Sun-drying preservation method

To preserve wild garlic, clean it first, then blanch it in boiling water with salt for two or three minutes, then remove the wild garlic and blanch it. Remove the moisture on their surface, hang the wild garlic with a net and place it in a cool, ventilated place at home to dry and turn it frequently. After about thirty days, collect the completely dehydrated wild garlic and place it in a cool, ventilated place.

Hang storage method

Weave wild garlic into garlic braids and hang them in a cool, dry and ventilated place for storage. Be careful not to expose it to direct sunlight. This method is suitable for wild garlic with garlic stems.

Cryogenic preservation method

Separate the garlic cloves, put them into a food bag, tie the mouth of the bag, store it in the refrigerator, and take it as you go. Note that the temperature of the refrigerator should be set between 0 and 5 degrees. If it is lower than 0 degrees, the garlic cloves will freeze, and if it is higher than 5 degrees, the garlic cloves will sprout. This method is suitable for situations where the garlic is small and the refrigerator is large.

Sealed storage method

Dry the garlic, break it into cloves, pick out the bad garlic cloves, and then put the good garlic cloves into a sealable container. Store in the container with the lid closed; this will not only prevent moisture, but also reduce the oxygen concentration and increase the carbon dioxide concentration in the storage environment. Just like the cryopreservation method, you can take as much as you want, which is convenient.

Adsorption preservation method

Prepare a handful of tea leaves or a handful of baking powder or other highly absorbent things, wrap them in paper towels, put them in the food together with the garlic, and tie them. Tighten the bag and store in a dry and cool place. Such highly absorbent materials can absorb moisture to ensure the dryness of the garlic and reduce the chance of garlic sprouting.