Vegetables occupy an important place in the human diet. They are rich in fiber, vitamins and minerals, and contain valuable biologically active substances. But if stored improperly, vegetables lose moisture and wither or begin to rot and deteriorate.
Instructions
Step 1
Potato
After digging, the potatoes must be dried and kept for one to two weeks in a dark place at normal temperature. During this time, the cuts on the potatoes will heal. The tubers will be overgrown with a thick skin. After that, the potatoes need to be sorted out and damaged.
It is best to store potatoes in baskets and wooden boxes in the cellar. Drawers should be loosely knit together and ventilated. If there is no cellar, then the potatoes can be stored at home for several months. To do this, place the tubers in a multilayer bag made of breathable material and place them in a dark place away from radiators. Potatoes give off water when stored, so do not store them in plastic. To reduce moisture, you can put beets on top.
Step 2
Carrot
After harvesting, be sure to cut the tops, leaving 1-2 cm. It is not necessary to thoroughly clean the soil from root crops, because the thin skin is easily damaged. Washing carrots is also not recommended.
Carrots are stored in a cellar at a temperature close to zero, in boxes, sprinkled with sand, wet sawdust or onion husks. At home, you can store carrots on the balcony by covering the boxes with root vegetables with foil. When cold weather sets in, the boxes are covered with a blanket or brought into the room, leaving them next to the balcony door. Diced or grated carrots can be stored in the freezer for a long time.
Step 3
Onion
The collected onions are carefully dried in the garden and then indoors. Onions are stored in shallow boxes, baskets, hung in nets, braided in braids so that they are blown with air from all sides. You can also store onions on the bottom shelf of the refrigerator or on the glassed-in balcony without freezing.
