Posted by Pavel314 on November 26, 2010, 6:20 am
A couple of months ago, I posted here asking about storing sweet
potatoes and got several interesting suggestions. We ended up treating
them like the regular potatoes, storing them clean and dry in old milk
crates, those plastic boxes with fairly open sides to allow air
circulation. They've been out in the laundry room, a room without a
radiator tacked on the south side of the house. It's a bit chillier
out there as the only heat is what drifts in from the rest of the
house. We're in Maryland so it's fall here.
The sweet potatoes are holding up perfectly. No spoilage or rot
noticed yet. My wife serves them regularly at dinner and they've kept
their color, texture and flavor.
Paul
Posted by Thos on November 26, 2010, 11:10 pm
Store them in peat moss. It really isn't much good for anything else.
They will keep for a long time in a cool environment.
>A couple of months ago, I posted here asking about storing sweet
> potatoes and got several interesting suggestions. We ended up treating
> them like the regular potatoes, storing them clean and dry in old milk
> crates, those plastic boxes with fairly open sides to allow air
> circulation. They've been out in the laundry room, a room without a
> radiator tacked on the south side of the house. It's a bit chillier
> out there as the only heat is what drifts in from the rest of the
> house. We're in Maryland so it's fall here.
> The sweet potatoes are holding up perfectly. No spoilage or rot
> noticed yet. My wife serves them regularly at dinner and they've kept
> their color, texture and flavor.
> Paul
Posted by David Hare-Scott on November 27, 2010, 4:19 am
Thos wrote:
> Store them in peat moss. It really isn't much good for anything else.
> They will keep for a long time in a cool environment.
>
>
An interesting idea to explore.
How does it work?
Should the moss be damp or not?
If not what does it do?
If so would it encourage fungus?
Would the peat moss cost more than the taters?
David
Posted by Thos on November 27, 2010, 10:17 am
No, it shouldn't be moist. Keep it dry and your potatoes will keep for a
long time. It will not encourage fungus, in fact peat moss is an
anti-fungal. It might cost a little bit more up-front, but it doesn't go
bad, so you can use it over and over. You can get more info at
www.dirtdoctor.com
(no, I'm not affiliated other than being a member of the site)
In the search window type in "peat moss potato storage"
It will take you to a window so you can scroll down and find "peat moss-I
found a use"
Take a look and see what you think.
This website is an incredible source for information, because the majority
of the information comes from people who have tried and used these methods
and shared them.
> Thos wrote:
>> Store them in peat moss. It really isn't much good for anything else.
>> They will keep for a long time in a cool environment.
>>
>>
> An interesting idea to explore.
> How does it work?
> Should the moss be damp or not?
> If not what does it do?
> If so would it encourage fungus?
> Would the peat moss cost more than the taters?
> David
>
Posted by Derald on November 27, 2010, 11:44 am
>Would the peat moss cost more than the taters?
Good point; newspaper, straw or any absorbent wicking material
will work. I use newspaper, native pine straw or the (purchased) wheat
straw that I use for mulch. Of course, the insulator should be dry
material: Its purpose is to separate the sweet potatoes from one
another, to absorb moisture and to wick condensate that may form on
the potatoes' surfaces.
--
Derald
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> potatoes and got several interesting suggestions. We ended up treating
> them like the regular potatoes, storing them clean and dry in old milk
> crates, those plastic boxes with fairly open sides to allow air
> circulation. They've been out in the laundry room, a room without a
> radiator tacked on the south side of the house. It's a bit chillier
> out there as the only heat is what drifts in from the rest of the
> house. We're in Maryland so it's fall here.
> The sweet potatoes are holding up perfectly. No spoilage or rot
> noticed yet. My wife serves them regularly at dinner and they've kept
> their color, texture and flavor.
> Paul