and vegetable dishes, and sauces. Let's take a look at some great recipes:

1. Homemade chicken sausages. Grind chicken fillet (250 grams) in a blender or pass through a meat grinder. Mix spices: paprika (1 teaspoon), thyme (1 teaspoon), black pepper (0.5 teaspoon), dried garlic (0.5 teaspoon). Add all the spices to the minced meat and mix. Add grated cheese (150 grams) and mix again. Form small sausages from the minced meat, roll them first in cornstarch, then in beaten egg and finally in breadcrumbs. Send for 2 hours in the freezer. Fry in a pan until cooked.
2. Festive potato side dish. Cut the potatoes into very thin circles (1 kg), put in a bowl. Add spices: dried garlic (1 teaspoon), thyme (1 pinch), pepper and salt to taste. Next, put melted butter (2 tablespoons) and vegetable oil (2 tablespoons), as well as grated cheese (50 grams). Mix everything well. Take a cupcake pan and stack the slices of spiced potato in a "cell" for each cupcake. Bake at 220 degrees for 40-50 minutes. You should get a kind of potato nests, you can serve them in portions.
3. squash chips. Cut zucchini (500 grams) into slices, salt. Mix breadcrumbs (150 grams) and spices - dried garlic (0.5 teaspoon), suneli hops (1/3 teaspoon). Dredge the zucchini in the flour, then in the beaten egg, and finally in the spiced breadcrumbs. Put on a baking sheet and cook in the oven for 15 minutes at a temperature of 200 degrees, then turn over and cook for another 15 minutes. Eating zucchini chips is best with a sauce of sour cream and chopped fresh garlic.
4. Barbecue sauce. Pour your favorite ketchup (250 grams) into the pan, you can replace it with tomato paste, slightly diluted with water. Add sugar (2 tablespoons), vinegar (2 tablespoons), honey (1 tablespoon), mustard (1 teaspoon), spices a pinch each: dried garlic, onion, celery, paprika, black pepper and salt. Worcestershire sauce (2 tablespoons) would also be ideal, but it is not so easy to find it in our stores. Put the future sauce on a slow fire and cook after boiling until thickened - 10-15 minutes. If the sauce doesn't thicken, add some cornstarch.
5. Lentil soup. Pour lentils (100 grams) with water (2 liters), bring to a boil and cook for 20 minutes. Dice potatoes (3 pieces), onions (1 head) and celery stalk (1 piece), grate carrots (1 piece). Fry all prepared vegetables, except potatoes, in a pan. Add all ingredients to lentils, cook for 15 minutes. Add dried garlic (1 teaspoon), soy sauce (1 tablespoon), lemon juice (2 teaspoons), salt and pepper to taste. Cook for a couple more minutes.

Note! Dried garlic should be added to all dishes 2-3 minutes before cooking, so as not to lose all useful components during heat treatment.

The Indians began to cultivate garlic in ancient times, but for a long time it was used purely as a component of medicines. In cooking, the plant was not used because of the too pronounced smell.

The ancient Egyptians believed that people engaged in hard physical labor should certainly eat garlic regularly. The spice was present in the diet of the builders who built the pyramids.

There is reason to believe that ritual significance was also attributed to garlic in Egypt. During excavations in the tombs of the pharaohs, archaeologists have repeatedly found garlic cloves in front of noble people.

Garlic is even mentioned in the Bible. And, again, the mention is connected with Ancient Egypt, or rather with a description of the diet of its inhabitants, according to which they ate a lot of garlic and onions.

In Korea and Japan, an unusual dish is prepared - “black garlic”, which is obtained by canning cloves using a certain technology. The taste of such garlic is sugary-sweet.

In Slavic mythology, spices were attributed magical properties. It was believed that it helps to drive away evil spirits and witches, as well as diseases. In the South of Russia, there was a belief that garlic must certainly be tied into the bride's braid in order to ward off spoilage.

There is also an interesting legend about the plant in Ukraine. It is believed that it grew out of the teeth of an evil witch, and therefore eating it is a sin. And yet, the traditional Ukrainian borscht is not complete without this spice.

In 1998, the Garlic Festival was established in the United States, which is still held today. All funds are transferred to the Children's Fund for the Fight against Mental Disorders.

In 2009, when the swine flu epidemic was raging in China, someone spread the word that garlic was a successful cure. Thanks to this gossip, prices for fragrant cloves have increased by almost 40 times.

Watch the video about dried garlic:

Garlic is a unique product both in the culinary world and in folk medicine. Its bright taste and aroma ensured its reputation in the cuisines of all countries of the world, and many useful properties made it a favorite of people who prefer to be treated with folk methods. At the same time, there are studies according to which garlic is poisonous and it is impossible to eat it even in small doses, but the studies have not yet been officially recognized.

The spicy aroma of garlic stimulates the appetite and goes well with many dishes. How to properly dry garlic so that even in winter you have a healthy spice on hand? Find out in this article.

How to dry garlic?

How to dry garlic after digging?

An important condition for the preparation of heads of garlic is their proper digging. If you grow it yourself, stop watering the plants for a couple of days, dig them out from completely dry soil.

The next important condition is that the garlic is not washed. It simply removes the top layer of the shell. Washed can rot from moisture.

If you are going to dry the heads, then do not cut off the stems and roots - it is easy to determine the readiness of the product from them. As soon as these parts turn evenly yellow and become brittle, it can be folded for storage.

Dry garlic in the following ways:

• in a well-ventilated cool room, lay the heads in one layer and leave to dry completely. True, such drying lasts 1-2 months. At the end, the roots and leaves are removed from the garlic, leaving small areas on both sides so as not to expose the cloves;
• chopped or whole cloves are dried in an electric dryer, spreading thinly in bowls and setting the temperature to 50 degrees;
• an oven is suitable for drying - the garlic is dried in a thin layer on a baking sheet with the door ajar and a temperature of 50 degrees;
• if you have an air grill, then use the "Drying" mode, laying out the plates in one layer on a special grill;
• you can not just chop, but chop the garlic in a food processor, then it can be dried in the oven at a temperature of 90-95 degrees. In an electric dryer, such a product will dry for two days at a temperature of 35 degrees.

Garlic powder can also be obtained from dried cloves - they are ground in a coffee grinder.

How to store dried garlic

Dry product heads can be stored in old stockings or wooden crates in a dark room with low humidity. The cloves and slices are stored in a glass container with a tightly screwed lid. The powder can also be stored in glass or tightly closed foil bags.

To prepare the harvested garlic for the whole year, you need to know a few secrets of drying it. There are several techniques for drying garlic after digging, each of which prepares the vegetable for its further use. Before you think about how to dry garlic after digging, you need to know the features of preparing a vegetable for this procedure.

If the summer resident initially planned to use the harvested crop for drying, he needs to be planted in garden correct type of vegetable. For this, it is better to use winter or French rose varieties. Such varieties do not lose their taste after drying.

It is required to prepare the crop for drying from the moment it is harvested. Before you remove the vegetable from the garden, you need to make sure that the soil is well dried. Also, a couple of days before the collection can not be watered. After removing the garlic from the soil, it cannot be washed; it is better if its cleaning consists in removing the top layer of the husk. Otherwise, it will be problematic to dry the vegetable; moreover, it can rot.

For drying at home, a cool room with low humidity should be prepared. For dug garlic, do not cut the root, foliage and stem.

Drying methods

A lot of techniques have been invented that tell how to dry garlic after harvesting. Many summer residents prefer to dry dug up garlic in a whole state in order to prolong its freshness and get a lot of possibilities for its use. However, some of them advise drying this vegetable, immediately chopping it. This method of preparation will reduce the amount of time spent on preparing the product for use in dishes.

How to dry peeled garlic?

This method is also suitable for the need to dry a greenhouse vegetable that ripens before the onset of heat. In order to dry the garlic in a peeled state, it is necessary to wait for its maturity, remove it from the ground and clean it from the upper dirty layers. To do this, it is recommended to follow the tips:

1. The vegetable is peeled from a durable layer.
2. The head is cut into several pieces having a thickness of 5-6 millimeters.
3. The slices are distributed over the sieve. The slices are then dried in an oven. Garlic should dry at a temperature of 50 degrees.
4. Then the garlic slices are cooled to room temperature. After that, they need to be put into jars and closed well.

If desired, the prepared raw materials can be turned into powder. To do this, the slices are placed in a coffee grinder and ground. A similar spice is stored for 1 year.

One-piece heads

Drying garlic with whole heads at home is done when the vegetable is fully ripe. Preservation is carried out in a room with good ventilation, where the temperature index does not exceed 10 degrees Celsius. Then you need to follow the instructions:

1. Garlic, peeled from the top layer, is placed in one layer so that the heads do not touch each other.
2. How long does it take to dry out? After 2 months, the plant will dry out. This can be recognized by the brown tint of the foliage and shriveled roots.
3. The roots are cut so that only 6 millimeters are left of them.
4. Then the top layer of leaves is removed so that the cloves are not exposed.
5. The stem is cut to a height of 2.5 centimeters from the beginning of the head.

Stockings can be used to store such vegetables. Hang them out in the shade.

Also, for storage, such a vegetable can be chopped. To do this, the teeth are cut into pieces of 2 millimeters. The knife must be constantly moistened with water to prevent the process of darkening of the slices. Then the slices are dried a little and stored in an airtight container.

Drying in a bundle

This method contributes to the drying of the roots and tops, while the vegetable itself begins to ripen and does not lose its structure and taste. Drying a vegetable in bundles at home is necessary according to the following instructions:

1. The vegetable is removed from the soil, cleaned of the upper dirty layer so that the bulb is not exposed. In this case, the garlic should have a long stem.
2. Garlic stalks are tied into a nice tight braid so that the heads are located on different sides around it.
3. The bundle will dry at a temperature of 30 degrees for 6-8 days. On the last day, the excess tops are cut off.

Finished bundles are hung in a dry, cool room. Storage of a pigtail dried at a temperature of 30 degrees can last an average of 9 months.

How to dry chopped garlic?

Whole, disease-free heads are selected for drying. Drying garlic in a chopped state is required according to the following instructions:

1. First of all, the product should be cleaned from the husk.
2. The head is disassembled into slices, and then cut into slices with a knife.
3. The slices are laid out on parchment and dried in the oven at a temperature of 93 degrees.
4. You can also use dryers: for this, the slices are placed in the device for 2 days and dried at a temperature of 35 degrees.
5. It is better to cool the dried slices, and then immediately grind with a coffee grinder to a powder state. If the mass was formed not dry, it must again be distributed over the parchment and dried a little. In this case, the temperature should be set to 50 degrees.

In order for the powder prepared at home to acquire a uniform structure, it should be passed through a sieve.

Can you dry garlic in the sun?

Many summer residents are wondering if it is possible to dry the harvested garlic crop in the sun? The answer to this question is not unambiguous. The fact is that when dried in the sun, the shelf life of the vegetable is greatly reduced. Therefore, only those who are engaged in the industrial cultivation of garlic are allowed to dry vegetables in this way, because such drying significantly saves time. If after harvesting you plan to eat the product yourself, you need to dry the garlic in a longer way.

Drying in the shade is best. If the summer resident decides to dry the vegetable for planting it for the next season, it must be dried in the sun after harvesting for 3 days. Drying is carried out during the day, at night the garlic is removed in a dry room.

The described methods allow you to keep the harvested crop for a long period in a dried form. It is worth considering that such a preparation at home helps to preserve all the useful properties of the product. You can store the prepared product in sealed jars or in a well-ventilated place, for example, in wicker baskets, stockings, bundles. Regularly dried vegetables should be inspected for rot or mold.

Garlic is a versatile product that improves the taste of dishes and increases appetite. It is mostly used fresh, but when there is a lot of it, the vegetable is usually dried. There are several ways to dry garlic, each of which makes the culture convenient for later use.

Preparation

It is better to take varieties that are most suitable for drying and subsequent storage in this form, for example, Creole. Only healthy, undamaged, ripe garlic is suitable. An unripe vegetable will not dry well, an overripe one will crumble cloves, which is also not good.

Advice! To determine if the garlic is ripe, pay attention to the leaves - by the time they are ready, they turn yellow, lose their elasticity and lie on the ground. Without drying the vegetable on time, there is a risk of losing part of the crop.

Two days before digging, garlic does not need to be watered - the earth must remain dry so that the culture does not get dirty. Garlic should be removed from the garden in dry weather, while picking off the leaves and cutting off the roots is not necessary. Washing a vegetable before drying is not recommended: it will dry for a very long time and can quickly deteriorate.

Before you dry garlic at home, you need to decide in what capacity it will be used: as a spice in the form of a powder, preparations for dishes in slices or whole cloves.

Harvesting methods

You can dry garlic in different ways, depending on the conditions and at will:

In a bundle

Ripened heads are slightly cleaned of dry earth, let them dry in good weather or in a warm room for about 8 days. Do not cut the stems, but weave a braid out of them, evenly distributing the heads. If for some reason the whole stem has not been preserved, you can tie the garlic in bunches, for example, three for each. Keep hanging in a dry, shady, cool place.

In the sun

Cut the cloves in half, arrange on a baking sheet lined with parchment paper or foil, cut side up. Dry naturally in the sun for about 7 days. However, garlic dried in this way is not stored for a long time, the quality of the product deteriorates.

In the oven

Cut the garlic into slices, place on a foil-lined baking sheet. Preheat oven to 60 degrees. Dry with the door ajar for 40 minutes, stirring occasionally. Cool the finished product.

In an electric dryer

Put the prepared cloves on the grate, turn on the electric dryer at high power. The dried seasoning product will be ready in about 6 hours.

You can make garlic powder from dried slices - just grind them in a coffee grinder or blender. In order for the powder to be homogeneous, it should be sifted through a sieve. If you do not grind the plates too finely, large crumbs will be felt more strongly in the dish.

Advice! It is important to know not only how to dry garlic, but also how to store it properly: it is better to put the product in glass spice jars with an airtight lid. The shelf life of dried vegetables is no more than a year.

The desire to prepare this culture for the future speaks of the demand for its consumption, since the product is enriched with many useful microelements and should be present in the daily diet of a person, bringing him a healthy, vigorous look.

Step 1: prepare the garlic.

The most crucial moment is to chop the garlic so that it is convenient to store it later and so that the juice does not flow out of it! You can use different devices. It can also be a blender that will chop the garlic into smaller pieces, or you can use a coarse grater. But it will be a real stress for our main ingredient. Therefore, we stock up on strength and patience and chop the garlic with a knife. We take 2-2.5 kilograms of fresh garlic in order to subsequently get only 0.5 kilograms of dried garlic pieces. But it's worth it! Indeed, such a product contains much more useful substances than in ready-made mixtures of spices or in bags of garlic powder. So, first we separate the garlic cloves from the head. Using a knife, peel the garlic from the husk. And so that it is better separated from the ingredient, we lightly press each clove with the handle of a knife on a cutting board.
Put the peeled garlic in a deep bowl.
Now the important point! Be sure to wear kitchen polyethylene gloves on your hands. In the process of working with the plant, it will secrete juice, which in large quantities will begin to corrode unprotected skin and irritate the nasal membrane. Therefore, it is better to prepare garlic in a well-ventilated area and turn on ventilation. Using a knife on a cutting board, slice the garlic across the cloves. We shift the crushed component back into the bowl and take the next clove. And so on until there is not a single tooth left.

Step 2: Dry the garlic.

There are several ways to dry garlic. Who has a special dryer in the kitchen or you decide to make garlic in the midst of summer and are just going to the country, then feel free to dry the ingredient using such a device or in the country under the hot sun! I propose to use the old proven grandmother's way! When the garlic has already been chopped, put each piece on a baking sheet lined with food foil. Turn on the oven at 50-55°C and dry the plant within 30-40 minutes. We monitor the temperature so that the garlic does not burn. The finished dried ingredient will crunch! At the end of the allotted time, turn off the oven and take out the baking sheet so that the garlic pieces cool down. And after that - we transfer the garlic to the jar by hand and close the lid tightly. The lid must be tightly closed to the jar, since garlic can be stored for a year. And if the smell disappears from the jar or moisture gets in, the taste and beneficial properties of garlic will be lost, and our work will be in vain.

Step 3: Serve the garlic.

Garlic is added to various meat dishes, sauces, salads and soups. No wonder the Caucasus is famous for its meat masterpieces, and India is called the country of spices. Therefore, when some dish is being prepared, in which it is appropriate to put garlic for aroma and piquancy of taste, it is unforgettable that we have a jar of this wonderful plant. To make dried garlic powder, take a few pinches of garlic chips and put it in the most ordinary coffee grinder. And if there is no such inventory at hand, then a blender or an ordinary hand mortar will also work. Enjoy your meal!

- - In order for the garlic to turn out more fragrant, it is better to take spicy varieties of garlic.

- - If you still decide to use the drying in the country with the help of a real summer sun, then the cooking process will be changed. We cut the cloves into two halves and put them on a baking sheet covered with parchment, or foil, or a regular cloth, so that the core of the garlic looks up into the sun. Thus, the juice will not flow out and will not be absorbed, for example, into the fabric. The drying time of garlic in the country will take from three to five days in good sunny weather. And at the same time, it is necessary to check the garlic for the degree of readiness. If it crunches, it means that it has already dried enough.

- - To dry the plant, you must use ripe garlic. Therefore, after cleaning from the husk, it is necessary to look at each clove and, if necessary, cut off the spoiled places.

- - In the process of preparing garlic in any way, the ingredient must be mixed from time to time with a wooden spatula so that it can dry on all sides.