First, tea preservation
You can add a handful of dried tea leaves to the paper towel and wrap it, or just use the packaged tea bag and put it in a plastic bag with garlic, squeeze out all the air inside to tie your mouth and put it in a ventilated and cool place. Dried tea can act as a desiccant. If there is more garlic stored, prepare more packages of tea.
Second, low-temperature storage
If you want to keep garlic from sprouting, you must pay attention to the method. First of all, it is recommended to store garlic at low temperature. Garlic can be broken up, packed in fresh-keeping bags, sealed at the mouth of the bag, and placed in the freezer. The temperature is set at 0 degrees and below 5 degrees.
Third, high temperature storage
Garlic can also be stored at high temperature. Bake garlic in an oven at 45℃ for 1 min. After high-temperature treatment, garlic is generally not easy to germinate and mold in a dry place.
Fourth, drying and preservation
After the fresh garlic is simply treated, it can be tied up with a rope and hung in a ventilated and dry place to dry, so as to avoid getting wet by rain, which can be preserved for several months to a year or so.
Five, sealed preservation
Peel off the outermost layer of garlic first, and then peel it into half. There is no need to peel off all the shells, just divide the whole garlic into small petals. Then prepare a clean and waterless glass jar, put the peeled garlic into it, pour a proper amount of salt into it, and seal it with a lid, so that garlic can be preserved for a long time without germination, mildew or dryness.