If you decide to dig out garlic three days later than the deadline, the cloves will begin to crumble, because of this, the heads will become less dense and unsuitable for long-term storage. That’s why it’s so important to monitor the ripening of garlic and not to sieve the moment of its digging.
Experienced country dwellers can purely intuitively determine the time of ripening and harvesting garlic with mud. Those who faced the cultivation of this crop for the first time are recommended periodically (once a week, starting with the first numbers of July) to dig out on the head of garlic in different parts of the grove, carefully examining her. In mature culture, the outer side of the glans should be juicy (but not dry) and firmly holding the teeth high up to the stem.
It should be noted that garlic is by no means worth yanking, it should be dug out with a shovel or pitchfork. Experts advise to clean garlic exclusively in warm weather, but if there is a severe drought, pour the mud a few hours before digging out. It’s much easier to free the garlic spines from a slightly moist ground. If the roots come off with the soil, free access for infection will arise.
Remove the harvested crop under the canopy, thus fencing from direct sunlight, do not allow them to wet. A week after drying the garlic, start trimming the stems, leave over the heads stumps up to six centimeters long. Remove damaged heads, select only the strongest ones for storage.