Harvesting vegetables is often done according to the lunar calendar. Collected in the waning moon are more recent and useful, longer stored. Garlic harvesting in 2019 has a number of features that every gardener is recommended to follow.
- Collection time
- Moscow Region
- Cleaning Rules
- Drying and storage
The winter variety ripens 100 days after emergence The crop should be harvested, considering what type of garlic belongs to. There are 2 types of vegetables:
- winter – planted in autumn (September or October);
- spring – sown in spring .
U winter garlic is harvested in mid-July. Spring crops are usually harvested at the end of August. Harvesting is carried out on a warm day. Care should be taken to carefully look at the tops of the leaves: if it is not yellow, it is worth delaying the collection.
In order for the crop to be stored for a long time and with high quality, you need to know the optimal harvest time. Landing time in 2019 is the end of autumn. In the suburbs, harvest this year is necessary in late July or early August. If the summer is hot, you can do it earlier.
A sign of ripening garlic is a cracked surface of the inflorescences. This can be determined by noticing the yellowing of the plant.
It is recommended to remove the vegetable in a timely manner, otherwise the integument and head may crack.In such a situation, immediately engage in drying and salting. After harvesting, the garlic is dried for several minutes, then stored.
There are favorable days for harvesting. Depending on the zodiac sign of the moon, determine the timing for this. Thus, good days are:
- July 23-27;
- August 19-25;
- 8, 9, 16, 21, 25, September 26;
- October 3, 6, 15, 19, 22, 25.
Ripening times in the Moscow Region may vary due to weather conditions and the characteristics of the variety.
Cleaning in the Urals is distinguished by several factors. A winter crop usually ripens 100 days after emergence. The winter view in this area sings at the end of July. Spring ripens in September.
As with growing onions, you should stop watering the beds 2-3 weeks before harvesting the vegetable. Summer crops are harvested after winter. Based on the recommendations of the lunar calendar, spring is harvested on August 20 – September 10.
In the Southern Urals, summer varieties are planted in the spring. The ripening of the vegetable can be determined by the leaves. Yellow and dried – indicate that the garlic is ready to harvest.
Harvesting vegetables in Siberia has certain features. The climate in this region is different from the rest.Winter is characterized by severe frosts, spring is considered fleeting, and summer is short. Harvesting in this region takes place closer to the end of July or early August.
First, the garlic is dried, then harvested and stored in suspension until the trunks dry out.
If you harvest the garlic prematurely in 2019 , you can get an immature crop. Cogs may lose their taste and smell damp. If you do this later than the deadlines, this can lead to the disclosure of heads in the ground.
Harvesting in Siberia occurs a little later, unlike other regions. Due to the late arrival of spring, the cleaning time is shifting. This leads to the fact that the vegetable cannot be stored for a long time.
Different types of garlic have their own assembly features. Spring, which is considered to be summer, “gives signals” before ripening. Yellowed foliage indicates readiness for harvesting. Usually her term is the second half of August. Winter is considered a winter species. Harvesting vegetables can be done as soon as you notice several signs:
- cracking of the surface of the inflorescences;
- yellowing of the lower leaves;
- drying of the scales of the bulbs.
Winter species harvested in late July. If the vegetable has signs of maturity, you should immediately take up the harvest. It is worth exercising in dry and warm weather. It is not recommended to delay with the collection of garlic. Late dates threaten to lower the quality of the product.There is a risk that it will be poorly stored.
Overripe crops are characterized by bursting scales and dividing heads into cloves.
It is better not to leave the damaged bulb for storage. Harvesting is recommended with a fork or shovel. Then the vegetable is laid out to dry. The heads and roots are shaken off excess soil.
Drying and storage
Garlic is dried on sunny days for 5 days. If the weather is wet, this should be done in a well-ventilated place. In the afternoon it is better to dry under the sun, in the evening – to take it to a warm room. When the crop is dry, you need to trim the roots and stems.
Before storage, sort the heads by size. Keep the spring at a temperature of 16 to 20 ° C. Winter – from 2 to 4 ° C. Do not leave the vegetable in in a damp room: the crop can undergo various diseases.
It is better to store the vegetable in braids. From garlic they are weaved like this: onion and the leaves are left and the leaves are removed. The end of the braid ends with a loop. It is better to store the crop in long bunches, nets, woven baskets and wooden crates.