When to remove leeks from the garden for storage, ripening time

Choosing a leek variety

For Siberia and the Urals, the choice of variety should be approached responsibly.
Onions are divided into three varieties: early-ripening, mid-ripening and late-ripening. Leeks of early and medium varieties are harvested from the garden in late summer or early autumn. Late-ripening varieties are harvested in October, so in cold summers they may not ripen. Columbus is a popular early ripening variety of leek. The leaves reach a height of 80 cm. The average weight of each plant is 400 grams. The bleached part reaches a height of 30 cm, and the diameter of the stem is 5 cm. The white part of the plant forms independently without hilling. The pulp has a pleasant taste. Suitable for canning and fresh consumption.

Premier is a mid-late onion variety. The stem with a small cylindrical bulb reaches a length of 25 cm and a diameter of 6 cm. The average weight is 400 grams. The leek pulp tastes tender and juicy. Used for fresh consumption and canning. It can be stored in favorable conditions for up to six months.

Elephant is a late-ripening leek variety of Czech selection. The plant forms a “leg” up to 5 cm thick and about 20 cm long. The weight of one plant is 300 grams. Reviews about it are only positive. Onions are used in salads, for canning, and also stored fresh until spring. Its positive quality is long-term storage.

Peculiarities

This bow differs from other types in its appearance. By the way, there is another name - this is a royal onion. And he received it not only for his external data, but also for his rich composition. Therefore, first of all, it’s worth taking a closer look at the onion and leek.

External biological characteristics:

• The bulb is one of the unusual parts of the plant. It does not have bulbs or they are expressed in weak quantities. Its color is white-silver, and its shape is oblong and elongated, about 10 cm long. The bulb is often also called a false stem or stem. The taste is also slightly different - they are much more tender, juicier and more aromatic than another type of onion (for example, the usual onion).

On a note! Onions can be artificially enlarged. To do this, twist the plant so that the stem does not have time to turn green. The procedure itself is called “leg whitening” and is carried out several times a season.

• Leaves. So they give that royal size. Their length ranges from 60 cm to 1 m. The shape of the leaves is linear-lanceolate with a narrow nose. They are somewhat similar to garlic leaves, only increased in size. Fanned out and slightly curled down.
• The inflorescence - an umbrella - is initially covered with a sheath, and the flowers themselves are small and white-pink in color, which is typical for the onion subfamily.
• Leeks reproduce by seeds. It gives them and shoots out an arrow in the second year of planting and, for example, in the southern regions it can maintain productivity for up to 4 years.
• The root system is powerful, fibrous. It is also worth noting that leeks are not afraid of frost and tolerate cold well, especially in areas with snowy winters.

This is interesting: Treatment of onions from worms in the garden

Early or mid-early

They have the shortest ripening period of about 90 days, but some representatives reach up to 130 days. The harvest falls in August - September. The leg grows a maximum of 40-50 cm. This variety is more suitable for seasonal consumption or summer processing.

The most famous varieties:

• Columbus . An excellent variety of Dutch selection that does not require twisting at all. The height of the plant reaches only 70-80 cm, and the stem is up to 20 cm and about 6 cm in diameter.
• Vesta . Onions from a domestic producer, which have a slightly sweet taste. Leeks grow up to 1.5 m in height, but the leg is slightly larger than the “Dutch” - 30 cm. This variety is preferable to grow in seedlings, especially in regions with a temperate climate. By the way, this variety requires 120 days to ripen after sowing.
• Elephant's trunk . An eloquent name, but it is not responsible for the length of the stem. It reaches 30 cm, provided it is twisted in a timely manner during the season.

Mid-season leek

Its leg is already more massive - about 4-8 cm in thickness and up to 20-40 cm in height. It is distinguished by its leaves. They are painted blue-green and covered with a waxy coating. Seedlings ripen 150-160 days after planting. They tolerate winter well. The root needs to be covered with peat and sand, and next year it will produce seeds. This onion can be stored for up to 3 months.

• Kazimir is a domestic variety, the stem of which reaches 30 cm, and the leaves are located in an almost vertical position. It is picky about moisture and prefers propagation by seedlings.
• Winner. Although the variety does not stand out for its size (the stem is only 20 cm), it is resistant to frost. Even to harsh winters, which made it popular even in the northern regions. The leaves are green with a gray tint and a slight bluish bloom.
• Elephant. The leek grows up to 1.5 m, but the leg reaches only 20-25 cm, and that is due to twisting. Although it is quite large in diameter - 5-7 cm. It loves seedling propagation and becomes ready for harvesting after 130 days.

Late-ripening and mid-ripening onion varieties

Although this leek is distinguished by its great frost resistance, it does not have time to ripen in winter regions, for example, in Siberia or the Urals. After all, the frost-free period in them covers only 150 days, but onions need at least 180, and sometimes even 200 days.

• Alligator. A clear representative of a late-ripening variety with a low but thick stem. Its outstanding feature is its delicate taste and light garlic aroma.
• Karantansky. Plant up to 1 m in height, with a large stem (up to 300 g). It ripens 200 days after sowing, so even in the southern regions it is advisable to plant it in early spring as seedlings for 70 days.
• Bandit. A Dutch variety of leek that has dark green leaves with a slight blue tint. The leg is quite massive, but short. In regions with a mild climate, it tolerates wintering calmly.
• Autumn giant. The name is justified by its appearance. The leg grows up to 40-50 cm, and in diameter can reach 8-9 cm. By the way, this variety also stands out for its great ability to lie for a long time during storage.

Some nuances to consider before harvesting:

1. Be sure to look at the ripening period of the variety. But the most important thing is that the leek leaves should not have time to turn yellow or, even worse, wither or dry out.
2. The fact that the summer turned out to be is also taken into account. If the plant received the required amount of moisture, light and heat throughout the summer (that is, sunny days were followed by rain), then the harvest should be harvested 1-2 weeks earlier.
3. Consider the humidity level. Yes, the bulb is on the surface of the earth. And even a powerful root will not reach deep reserves of water. Therefore, ensure regular watering or irrigation. But when it rains constantly and the bulbs are in damp soil a lot, then you need to dig them up and dry them. Otherwise, they will simply rot.
4. This point relates more to planting and growth, but leeks do not tolerate heavy, acidic or saline soils. They must first be treated and the necessary minerals added. Otherwise, the leek will not grow or will disappear before the harvest period.

Important! Leeks can be harvested before the first frost. It tolerates cold well down to -7 °C. But this is only if the frosts came unexpectedly. The permissible minimum temperature for leek collection is -5°C.

Cleaning rules

The value of the vegetable is the bleached leg of a light (sometimes yellowish) color. To ensure that it grows long, thick and juicy, gardeners earth up the plant 2-3 times per season. As a result, the root system is immersed in the soil to a depth of 70 cm.

How to properly remove a miracle plant from the ground:

Harvesting should be done after the vegetable has fully ripened. This is indicated by drooping, slightly yellowed leaves. Tender young greens of the vegetable are also used for cooking. But you should not cut it off from plants intended for storage: the leg will not gain the required thickness. A pitchfork will help the gardener harvest vegetables without loss. They are less traumatic than a shovel. Before choosing a leek, it is recommended to unplant the bushes

The operation is carried out a day before digging the vegetable. The gardener should pay attention to the air temperature and amount of precipitation. In cool, rainy summers, the ripening time of the plant is delayed by 2–3 weeks. It is recommended to finally complete digging up the vegetable before the first frost.

Leek is a cold-resistant crop. It can withstand temperatures down to sub-zero levels. But the keeping quality of frozen feet worsens. Collection should be carried out in dry weather. This will keep your feet clean. The plant also accumulates the maximum amount of vitamins at this time. Place the dug plants out on the ridge for ventilation for 2 hours. In cloudy weather (if there is a threat of rain), move the crop under a canopy. It is recommended to collect all the onion legs in one go. This is necessary for storing evenly dried plants. For large plantings, the collected lots should be kept separately.

Green feathers should not be removed from dug-out plants at this stage. During storage, useful substances from them will enter the white part - the leg.

How long to dry the crop depends on the weather and location. In sunny times, it is enough to keep it outside for 5–7 days. In cloudy weather, the gardener needs to wilt the plants in the attic or shed. Ventilation time is 10–14 days.

Harvesting and storing leeks is a simple task. Compliance with all the rules will provide gardeners with vitamin products throughout the year.

Sevok

Onion sets act as planting material, and the harvest of next years will depend on its quality. You can grow sets yourself from nigella seeds, or you can buy ready-made sets in the store.

Onion sets begin to ripen 90 days after planting. The most successful period for removing seedlings from the beds is considered to be from the beginning of August to the middle of the month. By this time, the tops dry out, turn yellow and fall to the ground.

You need to dig up onions from the ground earlier if the weather is rainy. In this case, the seedlings will take new roots, and the harvested crop will not be stored for long. After planting in the spring, active flowering will begin and the yield will decrease.

How to dry onions correctly

Storing onions directly depends on the efficiency and correctness of drying. If the gardener is constantly at his dacha plot, then the vegetable can be dried directly on the beds. The bulbs should be laid out on a flat area, roots in one direction, tops in the other, for one week.

If it rains, you can dry the vegetable under a canopy using the same laying out method. You can also weave the bulbs into braids, drying them in a room where there is ventilation. If a summer resident lives in an apartment and does not have the opportunity to dry the onions on the beds, then the resulting harvest is dried in the oven.

To do this, set the oven to the minimum temperature and make sure that the crop does not dry out and that the scales do not crack. For further storage, sort the root vegetables and select damaged and sprouted bulbs.

How to properly remove onions from the garden?

Experienced gardeners recommend not watering the beds about a month before harvesting. It’s great if there is no rain during the digging period and after that.

Follow the cleaning rules:

• It is best to dig with a pitchfork, then the chance of damaging the bulbs is reduced;
• If it is not possible to dig with a fork, dig with a shovel, but very carefully. The shovel should penetrate the soil to a depth of 10 cm; when shaking the soil, do not knock on the bulbs, otherwise you will damage them and this will negatively affect storage;
• After harvesting from the garden, spread the bulbs in a thin layer on a flat and ventilated place under a canopy and leave it there for 15 days. It is advisable to periodically turn the onions so that they dry evenly.

Landing in the ground

Leeks in the garden.
Photo Transplant the seedlings into open ground at the end of May or early June. The main condition is positive weather day and night.

1. It is necessary to prepare the bed in the fall. For one square meter of land, add 6 kg of compost. Without digging, add a little humus in the spring.
2. Water the container with seedlings generously. Carefully separate the plants, being careful not to damage the roots too much.
3. In the garden bed, dig holes 10 cm deep according to a 20x10 cm pattern. Pour a little humus into the holes and plant the seedlings without burying the bulb (at the same level as it grew in the container). Add water.

The best precursors for leeks are the following crops: potatoes, tomatoes, cucumbers, legumes. It is not advisable to plant after onions and garlic.

When to harvest onions and turnips

When most of the leaves of the onion have died in the garden bed, it’s time to remove it. It is at this time that the maximum amount of nutrients accumulates in the bulb. Onions are harvested in the second ten days of August. If done correctly, it will keep well.

You can visually determine the harvesting time (in Siberia, and in the Moscow region, and in the middle zone and in Ukraine) by the false stem: the growth of the bulb has stopped if it has softened and lost its elasticity.

By this time, the bulb has already been formed, the husk has acquired the color characteristic of this variety.

If you rush and remove the onion ahead of schedule, pathogens can penetrate through the neck, which is still thick, and this will lead to its rotting in storage.

Well, if for various reasons the onion harvesting is late, this will also have a bad effect on its preservation, because by this time the bulbs may begin to grow again, new roots will appear, a large amount of nutrients will be lost and such onions cannot be stored for a long time.

Traditional methods to accelerate ripening

If the weather is rainy and harvesting time has already come, you can achieve accelerated ripening of onions. There are traditional methods for this. Here are some of them:

• mowing the leaves of onions seven days before harvesting;
• raking the soil from the bulbs 8-10 days before harvesting;
• undermining the roots of the bulbs with a pitchfork;
• cutting the roots with a shovel 5-6 cm below the bottom of the bulb.

All these methods are aimed at limiting the flow of nutrients into the bulb to speed up its ripening. All the nutrients from the leaves will have time to transfer to the bulb and there will be no drop in yield.

Methods for harvesting onions

It is advisable to harvest onions in dry, windy weather.

You can pull out the onions with your hands if the soil is sandy loam or light loamy, but on heavy soils it is better to dig up the onions with a pitchfork or shovel, stepping back a little from the bulbs so as not to damage them, and then carefully pull them out. Without digging, the bottom of the onion may come off, and this will cause it to rot during storage.

A dug up onion cannot be shaken off the ground by tapping, as it does not tolerate mechanical damage.

It is better to carefully clear it from the soil with your hands. After this, the onions need to be spread out to dry.

Place it in rows in a sunny place, placing the roots in one direction and the leaves in the other. You can turn the onions over from time to time so that they dry thoroughly.

The influence of sunlight helps to disinfect onions.

Unripe onions should be eaten as soon as possible, without leaving them for storage. When the onion is dry, cut off its leaves, but be sure to leave a neck 4-5 cm long.

This is done to ensure that it is well stored. The neck, as it were, seals access to the bulb, and it is not afraid of various bacteria that can get on it in storage.

If you cut the leaves very low, the bulb will remain open to disease.

You don’t have to trim the dry leaves; they will serve as the basis for braiding. At the same time, for strength, you can weave tufts of straw or twine

The roots of the onion are carefully trimmed with sharp scissors or a knife, trying not to touch the bottom

Degree of onion drying

To understand whether the onion has dried well, you need to stir it by sticking your hand into the pile of onions. If it is dried well, the hand will pass freely. Well, you can’t push it into an insufficiently dry hand.

You need to monitor to what extent the onion has dried so as not to overdry it. Over-dried onions may cause the outer scales to separate from the bulbs, and exposed bulbs will not store well.

How to avoid onion diseases

If a large amount of manure was added to the soil in which the onions were grown, or the soil was very wet, drying alone will not do.

To avoid neck rot, which does not manifest itself in any way during onion growth, and also to prevent infection with downy mildew, it needs to be dried again.

In this case, the drying temperature should be high - about 32–33 ° C, and the drying time should be five days. You can reduce the drying time to 8 hours, but the temperature should then be 42–43°C. You can also dust the onions with chalk.

To determine the degree of drying, you need to turn the neck of the onion, and if it breaks, then the onion is ready for storage.

15-20 days will pass, and the bulbs will be covered with new husk, but only in one layer. Such onions can also be preserved, although you need to tinker. You can store it in a toilet or kitchen cabinet by placing it in a cardboard box.

It will be stored in the same way as onions collected in dry weather.

In unheated rooms, turnip onions are stored until November. But with the arrival of frost, you need to move it to a dry room where the temperature does not fall below 0° C.

Storage conditions

There are several ways to preserve leeks in winter. Main types - storage of feathers and root vegetables

At the same time, it is important to comply with the main condition - the vegetable should be stored for the winter immediately after harvesting. You shouldn’t leave it for several days, otherwise it won’t last long.

The feather is harvested during the entire ripening period of the vegetable.

To preserve the feather longer, you will need to remove all damaged or dried parts of the plant. Then rinse the greens thoroughly and dry in a dark place. For storage, use one of the suitable methods:

1. Place the finely chopped feathers in bags, close the zippers and place them in the freezer of the refrigerator.
2. Grind the feather, dry it in an oven at 50ºC, place it in containers, and use it later as a seasoning.
3. Store the dried whole feather in a tightly closed paper bag.

Root vegetables are also preserved in different ways. The choice of option depends on the existing conditions.

The best option is to place the onions in the cellar. However, not everyone has such a cool room at home. Therefore, we will consider possible ways to store vegetables after harvesting from the garden:

In sand. This option is used by cellar owners. Fill low plastic or wooden boxes with sand. The layer thickness is 5 cm. Then place the root crops vertically and cover them with a thicker layer of sand - about 20 cm. This option requires strict adherence to humidity and temperature parameters, otherwise the bulbs will begin to grow

It is important to maintain humidity at 80%, temperature from -1°C to +1°C. On shelves. In the cellar, install shelves one above the other, which are made of slats with spaces between them for ventilation

The distance between the shelves is 15-20 cm. Place the root vegetables in one layer. With a large number of vegetables, a two-layer arrangement is acceptable. On the balcony. This option is suitable for regions where frosts are not too long and severe. The maximum permissible value is -8ºС. Transfer the bulbs to the balcony and cover with insulating material that allows air to pass through. Periodically sort through and clean the onion from spoiled parts.

Using any method involves storing the root crop without access to light.

When to dig up onions and how to dry them after harvesting

Experienced gardeners can quite easily determine the stage of onion ripening and begin harvesting it without delay. When harvested in time, the vegetable is stored well, does not rot, and lasts until spring. How do you know when it’s time to dig up onions, and how can you not miss harvesting deadlines?

Signs of onion ripening

When growing any vegetable, it is necessary to study the characteristics of the crop, agrotechnical techniques, and varietal characteristics. The ripening period of onions is 80-130 days or more. Early crops can be harvested after 80-85 days, late-ripening crops “delay” the formation of turnips up to 120-135 days.

When determining the time of harvest, this must be taken into account, and also pay attention to external signs:

• yellowing of green leaves;
• feather lodging on the ground;
• thinning and drying of the root collar;
• acquisition by the upper scales of a color characteristic of a particular variety (golden, blue-violet, white, brown, lilac);
• peeling of the upper scales.

Cleaning deadlines for different regions of the country

Climatic conditions and weather also affect the duration of vegetable formation. In the south, the crop ripens early, although on average the dates specified in the varietal characteristics are still maintained.

Winter varieties (like garlic) ripen earlier, by early or mid-July. Summer varieties are removed from the garden for storage in the second half of August.

When to harvest onions in the regions:

• in the North-West (in the Vologda, Arkhangelsk, Leningrad regions) they begin digging in August;
• in the Moscow region, in the middle zone, the vegetable is harvested from the end of summer, this is done until September 15-20 (late varieties);
• in Siberia and the Urals, where early types of vegetables are mainly grown, the harvest is ready in August.

In dry summers, the crop ripens earlier; in rainy seasons, the head forms more slowly. No reference book will indicate the exact dates, but even a novice summer resident can determine the approximate time of digging based on external signs.

Useful recommendations are indicated in the lunar phase calendar, although you should not blindly rely on this schedule. It is believed that onions and garlic are dug up during the waning moon, taking into account suitable days. It is advisable to harvest the harvest from the garden before the onset of heavy rains, otherwise the harvested vegetable will not be able to be preserved in the winter.

Recommendations for harvesting onions

Approximately 10-14 days before the intended harvest, watering is stopped. If the tops are green, and the onions should ripen in time, rake the soil from the heads, slightly lift the onions with a fork, tearing the roots of the plants. It is not recommended to cut the tops, as this impairs the quality of the heads and their shelf life during storage.

It is advisable to choose a clear, dry day for harvesting. This will allow the bulbs to be laid out to dry directly on the garden bed.

Dig with a pitchfork or shovel, carefully removing the heads from the ground and carefully cleaning the soil with your hands

They are laid out on the bed for pre-drying, then transferred under a canopy. In the same way, the sets grown from nigella are removed, which will be used for planting on a full-fledged turnip next season.

Before you start drying the onions after harvesting, prepare the room. It is convenient to lay out vegetables in attics, sheds, or under a canopy. If the weather is warm and clear, the harvested crop is taken outside for the day and put under a canopy at night. The approximate drying time is 1.5-2 weeks, depending on the condition of the bulbs and temperature conditions.

Preparation for storage

Trim the tops after the leaves and roots are completely dry. The husk on the heads should be dense, dry and rustling.

The leaves are cut off, leaving a “stump” of 4-5 cm, the roots are shortened to 1 cm. If storage is intended in “braids” and bunches, the tops are left without trimming.

Before storing, the harvest is sorted, removing damaged and overdried onions. Dented and deformed heads are sent for processing, large ones are sent for food first. The rest are placed in boxes, baskets or hung in bundles.

By correctly determining the timing of harvesting onions, you will save the harvest and get an excellent vegetable for food.

It is important to take into account the characteristics of the variety, the climate of the region, and specific conditions

How to grow

In the Moscow region, leeks are grown through seedlings, this way they achieve results faster. The fact is that the growing season for leeks is quite long - up to 200 days for late varieties and up to 120 days for early varieties. You can plant seeds in seedling containers at the end of February and by the time they are planted in the ground, the plants will be quite large. This will speed up the time for harvesting leeks.

You can plant the seedlings in a permanent place when the third leaf has formed on the leek. By that time, the ambient temperature will already be steadily warm, since the third leaf of the plants appears approximately 8 weeks after germination.

The crop requires light and nutritious soil. Before planting, 3-4 kilograms of humus per 1 square meter of land and a couple of handfuls of wood ash are added to the ground.

The tops of the leaves of the seedlings are trimmed to improve survival rate.

The basis of cultivation is proper planting. Onions are planted in fairly deep trenches, into which soil must then be added as they grow. This is necessary for the leek to grow a long white stem. Select a bed from which the onions will go for storage. It is not recommended to cut off the green leaves of such plants.

Fertilizing is carried out up to 3 times during the growing season, alternately watering the leek with mineral and organic fertilizers. Watering regularly, the plant does not tolerate drought, especially at a young age. By the time of harvest, watering should be reduced.

Recommendations for storing vegetables

It is impossible to prepare vegetables for future use using the canning method (pickling, pickling). It is kept in basements, lower compartments of refrigerators or frozen.

Recommendations for storing leeks in the basement:

• trim the roots of a mature, dried bush (leave 1 cm);
• carefully shorten the tops by a third (this is enough to preserve vitamins in the leg);
• pour calcined coarse sand into the box in a layer of 2–3 cm;
• place the bushes vertically, sprinkled with moistened soil;
• the backfill should rise to the length of the plant's leg.

Should be kept in the dark at an air humidity of 65%. A hygrometer should be used for monitoring.

Some gardeners prefer storing the harvested crops in beds. Before a steady cold snap, the plantings are hilled up again, covered with a layer of 20–30 cm of fallen leaves, then with a layer of snow. The plant overwinters. In the spring, after the soil has thawed, you should rake off the leaves and carefully dig up the required number of plants. The summer resident has the earliest, freshest greens on the menu.

Leek is a biennial plant. The remaining 2-3 bushes can be left in the garden bed. They will give you an arrow with seeds. The gardener will receive his own planting material. This operation can only be performed with varieties: hybrids do not retain their characteristics.

Leeks do not lose vitamins when frozen. Gardeners without a basement prefer to store it in the refrigerator. Remove green leaves from the plant. The foot is washed and dried. Then they are cut into rings and placed in a plastic bag or tray. Prepare immediately after defrosting.

Some gardeners are in no hurry to send cut green leek feathers to the compost. They are passed through a meat grinder or crushed in a blender. Then mix with table salt (to taste) and freeze. The vitamin dressing for soups and borscht is ready.

If there is free space in the refrigerator, the collected leeks are stored there. The plant is carefully cleaned of damaged leaves, the soil is shaken off the roots and placed in plastic bags or wrapped in cling film. The layer of greenery should not exceed 5–7 cm.

The old drying method has not exhausted itself. The leg is cut into rings 1–1.5 cm thick and placed in an electric dryer for 4–6 hours. The air temperature when blowing is 40 degrees Celsius. This preserves vitamins. Keep the semi-finished product in a glass container with a ground-in lid in a dry place.

If the gardener does not have the equipment, you can dry the raw materials in an oven with the door open. Place parchment on a baking sheet. Spread the chopped onion in a 3 cm layer. The temperature should be set to 50 degrees Celsius. You need to stir the rings every 15 minutes.

Following the rules will preserve the spicy-pungent taste. Vitamin products from our own dacha will diversify the winter menu of gardeners.

It is important for vegetable growers not only to grow the crop, but also to harvest it correctly. The article will help you decide when to harvest leeks and how to properly store the crop after harvesting

This amazing plant is consumed not only fresh, but also pickled, salted, and dried. The vegetable gives dishes a piquant taste; it is good to add when cooking first courses, cutting salads or preparing snacks. A special feature of leeks is their ability to increase the concentration of vitamin C during long-term storage, which increases the value of the vegetable in winter.

The entire final growing process can be divided into 3 equal stages, the correct implementation of which will allow the vitamin composition of leeks to be preserved for a long time:

• digging leeks out of the ridge;
• mechanical cleaning, pruning;
• putting into storage.

If the rules are carefully followed, leeks are well stored until next spring and help to saturate the diet with useful components.

Methods for storing leeks

There are several ways to store onions. Which one to choose depends on your capabilities. Before storing, onions are sorted: damaged vegetables are not suitable for long-term storage in the cellar.

Cold storage

Washed and dried onions are loosely laid out in plastic bags and placed in a refrigerator (not higher than +2°C). The vegetable prepared in this way retains its fresh taste and appearance for several months.

You can store chopped onions in the freezer.

Before placing in the freezer, the bag of onions is first kept at a temperature of about +2 degrees, in this case more nutrients are retained

Basement storage

With this type of storage, the following conditions must be provided: temperature not higher than +10°C and humidity about 80%. Onions are stored in a box with sand for up to six months. The dug up vegetable is placed vertically in a container, the lower part is covered with a thin layer of wet sand and placed in the cellar. It is better to pre-disinfect the sand by calcining it over a fire or in the oven.

Only undamaged bulbs are suitable for storage in the basement.

Drying

Chopped onions can be dried and then used as a seasoning. To prevent it from losing useful substances, the drying temperature should not exceed 50°C.

It is better to dry the green and white parts of the leek separately.

Leeks appeared in our gardens not so long ago, but they rightfully occupy one of the first places in terms of their usefulness for the body. And the fact that it can be stored for a long time even at home is another advantage in favor of growing it.

How to store leeks is a pressing question. This vegetable is popular among gardeners. It is grown in summer cottages. Compliance with the rules of agricultural technology allows you to get a good harvest.

But you won’t be able to eat the spicy vegetable right away. In its natural form, the wonder is not stored for long. It’s a pity to deprive your family of a vitamin supplement due to ignorance of simple things. With a little effort, the seasoning will be on the gardener’s table throughout the winter season.

The consistency of the vegetable, the content of micro- and macroelements, and vitamins depend on when to harvest and how to preserve the harvest. It is unlikely that a gardener will be pleased with limp greens of incomprehensible taste. There is no benefit from such preparation.

The difficulty is the impossibility of canning leeks. The vegetable harvest is stored fresh, frozen or dried. Properly cleaning and ensuring marketable appearance is a feasible task for any gardener.

Outlandish onion

Not so long ago, summer residents did not know what leeks were and how to grow them. Related plants were planted in the plots: turnips, garlic, goose onions. Now it’s hard to imagine a menu without the original spicy vegetable.

The value of the plant is the thick white leg of the vegetable (modified bulb). Its taste is less spicy, slightly sweet. There is no bitterness felt when eating. Onions are pleasant in salads. It adds flavor to fried or stewed dishes. Children willingly eat new food.

But the taste changes depending on when the leeks are harvested. The pungency and amount of vitamins in a vegetable are affected by the weather. It is impossible to correct it. But the gardener can choose the harvest time and take into account the period of the maximum amount of nutrients.

The taste of autumn, winter and spring dishes depends on how leeks are stored. Proper arrangement of the room, temperature and humidity conditions will provide the gardener with gratitude from his family for the deliciously prepared food.

Features of harvesting onions for the winter

To successfully store the harvested crop, onions should be harvested in dry weather.

It is important that the soil in the garden bed is dry and crumbly. Collected bulbs will dry faster and will rot less in winter

When harvesting onions, some summer residents prefer to use shovels, while others prefer to use garden forks. There isn't much difference - it's a matter of personal preference. The main thing is not to pull the bulbs out of the ground, so as not to damage the bottom by breaking the roots.

A living wound will instantly become a gateway for various rots, which will manifest themselves in the winter. In this case, you can lose the entire harvest - the rotten onion infects neighboring ones, and a chain reaction of infection of the stored onion occurs.

If the soil in the garden bed is not too dry and soil remains on the roots of the bulbs, it is under no circumstances recommended to hit the bulbs against each other or against the ground.

Damage to the skin that is invisible to the eye also opens the way for infections - it is better to use such onions as food quickly.

After digging, the onions are left in the garden bed until evening - the sun and fresh wind will dry the soil stuck to the roots. During this time, the onions should be stirred and shaken so that drying occurs more evenly and quickly. In the evening, the onions are transferred under a shed, to a barn, etc. - to any dry, closed room with good ventilation.

There are recommendations to place dried onions in the sun every day. Ultraviolet light perfectly disinfects crops. Unfortunately, for weekend summer residents such activities are not always feasible. 2-3 weeks of drying under a canopy, in the attic, in a greenhouse, etc. is quite enough for high-quality preparation for laying for the winter.

How to determine if onions are dry enough

When onions are ready for storage, the integumentary scales acquire a color corresponding to the variety, become dense, smooth, and fragile. It’s not for nothing that in the southern regions peeling dried onions is called “peeling” - if you pick up an onion and rub it between your palms, everything unnecessary (dirt, upper scales, dried roots) peels off from it.

Before storing, you can shorten the “tails” of the dried tops to 3-4 cm or braid the bulbs into “braids”.

How to speed up the ripening of onions

When the turnip has already reached the size characteristic of the variety, and the time for harvesting is approaching, dry, warm weather is of particular importance. If weather forecasters promise rain, you should hurry up with harvesting the onions. This does not mean that it is necessary to accelerate its maturation artificially. There are several proven techniques.

1. Completely eliminate watering and fertilizing 2-3 weeks before the expected harvest date.
2. Using a fork, slightly “lift” the onion to break the roots and leave it in the garden until fully ripe.
3. If the soil in the garden bed is crumbly and dry, pull the bulb halfway out of the soil by the tops. If the roots are damaged, ripening occurs earlier.
4. Sometimes the upper part of the bulbs is exposed by hand, scraping away the soil from the neck. The integumentary scales become coarser - the bulb ripens faster.

You can see clearly how to dig up leeks and how to process them for storage for the winter in the video.

What not to do

Trampled tops really speed up ripening. But through damage, not only fungal and rot spores, but even insect pests get inside the feather. Should we expect good keeping quality from such a turnip?

How to harvest onions in a rainy summer

If it’s raining and you didn’t have time to pick the onions before the storm began, only long-term drying will help preserve the harvest.

1. It is not recommended to rinse in water, much less wash onions. Together with water, spores of fungi and rot get into microdamages of the integumentary scales, bottom or neck of the bulb. Over time, a focus of infection appears.
2. You cannot cut off the above-ground part until the onion is ready. Quick drying of trimmed onions does not allow them to ripen, which reduces the keeping quality of the crop.
3. The selected onion should be stirred more often to speed up the evaporation of moisture.

Planting and growing an onion crop is not an easy task. It’s doubly disappointing when you can’t remove it from the garden and save it. In order not to tempt fate and not depend on the vagaries of the weather, you should take care in advance and speed up the natural process on your own. Simple manipulations in the onion bed will allow you to harvest the crop a couple of weeks earlier and, after proper harvesting and drying, save it until the new season.

How to properly dig up leeks for winter storage: tips

Leeks cannot be called too whimsical in terms of growth or storage; moreover, this onion is intended for long-term winter storage and will withstand frost well even in open ground. Yes, for this it needs to be properly wrapped. But this process is no more difficult than preparing, for example, strawberries. And yet, leeks are slightly inferior in popularity to onions and garlic, although their beneficial properties are no worse.

• Onions are harvested only in sunny weather. If the forecast calls for persistent rain that will ruin your plans, then bend the feathers slightly towards the ground. Thus, they will stop feeding and begin to dry out faster.

Important! Never trim leek feathers. This is his main value. Moreover, such a procedure will not speed up the ripening of onions, but will only infect the plant. And unfavorable bacteria and microorganisms will cause rapid rotting of the fruit.

• If the soil is loose and not dry, then the onions will simply be pulled out of the ground. But often the soil holds the onion tightly, which leads to the stem and stem breaking. Therefore, arm yourself with a pitchfork.

Important! Do not use a shovel. You don't know the length of the bulb. A shovel may cut it off or damage it, which will reduce storage time.

• If you have several beds of onions, then cleaning will take only one day. But for large plantings, remember - you need to collect all the leeks within 10 days. The last bulbs will be wetter, and this will cause the entire batch to rot.
• Be sure to remove any piles of earth, if any. But do not hit the bow on the ground or other object. The integrity of the bulb may be compromised and turgor may be lost. Carefully remove excess by hand.

Digging up onions

• The next step is drying, which takes approximately 2 weeks. You can leave the harvest in the garden bed, spreading an even layer of leeks. To prevent onions from being attacked by pests and parasites, it is better to lay them on polyethylene, which is previously covered with old blankets or bedspreads.

On a note! The oven can help out. It will speed up the process, cope with a large volume of onions, and help out in case of rain. Especially if the onions had to be dug out of damp soil. Preheat the oven to 50°C, lay out one layer of leeks and leave to bake for 7-8 hours.

• Before sending to the prepared room, the onions must be sorted and their condition monitored. Rotten or damaged bulbs are discarded so as not to spoil the entire batch.

A few secrets about storing leeks:

• You can use cardboard or wooden boxes as containers, or make small racks. The main thing is not to use polyethylene or plastic to store it! The plant does not breathe in it, so it will quickly freeze and deteriorate.

Important! Fern will help extend the storage life of leeks. Therefore, place a few leaves in the onion box.

• The leeks should be spread in one layer. Then sprinkle with sand and lay out another layer. You shouldn’t make more than two tiers; it’s better to take an additional container.
• Be sure to consider ventilation. Make holes in the boxes first, choose boxes only with grooves between the boards, and the room itself should “breathe.”

Harvesting leeks

• The place should be dark and cool, so a cellar or basement would be ideal. You can also use a barn or a glassed-in balcony. Unfortunately, leeks cannot be stored in an apartment for long.
• The room temperature should be within -5 – +5 °C. With humidity 60-80%.
• And don’t forget to check the harvest once every 1-2 weeks in order to remove rotten or damaged bulbs in a timely manner.

Harvest dates

The first thing that determines the timing of harvesting is the region of growth. It is obvious that in the southern regions the crop will ripen earlier than, for example, in Siberia, even despite the fact that in the south leeks are sown directly in open ground, and in regions located to the north, the crop is usually grown in seedlings

Leek is a crop with a long growing season, therefore, in addition to regional affiliation, it is important to pay attention to the varietal variety

So, when the time has come to do something like harvesting leeks, the timing of the procedure will differ, including depending on the type of crop:

• early ripening varieties that reach maturity in the summer months are absolutely unsuitable for long-term storage;
• mid-season varietal varieties reach ripeness 150 days after germination, and are able to last until next spring;
• Late-ripening leek (vegetation period is about 200 days) is not characterized by high yield, but it is stored until next summer.

To answer the question “When is the best time to dig up leeks?”, it is important to take into account several factors. For example, in the Moscow region it is better to harvest leeks for storage in the first half of October, and in the northern regions you need to dig them up in September, and it is better to give preference to early ripening varieties

When to harvest leeks in Siberia is a separate topic, but it is better to do this before the onset of frost. True, adult plants are quite capable of withstanding light frosts.

If the summer was dry, with high temperatures prevailing, then the leeks will have to be harvested a little earlier, because the harvest ripens faster in such conditions. If the season turns out to be cool and rainy, then the leeks will be slightly behind in ripening, and you will have to harvest much later.

Where does the miracle vegetable grow?

Until the beginning of the twentieth century, Russia did not know about the existence of a wonderful vegetable. Then it turned out: the plant is heat-loving, takes a long time to mature, but can be planted through seedlings. Now it is growing in the southern regions, the central part, and the northwestern regions. Leeks are not uncommon in Siberia. But early varieties of vegetables are cultivated there.

The vegetable ripens 3–4 months after germination. Summer residents of the south grow it through seedlings in a greenhouse. After the earth has warmed up, the feathers are placed in a permanent place.

In the central zone, gardeners have succeeded in growing vegetables: in January they sow in boxes, in February they dive. Illuminate with a phytolamp and ventilate. In April they are placed in a permanent place. Plants ripen in August-September.

In the north and northwest, gardeners plant only early varieties and hybrids. The seedling method is used. Outdoor placement time is May. The first harvest from the garden is harvested in the first ten days of September.

Some summer residents allocate a place for the onion in an unheated greenhouse. This measure allows us to solve the problem of excessive precipitation. With properly prepared soils, onion plants produce increased yields.

The vegetable tolerates low temperatures, variable light levels, and prolonged precipitation. If the sowing time is observed, the plant will ripen in any region of gardening.