In addition, in order to properly grow vegetables, you also need to be able to properly preserve them during the off-season, when the last harvest has already been harvested, and for a very long time before the new one. In fact, fresh vegetables are the same living plants that emit moisture and carbon dioxide, and, in the truest sense of the word, breathe.
Basic rules for storing fresh vegetables
The best way to keep the harvested crop is constant attention to it. So, at least several times a month, the stored products must be sorted out and even slightly spoiled or rotten vegetables must be removed from the total mass, which can later pass on their ailments to their "neighbors". It is also recommended to move vegetables from place to place inside the cellar, but again, you need to know the measure in everything, since it is not recommended to very frequent bulkhead of products. In the event that you find not just one vegetable affected, but a literally infected place, you must proceed as follows: carefully remove the damaged fruits, and sprinkle the place on which they lay with sand.
You also need to think carefully about the ventilation system of the cellar or other room in which vegetables are stored, otherwise harmful condensation will form on its walls, causing active mold formation in the mass of stored vegetables. Layers of straw or hay, which need to be placed under and above the food, will also help prevent excess moisture from entering. Experienced growers also advise you to resort to the following trick: you can put a box full of coal, quicklime or salt in the cellar, which will collect excess moisture.
Storage rules for vegetables
So, for beets and radishes, coating with clay is suitable, when the latter is diluted with water to a state of thick sour cream. For 10 kg of these vegetables, you will need about 3 kg of clay, into which you need to lower the root vegetables. Pre-dried before storage and processed in this way will retain their juiciness throughout the winter and will be protected from the spread of fungus.
It is recommended to sprinkle carrots with a small amount of sand, but not completely bury them in it.
In order to preserve the cabbage, it must be lowered into the cellar, covered with several upper covering leaves. The latter will dry out in just a few weeks, but do not rush to remove the leaves, since even dried they will be able to perfectly protect vegetables. In turn, the potatoes do not need to be coated with anything, but it is important to keep the tubers in the range from +1 to +3 degrees.
The leaves of a horseradish plant, which is widespread in almost all of Russia, will help keep vegetables in the cellar from mice, rats and other rodents, which must be laid out along the edges of a bulk heap. Horseradish will also serve as a kind of disinfectant inside the cellar.
