1. If you store a small amount of garlic as a daily seasoning or simply as a dish, put it in a dry and ventilated place and use some closed bags or cans. Prevent premature germination due to the influence of humid air. If you don't have high requirements on the freshness of garlic and the amount of garlic is not large, you can peel garlic first, then soak it in salt water and keep it in a special bowl. Garlic stored in this way will not germinate for a period of time. In addition to this method, we can peel garlic first, soak it in oil, and then put it in a special box for storing garlic. This oil can prevent garlic from contacting the outside air and prevent garlic from sprouting, so that it will not dry up when stored.

Generally, our family has a refrigerator. If you buy less garlic, then we can put garlic in a clean bag. It can be placed in the normal temperature layer of the refrigerator. Generally, garlic will stop sprouting at about 5 degrees and be dormant. Remember that garlic can only be put in the freezer, not in other freezers, which will not only freeze garlic, but also freeze garlic cloves for a long time.

3. If you are a buyer or a farmer and have a lot of garlic in your hand, if you don't want garlic to germinate at this time, so as not to affect the subsequent sales, then the best way is to store garlic in a special cold storage, so as to ensure that garlic doesn't germinate without affecting the quality of garlic. Sometimes the garlic that is about to sprout is found in the purchased garlic. We can peel garlic first and dig out the green germ of garlic. After digging it out, garlic will not germinate again.