By Umar Nsubuga
Garlic farming can be highly rewarding if proper post-harvest management practices are observed. To ensure that harvested garlic remains fresh, disease-free, and marketable, specific storage techniques are vital.
Dr. Twaha Kakooza, a garlic farmer from Kayunga says, harvesting garlic at the right time is crucial for better storage results.
Garlic should be harvested when the lower leaves turn brown, but the top leaves are still green. This ensures the bulbs are mature, with well-formed skins that help in long-term storage, and curing is a critical step after harvesting and before storage.
He says curing is important and involves drying the harvested bulbs to reduce moisture content, which prevents rotting during storage.
How to cure garlic
According to Kakooza hang the garlic in bunches or spread it out in a single layer on racks in a well-ventilated, shaded area.
“Keep the garlic out of direct sunlight to avoid discoloration and loss of flavour. Allow it to dry for two to four weeks until the outer skins are papery, and the roots are completely dry”, he advises.
Cleaning the bulbs, Kakooza says once curing is complete, remove excess dirt by gently brushing the bulbs.
He also says to trim the roots and cut the stems to a length of about 1–2 inches if you prefer short stems for storage.
Kenyena Katto, another farmer from Kabingo sub-county in Isingiro district, says when you sort and grade them, it helps to separate healthy bulbs from damaged or diseased ones.
Why sort?
Bulbs with signs of rot or pest infestation can spread problems to healthy garlic during storage.
How to sort, store only the firm and intact bulbs.
Use smaller or slightly damaged bulbs for immediate consumption or processing.
According to Katto choose the right storage conditions, she says the storage environment plays a significant role in maintaining garlic quality. Dr. Kakooza outlines the following key factors.
Temperature
Store garlic in a cool, dry place with temperatures between 0°C and 10°C.
Higher temperatures can encourage sprouting, while very low temperatures can cause the bulbs to freeze and lose quality.
Humidity
Maintain a relative humidity of around 60–70%.
Excessive humidity promotes mold growth, while too little humidity can dry out the bulbs.
Ventilation
Good airflow is essential to prevent the accumulation of moisture, which leads to rot.
Use breathable materials like mesh bags, baskets, or crates for storage.
Avoid plastic bags
Storing garlic in plastic bags is discouraged as they trap moisture and reduce airflow, creating an environment conducive to rot and mold.
Storage methods
There are various methods for storing garlic, depending on your preferences and the quantity harvested.
Hanging bundles
Tie cured garlic into bundles and hang them in a well-ventilated area.
Ensure the space is dry and dark to prevent sprouting and maintain flavour.
Mesh bags or crates
Place the bulbs in mesh bags or stack them loosely in wooden crates.
This method allows air circulation and is suitable for larger quantities.
Refrigeration
For short-term storage, garlic can be refrigerated. However, refrigeration may encourage sprouting if stored for an extended period.
Wrap the garlic loosely in a paper bag before placing it in the fridge.
Protecting against pests
Katto advises monitoring for pests like weevils or rodents during storage.
Use natural repellents or store garlic in sealed, pest-proof containers.
Periodic inspection
Regularly inspect stored garlic for signs of decay, mold, or sprouting. Remove affected bulbs immediately to prevent the problem from spreading to the rest of the batch.
Processing for longevity
For farmers or households with surplus garlic, processing can extend its usability.
Drying and powdering, dehydrate garlic and grind it into powder for use as a seasoning.
Pickling, preserve garlic in vinegar or oil for added value and longer shelf life.
