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Fresh garlic from Shandong will only enter the market in late May. Overseas buyers are waiting for the price to come down and the product quality to go up. Therefore, the current garlic market is in a slow season during much of April and May, until trade picks up again in late May." As a kind of health vegetable, garlic has lots of heaith effects. It can help people protect health and against disease. Garlic is very common seen when cooking in the daily life. As a kind of condiment, it has been used for thousands of years. China is the biggest garlic producer and exporter in the world. And Jinxiang is famous as one of the garlic hometown in China. Jinxiang has plant garlic for thousands of years. Jinxiang garlic is very popular all over the world. There are mainly two kinds of garlic in Jinxiang, one is normal white garlic, another is pure white garlic. Normal white garlic is the most common seen garlic variety, it is also be called regular white garlic and hybrid garlic. There are some purple stripes on the skin. Pure white garlic is be called snow white garlic. There is no purple stripes on the pure white garlic, it is very beautiful like snow. Jinxiang garlic has strong spicy, milk white flesh, naturally bright color. Our company, Jining Forich Fruits & Vegetables Co., Ltd. is located in the world biggest garlic base. We can always supply customers the best quality products at most competitive price. In additoon, we can also supply many kinds of local agricultural products, such as fresh carrot, yellow onion, red onion, fresh ginger, fresh potato, fuji apple and so on. If you have any needs, please let me know. 1. Commodity name: Normal White Garlic (Regular white garlic or Hybrid garlic) 2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness. 3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up. 4. Packing: 1) Loose packing(inner string bag): a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag 2) Prepacking: a) 1kg*10bags/carton b) 500g*20bags/carton c) 250g*40bags/carton d) 1kg*10bags/mesh bag e) 500g*20bags/mesh bag f) 250g*40bags/mesh bag g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside h) packed according to clients' requirements. 5. Supply period: all the year round a) Fresh garlic: early June to end August b) Cold storaged garlic: early September to the next middle May 6. Conveyance: a) Cartons: 24-27.5MT/40' HR (If palletized: 24Mt/40' HR) b) Bags: 26-30Mt/40' HR 7. Transporting and storing temperature: -3°C--+2°C 8. Shelf life: stored for up to 12 months in proper conditions

Garlic is a natural antiseptic and is anti-inflammatory, it has antibacterial and anti-fungal properties and is a natural antibiotic, it`s also an anti-oxidant and assists in the lowering of cholesterol and blood pressure. Garlic can be quite sharp and biting to taste; it can also increase the heat of a dish with its pungency. When garlic is crushed, a chemical reaction takes place as the cells are broken down. Crushed paste or juice is very potent. If you want less of a hot bite from garlic, chop it, or if you prefer a milder flavour still, slice it. Garlic is strongest used raw, and mellows during cooking – the longer you cook it, the milder it becomes. Garlic with smaller corms and purplish skin tends to be the hottest. Some claims about garlic, such as keeping the spooks at bay, may appear far-fetched, but the belief in its antiseptic properties, its ability to destroy bacteria and how it aids digestion, not causes it, as many wrongly believe, have passed from folklore to fact. And, like most other members of the onion family to which it belongs, garlic protects against heart disease.

Professional Starting as a small company, Jining Forich Fruits & Vegetables has been growing rapidly to be one of the leading supplier and exporter of garlic in China. We have been focusing on and devoting ourself in the garlic business from the establishment of our company. And our company has seen many changes since its founding, however, our commitment to quality has always remained unchanged. Reliable We have been dealing with this line for over a decade, we commit to the highest standard of business practice.We always put customer in the first place, we do our best to meet the requirements and needs of our customers. Competitive We can always offer very competitive price as we are direct producer and supplier, we eliminate the middlemen and save costs for our customers. Friendly Quick Customer Support * Quick email replies in less than 12 hours * Online Customer Service Chat

Everyone has garlic in the kitchen. Everyone. But how long does garlic last? And how long has yours been sitting there? Maybe it`s been in a nice little ceramic garlic vessel for the last year. Maybe there`s a few bulbs that have been hanging out on the top of your fridge for the past four months. Maybe there`s a renegade peeled garlic clove under your kitchen table from last night`s dinner prep. All very plausible. But are they still good? We can give you general guidelines for how long garlic will last. If you keep a whole head of garlic unpeeled it will last close to six months. (That is, if you store it properly. More on that later.) A single, unpeeled clove will last about three weeks. But once you take the skin off, garlic starts to degrade more quickly. Individual peeled cloves will last up to a week in the fridge, and chopped garlic will last no more than a day unless stored covered in olive oil, in which case it will last two, maybe three days. But this is all assuming your garlic is stored in the right place. This is all to say that you should always buy whole, unpeeled heads of garlic and peel only as many cloves as you're going to use at one time-as tempting as the pre-peeled or pre-minced garlic at the grocery store may look, chances are it's been sitting around for way too long.

Whether you've grown your own or simply bought too much at the grocery store, here's how to store your supply to make it last the longest. When you're shopping for produce, avoid any bulbs that appear soft or damaged, or have started sprouting. (If it was a wet spring and summer, the cloves may start to grow right away and split the bulb apart even before harvest). Look for undamaged cloves for long-term storage. The easiest way to store garlic at home is in mesh bags or loosely woven baskets. Garlic with flexible tops can be made into pretty braids to hang. But garlic with a stiff central stalk - often called hardneck garlic - will shatter if you try to braid it. Garlic keeps longest when stored at 60 to 65 degrees and in moderate humidity. This is what makes storing fresh garlic throughout the winter so hard: Heated winter homes tend to be very, very dry - so dry that garlic cloves will shrivel up and turn rock-like inside their papery skins after just a month or two. (If that ever happens to yours, just toss 'em, skins and all, into your next batch of vegetable stock).

Keep garlic cloves fresh and flavorful for longer with these 5 tricks: 1.Keep garlic in a cool, dry place. Your best bet is to leave the garlic heads in a cool dry place or in the fridge and use as needed. 2.Avoid direct sunlight. 3.Favor good air circulation. 4.Plant the sprouting cloves! 5.Freeze it.

Garlic has been used all over the world for thousands of years. Records indicate that garlic was in use when the Giza pyramids were built, about 5,000 years ago. Richard S. Rivlin wrote in the Journal of Nutrition that the ancient Greek physician Hippocrates (circa. 460-370 BC), known today as [the father of Western medicine," prescribed garlic for a wide range of conditions and illnesses. Hippocrates promoted the use of garlic for treating respiratory problems, parasites, poor digestion, and fatigue. The original Olympic athletes in Ancient Greece were given garlic – possibly the earliest example of [performance enhancing" agents used in sports. From Ancient Egypt, garlic spread to the advanced ancient civilizations of the Indus Valley (Pakistan and western India today). From there, it made its way to China. According to experts at Kew Gardens, England`s royal botanical center of excellence, the people of ancient India valued the therapeutic properties of garlic and also thought it to be an aphrodisiac. The upper classes avoided garlic because they despised its strong odor, while monks, [-widows, adolescents, and those who had taken up a vow or were fasting, could not eat garlic because of its stimulant quality." Throughout history in the Middle East, East Asia, and Nepal, garlic has been used to treat bronchitis, hypertension (high blood pressure), TB (tuberculosis), liver disorders, dysentery, flatulence, colic, intestinal worms, rheumatism, diabetes, and fevers. The French, Spanish, and Portuguese introduced garlic to the New World.

Garlic is a plant in the Allium (onion) family. It is closely related to onions, shallots and leeks. Each segment of a garlic bulb is called a clove. There are about 10–20 cloves in a single bulb, give or take. Garlic grows in many parts of the world and is a popular ingredient in cooking due to its strong smell and delicious taste. However, throughout ancient history, the main use of garlic was for its health and medicinal properties (1Trusted Source). Its use was well documented by many major civilizations, including the Egyptians, Babylonians, Greeks, Romans and Chinese (2Trusted Source). Scientists now know that most of its health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed or chewed. Perhaps the most famous of those is known as allicin. However, allicin is an unstable compound that is only briefly present in fresh garlic after it`s been cut or crushed (3Trusted Source). Other compounds that may play a role in garlic`s health benefits include diallyl disulfide and s-allyl cysteine (4Trusted Source). The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects.

It may come as a surprise to learn that fresh garlic shouldn't actually smell, well, garlicky. If a bulb has a noticeably strong odor, that means the inside is likely moldy, wet or smushed, so it's not the ideal choice. The best way to tell if garlic is fresh is by touching it. Give the bulb a gentle squeeze, and if it feels full and firm, you're good to go. Our company is located Jinxiang. We have produced and exported garlic more than 15 years, so we can always provide the best quality garlic with the competitive prices. In addition, Pure White Garlic, Fresh Carrot, Yellow Onion , Red Onion, Fresh Potato, Fuji Apple and many kinds of garlic products we can also supply. If you have any demands, please don't hesitate to contact me.

Just like its fellow allium, the onion, garlic is best stored in a cool and dry place. Avoid keeping it in a tightly sealed container or inside the refrigerator, as this can cause moisture and mold to develop inside the bulb. To ensure your garlic lasts as long as possible, it's best to keep the individual cloves intact instead of breaking them apart. This beloved ingredient can last up to a couple of months if stored properly and kept whole, and about 10 to 12 days once it's been broken down. Our company is located Jinxiang. We have produced and exported garlic more than 15 years, so we can always provide the best quality garlic with the competitive prices. In addition, Pure White Garlic, Fresh Carrot, Yellow Onion , Red Onion, Fresh Potato, Fuji Apple and many kinds of garlic products we can also supply. If you have any demands, please don't hesitate to contact me.

If you've ever tasted old, bitter garlic, you'll appreciate fresh garlic's vibrant flavor and juiciness. ... Fresh garlic is so full of moisture that it actually cooks more quickly than older garlic. Use low, gentle heat and pay attention, because scorched garlic has an acrid odor and bitter taste. In Jinxiang of Shandong there are mainly two kinds of garlic, one is Normal White Garlic, another is Pure White Garlic. Normal White Garlic is the most common seen garlic variety. people is widely used when cooking in the daily life. Normal white garlic is also be called regular white garlic and hybrid garlic. On the skin there are many purple stripes, so it is also be called purple white garlic. The normal white garlic we supply has strongly spicy, milk white flesh, natural bright color, 1-1.5cm stem length, roots cleaness. Garlic is a kind of very healthy vegetable. As a kind of condiment, it has been used for thousands of years. Now it is used not only in cooking but also in medicine. Jinxiang of Jining City has grown and exported garlic for many years. And it is known as the garlic hometown in the world. Our company is located in Jining, we collect the best garlic from farmers directly, thus we can supply the best garlic to our customers. In additition, our company also supply a lot of local agricultural products, for example, Fresh Carrot, Yellow Onion , Red Onion, Fresh Potato, Fresh Ginger and so on. If you want to know more about normal white garlic, please feel free to contact me. 1. Commodity name: Normal White Garlic (Regular white garlic or Hybrid garlic) 2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness. 3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up. 4. Packing: 1) Loose packing(inner string bag): a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag 2) Prepacking: a) 1kg*10bags/carton b) 500g*20bags/carton c) 250g*40bags/carton d) 1kg*10bags/mesh bag e) 500g*20bags/mesh bag f) 250g*40bags/mesh bag g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside h) packed according to clients' requirements. 5. Supply period: all the year round a) Fresh Garlic: early June to end August b) Cold storaged garlic: early September to the next middle May 6. Conveyance: a) Cartons: 24-27.5MT/40' HR (If palletized: 24Mt/40' HR) b) Bags: 26-30Mt/40' HR 7. Transporting and storing temperature: -3°C--+2°C 8. Shelf life: stored for up to 12 months in proper conditions

Garlic has been used as a flavoring in cooking for thousands of years in the world. It is widely used in people's life. So garlic is in great demand. Chinese is the largest garlic exporter in the world. According to the garlics' skin, it is often divided into two types, Normal White Garlic and Pure White Garlic. Pure White Garlic is a kind of garlic with no stripes on the skin of the bulbs. It is not common seen and its price is higher than normal white garlic. Shandong, China, Jining Forich Fruits & Vegetables Co., Ltd. is specialized in the producing and exporting of fresh vegetables and fruits. Our company is located in Jinxiang city, Jining Shandong province, which is know as a hometown of Chinese garlic. For garlic, we can always supply you the best quality products at most competitive price. Besides garlic, we also supply a variety of other local agricultural products, such as Yellow Onion, Red Onion, Fresh Carrot and so on. If you have any needs, please do not hesitate to contact me.

Garlic is a good condiment in the kitchen, it is also a very good nutrient, and it is also a very good natural green medicine. A study shows that the nutritional value of garlic exceeds ginseng. Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin, its bactericidal ability is 1/10 of penicillin, and it is effective against a variety of pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid, paratyphoid, tuberculosis and vibrio cholerae Have obvious inhibitory and killing effects. It can also kill more pathogenic fungi and hookworms, roundworms, trichomoniasis. Eating garlic raw is an effective way to prevent flu and prevent intestinal infections.

Garlic is a plant in the onion family that`s grown for its distinctive taste and health benefits. It contains sulfur compounds, which are believed to bring some of the health benefits. Garlic is low in calories and rich in vitamin C, vitamin B6 and manganese. It also contains trace amounts of various other nutrients. Garlic supplements help prevent and reduce the severity of common illnesses like the flu and common cold. High doses of garlic appear to improve blood pressure for those with known high blood pressure (hypertension). In some instances, supplements may be as effective as regular medications. Garlic supplements seem to reduce total and LDL cholesterol, particularly in those who have high cholesterol. HDL cholesterol and triglycerides do not seem to be affected. Garlic contains antioxidants that protect against cell damage and aging. It may reduce the risk of Alzheimer's disease and dementia. Garlic has known beneficial effects on common causes of chronic disease, so it makes sense that it could also help you live longer. Garlic was shown to significantly reduce lead toxicity and related symptoms in one study. Garlic appears to have some benefits for bone health by increasing estrogen levels in females, but more human studies are needed. Garlic is delicious and easy to add to your diet. You can use it in savory dishes, soups, sauces, dressings and more.

Jinxiang garlic usually harvest in the month of end May, although the weather is summer and the temperature is very high in Jinxiang of Shandong, the garlic is not need to put into the cold storage, the farmers called it is the rest period for the Fresh Garlic. After the month of September, the garlic must put into cold storage, if not the garlic may sprout. In the year of 2019, after harvest the new crop fresh garlic, its price is a little higher than the last several years. But in the same time, the garlic has better quality and the bigger size. After garlic put into the cold storage, the price will more stable than before. Jinxiang is one of the biggest garlic base in the world. It has planted and exported garlic for many many years. Garlic is the most important agricultural products for the local farmers. Jinxiang garlic has two main variety, one is Normal White Garlic, another is Pure White Garlic. Jinxiang garlic is very popular in the world. Our company is located in Jinxiang, garlic is one of the main products in our company. We have dealing with garlic business for more than 15 years. After years of rapid development, we have grown into one of the leading professional garlic supplier and exporter in China. Besides normal White Garlic and pure white garlic, we can also supply many kinds of local agricultural products, for example, Fresh Carrot, Yellow Onion, Red Onion, Fresh Potato. If you are interested in the Jinxiang garlic, please don't hesitate to contact me.

Pure white garlic is a kind of garlic has no stripes on the skin, it is beautiful and white like snow. Pure white garlic is also be called snow white garlic. It is one kind of the Jinxiang garlic. Jinxiang garlic usually has two variety, normal white garlic and pure white garlic. Normal white garlic is more common seen than pure white garlic. Pure white garlic price is higher than normal white garlic. Jinxiang garlic is famous all over the world. Jinxiang is one of the biggest garlic base in China, Garlic is the main local agricultural product. Our company Jining Forich Fruits & Vegetables Co., Ltd. is located in Jining, Jinxiang is one of the county of Jining city. We are specialized in the producing and exporting of fresh vegetables and fruits. After years of rapid development, we have grown into one of the leading professional garlic supplier and exporter in China. We can always supply the best quality products at most competitive price. Besides normal white garlic and pure white garlic, we can also produce and export many kinds of other agricultural products, such as fresh carrot, yellow onion, red onion, fresh potato, fresh ginger and so on. If you have any needs, please don't hesitate to contact me.

The new crop of Jinxiang fresh garlic has been harvested from the month of May, now this is the middle of the month August. In the past three month, the garlic price is higher than past several years. Why this year the garlic price is higher than the past several years? The most important reason is the farmers plant garlic has reduced a lot area this year. Because of the garlic price is low during the past several years, the farmers get less money, they reduce the garlic plant area. The second reason is many purchaser have been hoarding the product. After the new crop fresh garlic harvesting, purchasers hoard big quantity garlic and artificially drove prices up. The new crop fresh garlic of 2019 has very beautiful appearance and the size is big. Our company has rich experiences in producing and exporting garlic, so we can always provide the best quality with the competitive price. If you have any needs, please contact me.

Garlic is increasingly popular with gardeners, because of its delicious taste and reputation as a healthful food . But growing this delicious relative of the onion takes a fair amount of space in the garden and no small amount of patience. It is an unusual plant in the vegetable garden because you have to wait almost a year after planting before you get to enjoy the fruits of your labor. But if you've grown it well and harvested and stored it properly, you can have fresh garlic all winter. This is one of the best vegetables for long-term storage. When to dig up your garlic is a judgment call, but in general, it`s ready to dig when the lower leaves start to brown. The only way to be sure is to actually dig a few bulbs and slice them in half. If the cloves fill out the skins, it`s time to harvest. Harvesting too soon will result in smaller cloves that don`t store well. However, leaving the bulbs in the ground too long causes the cloves to burst out of their skins, making them unstorable and vulnerable to disease. So timing is quite important when it comes to harvesting and storing garlic. Not all garlic varieties mature at the same time. Artichoke garlic matures first, then Rocamboles, followed by Purple Stripes, Porcelains, and, finally, Silverskins. Keep your garlic in a dark, cool (32 to 40 degrees Fahrenheit) place where it will still get some air circulation. Braiding and hanging garlic is a good way to store it, but don`t hang it in the kitchen where it will be exposed to bright light. You can also store garlic in a mesh bag. Softneck varieties of garlic can be stored for 6 to 8 months. Check periodically to make sure it is not going soft or sprouting. Hardneck varieties may dry out, sprout, or go soft within 2 to 4 months. Storing hardnecks right at freezing temperature sometimes helps them survive for up to 7 months without deteriorating.

Garlic is a common cooking ingredient, famous around the world for its pungent flavor. Used for seasoning food and as a condiment, garlic is also known for its health benefits. In ancient times, garlic was used mainly for its medicinal properties. Garlic can help prevent heart disease, control cholesterol and blood pressure, and even lower the risk of certain cancers, such as prostate, brain, and lung cancer. In a study published in Basic and Clinical Pharmacology and Toxicology, garlic was also found to be an effective treatment against lead poisoning. What is lead poisoning? Lead poisoning happens when your body accumulates large amounts of lead. Lead can enter your body through your mouth, or it can be inhaled. Cracks on your skin and mucous membranes can also allow lead to enter your body. Too much lead in the body can result in serious physical and mental impairment, especially in children aged six years old and below. Unlike adults, infants and children absorb lead faster, making them more susceptible. If left untreated, lead poisoning can cause damage to the kidneys and central nervous system, which can lead to seizures, loss of consciousness, coma, and even death. Symptoms of lead poisoning There are two types of lead poisoning, acute and chronic. In acute lead poisoning, symptoms appear almost immediately while in chronic lead poisoning, symptoms usually take time to appear. Here`s a list of the most common symptoms of lead poisoning you should look out for: Abdominal pain and vomiting Black and watery stool Lethargy Jaundice Encephalopathy Slowed body growth Reduced IQ Loss of weight and appetite Blue tinge around your gums Anemia Loss of hearing Neurological weakness How garlic can help treat lead poisoning Iranian researchers compared the effectiveness of garlic with that of d-penicillamine in reducing blood lead concentrations. They recruited 117 workers at a car battery plant who were suffering from chronic lead poisoning and split the workers into two groups. The researchers gave the first group garlic extract three times a day and the other group d-penicillamine, a drug used to treat heavy metal poisoning.

This article mainly introduces typical method used in China to grow garlic. Soil selection, planting season, fertilizer application and diseases and pest control ways are discussed too. Chinese garlic should be planted in fertile, loose sand soil with good water drainage ability. Planting period should be chosen between mid-August to mid September. If it is for the purpose of growing green garlic sprouts, garlicseed should be sowed before mid-August. If it is for the purpose of growing garlic bulbs and stems, seeds may be sowed at end August or early September. Before sowing, you should spread enough base fertilizer. Normally, for each mu(666m2) you should spread 2000+ kg of well-composted pig/sheep/duck or other livestock wastes, 30kg of acid phosphate, 5kg of potassium sulphate. For acid soil you should also spread 50-70 kg of caustic lime in order to adjust the PH value of the soil. After ploughed fallow, make soil smooth with a rake. Then make small plots of farm land with the raked soil. Each plot width with the ditch is 1.4m. Before sowing, use 100g of 50% prometryn powder solved in water to get rid of weed. Normally green garlic sprouts can be collected between October and next March. Garlic stems can be collected between March and April. Garlic bulbs can be collected between April and May. Each mu you may sow about 50-70kg of garlic seeds. You need to grade the garlic cloves from big to small, so that garlic sprouts can grow uniformly. Distance between each row and each column should be 10x15cm, and garlic cloves depth in the soil should be just letting the soil covering the seeds. After sowing, you should cover with pig manure or rice haulm, and spread with diluted human wastes. Later on, water should be poured to preserve the moisture of the soil and help sprouts to grow. Seedling emergence normally takes only 10-15 days. Garlic needs a lot of fertilizers. Top dressing should start as soon as sprouts reach 3-5cm. Each 15 days, each mu need to apply 1000g human wastes or 10g of urea. Such spreading should last 3-4 times. 2 months after sprouting, you may start to collect green garlic sprouts time after time until March. Normally you can get more than 1000g green sprouts each mu. Each time you collect green sprout, you should make one top dressing. In early March and end March, you need to make a big spread of 15kg urea accompanied by water pouring in order to improve the garlic stem and bulb grow. Major garlic diseases are white rot, leaf blight and purpura. Once it happens, you may use 70% thiophanate methyl or 50% carbendazim mixed in water to pour into the ground. Major garlic pests are garlic maggot, onion thrips and others. You may use 50% phoxim 500 times solution to pour the roots to prevent garlic maggot. For onion thrips, you may use 40% dimethoate or 80% DDVP to prevent. From April to June, when garlic bulbs begin to expand, you should spread fertilizers and pour water appropriately until late stage of garlic bulb expanding. Then you should pay attention to filed drainage to prevent open bulbs caused by rotten garlic skin. Garlic stems can be collected once it outgrows the leaf sheath for 10cm. Normally each mu you may collect 200kg or so of garlic stems. When garlic leaves turn withered and yellow, you may choose a sunny day and pull the complete stool off the ground, bundle them into beams, hang them at shady and cool place waiting for sale.