At the end of August, harvest time in fruit and vegetable gardens reaches its peak. All these fresh delicacies need either to be used right away or conserved or frozen after harvest. However, very often it is not possible to use everything fresh from the tree or bush. Another option for certain kinds of fruits and vegetables is to store them properly. This way you’ll be able to enjoy your own delicious, vitamin-packed products even in the barren winter season. Below, you will find some helpful tips about proper storage of vegetables and fruit so that you can relish these until late in winter.
First of all, you should make sure not to store fruits and vegetables in the same room. Certain fruits, especially apples, give off the plant hormone ethylene which shortens the shelf life of vegetables as it makes them ripen faster.
For storage, only perfect vegetableS without damage should be used. Otherwise, rot, pests and diseases can be transmitted to the remaining stock. At regular checks, rotten vegetables should be sorted out.
It’s best to harvest and store vegetables in dry conditions because wet vegetables will rot much faster.
Potatoes should be stored in a dark, cool (5-8 ° C) and humid (relative humidity 80-90%) place. Such conditions are very often found in basements. A wooden container is ideal storage: as the potatoes are taken from the bottom of the wooden container the upper ones slide down. With the removal of the bottom layer the remaining potatoes are rearranged regularly which prevents early sprouting. The storage temperature should not fall below 4 ° C, otherwise some of the potatoe starch might turn into sugar, and the potatoes develop a sweet taste.
Root vegetables like carrots, celery and beetroot can very well be stored in dark, moist, frost-free areas. These vegetables can also be wrapped into moist sand.
Onions and garlic need to be carefully cleaned of any dirt and dried in the open air. When being dried sufficiently, you can make plaits out of their foliage. Just hang these plaits in a dry, cool place, and you will be able to store them for quite a while. For use in the kitchen, make sure to always take only small amounts of garlic or onions as required for cooking. Otherwise the onions might spoil very quickly due to the higher temperature in the kitchen area.
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