After harvesting vegetables, they should be properly prepared for storage.The most important thing is that they are he althy and undamaged.Onions, garlic or shallots must be well dried, and then placed in a room with low humidity (up to 75%) and temperature of 2-3 ° C (e.g. . cellars in blocks, a cool room in the house).
In turn, root or cruciferous vegetables require rooms with higher humidity, in the order of 95-98% and a temperature of 1-2 ° C. damp sand in a cool cellar (unfortunately, block cellars are not suitable for this because the humidity is too low there).
Mounds can be formed as recessed or above-surface, but recessed can only be formed in places with a low level of groundwater.Then a 20-60 cm deep groove is dug in the soil and vegetables are placed in it, sprinkling them with a layer of sand.
The mounds should be separate for each species and small, which makes it easier to take them out and protects the vegetables remaining in the mounds from freezing.Another method is to feed themLeeks, cauliflower, broccoli and Brussels sprouts , as well as parsley, celery or endive are quite good for this.
Plants with roots are placed compactly in grooves in the open space or in an inspection frame or a foil tunnel, covering the roots with soil or sand. Cover the grooves in advance so that the vegetables do not freeze.Undergrown cauliflowers, broccoli and Brussels sprouts can slowly grow up in such conditions and be used on an ongoing basis.
Vegetables wintering in the ground
Order of harvest
Thermophilic species (cucurbits, nightshades) begin to die at 5 ° C and should not be left behind when frosts may occur.Red beets should be harvested the fastest from root vegetables, and beans for dry seeds from legumes.Cruciferous vegetables can be harvested much later, because they are species with low thermal requirements.
