Gardening
Storage of Vegetables
By: Jonathan Sturm

One of the great delights of gardening is the improved flavour and texture of fresh vegetables. One of the main reasons store bought produce is so lacklustre is the fact that the fruit and vegetables have been stored, and poorly at that. Fruit is picked before it is ripe. It is tougher then and withstands the rigours of transport better. The same varieties allowed to ripen on the tree, or vine, taste much better. Nevertheless, there are gaps in production and there is ample reason for storing produce to carry us through. As well, some produce is grown specifically for storage.

The most economic place to store produce is in the ground where it is growing. Where the soil is well drained, deep frosts do not occur, and the winters are reasonably cool, roots are best kept in the garden. The overseas practice of using root cellars and earth-covered mounds (clamps), is totally unnecessary. The brief gap between them running to seed in the spring and the harvest of the earliest from the new plantings gives the palate time to relearn how to relish them.

Peas and beans are particularly suited to drying. Allowed to ripen on the vine and shelled out, they will keep for a couple of years. There is no need to grow the special varieties developed for this. We prefer broad beans to limas, which we could not grow in southern Tasmania anyway. Home dried peas and beans seem to cook quicker than the shop bought sorts. Another product worth drying is the mushroom. When there is a glut of field mushrooms, we dry and crumble them for thickening and flavouring winter soups made with the relatively bland dried peas and beans.

Garlic and onions ripen fully in the summer and autumn, and must be dried for storage. Hung in a cool, well-ventilated place, they will keep for several months.

Tomatoes can be stewed until they thicken to make tomato paste. The homemade paste is infinitely superior to the factory product. Do not believe the commercials that tell you only the best produce is used to make this and other processed products. The price received by the grower from the processor is much less than the price for fresh.

Only the malformed, over ripe, inferior stuff is sold to the factory. In the home kitchen, the cook is generally more discerning than the manufacturer.

Apples can be harvested at two stages of maturity. For storage, they are picked when still unripe. To test if they are ready, cut the apple across the middle, between the stem and blossom end, squeeze and taste the juice with the tip of your tongue. If it has a woody taste, it is not yet ready for harvest. Apples keep best when stored in a cool, well-ventilated place. Some varieties, notably Lady Williams, will keep well at relatively high temperatures. You will only be able to grow this variety if your growing season is long. Red Fuji, which does grow in cooler places, also keeps well without needing special storage facilities. See the page about Apples and Pears.

Several varieties of pear will fall from the tree before ripening. They are picked and stored unripe, and kept in a cool, well ventilated place until needed. The pears are brought into a warm room for several days to ripen.

Conditions for long storage of vegetables
VegetableTempĀ°CRelative humidityApprox. storage life
Artichoke, globe0Very high3-6 wks
Asparagus0Very high2-4 wks
Bean7High2-4 wks
Beetroot (topped)0High12-20 wks
Broccoli0High1-2 wks
Brussels sprouts0Very high2-4 wks
Cabbage0Very high1-3 mths
Capsicum7High2-3 wks
Carrot0Very high1-5 mths
Cauliflower0Very high2-4 wks
Celery0High6-10 wks
Cucumber7High2-3 wks
Eggplant7High10 days
Endive0High2-3 wks
Garlic0Dry6-7 mths
Leafy greens0Very high1-2 wks
Leeks0High1-3 mths
Lettuce0High1-3 wks
Marrow (hard)10Dry6-12 wks
Melon5Medium2-3 wks
Mushroom0High1 wk
Okra7High2 wks
Onion0Dry1-8 mths
Parsley0Very high1 mth
Parsnip0Very high6 mths
Pea0High1-3 wks
Potato7Medium4-6 mths
Pumpkin10Dry2-4 mths*
Rhubarb0Very high2-3 wks
Shallot0Very high1-2 wks
Silver Beet0Very high1-2 wks
Spinach0Very high1-2 wks
Squash (summer)7Very high1-3 wks
Squash (winter)10Dry2-4 mths*
Sweet Corn0High4-8 days
Sweet Potato13Medium4-6 mths
Tomato (ripe)7Medium4 days
Tomato (unripe)13Medium2-4 wks
Turnip0High4-5 mths
Water Melon7Medium2-3 mths
Zucchini7High1-2 wks
* Some varieties will keep up to 24 mths, though the flavour deteriorates slowly.

Root vegetables must be topped as the leaves continue to transpire moisture. Leaving them on will shrivel the roots.

Ethylene gas is given off by ripening fruit. We use this property when we putunripe tomatoes in an unventilated paper bag with a banana or apple. The tomatoes ripen quicker because the apple or banana increases the level of ethylene. Some vegetables are very sensitive to ethylene and will deteriorate rapidly when stored alongside fruit giving off the gas.

Produces EthyleneSensitive to Ethylene
AppleAsparagusPotato
ApricotBeanRhubarb
AvocadoBroccoliShallot
BananaBrussels sproutsSilver Beet
FigCabbageSquash
Kiwi FruitCarrotSweet Corn
MangoCauliflowerSweet Potato
NectarineCeleryZucchini
PapawCucumber 
Passion FruitEndive 
PeachGooseberry 
PearLeafy Greens 
PlumLettuce 
Rock MelonOkra 
TomatoParsley 
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