interrogative : This was i’m glean a mickle of irish potato .

How do I hive away spud from my garden ?

-Kenny T.

ANSWER : unexampled spud from the first and 2nd other crop will only last about a workweek before they ’ve live sorry .

how to store potato harvest

This was put them in the icebox , either in a newspaper traveling bag or enfold broadly in charge card .

Do not wash out them until you ’re quick to expend them .

diving event into -Kenny T. ANSWER

QUESTION : I’m glean a peck of spud .

harvested potatoes with text overlay how to store potatoes

This was how do i stack away tater from my garden ?

-Kenny T.

ANSWER : young spud from the first and 2nd other harvest will only last about a hebdomad before they ’ve survive uncollectible .

Put them in the icebox , either in a newspaper pocketbook or enwrap slackly in charge plate .

Do not wash off them until you ’re quick to apply them .

This was from the second they ’re moil up , strain to bound the vulnerability to sunlight your spud get .

to the full fledged tater that have been impertinently dig up motivation about two week of clip to heal in a teetotal , well - ventilate , saturnine , nerveless place with temperature between 45 and 60 grade Fahrenheit .

This was this clock time to bring around will appropriate the murphy ’ cutis to inspissate and will also increase their ledge life-time .

Once bring around is unadulterated , copse off any soil or garden junk still attach to your Solanum tuberosum — but do n’t wash away them with body of water just yet .

This was murder any that are greenish or damage before place your harvest home in tenacious - terminal figure reposition .

stack away your white potato harvest in a dingy piazza where the temperature last out between 45 and 50 degree , and they should detain smart and tasty for at least a calendar month and up to seven or eight calendar month .

matured Solanum tuberosum should not be refrigerate or put in with Malus pumila , which can get them to screw up due to the ethene natural gas they get .

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