How to dry garlic at home

Garlic is a side dish that we often see in daily life. Whether it is used as a seasoning or for cooking, adding some garlic will make the dish taste more delicious. There are many ways to eat garlic in life. Some people like to eat garlic, while some people do not like to eat garlic. They think the taste of garlic is very strong and will cause bad breath after eating it. Garlic can also be dried and eaten, and it tastes delicious.

How to dry garlic at home?

Garlic must be harvested when it is fully mature and old, when its leaves are basically yellow and dry, and then it can be pulled out of the ground. Sometimes, the leaves are still green. At this time, when you pull out the garlic heads, they look very big. In fact, there is no garlic paste when you peel them, only many layers of skin.

Even if they are very old, they must be pulled out, because if it rains, they will rot in the ground and be difficult to deal with, so you have to dig them out one by one. After pulling it out, you can shake off the sticky mud and blow it away with a little air.

After the wind blows, there is basically no mud. At this time, you can braid the old garlic into small bundles like a pigtail, and the bundle can be about 2 meters long.

If there are nails on the outer wall of the house, you can hang the 2-meter-long braided garlic on the wall to dry it. This will not only prevent it from being in the way because it is placed on the ground, but also allow people to walk into your yard and look at the neatly hung garlic on the wall, giving them a sense of sharing the joy of the harvest. This is indeed a good way to dry it, right? In this way, another advantage is that when a downpour comes, you can take it home in one go without dragging your feet!

If the weather is fine, the garlic will dry in about a week. Then, use scissors to cut off the stems and whiskers of the garlic one by one, making it convenient to eat. I heard from the elderly that if you cut the stems of garlic and squeeze out some water, the garlic will be basically dry and will not easily go bad when stored.

Precautions

If garlic is to be dried, it must be placed in a cool and ventilated place. Otherwise, too long of an exposure to the sun will make the garlic paste melt when it is cut, affecting the taste. Therefore, the drying time must be just right.

Taboos of eating garlic

Patients with liver disease should not eat

Many people think that garlic can resist bacteria, so they use eating garlic to prevent hepatitis. Some hepatitis patients even insist on eating garlic every day after suffering from hepatitis. Then, this practice is very harmful to the body. Garlic not only has no effect on the hepatitis virus, but it may even irritate the stomach and intestines, affecting gastrointestinal secretion and thus affecting digestion.

So, as a hepatitis patient, if you eat garlic for a long time, it will not only not help your condition, but will aggravate some other symptoms of hepatitis and cause nausea. In addition, the volatility in garlic will also reduce the red blood cells and hemoglobin in the blood, easily causing anemia in the body, which is not conducive to the treatment of hepatitis.

Non-bacterial diarrhea should not be eaten

It is not advisable to eat raw garlic when non-bacterial enteritis or diarrhea occurs. Because the local mucosal tissue of the intestine is inflamed, the blood vessels in the intestinal wall itself are dilated, congested, swollen, and the permeability increases. A large amount of protein and electrolytes such as potassium, sodium, calcium, chloride, and fluid from the body's tissues penetrate into the intestinal cavity. A large amount of fluid stimulates the intestine and accelerates intestinal peristalsis, resulting in symptoms such as abdominal pain and diarrhea. If you eat raw garlic again, the spicy allicin will irritate the intestines, causing congestion and edema of the intestinal mucosa, promoting exudation and worsening the condition. If diarrhea has already occurred, you should be more cautious when eating garlic.