Storage of celery in winter: root, petiole and leaf

Root vegetables and celery can be found not in every store, but this vegetable plant has so many vitamins and nutrients that it would be nice to eat it every day. It is especially important to add celery to the diet in winter, when the body lacks nutrients, so it is better to prepare celery for the winter on your own in advance so that you can eat it when you want and use the product with benefit.

Methods for storing celery roots

If you grow this healthy vegetable in your garden, it will be all the more useful for you to know how to store celery root or its greens throughout the winter. No matter how much celery you plant, you can always find a use for it: when you add frozen or dried herbs, soups acquire a special aroma, grated frozen root vegetables give a piquant taste to dishes, celery is also good marinated with tomatoes or by itself. Petioles, roots and celery leaves can be kept fresh for a long time, using bright greens for salads or decorating ready-made dishes.

Knock on the root crop - a ringing sound indicates the presence of voids inside the root

When harvesting root crops for storage, cut the leaves off the celery, leaving small stalks. When buying root crops in the market or in a store, make sure that they have a smooth skin and an even, not knotty surface, then it will be more convenient to clean the roots in the future. Knock on the root crop - a ringing sound indicates the presence of voids inside the root. Check for rotten celery by pushing down on the top of the root vegetable.

Celery video

If you plan to use a root vegetable in the near future, it will be enough to cover it tightly with cling film and place it in the refrigerator - the tart aroma, spicy taste and beneficial properties of the root vegetable will remain in such conditions for a week.

Long-term storage options for celery root crops:

  • Stick the roots into the sand in an upright position so that the petioles are on the surface, and put them in a cellar or underground.
  • Put the roots in plastic bags or in wooden boxes with solid walls, sprinkle with 2 cm of sand, and place in a storage where the air humidity is about 90% and the temperature does not exceed +1 degrees.
  • Prepare a mass of creamy consistency from the clay, dip each root crop in it, dry it and lay it in stacks in the storage.
  • Stack the root vegetables in piles, leaving the stalks outside and sprinkling each layer with earth or sand with added chalk to protect against fungal diseases.

Stick the roots into the sand in an upright position so that the petioles are on the surface, and put them in a cellar or underground

It is convenient to store the roots in a dried form, peeling them, cutting them into strips and drying them in the sun. Dried straws are stored in a sealed glass container.

Another option is to grate the peeled root vegetable on a coarse grater, arrange in bags and put in the freezer. Celery prepared in this way can be taken out of the freezer at any time of the year and used for cooking without defrosting.

How to store stalked and leafy celery

In the store, you should choose celery with bright green, rather brittle stems, elastic stems indicate that the celery has already lost its freshness, and the content of nutrients in it has decreased. Also, make sure that the seed arrow does not appear at the petiole, otherwise the taste of the stems will be bitter.

It is recommended to cut the greens of celery for storage until the time of flowering, then the aroma and taste will remain for a long time

Leaf and petiole celery, storage:

  • Celery greens wither very quickly, so immediately after buying or cutting from the garden, rinse the greens, let them dry and, wrapping them in aluminum foil, put them in the refrigerator. So the stalks and leaves of celery will retain their freshness for about ten days, in plastic wrap they will fade in three days.
  • To make celery and stalked seasoning, place the herbs on a large sheet of plain paper and cover with another sheet. Let the herb dry for a month, after which you can transfer the dried celery into a paper bag and use it in cooking any time of the year.
  • If it is important to you that the celery remains green and flavorful, you can freeze it in ice cube trays. Choose the freshest greens without yellowed branches, chop them, put them in molds, fill them with water and put them in the freezer.
  • Celery greens can be stored in the freezer packed in an airtight plastic container for adding to main dishes.
  • Greens can be salted by adding 100 g of salt to 0.5 kg of plants. Jars of salted herbs are rolled up and allowed to brew for two days. The salt will keep the celery from rotting and spoiling, so you can use salted herbs in your meals all year round.

Root celery video

There is a way to keep leafy and stalked celery fresh until spring. To do this, you need to dig out the bushes from the garden along with a small lump of earth, transfer them to the cellar or basement and dig them into the sand there. If you do not have a cellar, cut the roots of the celery, rinse the plants with cold water, dry them and put them in the refrigerator in a plastic bag. There, greens may well remain until spring at temperatures no higher than +1 degrees.

It is recommended to cut celery greens for storage until the time of flowering, then the aroma and taste will remain for a long time even when deep frozen. Petiole celery will be more delicate and delicious if you wrap the plants in opaque material a month before harvesting.

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How to store garlic at home

It's no secret that garlic is a very healthy vegetable. It can change the taste of even the most boring dish, and it is also often used to treat and prevent various diseases. For this reason, the choice of the place where it will be stored at home should be taken very responsibly. The most important thing to remember is that you need to dry the vegetable so that it does not deteriorate. Also, small heads and slices have a faster shelf life, so they are used for food in the first place.

When to harvest birch sap this year 2021

During the winter, birches accumulate nutrients, which later enter their sap. People collect this drink mainly for medicinal purposes.

It is a clear, colorless liquid with a slightly sweet taste. After 2-3 days, the juice begins to ferment, acquiring a more sour taste. Therefore, you need to drink it fresh.

The collection of sap usually begins with the onset of spring: it is important that all the snow has already melted and a stable warm temperature of at least 3 degrees Celsius is established. Many are guided by the buds - if the buds began to swell on the trees, then you can begin to collect a natural drink.

They usually go for birch sap no earlier than the second half of March, but you can also navigate in this way: choose a suitable birch, make a small incision with an awl and check if liquid is released from the cut.

There is no exact date for collecting this drink, since it can be difficult even for forecasters to guess the weather. Therefore, it is necessary to focus on the air temperature and swelling of the buds on the trees.


After harvesting and drying it thoroughly, a new stage follows - pruning. How to properly trim onions for storage? Easy if you know exactly what to trim. This procedure includes removing dried feathers and trimming the roots, so first trim the tops, leaving the neck about 5 cm to the head. Next, you need to trim the root system. It's very simple. Trim the roots of the onion, leaving the length of the root "threads" about 2 cm. If, for some reason, it is not clear to you what to do with an uncut onion before storing it, you can find a video instruction on cutting dry onion parts on the Internet.

After harvesting, the processed bulbs are best divided into several heaps of varieties. Sort each variety into large heads and small ones. It will be much easier and safer to store onions in this way after harvesting, because each species has its own shelf life, of course, they can soon deteriorate, and this will entail the death of the entire crop. Our way of storing onions at home will save you unnecessary worries and help preserve the harvest for a long time.

Preparatory procedures

Mushrooms are placed for storage immediately. This rule applies to purchased and personally picked mushrooms. The product must be prepared in advance:

  • clean each copy of debris
  • trim the legs by 0.5 cm
  • carefully free the caps from dirt
  • remove all damaged parts.

Champignons soiled with soil, intended for storage, should not be washed. This way they stay fresh longer. The mushrooms are wiped with a clean, soft and dry cloth. Instances soaked in water quickly begin to darken and deteriorate.

First, the dug crop must be thoroughly dried for 1-3 weeks. On the street, it will dry out better, but there is a danger of the negative influence of sunlight, which is harmful to potatoes. You can leave it in the sun for only a few hours to kill infectious bacteria and fungi.

Next, move the crop to a dry, ventilated area (barn, garage). In addition to drying, during this period, wounds mature and heal. At high (from 90%) humidity and a suitable temperature (+ 13 ... + 18 ° C), the "treatment" period is the most intense.

Sorting is a mandatory step before placing the product for storage. Selected tubers must be whole, healthy, dry, with a dense skin, free of sprouts and foreign odors. Spoiled potatoes can be thrown away without regret, damaged ones can be eaten in the near future. Remember: a couple of defective tubers can destroy the lion's share of all stocks.

For long-term storage at home, late-ripening varieties are most suitable. The thick and elastic peel allows you to maintain the integrity of the vegetable without losing trace elements, fiber and vitamins for a long time.

In addition, pumpkin is subdivided into small- and large-fruited varieties. The latter have a longer shelf life - up to 8 months. Small-fruited are not so persistent (only 3-4 months), but they have a more pronounced and pleasant taste.

The following varieties are best preserved:

  1. Kherson - a large fruit weighing 3–6 kg. Has a sweet taste.
  2. Slavuta Is a large-fruited variety that ripens towards the end of the season. Pumpkin up to 3.5 kg in size has a sweet taste, loose structure and rich orange flesh.
  3. Zhdana... Reaches 6-8 kg. Sweet, with rich pulp.
  4. Arbatskaya - nutmeg variety with dense, sweet pulp. The peel has a light gray coating. Stored until the next harvest.
  5. Donskaya - a juicy pumpkin with a gray skin with shades of green. If the storage temperature does not exceed 15 ° C, it can lie up to 70 weeks.
  6. Gilea - a large vegetable (at least 9 kg) of nutmeg variety with crispy and firm pulp of a bright shade. Lies in the refrigerator for 12 months.
  7. Polyanin - oblong fruit weighing up to 4 kg with firm and juicy pulp. At a temperature of 18 ° C, it is stored for a year.
  8. Ioannina - mid-season fruit weighing 6.5 kg. The juicy pulp is able to retain its beneficial properties until the next harvest.

What parameters should you pay attention to when choosing

When heating a house with a solid fuel boiler, you need to pay attention to the following points:

  • Boiler power. The more room you have, the more powerful you need a boiler.
  • What material is it made of. As a rule, this concerns the availability of electronic control mechanisms and the material of the heat exchanger - cast iron or steel
    ... It cannot be said which is better - cast iron or steel. Because each has its own merits and demerits. Cast iron boilers consist of several sections that can be changed individually. Cast iron is a very durable metal and resists corrosion and other pests. And the combustion process is greater. One of his drawbacks is that he is afraid of temperature changes (due to a strong and sharp drop, cast iron bursts). A steel boiler can easily withstand any temperature extremes. Unfortunately, it does not fight corrosion well.
  • The use of electricity. There are boilers that operate both from the network and without electricity. In the second case, this boiler needs supervision from time to time during its operation.
  • Type and fuel. Here, of course, you need to unlock the fuel that you are going to use. The types of boilers are described a little above.
  • How much fuel is consumed.
  • How the fuel material is loaded (self-loading or manual loading).
  • Efficiency. The better the boiler works and generates maximum energy, the higher its quality.

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