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.
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.
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
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.
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:
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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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.
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.
Mushrooms are placed for storage immediately. This rule applies to purchased and personally picked mushrooms. The product must be prepared in advance:
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:
When heating a house with a solid fuel boiler, you need to pay attention to the following points: