← Cellars, clamps and earth pits H50-05 · Module 5 of 7 · Pages: 18 · Worksheets: 5

Cabbages, onions and squash

Three foods, three different places: cabbage cold and damp, onions and garlic cold and dry, squash warm and dry, from harvest and drying through to spring

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Cabbages, onions and squash

In short

  • Cabbage: late, firm heads, 2–3 wrapper leaves, 0–2 °C and 90–95 % humidity, hung up or in a single layer.
  • Onions and garlic: dry for 2–3 weeks until the neck is dry and thin, then dry, 0–4 °C, 60–70 % humidity.
  • Squash: ripe, with the stalk, cured warm for 1–2 weeks, then 10–15 °C (50–59 °F), dry, in a single layer.
  • A bitter squash or pumpkin is not eaten or fed to stock: it can be poisonous.
  • Garlic in oil must not be kept at room temperature: risk of botulism.

What's inside

Chapters

  1. Three foods, three places
  2. Cabbage: harvest and preparation
  3. Cabbage in the cellar
  4. Onions: harvest and drying
  5. Garlic
  6. Squash and pumpkins: harvest and curing
  7. Squash: storing and checking
  8. When it starts to spoil: deciding
  9. How much and where in the house
  10. Common mistakes
  11. Printable checklist

Worksheets

  • Stock and garden calculator
  • Date calculator from harvest
  • Cabbage, onion and squash calendar
  • Squash register
  • Cabbage and onion inventory

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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