For many gardeners, the real challenge isn’t growing the harvest, but keeping it fresh. Apartments are often too warm and dry, causing vegetables to wilt, rot, or sprout. Yet even without a cellar, you can extend the shelf life of your produce until spring by organizing proper storage conditions.
Separate Your Harvest
It’s best to divide your vegetables into two parts:
- Long-term storage: These can be kept in a pit at your dacha—a traditional village method.
- For winter consumption: This portion is brought into your apartment.
For a pit 1.5–2 meters deep, lay straw at the bottom, then cover with layers of potatoes, beets, and carrots. Place straw between each layer, then cover with soil. Ideally, leave the pit untouched until spring.
Which Vegetables to Store at Home
Onions and garlic store well at room temperature. Place them in mesh bags or cardboard boxes and keep them in a dry, dark place away from heaters.
Potatoes, carrots, and beets prefer cooler temperatures (+1…+4 °C) and high humidity (85–95%). Since such conditions are rarely found in apartments, a compromise is necessary.
Where to Place Vegetables
Refrigerator
Some vegetables can be stored in vegetable drawers. Avoid sealed plastic bags, as the produce may rot. If bags are used, leave them slightly open for ventilation.
Balcony Storage Cabinet
You can make a simple thermos cabinet yourself:
- A wooden box insulated with foam.
- A "box-in-a-box" with insulation between the walls.
- For enthusiasts, a full cabinet with ventilation and heating lamps.
In winter, cover these cabinets with blankets or old clothing during severe frost. To maintain positive temperatures inside, place bottles of hot water in the cabinet—though they need to be replaced regularly.
