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Post by daylilydude on Jan 31, 2018 5:49:41 GMT -5
Is it safe to say that "all" below ground vegetables have to be cured?
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Post by octave1 on Jan 31, 2018 9:25:32 GMT -5
Not carrots and beets, I think.
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Post by brownrexx on Jan 31, 2018 9:32:22 GMT -5
I don't cure carrots or beets either. I just rinse off the loose soil and store them in the crisper drawers in my refrigerator.
Potatoes, onions, garlic all get cured before storage.
Winter squash are not grown below ground but I also let their skins harden before storage in the basement.
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Post by september on Jan 31, 2018 10:40:22 GMT -5
For the most part, just the ones that are normally kept at room temperature like onions and garlic. If it gets refrigerated or stored in a bucket of sand, then not.
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Post by paquebot on Jan 31, 2018 15:01:19 GMT -5
Many underground crops are damaged in normal harvesting. For the most part, curing is merely for nicks and cuts to heal. I even "cure" beets and carrots before they go into storage.
Martin
he truth is more important than the facts.
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Post by brownrexx on Jan 31, 2018 15:35:11 GMT -5
Curing onions and garlic allows the neck to dry and seal shut before storing in a cool area which could encourage fungal growth if the neck area is not dry and sealing off the inside of the bulb.
Curing potatoes and squash toughens the skins a bit before storage although I don't know if they wouldn't toughen anyway in cool storage. I have just always allowed them to remain dry and toughen up in my warm garage for a while before storing them in the basement.
I also give my winter squash a dip in a vinegar solution to kill bacteria around the attached stem before storage.
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Post by guruofgardens on Jan 31, 2018 18:30:18 GMT -5
I don't cure beets or carrots. They get pickled or frozen right after harvest.
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Post by Gianna on Jan 31, 2018 18:38:42 GMT -5
I only cure winter squash. Everything else gets picked and used on an 'as needed' basis.
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Post by spike on Jan 31, 2018 19:34:43 GMT -5
Okay I am totally lost? How do you "cure" a carrot? HUH? I have a box of bandages and some Iodine? I am seriously clueless here.
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Post by paquebot on Jan 31, 2018 22:06:43 GMT -5
For carrots, you let them dry. Unless they are real muddy when dug, no washing. Let whatever dirt is on them stay on them.
For potatoes, the curing or drying is so that there are not two "wounds" which might end up against each other. That would almost guarantee that both tubers rot.
Martin
The truth is more important than the facts.
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Post by spike on Feb 1, 2018 9:22:20 GMT -5
It would appear that i am dumb as a mud fence here. Why are you curing them? Do they need 'cured' cause they are sick? What does "curing" even mean? SO confused.
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Post by Laura_in_FL on Feb 1, 2018 10:57:54 GMT -5
Curing refers to storing freshly-harvested vegetables under controlled conditions (temperature and humidity) for days or weeks time before putting them them in long-term storage.
The procedures for curing are different for different vegetables, but usually "curing" is done by spreading out or hanging vegetables in a warm, dry, well-ventilated area.
During curing, the skins (and stem cuts for squash) dry out and toughen. Also, curing allows any wounds (cuts or nicks that happened during harvesting) to dry out and scab over. In the case of garlic and onions, curing lets the stems fully dry out.
Curing makes vegetables less susceptible to fungus and other rots when they are in long-term storage. More properly it would be called "prevention" because that's what it really does. But "curing" sounds better, I guess.
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Post by brownrexx on Feb 1, 2018 12:12:22 GMT -5
Laura_in_FL , gave an excellent explanation spike , but in a nutshell curing is a way to help crops to last longer in storage.
For example, if you grew and harvested 20 lbs. of carrots, you wouldn't be able to eat them all in a short period of time so we try to prepare them in the best way to last as long as possible in storage.
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Post by spike on Feb 1, 2018 12:19:16 GMT -5
Laura_in_FL, brownrexx, Thank you! We do not have a root cellar or any way really for long term storage other than canning or freezing so I let my 'stupid' fall out and expose itself. *FLASH* But I totally get it now. Thanks! I learn something new everyday on this forum!
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Post by coppice on Feb 1, 2018 14:26:21 GMT -5
I will even go as far as to say storage tomato, benefits from time out of sun and in a cool room above 40F, to cure and ripen. Long keepers sure did.
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Post by hairymooseknuckles on Feb 1, 2018 16:02:09 GMT -5
Laura_in_FL , brownrexx , I let my 'stupid' fall out and expose itself. *FLASH* But I totally get it now. Thanks! I learn something new everyday on this forum! There are No stupid questions! You learned something and helped others learn in the process.
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stone
Pro Member
Posts: 170
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Post by stone on Feb 1, 2018 17:36:55 GMT -5
Is it safe to say that "all" below ground vegetables have to be cured? Absolutely not safe... Do you know what happens if you "cure" sun chokes? They wilt... best to leave in the garden until you are ready to eat them. also.... crosnes turn rubbery if "cured"... they are supposed to be crunchy. In checking google about yacons... sounds like they should be left in the ground too... I bet that we could all think of a ton of other root vegetables that shouldn't be cured like a sweet potato. Maybe check radix... radix4roots.blogspot.com
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