Archive for August 3rd, 2009
Storage of dill, parsley, celery
Green cultures after harvesting quickly fade, therefore for a prolonged storage them usually dry or freeze. Dill, parsley, a celery and other greens can be kept within a week if them to deliver in water as a bunch of flowers. The greens can be stored in a refrigerator, having turned it in a polyethylene package. Many apply also such way of storage of greens: a polyethylene package inflate, as a balloon, and, having laid in it greens, fasten a package a cord and put in a refrigerator. So the greens can be stored about 2 weeks.
Posted in Crop preservation
Garlic storage
For successful storage of garlic the temperature from 0 to 4 degrees of heat is required, therefore it store in refrigerators and cellars more often. Sometimes garlic specially store at much more heats, do it that on garlic there were the green shoots which use in food is very useful for a human body as they contain the vitamin E possessing antisclerous action.
Posted in Crop preservation
Onions storage
From all vegetables onions start to clean the first. To start harvesting it is possible, when onions feathers start to dry up and turn yellow, and the neck will be softened. Onions gather hands, pulling out bulbs for the bottom part of feathers.
After onions will take out from the earth, it put on the sun that it has dried up. If weather does not allow to dry up onions on open air, it pour an equal layer on a floor in a dry, well aired room. In a week of drying at onions cut off feathers. To do it it is necessary cautiously so that not to damage a bulb. The damaged bulb quickly rots. Sometimes feathers do not cut off, and overwind them in "scythes" and store onions together with them. Onions suspend on threads for not cut off feathers on walls of a subsidiary room, temperature in which about 20 degrees.
Posted in Crop preservation