Some of your storage
vegetables need to be cured before storage; some don't. If you
cure vegetables that don't need to be cured, they'll rot. And if
you don't cure vegetables that do need to be cured, they'll rot
too. Time for a good list!
Vegetable |
Curing
method |
Beet |
none |
Cabbage |
none |
Carrot |
none |
Garlic |
1 - 2 weeks in a warm, dry place |
Onion |
2 - 3 weeks in a warm, dry place |
Parsnip |
none |
Potato |
2 weeks at 50 - 60 degrees
Fahrenheit and 95% humidity (slightly warmer than a root cellar) |
Sweet Potato |
2 weeks at 80 - 85 degrees
Fahrenheit (dry) |
Turnip |
none |
Winter Squash (including
Pumpkins) |
2 weeks in a warm, dry
place. (Don't cure acorn squash!) |
This post is part of our Storage Vegetables lunchtime series.
Read all of the entries: |