Based on the provided reference, the video shows that you can dry onions and garlic by cutting off the roots and the stem.
Here's a breakdown based on common practices:
While the provided snippet offers only a glimpse, drying onions and garlic typically involves a few key steps to ensure proper preservation. The goal is to reduce the moisture content to prevent spoilage. The clip shows the preparation for drying (cutting roots and stems), not the entire process. Here's a more complete guide:
1. Harvesting at the Right Time:
- Onions are ready when their tops begin to fall over and yellow.
- Garlic is ready when the lower leaves begin to yellow and dry out, but the upper leaves are still mostly green.
2. Curing:
- Purpose: Curing allows the outer layers to dry and toughen, protecting the inner bulb from rot.
- Process:
- Gently brush off excess soil. Avoid washing unless absolutely necessary.
- Lay the onions and garlic out in a single layer in a well-ventilated, dry, and shaded location. A barn, shed, or covered porch works well.
- Alternatively, you can braid the tops of garlic (and sometimes onions with strong tops) and hang them in a similar location.
- Allow them to cure for 2-3 weeks. The necks of the onions should be completely dry and tight, and the outer skins should be papery. The garlic bulbs should be firm and the outer skins papery.
3. Trimming (after curing):
- Once cured, trim the roots to about 1/2 inch.
- Cut the stems (or necks) of onions to about 1-2 inches above the bulb.
- For garlic that wasn't braided, trim the stems to 1-2 inches above the bulb.
4. Storage:
- Store cured onions and garlic in a cool (32-40°F), dry, and well-ventilated place. Mesh bags or crates work well.
- Avoid storing them near apples or pears, as these fruits release ethylene gas, which can cause onions to sprout.
Important Considerations:
- Ventilation is key: Proper airflow is essential to prevent mold and rot during curing and storage.
- Damage: Discard any damaged or bruised onions or garlic, as they are more susceptible to spoilage.
- Humidity: High humidity can lead to sprouting or rotting.
- Freezing: Onions and garlic can also be frozen, though this changes the texture somewhat. They are best used in cooked dishes after freezing. You can chop them before freezing.
