How to properly store leeks after harvest

Leek are appreciated in cooking and folk medicine for their mildly spicy taste and rich chemical composition. It contains B vitamins, carotene, potassium, calcium, phosphorus, magnesium. It does not lose its beneficial qualities for a long time, and during storage, the amount of ascorbic acid in the white part increases by more than 1.5 times. How to prepare and store leeks, this article will tell you.

How to store leek after harvest

Vegetables are harvested already in August, but at this time they fully ripen and are used either for food or for a short storage.

To preserve the leek until May, it is harvested before the first severe frosts: in October-November. It is then that the onion ripens completely and becomes resistant to various damages.

rules

Basic recommendations for storing leeks throughout the season:

1. Immediately after digging, the vegetable is dried in a well-ventilated room.
2. Remove damaged, dry and yellow leaves.
3. Get rid of broken, rotten, damaged plants.
4. If, when drying onions, signs of disease appear, such specimens are immediately removed so as not to infect the rest.
5. In unprocessed form, the vegetable is stored only in an upright position, having previously been cut on both sides. The stems are removed by 2/3, the roots - by half.

Optimal conditions

Suitable storage spaces for leeks: refrigerator, cellar or basement, balcony, pantry. Temperature and humidity should be constant (+ 0… + 4 ° C, 40–50%), and the room itself should be well ventilated and dry.

Important! The store is ventilated at least 2 times a month. This prevents air stagnation, removes unpleasant odors and destroys germs.

Selection and preparation of onions for long-term storage

The vegetable tolerates cold temperatures down to -7 ° C, but it is better to harvest before the first frost. Only healthy specimens that have not been exposed to diseases and pest attacks are suitable for storage.

Thick parchment paper keeps onion feathers fresh. The newspaper is not suitable for this purpose, as the product will absorb the printing ink.

The nuances of storing substandard

Non-standard leeks are stored only frozen, dried or pickled. Under room conditions, such an onion dries out in an unprocessed state and becomes unsuitable for consumption after 2 days.

Storage features:

• the lower part of the vegetable is cut off by 1.5-2 cm;
• a small amount of the crop is kept in the refrigerator, compartment for herbs and vegetables, 1–1.5 weeks;
• to preserve the juiciness of the product, sprinkle it with coarse salt;
• the leek is well preserved in a glass sealed container with the addition of sunflower oil or salt water;
• vegetables with any signs of wilting and spoilage are thrown away.

The onions are kept at a temperature not lower than -5 ° C. At lower values, it freezes, loses its elasticity and taste.

Important! When preparing vegetables, all impurities are removed without water, as excess moisture reduces the shelf life of the product.

Fresh storage methods

The onions are kept in a cool place (refrigerator, basement, on the balcony), depending on how the vegetable will be used.

In a refrigerator

Housewives often choose this option for storing onions at home. The greatest attention is paid to the preparation of plants:

1. Whole specimens are selected from the entire crop without damage.
2. Thoroughly clean them of debris and dirt.
3. Remove dead and yellow leaves, blackened parts of the bulbs.
4. Let the vegetables dry.
5. Lay out in plastic bags with small holes.
6. Keep the blank in the greens and vegetables section.

On the balcony

For storing leeks, the balcony should be closed and moderately insulated so that the temperature does not drop below 0 ° C:

1. Sand is poured into wooden boxes 3-5 cm.
2. Lay vegetables in one layer.
3. Cover with parchment or other thick paper on top.
4. They are insulated with a light blanket or cloth to save the crop from unexpected severe frosts.

In a cellar or basement

It is important to choose the right container here. The best option is a 1 × 1 m wooden box, which is pre-dried. Decontaminated sand protects vegetables from changes in humidity and temperature:

1. The bottom of the container is covered with 5–7 cm sand.
2. Leek is placed in one layer.
3. To protect against dirt and dust, cover everything with parchment.
4. They put the workpiece in the basement.

Only fresh plants of the same variety are kept in the box.

other methods

To extend the shelf life of leeks, housewives freeze them, pickle or dried.

Pickling

A slight heat treatment removes bitterness from the vegetable, but preserves the taste and vitamins.

Ingredients for a classic recipe:

• leek - 5 pcs.;
• sugar - 50 g;
• rock salt - 15 g;
• vinegar 6% - 3 tbsp. l .;
• water - 0.5 l;
• bay leaf - 3-4 pcs.;
• vegetable oil - 50 ml;
• black peppercorns - 5-6 pcs.

Procedure:

1. The onion is cleaned of dirt, the green part and roots are cut off.
2. Each plant is cut across into 2-3 pieces.
3. Place vertically in clean glass jars.
4. Boil water, add sugar, salt, bay leaves and pepper. Allow to boil for 5 minutes, then pour in vinegar.
5. Keep on fire for another 3 minutes, pour vegetables with hot marinade.
6. Vegetable oil is added to each jar, closed with screw caps, and turned over.
7. When the workpiece has cooled down, it is placed in the basement, refrigerator or on the balcony.

Freezing

Leek in this form does not lose its taste and density. Vegetables are pre-cleaned from dirt and dried. Shredded in any convenient way, placed in a bag or plastic containers and sent to the freezer.

Advice! Onion freeze and whole, previously wrapped in parchment paper.

Drying

The freshly harvested crop is dried in the open air:

1. Remove dying or damaged plant parts.
2. Vegetables are finely chopped.
3. Spread on parchment in one thin layer.
4. Dry in a ventilated place or in a dark warm room.

In an electric dryer or oven, the leek will be ready in 1-2 hours at a temperature no higher than + 100 ... + 120 ° C.

Terms and conditions of storage

In its natural form, onions remain fresh for 3-4 weeks, when using auxiliary means (sawdust, sand, paper) - 2-4 months.

In indoor conditions, the plant does not deteriorate up to 2 weeks.

Optimal conditions:

• lack of direct sunlight, heat;
• air humidity within 40-50%;
• a place storage dry and cool (temperature - + 2 ... + 6 ° C);
• regular supply of fresh air.

Onions are stored frozen for a year. Thawing and re-freezing of the product must not be allowed, otherwise the taste and consistency will be disturbed.

Pickled or canned leeks are consumed throughout the year. The structure, taste and aroma of the workpiece do not deteriorate.

Dried onions are kept for up to 1 year in a closed glass or plastic container at room temperature.

Tips

Even under the most suitable storage conditions, leeks dry out throughout the season. Therefore, only large healthy specimens of the same size are left for the winter. Medium and small are frozen or dried.

Clods of soil from the roots are removed by hand. Do not shake the onion, otherwise the stem will be damaged, making the plant unsuitable for long-term storage.

The room in which the crop is kept is regularly ventilated. Ventilation holes are made in the bags.

Conclusion

Leek improves appetite, removes excess fluid from the body, strengthens the immune system, is useful for urolithiasis and gout. It is eaten pickled, baked and fresh. Under optimal conditions, the harvest will be preserved until the next season. The main thing is to prepare a cool, dry place and remove diseased or damaged plants in time.