When is it customary to harvest winter garlic in the Urals

The cultivation of winter garlic in the Urals requires special knowledge. Many beginner farmers are concerned about harvest dates. First of all, one should take into account the peculiarities of the climate in order to understand when garlic is harvested in the Urals.

Harvesting winter garlic in the Urals

Ripening period

Ripening dates will greatly depend on how farmer and climatic conditions can provide quality care. The ripening period of winter garlic is 100-110 days from the appearance of the first seedlings, spring ripen 15-20 days longer.

It is very important to provide good care to plants in the summer. If the summer is too dry, additional watering is needed, otherwise the teeth will be small, shriveled.

Tips for gardeners

It is important to remember that garlic does not tolerate acidic soils.

  1. When planting winter varieties, fertilizers should be applied in advance, under the previous culture.
  2. The introduction of nitrogenous fertilizers during the growing season will help to significantly improve the keeping of garlic in the future.
  3. If the soil is depleted, then at all stages of growth it is recommended to make top dressing to activate it, this will also accelerate the ripening process and improve the quality of the fruit.

An important step in ensuring crop quality is cutting arrows. The moment of formation of the arrows cannot be missed, otherwise the root crops will be small. They should be removed when they reach a height of 10 cm from the ground level. If you do not remove the arrows, the root crops will quickly become worthless, and they certainly will not lie in winter.

Variety Features

Hybrid winter garlic is highly resistant to fungal diseases, and also ripens faster. Below is a list of hybrid varieties suitable for breeding in the Urals.

  1. Scythian belongs to mid-season varieties. It can reproduce with cloves or air heads. The bulb is distinguished by a dense pulp, the scales on it have a lilac hue. It has high resistance to bacteriosis and white rot.
  2. Gradekovsky - an early, winter kind of garlic. Matures within 80-86 days. The cloves, like the scales, are painted in a pale lilac shade.
  3. Bashkir is also an early ripe species. Ripens in 85-90 days. The teeth are dense, have a pungent spicy taste. The scales of the bulb are pale purple, almost white, the air bulb is painted in bright purple.
  4. Lyubasha - this species is quite popular in the Urals. Shelf life is 10 months from the date of cleaning. The variety is characterized by high drought resistance and frost resistance. Matures about 100-110 days.
  5. Bogatyr - has proven itself in the Urals. A feature of the species are heads consisting of 10 heads. Its productivity is completely unaffected by the characteristics of care and the type of soil. Ripening normally takes 90-100 days.

Definition of ripeness

There are several ways to make sure that winter or spring garlic is ready for harvesting. The earth around the stem should be carefully scooped up with hands and inspected the bulb. If the structure of the husk is dense, you can start cleaning. Otherwise, the ground must be carefully raked back, covering the rhizome.

Garlic must be ripe

Another indicator of ripeness is the terrestrial part of plants. Foliage begins to change color from green to yellow, falls to the ground. The main stem becomes soft. Cracks appear on the inflorescences. The husk from the heads should peel off easily. Plants should be checked not on one row, but on all at once, in order to be fully convinced of the ripening of all the bulbs.

2-3 weeks before harvesting, you should stop watering the plants in order to be able to control the ripening process. In addition, this move allows you to protect the bulbs from damage by fungi. You can also remove the arrows and knot the yellow leaves. So you redirect all the nutrients to the rhizome and do not give the plant the opportunity to develop the ground part at this stage.

Harvest

One of the most crucial moments when growing winter garlic in the Urals is harvesting from the beds.

Having determined that the culture is fully ripe, it is very important to immediately begin harvesting. When overexposed in the soil, the plant loses many of its properties and is worse stored in winter. It doesn’t matter which species was grown on the site: spring or winter.

Garlic should not be removed, unless in a situation where slush is standing on the street. Then it’s better to wait until the weather is normal. It is best to harvest garlic in dry, calm weather, when the sun does not bake much. It is better to dig out root crops in the morning or in the evening.

Dig out the garlic very carefully so as not to damage the heads. Use a pitchfork or a shovel for this. Shaking off the ground with root vegetables with a shovel or a pitchfork is not recommended, this should be done with a glove. When all the fruits are on the surface, they should be thoroughly dried. This will help get rid of root crops from some bacteria and will help to better preserve the crop in winter.

Ideal if you can leave the head for several hours in the sun. The drying process will take about 5 days. Then you should cut the tops, leaving 5 cm of the stem. Another option for preparing for storage is rinsing the heads in cool water. After that, they should be hung to dry, so that the water drains into the pan. After drying, the stems are cut, and the root crops are left to dry for a week under a canopy.

What threatens untimely cleaning

If garlic is not removed on time from the beds, the consequences can be dire:

  • the husk is cracking;
  • over-dried heads begin to disintegrate into individual teeth;
  • some parts of the bulb begin to take root and germinate again.

Any delay can lead to a complete loss of crop. Garlic may become unusable. Compliance with the rules of cleaning, drying and storage guarantees high safety throughout the winter period. Do not forget that a month before digging, you should stop watering and fertilizing.

How to keep a crop

Shelf life of root crops depends not only on proper harvesting and meeting deadlines. When storing root crops, it is important to ensure normal indoor conditions. Over the years, many ways have been invented to preserve root crops until spring. The oldest method is storage in braids. Garlic braids are hung in dry, dark rooms.

Another win-win option is storage in nets or linen bags. Mesh must be pre-soaked in saline and dried. If the room has a slightly increased humidity, you should sprinkle the root crops with onion husks. It will absorb excess moisture and allow you to save garlic. Store winter garlic at a temperature not exceeding 10 ℃.

Final part

When growing garlic culture in the Urals, one should take into account the climatic conditions of the region in order to understand when it is best to start digging root crops. Do not rely only on the standards described in the books, you should also take into account the characteristics of the varieties. When growing garlic, it is worth giving preference only to zoned varieties.

Maturing dates will largely depend on the care and growing conditions. The type of soil also plays an important role. The garlic crop will be stunted in acidic soils, so regular application of a certain type of fertilizer will help speed up the ripening process.

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