Saturday , September 23 2017

For some crops, the very simplest form of storage is to leave them to nature. Some of them, frost-hardy, can be left in the ground until you need them. Others just need a cool, dark place and they will resist for long periods, as long as the humidity levels are low in order to deter fungal growth. Other will need a little more humid environment but will do fine on shelves or in boxes.

For this basic storage you can use a cool but frost-free place. For many years, cellars have been used for this purpose, or a root-cellar, but if you don’t have one, you can very well use a shed or your garage, as long as it doesn’t smell of petrol or oil.

Basic Storage

Some crops will do just fine if they are hanged in a dry cool airy place which won’t be hit by hard frosts. Use net bags to hang them. A stone or brick outbuilding is the ideal place, as long as it isn’t too damp. A garage will suffice if you have no other choice, but make sure is clean and smell-free.

Some root crops can be stored in sand or sawdust, as long as the sand is only moist but not too wet. Make layers of sand and roots in containers, making sure the roots don’t touch each other. Store the containers in a dry, frost-free place.

Produce which traditionally grows and ripens in a warm environment will store better in the average kitchen than in the fridge. When produce is stored short-term in the kitchen, it helps if you use a special fruit bowl with holes around the bottom or a wire basket that allows plenty of ventilation and prevent rotting.

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Fermenting

Fermenting is the alcohol produced during fermentation that inhibits the growth of micro-organisms which could spoil the product, allowing us to store brewed drinks for many years. These include home-made ciders, wines and beers. The general idea to obtain these drinks is that yeasts grow and multiply using sugar and produce alcohol as a result. Cleanliness is vital at all stages to prevent fungi and other micro-organisms from spoiling the end product. All equipment and bottles must be sterilized by boiling or by washing with chemical sterilizing solution before use.

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