Autumn harvest: tips for the perfect storage of fruit and vegetables!

Von WOM

Autumn is a festive time for garden lovers who can now harvest the fruits of their work. Equipped with a rich supply of fresh fruit and vegetables, it is now important to optimally store these healthy foods in order to enjoy them over the colder months. Dr. Lutz Popp, expert of the Bavarian State Association for Horticulture and Landespflege e.V. (BLGL), has put together some valuable advice on harvesting and correct storage.

The best time for harvesting vegetables is on sunny days. According to Dr. Popp the products on such days reach their highest quality of aroma and vitamins, whereby the nitrate content is lower compared to cloudy, damp days. Nitrate, which is actually not harmful, can be converted into health -questioning substances in the body. For this reason, it is important to harvest at the right time and to store the harvest dry, cool and unwashed.

harvest and storage of fruit

The harvesting conditions for fruit are similar to those for vegetables. Especially the gentle hundred is crucial to take the fruits out of the tree undamaged. Dr. Popp recommends a careful rotary movement when picking to get the stem. This is important to prevent violations of the fruit bowl, which can lead to faster perisherence.

For the storage of vegetables by spring, a cool, dark place such as a basement or a garage with temperatures around 3 to 5 ° C and a humidity of 70 to 80 percent. A practical tip is to remove the leaves with certain types of vegetables such as yellow beets and celery before storing to prevent a wither. Other types of vegetables can even stay outdoors because they need frost to improve their taste, such as kale or Brussels sprouts.

preserving methods: drying, freezing and fermenting

Drying and Dörren are proven methods for preserving fruit and vegetables. Drying gives valuable nutrients, provided that this happens between 30 and 50 degrees when the temperature is controlled. Another popular method is frozen. The quality of the food is almost completely preserved as long as fresh harvest is used. Dr. Popp advises to blanch the vegetables before freezing to further increase the durability and quality. The freezer is then durable for several months and can be used directly for cooking.

Energy -saving conservation offers insertion and fermentation. In fermentation, especially vegetables such as white cabbage or carrots, the lactic acid fermentation creates additional vitamins that support the intestinal flora. For sauerkraut, for example, fresh, cut vegetables are mixed with salt and filled in airtight containers. This ensures that the vegetables are not affected by mold and remains for a long time. Vinegar also helps to insert vegetables by killing harmful bacteria and inhibiting the growth of unwanted microorganisms.

In summary, it can be said that autumn is not only harvesting time, but also a time of learning. With the valuable tips from Dr. Popp can not only harvest their yield, but also enjoy their yield, but also enjoy it for months and thus create a healthy stock for the winter. Every gardener can benefit from these knowledge and store their harvest efficiently and sustainably.