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How To Properly Cure Vegetables To Ensure Good Storage
BY TIFFANY SELVEY
Potatoes
Curing refers to methods for preparing vegetables for long-term storage, and in the case of potatoes, it takes about 14 days, during which time their skin will grow thicker.
Cure potatoes at a high humidity at a temperature between 45 and 60 degrees Fahrenheit. Then store in a box with ventilation holes
in a cool, dark location
for several months.
Onions
While mild onions like Vidalias should be eaten fresh, pungent, globe onions like red onions are suitable for curing and can last for
up to a year once cured.
Lay the onions in a warm area for a few weeks, flipping them every few days so they dry evenly. When the outer layer of skin is snug, store them in a mesh bag in a cool, dark spot.
Garlic
For long-term storage, softneck garlic varieties are best. When almost half the leaves on your garlic plants turn yellow, it’s time to harvest.
Place them in a warm, shady, well-ventilated spot for two weeks then store them in a ventilated bag. At room temp, they’ll last a few months, and longer at cooler temps.