Particular care must be taken to ensure gentle handling during harvesting and storage, as well as careful sorting of the harvested crops.
Only vegetables of impeccable quality offer the prerequisite for a good shelf life. Root vegetables are carefully lifted out of the ground with the digging fork, freed from the earth and twisted or cut off the foliage. The root or. However, bulbous heads are not injured. With celeriac, the roots open up 1 shortened to 2cm and the leaves, until 3 or 4 heart leaves, so distant, that no leaf stumps remain. Cabbage is best harvested and stored with the stalk and all binders carefully removed. Kohlrabi is also stored with the stalk and all the leaves, until 2 or 3 heart leaf, carefully removed.
The stored vegetables must not be washed under any circumstances. Before storage, the harvested crop is checked again, all heads, tubers or roots, the damage or. have pressure points, carefully sorted out and excluded from storage. Damaged vegetables are first attacked by rotting organisms and would then also endanger the healthy stored goods.