Their possible uses make turnips a classic in the kitchen. Root vegetables have a certain shelf life, which with the right methods can be extended to a maximum of several months. This is how they survive the winter.
Swedes should not be washed until they are eaten
Harvest and Storage
Swedes are ready to harvest in September at the earliest, although the time of sowing has an impact on ripening. Root vegetables increasingly store energy in their tissues the longer they remain in the soil. This increases shelf life and the beets can be stored longer because the rhizomes benefit from larger amounts of energy. The disadvantage is the consistency of the vegetable tubers, because the root flesh becomes increasingly woody and loses its tenderness.
beet clamp
It used to be a common method to store crops in a heap. To do this, dig a pit with a minimum depth of 40 centimeters and cover the bottom with a layer of five centimeters of sand. Place the vegetables loosely in a plastic box and place it in the hole.
It is then filled with leaves and sand. Wooden boards serve as a cover. The beet can withstand short-term sub-zero temperatures that do not fall into the double-digit range. However, they should be stored mostly frost-free.
sandbox
This variant is based on the overwintering of the tubers in the garden. Large buckets or boxes serve as storage containers, which are filled in layers with sand and swedes. It is important that you place the containers in a dark, cool and dry room so that the root tissue does not rot. Check whether these conditions exist in your basement.
tips
Before storing, remove all green parts of the plant, as they draw water from the beet and can start to rot.
Fridge and freezer
For temporary storage, you do not need to wash the root vegetables. It is sufficient if you place the yield loosely in a plastic box and slide it into the vegetable compartment. The tubers can be kept here for up to three weeks. If you seal the jar, you should regularly check for condensation. If there is too much moisture, the fabric can quickly mold and rot. Cleaned, peeled, and blanched root vegetables can be stored in the freezer for about 12 months.