If you carefully analyze the composition of the daily diet, it turns out that ordinary onions are not the last in it. When cooking, it is needed almost every day, so it makes sense to stock up on it and know the rules for storing it.
It is necessary
- - dry, cool room;
- - nets, linen bags, baskets;
- - lime paste.
Instructions
Step 1
Sort the onions, remove damaged, parasitized or rotten bulbs. Be sure to dry the onion heads if you want to keep them for a long time.
Step 2
Turn the dried onion: if it rustles, then everything is in order. Dry top flakes prevent moisture from evaporating from the bulb and protect it from environmental influences.
Step 3
Fold the dried onions into a basket, netting, wooden box or linen bag with a capacity of up to 20 kilograms, or you can tie the onions into a bundle or wreath using twine (preferably unpainted). Cut off the roots of the bulbs and coat the cut with lime paste, then the onions are stored better and cannot sprout. Place the limed bulbs in wooden boxes with ventilation holes and keep in a cool, well-ventilated area.
Step 4
Transfer to a cellar for the winter if you don't have an attic. Store the onions indoors, but first, immediately after harvesting, it is better to lightly burn the roots. Onions prepared in this way are not suitable for planting, but they are well stored in winter.
Step 5
Arrange the onions on special shelves, just make sure that the onion layer is no thicker than 30 centimeters. Make sure that the room where the onions are stored is dry, with good air ventilation and a temperature of about 18-24 ° C.
Step 6
Store the onions, if possible, in the attic at a temperature of 0-1 ° C, watch the temperature: if it falls below 0 ° C, then cover the bulbs with mats or a thick layer of straw.
Step 7
Leave frozen onions until they are completely thawed, then store as usual. The best stored onions are spicy (Amber, Vetraz, Strigunovsky, Spassky, Bessonovsky) and peninsular varieties (Krivitsky ruzhovy, Danilevsky, Myachkovsky, Krasnodarsky).
