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 vegetable 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 at dry weather because wet vegetables will rot much faster.
Potatoes should be stored at dark, cool (5-8 ° C) and humid (relative humidity 80-90%) places. Such conditions are very often found in basements. Ideal for storage are so called wood tray: The potatoes are taken from the bottom of the wooden container causing the upper ones to slide down. When rolling around, the remaining potatoes are being rearranged regularly which prevents early sprouting. The storage temperature should not fall below 4 ° C. Otherwise some of the potato starch might turn into sugar, and the potatoes get a sweet taste.
Root vegetables like carrots, celery and beetroot can very well be stored in dark, moist, frost-free basements. These vegetables prefer being wrapped into moist sand.
Onions and garlic need to be carefully cleaned of 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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