← Cellars, clamps and earth pits
H50-04 · Module 4 of 7 · Pages: 20 · Worksheets: 6
Potatoes and root vegetables
How to prepare potatoes, carrots, beetroot, celeriac, root parsley, parsnips, winter radish and horseradish, pack them in sand and boxes and keep them sound and firm from October to May
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In short
- Potatoes: cure for 10–14 days at 12–18 °C, then store in the dark at 4–6 °C (39–43 °F) and 90–95 % humidity.
- Below 3 °C potatoes turn sweet. Before cooking, keep them for 1–2 weeks at 15–20 °C.
- Roots: tops cut to 1–2 cm, unwashed, in damp sand or sawdust, at 0–2 °C and 95 % humidity.
- Green potatoes and sprouts contain solanine: peel thickly or throw away.
- Check every 2 weeks: one rotten root spoils a box.
- Use the damaged, small and early ones first; keep the sound, late varieties for spring.
What's inside
Chapters
- What, how much and how long it keeps
- Potatoes: from field to cellar
- Potatoes in the cellar
- Green potatoes and solanine
- Roots: preparation
- Sand, sawdust and layers
- Crop by crop
- Diseases and storage problems
- Order of use
- Without a cellar: flat and backyard
- Common mistakes
- Printable checklist
Worksheets
- Stock calculator
- Box calculator
- Date calculator from lifting
- Potato and root calendar
- Inventory and use
- Box labels
Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.
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