You have planted your vegetable garden attentively, cared about your plants lovingly, and watched the blossoms and fruits form enthusiastically. Now you can hardly wait for the harvest. But hold on, how do you know when it is time?
For the harvest, we distinct between early and late vegetable based on the time of harvest of the respective crop.
„Turgor(pressure)“: Pressure that cell sap exerts on the wall of a plant cell.
Store your harvest to provide you with food in the short, medium and long term. Be sure to store your harvest in a way that it does not spoil. In addition to storage, you can also preserve your harvest and enjoy it at a later time. You can find everything about preservation methods here.
„Spoilage“: Natural process initiated by microorganisms resulting in chemical, physical and biochemical changes. Pest infestation is also a form of food spoilage.
Some vegetables cannot be stored for long and should be eaten as soon as possible after harvest to preserve flavor, freshness and vitamins.
In the refrigerator, the cell metabolism of food slows down and microorganisms grow more slowly. Store fresh, easily wilted vegetables at temperatures up to 7° C., e.g. in the vegetable compartment of the refrigerator. Protect the vegetables from drying out by wrapping them in a damp cloth.
Vegetables that come from warm areas do not belong in the refrigerator, where they lose aroma and flavor. Spread vegetables such as tomatoes, eggplants, peppers and cucumbers at room temperature (ideally around 15 ° C) on a soft surface in order to not get bruises.
Medium-term storage is well suited to store vegetables for several months without losing quality and freshness.
The low temperature in the freezer prevents microorganisms from multiplying. The sooner after the harvest the vegetables are frozen, the more vitamins can be retained. Freezing allows vegetables to be preserved for up to 1 year. Water-rich vegetables, such as tomatoes or onions, should be frozen in their processed state so they do not become mushy when thawed. Wash, clean and chop the harvested goods that you want to freeze. Brief blanching prevents color and texture from changing. Blanching also shortens cooking time after thawing. Dry the vegetables before you pack them in an airtight container. Vacuuming prevents air from entering the package and freezer burn from occurring. Freeze the vegetables in portions.
„Freezer burn“: Dried-out spots on frozen foods caused by air contact. Freezer burn on frozen vegetables is not harmful to health, but has a negative effect on taste and texture.
Only vegetables harvested from autumn onwards are suitable for longer storage, as summer vegetables contain too much water.
Ideal for long-term storage is a dark room with 4-8° C temperature and 85-90% humidity. Good ventilation is also important. When storing on the shelf, make sure that the harvest does not touch each other to avoid pressure marks.
Hi, I’m Lisa from Permapot. I’ve been growing my own vegetables in my small urban garden and on my terrace for 4 years now. With Permapot I would like to make it easier for you to get started with urban gardening!
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