How to dry garlic at home (flaked and granulated). Dried garlic: benefits and harms, recipes

Step 1: prepare the garlic.

The most crucial moment is to chop the garlic so that it is convenient to store later and so that the juice does not leak out of it! You can use different devices. This could be a blender that will chop the garlic into smaller pieces, or you can use a coarse grater. But this will be a real stress for our main ingredient. Therefore, we will reserve strength and patience and chop the garlic with a knife. We take 2-2.5 kilograms of fresh garlic to later get only 0.5 kilograms of dried garlic pieces. But it's worth it! After all, such a product contains many more useful substances than ready-made spice mixtures or bags of garlic powder. So, first, separate the garlic cloves from the head. Using a knife, peel the garlic from the husk. To better separate it from the ingredient, lightly press each clove with the handle of a knife on a cutting board.

Place the peeled garlic in a deep bowl.

Now the important moment! Be sure to wear kitchen plastic 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 areas of the skin and irritate the membrane of the nose. Therefore, it is better to prepare garlic in a well-ventilated area and turn on the ventilation. Using a knife on a cutting board, cut the garlic into slices across the cloves. Place the crushed component back into the bowl and take the next clove. And so on until not a single clove remains.

Step 2: dry the garlic.

There are several ways to dry garlic. Who has a special dryer in the kitchen or you decided to make garlic in the middle of summer and are just going to the dacha, then feel free to dry the ingredient using such a device or at the dacha under the hot sun! I suggest using my grandmother’s old proven method! When the garlic has already been chopped, place each piece on a baking tray lined with food foil. Turn on the oven at 50-55°С and dry the plant within 30-40 minutes. We monitor the temperature so that the garlic does not burn. The finished dried ingredient will be crunchy! After the allotted time has passed, turn off the oven and take out the baking sheet to let the garlic pieces cool. And after that, transfer the garlic into a jar with your hand and close it tightly with a lid. The lid must tightly close 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. It’s not for nothing that the Caucasus is famous for its meat masterpieces, and India is called the land of spices. Therefore, when preparing any dish in which it is appropriate to add garlic for aroma and piquant taste, do not forget that we have a jar of this miracle plant. To make powder from dried garlic, take a few pinches of garlic flakes and put it in a regular coffee grinder. And if you don’t have such equipment at hand, then a blender or a regular hand mortar will also work. Enjoy your meal!

- – To make the garlic more flavorful, it is better to take hot varieties of garlic.

- – If you still decide to use drying in the country with the help of the real summer sun, then the cooking process will be changed. Cut the cloves into two halves and place them on a baking sheet lined with parchment, foil, or regular cloth, so that the garlic core faces up into the sun. This way the juice will not leak out and be absorbed, for example, into the fabric. Drying time for garlic in the country will take from three to five days in good sunny weather. At the same time, it is necessary to check the garlic for its degree of readiness. If it crunches, it means it has already dried out enough.

- – To dry the plant, you must use ripe garlic. Therefore, after peeling, it is necessary to examine each clove and, if necessary, cut off damaged areas.

- – When preparing garlic in any way, the ingredient must be stirred from time to time with a wooden spatula so that it can dry out on all sides.

Dried garlic is useful not only in the off-season. Storing heads at home is not always convenient; this requires space and a certain microclimate.

On average, 2.5 kg of fresh garlic can be turned into 0.5 kg of dried product, which will easily retain its properties, and store it in a jar on the kitchen cabinet shelf. To do this, you need to work a little and fulfill certain requirements for drying the product. But the result of the work will please you throughout the year.

Garlic is not only an aromatic seasoning, without which many dishes cannot fully reveal their taste, but also a real storehouse of useful minerals and vitamins: K, Mg, Z, Se, Cu, Mg, Fe, Co, P, Na, B, C, E, PP, choline. Eating dried garlic, like fresh garlic, has a beneficial effect on health, as it contains phytoncide - a natural antibiotic in the fight against fungal diseases and viral infections.

Regular consumption of garlic in moderate doses improves immunity, lowers cholesterol, improves heart function, reduces the risk of strokes and heart attacks, combats helminthic infestations, and is used in the treatment of diseases and the prevention of impotence in men. Garlic is not used for diseases of the digestive system.

If dried properly, the vegetable will retain its beneficial properties. In order not to cause harm, you must remember that dried garlic is a concentrated product, and this fact must be taken into account when consuming.

Can all varieties be dried?

Almost all varieties of garlic can be dried, but it is better to choose hotter ones with a high dry matter content (Silver, Creole, Southern Violet, Rostov, Starobelsky White, Bronitsky, Kirovogradsky, Ukrainian White). Semi-sharp varieties of garlic may lose their taste when dried.

What conditions must be met for proper drying?

Dig in dry weather. It is clear that the less moisture a vegetable contains, the easier it is to dry it. That is why garlic needs to be harvested in dry weather, so that there is no rain or watering for several days before harvesting.

Collect ripened garlic. By the time of harvesting, the garlic should be fully ripe, as evidenced by yellowed or fallen foliage. Unripe bulbs are not dense, loose, and dry poorly. Overripe ones - when dug up, they fall apart into cloves, which lose their covering scales and are smeared with earth, which complicates further processing, since the cloves cannot be washed.

Head sorting. For drying, dry, clean, healthy bulbs are selected, without signs of disease, damage, or mold. The heads must be well formed. If the outer scales are not damaged, then the teeth inside will be clean, without soil.

Disassemble into teeth. If the method of drying peeled garlic is chosen for work, then the heads are first freed from the husks covering them, and the cloves are carefully inspected for damage, dents, and stains. The root neck of the cloves is cut off.

Cut. For drying, garlic must be cut in such a way that no juice is squeezed out of it. That is why the graters and food processors available in the household are not suitable for slicing. It is best to arm yourself with a thin, sharp knife. Cut the cloves for drying:

in an electric dryer - across with thin plates;
in natural conditions - in long slices, cutting the cloves in half.

It is desirable that these plates are no thicker than 5 mm. They are laid out for drying with the cut side up, so the juice will not drain.

Attention! To prevent burns to your hands, you must use rubber gloves. The room is ventilated, since the high concentration of garlic vapor quickly irritates the mucous membrane of the nose and eyes.

How to dry garlic - possible methods at home

In the sun

Immediately after digging up the garlic, it is laid out on a ridge so that the tops and roots dry. In the field, the vegetable can be dried in dry weather with partly cloudy weather.

The plant cannot be dried under the scorching rays of the sun, otherwise the teeth will get burned. In damp, rainy weather, garlic should not be left in the field either.

It is transferred to a dry, well-ventilated room or under a canopy and laid out on mesh or lattice bases. After the tops have dried, they are cut off, leaving low stubs (3-5 cm), and the roots are trimmed to the root collar (0.3 cm). During drying, the scales will tightly envelop the bulb and ripen.

In conjunction

Garlic is often braided or tied into small bunches and hung on the walls or attic in a dry, cool, ventilated room. In this state it can be stored for fresh use or further deep drying.

Without destroying the bulbs

One of the methods for producing dried garlic for long-term storage. The hard husks are completely removed from the heads, without disassembling the onion into cloves. Subsequently, the cloves are cut into pieces, no thicker than 5 mm, placed on baking sheets covered with parchment and sent to the oven or oven. Dry at a temperature of 50°C, stirring and ventilating. Dried garlic is winnowed to remove any remaining husks.

Peeled garlic

With this method, the cloves are completely freed from scales, cut into thin slices, laid out on parchment and sent to a dryer or oven.

Important! When drying, do not allow condensation to accumulate, so as not to steam the vegetable, but to dry it.

To do this, the door of the dryer or oven is periodically opened, and the raw materials are turned over or mixed.

How to properly dry garlic

In room

You can dry vegetables naturally only in a well-ventilated, dry room, so that the sun does not fall on it. The cloves, cut in half, are laid out on a flat surface with the cut side up, periodically inspected and moved. Even under good conditions and dry weather, the drying process takes at least 10-15 days and there is a risk that the material will become moldy.

In the oven

Garlic cut into thin slices is placed on a baking sheet covered with baking paper. The temperature in the oven should be no more than 50-60°C. Every 30 minutes, remove the baking sheet from the oven, turn the plates over, cool and put them back in the oven. To allow air to enter, do not close the door tightly. The drying process will take from 3 to 8 hours, depending on the condition of the source material.

In an electric dryer

For this method, the onions are cut into thin transverse slices and laid out in one layer on a wire rack. You can use a special mesh spacer to prevent small petals from falling into the grid. The optimal temperature for drying is 50°C.

At temperatures above 60°C, garlic will begin to lose its beneficial substances and aromatic properties.

In what form should I use it: powder or seasoning?

Powder.

To produce the powder, garlic, well dried using one of the listed methods, is used. It should break when bent. Grind the records using a coffee grinder or blender. The grind size can be chosen as desired. To isolate a larger fraction, the grinding can be sifted through a sieve.

Seasoning.

For seasoning, the bulbs can be dried alone or with other ingredients. In this case, dense varieties of tomatoes, carrots, and apples are used. Everything is cut into thin rings or half rings. As it dries, add herbs (basil, dill) to the free spaces.

The video shows a recipe for dried garlic powder in an electric dryer.

How to store dried garlic

Garlic, dried until brittle, or mixtures thereof with other ingredients are best stored in dark glass jars with tight-fitting lids. This way the bulb will retain its quality for at least a year. Thick paper bags and boxes are suitable for storage. The room for long-term storage should be dark, cool and always dry.

How to use

Properly dried garlic retains all its properties and can be used in the preparation of meat, fish, and vegetable dishes, as a flavorful addition to sauces, soups, and salads. It can complement the taste of even dairy products. Cottage cheese mixed with herbs, vegetable oil and garlic powder is not only a tasty but also a healthy snack. Garlic powder is also used to combat ants at home and in the garden.

Even when all the fresh shelf life of winter and spring garlic has expired, the prepared dried vegetable will retain its delicate aroma and beneficial properties for you.

Garlic is one of the most valuable products, the demand for which never falls. Today, crop cultivation is carried out both by private individuals who have their own plot of land, and by small and large farms. In the process of this production, the problem arises of how to keep the harvested crop safe and sound.

You can find out whether it is possible to dry garlic in the sun and how long it should be done, and what ways to preserve garlic for further use in food by reading this article.

When to dig up garlic?

Before you figure out how to dry garlic, you should know the best time to dig it up. To ensure that the efforts invested in growing crops are not wasted, you need to determine exactly when to harvest the crop, since incorrect timing can negatively affect its storage.

All gardeners know that there are 2 types of garlic - winter (winter) and spring. It is clear that the first type is planted in the fall, and in winter it is in the ground, and the spring type is planted in the spring. It turns out that their ripening periods are different.

How to decide on the collection time? When the shoots grow on the winter variety of garlic (late June), these shoots should be removed so that the plant can devote all its strength to the growth of the fruit. Only on some of them you need to leave them, since they are a guideline for the onset of the cleaning period. When the garlic is fully ripe, the arrow straightens and the seed pod cracks, revealing bulbs. You can find out how to dry garlic below.

The spring variety is dug up later than the winter variety (2-3 weeks). In this case, the degree of maturity can be judged by the lower leaves of the plant. They should be yellowed around the edges, but with a greenish tint in the middle.

Mandatory rules for harvesting garlic

To prevent the vegetable from rotting during storage, you need to prepare for harvesting in advance. Approximately 30 days before the digging date, watering should be stopped. It is important to note that in winter it will be better to store garlic that has finally ripened. To speed up the process, about 12 days before harvesting, you can remove a little soil from each plant. It is best to harvest garlic in warm, dry and sunny weather.

Is it possible to dry garlic in the sun? It is important to remember that it is not advisable for garlic heads to be exposed to direct sunlight for a long time. Otherwise, the vegetable may get a little baked, resulting in short storage.

It is better to harvest the crops using a fork to prevent damage to the heads. The garlic is dug up, removed from the soil and gently shaken from the ground. Until the entire harvest is harvested, the dug up fruits can lie in the garden bed. The vegetable should be dug up only in dry weather (it is advisable that there has been no rain in the previous two days).

The dug up garlic will need several days to dry. In dry and warm weather, you can leave it right in the garden all day, but if the weather is damp and cloudy, you can leave it in a well-ventilated area (in the attic or basement). You can also take the harvest outside every day and bring it into a warm room at night. After complete drying, the vegetables must be freed from soil and stems. The length of the remaining trim depends on the storage method.

Knowledge of how to dry garlic is important for the preservation of vegetables. Usually the plant is laid out in one layer on a flat surface in a dry room. Its upper part needs to be cut off only after 3 weeks of drying. By that time, the stem transfers all the remaining nutrients to the head of garlic. It is recommended to trim the roots immediately.

After complete drying, the harvest must be carefully sorted, removing garlic that is affected by the disease and has various mechanical damage. Sprouted crops should also be discarded.

Garlic for storage in a bundle

How to dry garlic in a bunch after harvesting? During the drying of the dug up crop, the roots and tops of the plant dry well, and the garlic, oddly enough, ripens. The scales dry out and press tightly against the bulb.

If the room temperature is about 30 °C, such drying should be carried out for approximately 6-8 days. After complete drying, the tops should be trimmed. For braiding or forming bundles, it is advisable to leave stems up to 20 cm long, after which the finished bundles are hung in a cool, dry room.

How to dry garlic without destroying the bulbs

For use as food in winter, garlic is dried in a variety of ways. In this case, it is carefully cleared of the hard upper scales, without destroying the bulbs. Then it is cut into pieces about 5 mm thick and laid out on a baking sheet covered with parchment. Dry in the oven or oven at a temperature of 50 ° C. To prevent steaming or uneven drying, the garlic should be stirred periodically.

In this form, the garlic, spread out in a thin layer, can be dried in the sun if the weather is good. Slices of well-dried garlic stop bending and break easily.

Then, after cooling, the garlic slices should be separated from the scales in the dried mixture, and the finished product should be packaged in resealable jars, boxes or paper bags.

Drying peeled garlic

How long does it take to dry peeled garlic?

The heads are divided into cloves, which are completely peeled. The root collar of the cloves is cut off. All teeth should be free of any stains or damage.

You can grate the garlic, but this releases a lot of juice, making drying it almost impossible. You can also use a food processor, but this will make the slices very wet. Therefore, the best way is hand cutting.

Thin slices are laid out on a baking sheet with parchment. The garlic is dried in the oven (or in an electric dryer) at a temperature of about 60°C. The mass is periodically stirred and ventilated by opening the door (to prevent steaming). All this is done within a few hours.

For such drying, garlic can also be cut in half. Drying time depends on temperature, degree of grinding, quality of garlic and drying temperature. And in this case, ready-made, properly dried garlic should break easily.

Lastly about Garlic Powder

How and where to dry garlic to obtain powder from it? Garlic slices dried using the methods described above can be crushed either in a blender or in a coffee grinder until a powder is achieved. The resulting mass is sifted through a sieve to achieve a homogeneous state. The aroma of garlic, crushed to coarse crumbs, is better felt in dishes.

After all of the above methods of drying garlic, the finished products are placed in sealed jars, paper bags and boxes and stored in a cool, dry and dark room for a year.

Good day to all! I would like to introduce you to a popular seasoning that you can prepare at home, like I did - dried garlic! For many years I bought it in stores and markets, packaged in bright bags, and overpaid a lot of money, in addition to the fact that I bought not so much the seasoning, but monosodium glutamate in addition to it! Therefore, back in the summer, I firmly decided to make dried garlic at home, fortunately the dacha allowed me to grow several kilograms of excellent fresh garlic by September.

So, to prepare dried garlic, prepare 1 kg of garlic heads - even if you buy it, it is inexpensive during the harvest season!

Peel each head, disassemble it into slices and peel them. Then rinse each clove in water to remove dirt. On the board, cut the cloves into slices, but not across, but vertically - this way they look more attractive.

Cover a baking sheet with parchment paper and place all the garlic slices on it. Place the baking sheet in the oven and dry the garlic with the door ajar for about 1 hour, stirring occasionally.

Finished dried garlic slices look like this! Be careful not to overdry them, otherwise you will get a bitter aroma floating throughout the kitchen. The slices should break when pressed.

I always separate 1/4 of the entire dried mass and leave it in this form - then I stuff it into pieces of beef, pork and veal when baking.

I grind the bulk of dried garlic in a blender to dust - this product is added to soups, sauces, seasonings and rolls.

Dried garlic must be stored in containers with tight-fitting lids, otherwise all the garlic flavor will “run away” from you. I will be glad if any of you find my recipe useful. This mass lasts me for a whole year, until the next garlic harvest season!

Leftovers so they don't go to waste.

Chemical composition of the product

The composition of dried garlic is identical to that of fresh vegetables. Garlic contains a large amount vitamins and most useful minerals. So, dried garlic is rich in:

choline;
vitamins of group B, C, E, PP;
macro- and microelements: potassium, magnesium, zinc, selenium, copper and manganese, iron, cobalt, phosphorus, sodium.

Dried garlic is a natural source phytoncides, which are involved in the fight against all currently known types of pathogenic microorganisms.

Benefits and harms

Regular consumption of dried/fresh garlic has very beneficial effects on health.

Dried garlic - beneficial properties:

helps in the treatment of various viral diseases;
increases immunity;
provides antibacterial effects on the body;
participates in reducing blood levels cholesterol;
prevents the development of diseases cardiovascular systems;
reduces risk stroke and heart attack;
destroys helminthic infestations;
helps in treatment articular diseases;
used as an adjunct to the treatment of diseases liver;
warns impotence in men.

With all the advantages of the product, dried garlic contraindicated for use by people suffering from functional disorders of the digestive system, as well as in case of individual intolerance.

How to dry garlic at home?

Preparation

If you decide to dry this root vegetable, you need to choose garlic of certain bitter varieties - Silver, Creole.

The thing is that other varieties, after going through the drying process, can lose your taste, and garlic of certain varieties will remain just as aromatic and tasty.

So, before you start drying the garlic, you need to prepare it. To do this, the vegetable heads should be divided into cloves and peeled.

Important: there is an opinion that peeled garlic is necessary rinse with running water. However, this opinion is erroneous, since after such a procedure it is much more difficult to dry the product, and its shelf life is reduced.

Garlic juice has a very aggressive influence on human skin. Therefore, after the teeth have been cleaned, it is recommended to wear rubber gloves on your hands. For air drying, the prepared cloves are cut lengthwise into 2 parts.

If drying is provided in an oven or electric dryer, then cut the cloves using a sharp knife across with thin “petals”(you can use a grater to speed it up).

One of the important conditions for preparing garlic for drying is cutting it indoors. with good ventilation, since the substances contained in garlic will very soon begin to irritate the mucous membranes of the nose and throat.

Methods

Like any other product, garlic can be dried naturally or artificially.

Air drying

How to make dried garlic at home? To dry in the open sun, place the chopped garlic on a baking sheet, first covering it with parchment paper, foil or a thick, clean cloth.

It is necessary to lay out the cuttings in such a way that clove core(incision site) was looking up.

This is done so that the garlic no juice leaked out during drying and was not absorbed into the material with which the baking sheet was covered. The natural drying process lasts 5-7 days.

Oven

How to dry garlic at home in the oven? Place crushed garlic cloves in one layer on a baking sheet previously lined with baking paper or foil. Place the baking sheet in the oven, heated to 55-60°C.

Drying is carried out with the oven door slightly open for 30-40 minutes. Periodically, the garlic “petals” must be stirred so that they do not burn. After the allotted time, the garlic is removed from the oven and cooled at room temperature.

Electric dryer

How to dry garlic for seasoning in the dryer? Drying garlic in an electric dryer gives excellent results - quickly and without unnecessary hassle.

The prepared product is placed on racks and the electric dryer is turned on. at full capacity.

And already after 6-7 hours the spice is ready

How to dry garlic in an electric dryer? Tips for drying garlic at home in an electric dryer in this video:

If you are interested in how to dry at home, or, read our articles about this.

Storage

How to determine readiness? Ready dried garlic crunches and crumbles in hand.

How and where to store dried garlic at home? Dried garlic is stored in a tightly sealed container. glass containers in the refrigerator compartment. Shelf life - 3-5 months.

In order for the product didn't spoil ahead of schedule, it must be removed from the container using clean, dry cutlery.

Dried garlic can be stored the same way in powder form, for the preparation of which the dry product must be crushed with a blender, in a coffee grinder or using an ordinary hand mortar. Garlic powder can also be stored in the refrigerator.

Garlic deserves to be called a natural healer. The combination of the availability of the vegetable and its beneficial properties makes garlic very in demand product. Both fresh and dried garlic should be included in daily diet every person, bringing the aroma of health and vigor into the house.