- 5 hours ago
احفظ البطاطس والبصل طوال أشهر، وربما حتى موسم الحصاد التالي، من خلال طريقة تخزين بسيطة تمنع التعفن والإنبات. يشرح هذا الشرح العملي لماذا لا يجب وضع البطاطس والبصل معًا، وكيف يؤثر كل واحد منهما في الآخر: البطاطس تخشى الضوء والدفء، والبصل يخشى الرطوبة المحبوسة.
ستتعرف على خطوات اختيار البطاطس السليمة، ولماذا لا ينبغي غسلها قبل التخزين، وكيفية حفظها في مكان بارد ومظلم وجيد التهوية. كما يوضح كيف تُجفف البصلات بعد الحصاد، ومتى يكون البصل جاهزًا للتخزين، وأفضل الطرق لترك الهواء يدور حوله في سلال مفتوحة أو أكياس شبكية أو ضفائر معلّقة.
هذا محتوى مناسب لمن يبحث عن food storage، pantry tips، تخزين البطاطس، تخزين البصل، حفظ المؤونة، وتقليل الهدر المنزلي. كما يفيد في التخزين المنزلي، الاستعداد للمخزون الشتوي، ونصائح المطبخ الريفي والقديم.
مخصص لمحبي food storage tips، potato storage, onion storage, pantry organization, root cellar ideas, and home preservation methods. إذا كنت تريد تخزين البطاطس والبصل لفترة أطول دون إنبات أو فساد، فهذه إرشادات عملية وواضحة تعتمد على الفصل بينهما، التهوية، والجفاف.
ستتعرف على خطوات اختيار البطاطس السليمة، ولماذا لا ينبغي غسلها قبل التخزين، وكيفية حفظها في مكان بارد ومظلم وجيد التهوية. كما يوضح كيف تُجفف البصلات بعد الحصاد، ومتى يكون البصل جاهزًا للتخزين، وأفضل الطرق لترك الهواء يدور حوله في سلال مفتوحة أو أكياس شبكية أو ضفائر معلّقة.
هذا محتوى مناسب لمن يبحث عن food storage، pantry tips، تخزين البطاطس، تخزين البصل، حفظ المؤونة، وتقليل الهدر المنزلي. كما يفيد في التخزين المنزلي، الاستعداد للمخزون الشتوي، ونصائح المطبخ الريفي والقديم.
مخصص لمحبي food storage tips، potato storage, onion storage, pantry organization, root cellar ideas, and home preservation methods. إذا كنت تريد تخزين البطاطس والبصل لفترة أطول دون إنبات أو فساد، فهذه إرشادات عملية وواضحة تعتمد على الفصل بينهما، التهوية، والجفاف.
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LifestyleTranscript
00:00Here is the truth no one ever troubles to explain.
00:03A potato and an onion are not two of a kind.
00:07They are two different living creatures, with two different needs and two different enemies.
00:13And worse, each one breathes out the very thing that destroys the other.
00:19Set side by side, the onion makes the potato sprout, and the potato makes the onion rot.
00:25But keep them each the old way, apart, and each in its right place,
00:30and they will hold for you not weeks, but months, the better part of a year,
00:36with nothing but a cool dark corner and a breath of moving air.
00:41I am going to show you exactly how. Stay with me.
00:46Quick word before we go further.
00:48My name is Esther Yoder, and the old household ways handed down to me,
00:53the kind I am sharing today, and a great many more besides,
00:57are far more than I could ever fit into one video.
01:01I have gathered the whole of them into a book, and you will find it at EliasYoder.com.
01:07If today's tips serve you, that is where the rest of what my mother and grandmother taught me lives,
01:13all in the one place.
01:15Now to it.
01:16My grandmother taught me this standing in the cool dark of her cellar,
01:20a potato in one hand and an onion in the other.
01:24Esther, she said, folk lose half their harvest because they treat these two the same,
01:29and they are nothing alike.
01:31This one, she held up the potato, is still alive, still asleep, and all it wants is to stay asleep.
01:38And this one, the onion, is already dry and resting, and all it wants is to stay dry.
01:45Mind the difference, and they will feed you till next summer.
01:49So here is the heart of it, and the whole method grows from it.
01:53A potato is a living thing still, even in the sack.
01:57It is not dead food.
01:58It is a seed, dozing, waiting for a sign that spring has come so it can wake and grow.
02:05And the enemies that wake it are warmth and light.
02:09Keep it warm, keep it in the light.
02:11And you are whispering, spring is here, in its ear, and it will sprout.
02:16And once it sprouts, it pulls the life out of its own flesh and goes soft and bitter.
02:23An onion is a different creature entirely.
02:25It is not a dozing seed, but a cured, dried thing, wrapped in its own papery coat,
02:32already resting easy.
02:34Its enemy is not warmth or light at all.
02:37Its one enemy is trapped damp, wetness with no way to escape.
02:42Shut an onion up close, with no air moving, and it sweats out its own moisture against its skin.
02:48And that damp softens the paper, and the mold takes it, and it rots from the outside in.
02:55Two creatures, two enemies.
02:57The potato fears warmth and light.
02:59The onion fears trapped damp.
03:01Once you hold that plane in your mind, everything else is simply giving each one what it needs,
03:07and keeping them well apart.
03:09Let us take the potato first, all the way through, before we so much as mention the onion,
03:15for mixing the two is where all the muddle begins.
03:19Start before you ever store a one.
03:21Go through your potatoes and set aside only the firm, smooth, sound ones for keeping.
03:28No soft spots, no cuts, no bruises, no little sprouts already begun.
03:33One bad potato in the bin will spread its rot to every neighbor, so the keeping starts with choosing.
03:40And here is a thing most folk get backward.
03:43Do not wash them.
03:45A potato comes with a fine dry coat of its own, and a little clinging soil does it no harm,
03:51but washing strips that coat and leaves it damp, and damp is the beginning of rot.
03:57If yours are dirty, let them be dirty till the day you cook them.
04:01Now the potato wants three things, and they are all the opposite of your warm, bright kitchen.
04:07It wants cool, not biting, freezing cold mind, but the steady, even cool of a cellar,
04:14or a cold back room, somewhere that holds the same gentle chill day and night, neither freezing nor warm.
04:22It wants dark, and I mean true dark, not dim.
04:25Light is what turns a potato green and bitter and sets it sprouting.
04:31So a dark cellar corner, a closed cupboard, or a plain paper sack that shuts out the light all serve.
04:38And it wants to breathe.
04:39Never shut a potato in a sealed bag or a tight plastic sack, for that traps the danth against it
04:46and rots it from below.
04:48A slatted wooden crate, a woven basket, a burlap or paper sack with the top open.
04:54Anything that lets the air move round it.
04:57Cool, dark, and breathing.
04:59That is the whole of the potato.
05:01And one honest word, for I always give it.
05:04Should a potato go a little green on you from the light, do not eat the green part.
05:10That green is a bitter stuff that can turn your stomach.
05:13Cut it well away, and if the potato is firm under it, the rest is sound.
05:18And a potato with just a small sprout or two is not ruined either.
05:23Snap the sprouts off, cut away any green, and use it soon.
05:27Only the soft, shriveled, deeply sprouted ones are past saving.
05:33Now, and only now, the onion.
05:36A different creature, remember, with a different need.
05:39But first, before ever you store an onion, it must be properly dried.
05:44Cured, the old folk called it.
05:47If you grow your own, this is the step that makes all the difference.
05:51And skipping it is why home onions so often fail.
05:55When you pull them, you do not take them straight to the cellar.
05:58You lay them out in a warm, airy, shaded place.
06:02A porch, a shed with the doors open, under a roof, but out of the rain.
06:07For two weeks or three, until the outer skins go dry and papery,
06:12and the neck at the top shrinks down tight and seals itself shut.
06:16That tight, dry neck is the onion closing its own door against rot.
06:21And an onion with a soft, thick, green neck has not sealed and will not keep,
06:27no matter what you do after.
06:29If you buy yours from the market, they are most always cured already.
06:34But look them over just the same.
06:36Choose the ones with dry, papery skins, firm flesh, and a tight, dry neck.
06:42Leave behind any that are soft or damp or thick and green at the top,
06:47for those are for eating this week, not keeping for months.
06:52Now, where the potato wanted to breathe gently in the dark,
06:55the onion wants air moving all around it, freely, on every side.
07:00That is the single most important thing for an onion, more even than the cool.
07:06Its enemy is trapped damp, and moving air is what carries that damp away
07:11and keeps the papery skin dry and sound.
07:14So you never pile onions in a heap in a bowl, where the ones underneath are pressed
07:19and the air goes still and stale against them.
07:23That is exactly how a bowl of onions turns to mush from the bottom up.
07:27Instead, you keep them up and open and airy.
07:31The old ways are the best ways here.
07:34Hang them in a mesh sack so the air passes clean through.
07:38Braid them together by their dried tops and hang the braid from a nail,
07:43the way the old kitchens always did, and a handsome thing it is too.
07:47Or spread them in a single open layer in a slatted basket or crate,
07:52where the air gets at every side.
07:54Up off the surface, not touching close, air moving through.
07:59A cool dry spot is best, but an onion will forgive a little more warmth than a potato will,
08:05so long as the air keeps moving and the place stays dry.
08:09What it will not forgive is being shut in a sealed bag or a closed tub,
08:13where it sweats itself soft.
08:16And keep it well away from the damp, not by the sink, not in a steamy corner.
08:20And now the single most important thing in this whole video,
08:25the one rule that undoes everything else if you break it.
08:29Never, ever store your potatoes and your onions together.
08:33If you take away one thing today, take that.
08:37Here is why, and it is a thing of real beauty once you see it.
08:41The onion, as it rests, breathes out a faint gas, the same gas that ripens fruit,
08:47the same quiet signal that says, wake up, grow.
08:51And the potato, that dozing seed, is exceedingly tender to that gas.
08:56Set a potato beside an onion, and the onion is murmuring, spring, spring, wake and grow, at it all day
09:04long.
09:04And the potato sprouts far sooner than it ever would alone, even in a cool dark place that should have
09:11kept it sleeping.
09:12And it cuts the other way, too.
09:14The potato, for its part, gives off damp as it sits.
09:18And that damp drifts onto the onion's papery skin, softens it, and starts the very rot the onion most fears.
09:26So each one hands the other its own undoing.
09:31The onion sprouts the potato.
09:33The potato rots the onion.
09:36Keep them together, and you lose both in weeks.
09:40Keep them apart, different shelves, different corners, different rooms if you have them.
09:45And each keeps for months.
09:47They need not be far.
09:49They need only not share the same still air.
09:53And the same holds for your fruit.
09:55A potato kept near the apple bowl, or the ripening tomatoes, or the bananas, will sprout from their gas just
10:03as surely as from the onions.
10:05So give your keeping potatoes their own quiet, dark corner, well away from all of it.
10:11Now let me be honest with you about what this buys you, for I will not oversell it.
10:17Done right, the potatoes cool and dark and breathing, the onions dry and airy, the two kept well apart.
10:24You are not buying a week or two.
10:27You are buying months.
10:29And in a good, cool cellar, close to the whole year round, right up to the next harvest.
10:35That is no tall tale.
10:37That is simply how the old folk fed themselves through every winter before there was a store to run to.
10:43But it asks a little tending, and here is the last of it.
10:48Once every week or two, go and look.
10:51Lay your hand through the potatoes and the onions both.
10:54And the moment you find one gone soft or weeping, take it out that instant and use it or throw
11:01it.
11:01For one rotting potato or one weeping onion breathes out damp and gas that hurry the rot along in every
11:10sound one beside it.
11:12The folk who lose a whole bin are nearly always the ones who saw the first bad one, thought it
11:18alone, and left it.
11:20Pull the one and you save the hundred.
11:22That walk through the bin, once a week, is the whole of the keeping.
11:28A few minutes, and it is what turns a few weeks into a whole year.
11:33And let me set it in the larger truth, for it has the shape you have come to know.
11:38Think how we are taught to shop now, a little at a time, a bag of potatoes and a bag
11:44of onions every week, bought fresh and used up quick, back again next week for more.
11:50And the tidy trade it is to have folk buying the same two humble things 50 times a year.
11:56And here is the old knowing it quietly pushed aside, that with a cool dark corner and a breath of
12:04moving air and the sense to keep two creatures apart,
12:08a body could lay in a harvest at its cheapest in the autumn and eat from it clear through to
12:14spring, buying nothing.
12:16It is no plot and no one arranged it.
12:19It is only that a thing you must buy again and again gets remembered,
12:23while a thing you can keep for yourself the whole year through gets quietly let slip from the telling.
12:29The weekly bag is what they sell.
12:32The full seller is what the old folk simply kept and were fed.
12:37So there it is, the whole of it.
12:39The potato is a dozing seed that fears warmth and light.
12:43Keep it cool, dark and breathing, and never washed.
12:48The onion is a dry, resting thing that fears trapped damp.
12:52Keep it dry, up and open, with the air moving all around it.
12:57And above everything else, keep the two apart, for together they are each other's ruin.
13:04Walk your bin once a week, pull the one that turns, and both will feed you near the whole year
13:10round.
13:11Now, I want to hear from you.
13:13Tell me down below, which county are you watching from, and how old is the house you keep?
13:18The old houses with a true seller have the best keeping rooms of all, I think.
13:23And I should love to know who still has one.
13:26And tell me which goes bad faster for you, the potatoes or the onions.
13:31For I suspect, now you know the reason, you will never again make the mistake of setting them side by
13:37side.
13:37It is a quiet wonder, is it not, that two of the plainest things in any kitchen have been quietly
13:43spoiling each other all this time, for want of a word of explaining.
13:48No special room, no clever trick at all, only the understanding that they are two different creatures, and the sense
13:55to give each its own corner.
13:57The old folk knew it in their bones, and kept full cellars by it, winter upon winter.
14:03We very nearly forgot, but it is a plain old wisdom still, and it is a thing, I think, we
14:11are only just starting to remember.