Potatoes and onions should preferably be stored in the dark cellar. However, it should be noted that both vegetables do not harmonize well with each other.
Having harvested potatoes yourself is pure gardening happiness and a rich harvest also creates a supply for the winter. But not infrequently hobby gardeners experience a nasty surprise. The potatoes start to germinate and then quickly become inedible. If you store your potatoes properly, you’ll be fine over the winter. What should be considered when storing potatoes and what role does the onion play, you will now learn.
Potatoes make demands
The potato is not undemanding and those who ignored this during storage will have little pleasure in its potato potatoes. If the storage is too light and too warm, germs quickly appear on the bowl. These germs deprive the potato of nutrients. This causes the tubers to shrink. The potatoes are still edible, but no longer a taste experience. With the germs, the potatoes also show more green spots. These should be removed carefully because they contain toxins and are not suitable for human consumption.
If the potatoes are not stored properly, mildew can quickly occur. If you do not regularly check your harvest, you can lose your entire stock. Once a tuber molds, this quickly transfers to the other potatoes.
If some things are considered regarding storage, potatoes will last for several months.
Tip: Late potatoes are stored in September, you can stock early potatoes from June.
Harvest potatoes in time, but not too early
Hobby gardeners will know what the talk is about. The potato tastes best if it is brought directly from the earth on the table. Depending on the variety, the potatoes can therefore remain in the bedding until autumn and you simply harvest as needed. However, ground frosts should by no means surprise the potatoes. The tubers are sensitive to frost and just a few degrees below freezing are enough to make the potatoes rot.
You can already harvest a first sample if the foliage on the potatoes turns slightly yellow. Before you harvest the potatoes for storage, it should be a few weeks after the leaves have died off. This time is important for ripening the potato. If the shell is firmer, the tubers are better storable and are less affected by rot.
What should be considered before storing the potatoes?
The potato harvest should be done in dry weather. It is also beneficial if the soil is well dried and do not stick mud and mud to the potato. Before storage, the tubers should dry completely in a dry and airy place so that mold and rot do not provide a point of attack.
Attention: Damaged tubers must not be stored. Cut out the affected areas generously and consume the potatoes as soon as possible.
Say goodbye to the sight of the spotless tubers from the supermarket. These may be visually appealing, but the label often includes the word “post-harvest”. The tubers are not only washed, but also treated with various substances to protect against rot and make the potatoes last longer. The potatoes destined for storage should not be treated. Dry earth on the tuber is not a blemish, but much better, namely a natural protective film against premature rottenness.
Tips for proper storage
How to store potatoes correctly:
- frost protected
Potatoes should be stored dark. The ideal place for this is certainly the cellar. Who can not show this, can also store the tubers in the pantry or in the garden shed. If the potato is too light, it starts to germinate quickly and the skin gets green spots. This indicates solanine intercalation. This toxin is found in the plant parts of all nightshade plants. Small amounts are not a big danger. Nevertheless, you should not consume the potatoes and remove affected areas generously.
Attention: A high concentration of solanine is noticeable by the bitter taste of the potatoes.
The potato is equipped with a natural germ inhibition. The degradation of this germ inhibition depends on the ambient temperature. After about two months, this protection is lifted. So that it does not germinate, the tubers must now be stored at the lowest possible temperature. This requires a bit of tact. At temperatures above ten degrees, premature germination begins. If the tubers are stored below four degrees, the taste of the potato will be affected as the potato starch converts to sugar.
Tip: The ideal storage temperature for the potatoes is five to eight degrees.
There should be no large temperature fluctuations. In any case, the potato should be stored frost-free, dark and airy. Advantageously store potatoes in a wooden box or a special horde. Storage in plastic bags is not recommended. The potatoes sweat in the airtight tissue and begin to rot.
The potatoes should be checked frequently during storage. Tubers, which begin to germinate, are soon to be used up. Potatoes that are rotten should be removed and disposed of immediately.
Tip: If the potatoes are stored airily on slatted frames, you can keep the tubers for months.
Store potatoes next to onions – is that possible?
Potatoes and onions have a lot in common and are both well storable. However, both should not be kept together. Also onions should be stored dark, cool and frost-free. So it makes sense to store both together. However, you should not do this because the onions absorb the moisture of the potatoes and start to rot.
Where to go with the onion?
Store your onions best in a basement room at about one to three degrees. The humidity should be around 70%. For the onion is recommended a hanging storage, so enough air reaches the tubers. You can simply tie the onions to their foliage and make small bouquets that can be attached to the wall.
Tip: Onions are not in the fridge. They lose their characteristic taste there.
Similarities and differences in the storage of potatoes and onions
Hands off apples or pears
Even apples or pears are not suitable as a society for the potato in winter storage. Apples emit the mature gas ethylene. The potatoes start to ripen and rot faster.
Tip: The onion should not be stored next to apples or pears.
Similarly, the wine rack should be at a safe distance to potatoes and onions. Top wines reach their maturity only within several years. After prolonged storage, the wine absorbs the foreign odors and changes its taste.