After harvesting, the main task is not just to put the vegetables in the cellar, but to keep them dry, dense and without signs of rot. Many are faced with the fact that already in November soft, wrinkled or moldy tubers appear. The reason is not in the variety or in the cellar, but in excess moisture and lack of natural protection.
There is a simple method that experienced summer residents use: add a bag of wood ash to each box of vegetables.
Ash is a natural antiseptic and desiccant. It absorbs excess moisture, suppresses the development of fungi and bacteria, and also emits light vapors that repel rodents. At the same time, it does not come into direct contact with vegetables, so it does not spoil them and leaves no traces.
How to do:
- Take a small canvas or gauze bag.
- Pour 2-3 tablespoons of dry wood ash inside.
- Place the bag at the bottom of the box before adding potatoes, carrots, beets or cabbage.
- Do not wash vegetables before storing, but simply carefully shake off the soil and let them dry for 2-3 days under a shelter.
- Store in a cool, dark place at a temperature of 0 to +4°C and a humidity of 85–90%.
For urban conditions, storage in paper bags with a bag of ash on a glazed balcony or in a storage room is suitable.
Thanks to this method, potatoes remain hard and do not sprout, carrots and beets do not wrinkle or rot, cabbage does not become covered in mucus, and a musty smell does not appear in the cellar.
Question and answer:
Is this method suitable for onions and garlic?
Yes, but dryness and ventilation are more important for them. Ash will enhance protection against mold, especially in damp autumn.
Can you use baking soda instead of ash?
Baking soda absorbs moisture, but does not have antiseptic properties. Ash is more effective.
How much ash do you need for one box?
2-3 tablespoons per bag is enough for a 10-15 kg box.
