Gardener

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For drying select a dark red beet, without large proveins and light rings. The size of a beet for drying should be an average.

Beet wash, cut off at it radicles and a tops of vegetable and lower in boiling water. Scald a beet about 25 minutes, to average softness. It is important to scald a beet not cut as at beet cooking entirely in it remains more than nutritious and curative substances.

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In the event that you do not have possibility to store a potato in a fresh kind, you can prepare it for storage in the exsiccated kind. For drying tubers with a smooth peel, without deep eyes approach.

The potato selected for drying, wash up and clear of a peel. The cleared tubers place in cold water that they have not darkened.

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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.

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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.

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Ground cherry Mexican – rare enough plant in gardens of the Russian summer residents and countrymen, and after all from it it is possible to prepare mass of tasty culinary products. From the gathered fruits of a ground cherry reject the damaged. Fruits stack in wooden trellised boxes and store in a cellar. The room for ground cherry storage should be dry. If to put in boxes not ripened fruits of a ground cherry in couple of months they will ripen also them it will be possible to use in food. https://igardener.org/

At pumpkin gathering leave at it long leafstalks as at a prolonged storage the pumpkin starts to spoil at leafstalk. The first week needs to be taken out a pumpkin at some o’clock on the sun for ripening, and then to place it in boxes or on regiments in a room with a room temperature. In 2,5-3 months the pumpkin gets golden colour that means its definitive ripening.

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Cucumbers can be stored in a cold cellar within 1-1,5 months. For storage select strong, medium-sized cucumbers with smooth, intact a pellicle. Cucumbers put in wooden boxes and pour dry sawdust. The temperature indoors should be from 0 to 3 degrees of heat. https://igardener.org/

It is possible to store tomatoes 1,5-2 months in a cellar or a cellar in wooden boxes, plentifully having poured their dry peat. For more prolonged storage in boxes put green tomatoes, and they slowly ripen within 3-4 months. If you want, that green tomatoes have ripened faster, store them indoors with a room temperature. https://igardener.org/

Cabbage from all garden cultures clean in last turn as it is capable to transfer autumn frosts. For a prolonged storage select only strong, not damaged mechanically or pests heads of cabbage. Clean cabbage so: incline a head of cabbage aside and cut off it together with external several leaves. At the gathered cabbage leave a cabbage stump in length in 2-3 see Store cabbage in a cool room, suspending it for cabbage stumps on walls or putting it on regiments. At cabbage storage on a floor it put pyramid on 5-7 heads of cabbage. Optimum temperature for cabbage storage – from-1 to +1 degrees, and humidity – 92-98 %.

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The horse-radish before storage needs to be touched carefully, rejecting the damaged roots and cutting off haulm. Then horse-radish roots dig in in damp sand, pour in a wooden or plywood box. Store a horse-radish at temperature not above 4 degrees of heat. At more heat of storage the horse-radish starts to sprout. https://igardener.org/