How to store leeks properly at home?

Housekeeping rules

Few people know that leek not only retains its useful composition during storage, but also accumulates ascorbic acid. Thus, with proper storage, the plant is enriched with an even greater composition of vitamins.

You can eat a vegetable from the very beginning of its ripening. It has pleasant tasting and very delicate leaves. It is recommended to use them both independently fresh and add to any dishes, salt, dry and freeze.

To have a fresh vegetable on the table all winter season, you must follow simple storage rules:

1. Only whole plants can be stored. They must not be damaged.
2. All plants intended for long-term storage must have a strong and intact bottom.
3. Only one type of plant needs to be stored in one container.
4. Leeks should be sent for storage cleaned of earth residues and well dried in the sun.

There are several ways to store leeks at home.

With high humidity, the crop cannot be stored for a long time. Therefore, the optimum storage humidity should be 85%. Ventilation is also a prerequisite for storage.

Observing all storage rules, you can achieve long-term storage.

Storage periods:

• the vegetable can be stored in the refrigerator for up to 4 weeks;
• in a box with sand, the root crop can be stored until spring;
• dried, pickled or salted onions can be stored for up to 1 year.

If you follow 3 simple requirements, namely humidity, ventilation and a suitable temperature, it will not be difficult to preserve the crop.

In order to avoid gross mistakes during storage, you should heed the advice of experienced gardeners:

• it is undesirable to keep different varieties of root crops in one container;
• effective storage is possible only in ventilated sealed containers;
• spoiled plants must be removed on time;
• choose varieties suitable for these purposes for storage.

You should be aware that early and mid-season varieties are not intended for storage.

Terms and rules for harvesting leeks from the garden

Unfortunately, not all leek varieties are suitable for long-term storage. Very early, early and mid-season are suitable only for fresh consumption, drying and conservation. Only late-ripening and some mid-ripening varieties can be saved until spring. But for them there are certain restrictions regarding the timing, conditions and temperature. If you want the leek to stay at home all winter, choose specimens that:

• reached technical ripeness (ripe well);
• do not have mechanical damage;
• not affected by pathogens or insects.

The white part of the stem is the most valuable in the leek.

Usually, harvesting late-ripening leeks begins in the fall, after the ambient temperature drops to 3-5 degrees with a plus sign. By this time, it matures, stops growing and is ready for storage. In some regions of the country, harvesting dates fall in mid-late September, in others - in early mid-November.

In areas with mild, warm climates, you may not need to remove leeks from the garden at all. It is perfectly preserved in the garden throughout the winter period. If you are lucky enough to live in such a region, then you can dig onions as needed at any time of the year. To protect the culture from unexpected severe frosts, it is enough to huddle the stems well and cover them on top with a layer of straw, needles or leaf litter.

Note! This vegetable crop can withstand temperatures as low as -5 ° C. After the weather conditions stabilize, the onion will spread its green feathers and continue to grow.

Therefore, if there is a short-term cold snap or early autumn frosts, do not rush to remove the leek from the beds.

Leek is able to withstand light frost and snowfall

When is the best time to dig up leeks? This should be done in dry weather, before the fall season begins. If it so happened that the rains have passed, it is advisable to wait a little until the earth dries out. This will make it possible to collect a clean, beautiful bow without adhering pieces of dirt.

It is especially important to consider this condition if you plan to store leeks in the cellar or in the basement. Indeed, in this case, washing vegetables is strictly prohibited.

Unlike onions, it is not recommended to pull leeks out of the ground by hand. A powerful root system, combined with deep burial in the ground, does not allow it to be gently pulled out of the garden without damaging it. To preserve the integrity of the leek, dig it up with a bayonet shovel or pitchfork.

It is most convenient to dig up leeks with a pitchfork or a bayonet shovel.

The value of leeks lies not only in the thickness of the onion leg, but also in the length of its white section. That is why, in the process of growing, the onions are regularly huddled, raking a high earthen rampart to the stems. During harvesting, this layer of earth should be carefully raked off and only then start to dig.

Step-by-step recipes for harvesting leeks for the winter

Leeks are eaten fresh, however, they are stored in a refrigerator for only 7-10 days. To prolong the preservation of the vegetable, it can be pickled, salted or prepared in various preservation.

Recipe number 1

easily

Pickling

2 cans (1 l) 30 minutes

Steps9 ingredients

• leek

  about 1 kg

• filtered water

  9 glasses

• salt

  6 tbsp. l.

  

  

  

  

  

  

  

  

  

  

• granulated sugar

  12 Art. l.

• black peppercorns and allspice

  6 each

• mustard (powder)

  2-3 tsp

• bay leaf

  2-3 pieces

• vinegar

  12 Art. l.

• vegetable oil

  4 tbsp. l.

Nutritional value per 100 grams:
calories: 36 kcal

protein: 2.0 g

fat: 0.2 g

carbohydrates: 6.3 g

1. Peel the leek, rinse well, cut the stems into 2-3 cm pieces.

2. Fold the chopped stems upright in a jar. Pour spices into a container: pepper, mustard.

3. Boil the marinade: add salt, sugar, bay leaf to the water. When the filling boils, pour in the vinegar.

4. Pour the jars with hot marinade, not adding a little to the edge.

5. In a container, add 2 tbsp. l. vegetable oil.

6. Roll up glass jars with metal lids, or close them with plastic ones.

Video recipe

Recipe video: Marinating

Did you know? In Great Britain, there is a unique organization - the Society of Leek Lovers, whose members regularly meet, discuss the nuances of planting and growing vegetables in different countries of the world, share recipes for original onion dishes.

Recipe number 2

easily

Salting

150 minutes

Steps4 ingredients

• leek

  1 kg

• beet

  1 piece

• leaf celery

  medium beam

• salt

  1-1.5 tbsp. l.

Nutritional value per 100 grams:
calories: 30 kcal

protein: 1.8 g

fat: 0.1 g

carbohydrates: 6.1 g

1. Rinse the vegetable thoroughly, separate the cuttings from the leaves.
2. Dip the onion leaves into boiling water for 2-3 minutes. Throw in a colander.
3. Boil the cuttings in the same boiling water for 5 minutes. Throw in a colander to glass the liquid.
4. Pour the boiled onion parts with cold water, stand for about 2 hours, strain through a colander.
5. Add beets and celery leaves cut into random pieces to the vegetables.
6. Salt all the ingredients, mix, transfer to a container and place in a cool, dry place for several days.

Important! For the preparation of onions according to this recipe, vinegar is not used, which makes it possible to use the dish for those people who suffer from various diseases of the gastrointestinal tract.

Recipe number 3

easily

Conservation

30 minutes

Steps8 ingredients

• leek

  200 g

• water

  500 ml

• vinegar

  40 ml

• granulated sugar

  12 g

• hibiscus (Sudanese rose)

  3 g

• bay leaf

  2-3 pieces

• black pepper and allspice

  taste

• salt

  taste

Nutritional value per 100 grams:
calories: 36 kcal

proteins: 2.1 g

fat: 0.2 g

carbohydrates: 7.1 g

1. Prepare a pot of water, salt, sugar, vinegar, bay leaf and pepper.
2. Peel the onion, rinse, cut into large pieces.
3. Put chopped vegetable and hibiscus into the boiling marinade.
4. After 4-5 minutes, remove the workpiece from the heat.
5. Fold the onion tightly in a container, pour over the marinade, sterilize for 8-10 minutes.

Basic storage rules

For storage, bulbs are selected without damage, not exposed to sudden temperature changes and humidity. Collection rules:

Harvesting is necessary strictly on time. Unripe or overripe bulbs have poor keeping quality;

Collect in dry weather

This will avoid the onion gaining excess moisture, which causes premature rotting;

Dig in carefully to avoid damaging the bottom. It is recommended to avoid any damage, do not jerk or hit the onions;
The harvested crop is sorted, giving preference to even, strong and healthy specimens with whole husks

Discard damaged and diseased bulbs, as they will destroy the entire onion crop.

Leek cellar storage until May:

> Next, the onions need to be dried. To do this, use the following methods:

• The bulbs are laid out in the sun;
• Tied in bunches and hung under a canopy or in an apartment on a loggia, leaving the onion in a draft;
• Use a minimum temperature oven.

IMPORTANT: Overdrying must be avoided. This causes the scales to crack, which are a defense against disease.

To check the degree of dryness, you need to stick your hand into the onion pile. If the hand passed easily, drying is complete, if not, drying continues.

The final step in preparation for storage is pruning dry leaves and roots. To do this, use scissors. During pruning, a neck of about 4-6 cm and roots are left without touching the bottom. If you plan to weave the onions into bundles, the leaves are left.

Leek preparation has a few differences. From the harvested crop, you do not need to completely cut off the leaves and roots, only 2/3. Also, he does not need drying, the storage is carried out immediately after harvesting. The following container is used for storage:

• Wicker baskets;
• Cardboard boxes;

IMPORTANT: The containers used must have good ventilation. Drawers and boxes should have large holes to avoid rotting onions.

Recommended storage thickness is no more than 30 cm.

• Wood boxes;
• Fabric bags;
• Vegetable nets.

Tips & Tricks

We offer useful advice from gardeners based on personal experience:

1. The most unpretentious and well tolerated wintering in the soil is the Karantansky variety, which has been tested over the years.
2. On a farm in the Pskov region, the frost-resistant variety Bandit is grown by direct sowing of seeds into the ground at the end of July. They huddle it up before winter, and in June of next year it gives a crop.
3. In the southern regions, the leek collected from the garden is transferred to a vacated greenhouse: they make a trench, lay the stems in it and cover more than half with earth. So it is stored until spring. In case of severe cold weather, the onion is additionally covered with a thick cloth.
4. If the winter is mild, during the thaw, several leek stalks are dug out of the garden for food. It is enough to pour hot water on the ground around it.
5. Successfully overwintered plants are eaten in the spring before the leek releases the arrow, otherwise the stem will become tough.

Storage methods

There are several ways to store pearl onions for the winter. All methods contribute to the preservation of its taste and medicinal properties.

How to keep leeks for the winter:

• in a container with sand in the cellar;

• at room temperature in the apartment;
• in a special compartment of the refrigerator;
• drying;
• freezing;
• by salting;
• pickled.

Is it possible to leave onions in the cellar

To preserve pearl onions in this way, it is necessary to prepare wooden boxes and wet sand.

Particular attention should be paid to the sand. It should be moist, never soggy.

It is very easy to check the moisture content of the sand. You need to type it into a fist and squeeze it tightly. If sand crumbles when you unclench your fist, this is the ideal moisture for planting.

At the bottom of the box, you need to pour 15 cm of wet sand, then put the plant in it, cover the bulb with a layer of sand 15 cm thick.Thus, only the leaves of the plant will be visible on the soil surface. From time to time it is necessary to check the leek, if the leaves of one plant begin to dry out or plaque has appeared on them, the root crop must be removed.

This method is good because until the middle of the winter season there is an opportunity to get a fresh and high-quality product on your table.

The optimum temperature in the cellar is -1-1 degrees, humidity is 75-85%.

At room temperature

This method will help preserve the vegetable for 1 week. It must be collected in bunches of 5-10 bulbs together with leaves and put in polyethylene. In this case, several small holes must be made in the polyethylene for ventilation. Pearl onions in a bag will perfectly preserve all vitamins for a while.

In the refrigerator compartment

The vegetable can be stored in the refrigerator for 2 weeks. At the same time, he will not lose the taste of feathers at all. In the refrigerating chamber, it can be stored in an intermediate chamber, with a temperature of -1-3 degrees.

Drying features

In order to preserve pearl onions for a long time, you can use the drying method. Only leeks are suitable for this storage. Cut them into medium-sized rings. Put the rings on a sieve. Then dry in an oven or dryer at 60 degrees for 4 hours. Further, dried vegetables are stored in a dry glass container, which must be hermetically sealed. Green leaves can also be dried, but separately. After drying, the leaves must be crushed, they are used as seasonings for any dishes.

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Pickle method

Only green leaves are used for pickles. You need to salt the pearl onions, observing a certain sequence.

Feather salting:

• cut feathers into pieces 2 - 3 cm wide;
• lay the pieces tightly to each other, preferably in an enamel container;
• sprinkle onion with salt. Salt should be taken at the rate of 1 layer of 50-70 g of table salt;
• 1-2 bay leaves, 2 black peppercorns;
• put under oppression for 2 weeks;
• put in glass jars, close with a sealed lid and put in a cold place.

Salted leeks will last for a long time without losing their qualities.

Freezing recommendations

Before freezing a vegetable, it is necessary to rinse it well, dry it and cut it into pieces 2-3 cm thick. Put the finished pieces in a plastic bag and fix it tightly. The bag should be filled so that its thickness is no more than 5 cm. Then place the bag in the freezer. It is best to freeze pearl onions in small portions. If you defrost a food several times, it will lose its taste and, of course, all the benefits.

Fundamental rules

How to store leeks? Leek can be stored for a long time. Adhering to some rules, you can eat fresh onions all winter.

How to prepare leeks for storage? It easily tolerates frosts down to -7 degrees. But still, the harvest should be done before the onset of frost. The first step is to dig it up and shake the earth from the root system. Care must be taken so that the earth does not fall between the leaves. With these simple steps, the harvesting of onions begins before storing for the winter.

Be sure to dry the vegetable and cut the roots. When trimming the roots, be careful not to damage the base. It is best to leave 1/3 of the root, in this state, the shelf life will increase.

There is a lot of controversy about whether to prune the leaves? The unequivocal answer is no.

With trimmed leaves, the vegetable will quickly fade and may undergo various diseases.

How to store leeks? You need to start by going through the already dried heads. Only strong bulbs are suitable for further preservation. They must be level and free of visible damage.

Only one type of onion can be stored in one container.

Fresh onions keep well in the sand. To do this, a layer of sand 5-7 cm is poured onto the bottom of the box, then the onion is set in an upright position. Cover the distance between the clues with wet sand. When using this method, the vegetable will be stored for about 6 months without losing its qualities.

For safety, plastic bags are also used.

Where to store leeks? Storing onions in the cellar (basement) is possible only in boxes with sand. It is advisable to disinfect it first. For this, the sand is calcined in the oven. You can disinfect in the yard. A fire is kindled and an iron container filled with sand is placed on it. During the time while the fire is burning, the sand will be calcined. The boxes, already prepared, are lowered into the cellar.

In the absence of a cellar or general room, it is possible to store onions at home (apartment), for example, on a balcony or in a pantry.

When storing onions on the balcony, additionally cover the box with something warm. An old warm blanket is suitable for this.

In the refrigerator, onions are also well preserved. To do this, wash it first, cut off the roots and excess leaves. After the vegetable dries well, pack it in a plastic bag and put it in a special compartment in the refrigerator.

You can chop the washed and dried onions, pack them in bags and put them in the freezer. When shredded and frozen, it will take up little space.

At what temperature should leeks be stored? In the cellar, leeks are stored at temperatures from 0 to +4 degrees. On the balcony, it can withstand frosts down to -7 degrees. This is provided that the box was additionally wrapped with something warm, such as a blanket. In the refrigerator, the temperature should not be lower than +5.

Tips for growing and storing leeks in the basement, as well as right in the garden in winter, in this video:

How to store leeks at home

In urban settings, leeks can be stored on the balcony, in the refrigerator. For the longest storage, it is placed in the freezer or dried.

On the balcony

Leeks spoil quickly at room temperature.

Therefore, the answer to the question about how to properly store leeks in the house can only be a balcony.

The prepared stems are kept in boxes, which are covered with a dense warm cloth in severe frosts.

Craftsmen make boxes insulated with foam, basalt fiber.

When bookmarking, consider the need for minimum ventilation and easy access to the content. After all, the crop must be periodically inspected, removing spoiled vegetables.

Leek can withstand frosts even more than onions, the storage of which we have already considered - from - 7 to - 10 ° C.

Even if it freezes slightly, it doesn't matter: the onions can be thawed at room temperature or put in the refrigerator on the vegetable shelf. Of course, this is not suitable for salads, but it will be quite suitable for the first and second courses.

In fridge

It is better to decide whether and how to store leeks in the refrigerator in advance - there is not so much space on the shelves of this household appliance, and it is necessary to leave it for other vegetables as well. For example, it is so convenient to store fresh bell peppers - it will stay fresh until the New Year.

For placing in the refrigerator, select the best plants, trim the roots, remove the spoiled leaves.Now the onion should be pre-cooled - this is a guarantee of long-term storage. Put it without packaging in the coldest compartment, where the temperature is kept at the level of 0 ... - 2 ° С. Then, without hesitation, arrange the stems in plastic bags with air punctures. Pack in portions, no more than 10 stems per bag.

Important! Onion stocks can be stored in the refrigerator for 4-5 months. The lower the temperature, the longer the shelf life.

Freezing

In the freezer, leeks will successfully retain all their vitamins until almost the new gardening season.

You can store it in its entirety, but it is more convenient to immediately chop the stems in any shape of any size.

If there are already green leaves in the freezer that you harvested gradually, during the season, it makes no sense to divide the new blanks into leaves and stems.

Divide the chopped vegetable material into the volumes (portions) you need, put in food bags or paper, seal and place in the chamber.

Drying

If you want to use leeks as a dry seasoning, you will need to heat them in an oven or electric dryer.

Chop the prepared stems with leaves smaller, put in one layer on a baking sheet and dry at a temperature of + 50 ° C for about 2 hours.

Some housewives claim that the express method (20 minutes at 150 ° C) is no worse, but this is controversial.

Dried onions cannot be stored hermetically sealed.

Place it in glass or ceramic containers and cover with parchment paper. You can use gauze by folding it in several layers.

Important! When dried, the onion retains its taste and useful qualities best of all. This procedure is accepted in the food industry.

Conservation

Canned leek is a tasty and healthy snack, very attractive in appearance.

As a rule, only the stems are closed in jars.

Before conservation, the onion is washed and chopped into rings.

Sharpen the knife, the dull blade will not cut, but crush the delicate structure.

The marinade is prepared from water, salt, your favorite spices, vinegar or lemon juice (the proportion of water / vinegar is at your discretion).

Tasty add bay leaf, chili pepper to the preparation.

Some gourmets like it when there are several juniper berries in the jar.

Recommended grades for long-term storage

There are certain varieties of leeks that can be used for long-term storage of the product.

Goliath

The white part of this plant grows up to 25-30 centimeters. It takes 130-150 days to ripen the fruit. The plant needs regular hilling. It needs to be treated for diseases and parasites.

Kilima

It is a popular Dutch variety. Its white part reaches 10-12 centimeters. The crop can be harvested 160 days after planting. The variety is considered unpretentious.

Columbus

This variety was developed by Dutch scientists. The white part of the onion reaches 20 centimeters. The crop ripens in 85-90 days. The culture does not need hilling.

Tango

The size of the white part of this bow is 15 centimeters. The vegetable ripens in 115-125 days. It is planted in open ground in May. The plant needs to be hilled and fed.

Casimir

This is a German culture, the white part of which grows up to 25-30 centimeters. It takes 180 days to reach ripeness. It is recommended to water the plant abundantly and huddle 2-3 times during the season.

Bastion

The culture grows up to 30-35 centimeters and matures in 150-160 days. It is recommended to grow it in seedlings. During the season, it is required to spud the bushes 2-3 times.

Quaranta

This plant reaches 15-25 centimeters. From the moment of planting to harvesting, 125-200 days pass. The culture is required to huddle.

Mercury

The plant grows up to 20-25 centimeters. This takes 200 days. This is a rather demanding culture.

Bulgarian

The white part of this plant reaches 45 centimeters. This happens in 130-140 days. The culture should be grown in seedlings.

Autumn giant

This is a Dutch variety, the white part of which reaches 30-40 centimeters. The crop can be harvested after 200 days. Culture is demanding to care for.

Elephant

This Czech variety grows up to 20 centimeters. From the moment of planting to harvest, 140-160 days pass. The plant needs abundant watering and is resistant to frost.

How to keep green onions fresh in the refrigerator for a long time

Any dish will look more appetizing if sprinkled with herbs on top. I have already told you how to freeze dill, tomatoes, bell peppers and green peas for the winter. And green onions can also be frozen, at the same time, after freezing, they will look as beautiful in a finished dish as fresh.

To preserve green feathers for a long time, it is best to freeze them. To do this, the feathers must first be processed, removed from their roots, withered and dried ends, washed and dried on a towel. Well-dried feathers are cut into small (5-7 mm) rings, so that they can then be conveniently added to salads and soups.

The chopped feathers are transferred to dry containers and tightly closed with a lid. Greens have a specific smell, and so that other foods in the freezer are not saturated with this smell, the container should be sealed.

Green feathers can also be frozen in plastic bags, after expelling all the air from it.

Frozen onions can be removed from the freezer at any time. The pre-dried onions are not frozen in one lump, so you can take the required amount, and put the remaining in the container in the freezer again.

If you want to keep green onions fresh for several days, after processing them from roots and withered ends, put them in a jar of water. In this case, the water must be changed at least once a day. And it must be used in food no later than 5 days.