The cellar is a great place to store vegetables and pickles grown on the garden. But the cellar requires careful care of itself at least once a year. If you do not carry out the processing, then the cellar will start a mold and fungus, and your vegetables will simply spoil, not keeping it until next summer.
Let’s consider together the main points of cellar treatment, which usually have to be done in the month of July.
1) Old, last year’s vegetables to pull out of the cellar. Usually, by the end of July, the main vegetables are already growing in the beds, so all last year’s vegetables are simply thrown away.
2) Clean the cellar completely. Rake all the garbage out of it, the remnants of the sand – to the ground.
3) Pull out all the boards on which the banks stood. Also pull out all the boards that serve as fences for storing vegetables (potatoes, carrots and
A week later, when the boards dry well, they should definitely be treated with a disinfection solution (see below).
four) Dry the cellar. Leave the cellar open, or close it with a lattice cover. This will allow it to dry well before direct disinfection. It is necessary to dry the cellar for at least one week, but best of all – two weeks in dry weather. During this time, the dampness in the cellar will disappear, and the mold will die due to dryness. And in the subsequent disinfection of the cellar will be much more effective for preventing the growth of the fungus than if it were carried out in a damp room.
five) How to process the cellar? There are several tools for the treatment of premises: copper sulphate, lime, sulfur, fluorine-containing pastes, lime vapors when it is slaked. But I must say that most of these processing agents are very harmful to humans and accumulate in vegetables, which will then be stored in the cellar. Some advise to use bitumen, tar, linseed oil, paint boards and
6) We get rid of the mold in the cellar and the fungus as follows.
Prepare the disinfection solution as follows:
– 1 kg of hydrated lime (sold in household and paint shops)- 100 g of copper sulfate (sold in hardware or garden stores)
In the water, copper sulfate is first diluted, separately – we dilute slaked lime in water. Pour a thin stream of lime into the vitriol, constantly stirring the mixture.The resulting mixture is called Bordeaux and is used to disinfect and combat fungal diseases of plants and trees. In our case, we take a brush, we moisten it in a Bordeaux mixture and we lubricate with it all previously exposed boards, and all the walls and the ceiling of the cellar.
Attention: If a fungus or mold has already been wound up on the walls of the cellar, be sure to remove it and burn it with a blowtorch. If there is no blowtorch, simply lubricate this place with copper sulfate solution several times. And then twice whitewash all the walls of the Bordeaux mixture.
If the fungus or mold is bred on the boards, where there are banks in the cellar, be sure to remove the fungus from the board. Coat the plank with copper sulphate, let it dry for a couple of hours, and then whitewash the Bordeaux mixture twice. If the board is severely affected, it is better to replace it with a new one, which should also be pre-treated and sanitized with vitriol and Bordeaux mixture.
7) On the ground in the cellar we pour a solution of copper sulphate, let it soak, and then we fall asleep with a thin layer of lime powder. On the ground where the vegetables will be stored, pour a layer of sand mixed with lime into a finger thick. Sand and lime will absorb excess moisture from the cellar and prevent fungus from developing in it.
So, we repeat the main stages of processing the cellar before laying vegetables in it. All operations are carried out in July, or in the first decade of August (we set ourselves a note in the calendar, so as not to forget).
– open for 2 weeks and dry the cellar- pull out all the boards and dry them- pull out all last year’s vegetables and sand to the ground- to make Bordeaux mixture, bluestone and lime powder- process the cellar and all the boards, as indicated above- dry all within two days after treatment
Implementation of these recommendations every summer along with the creation of high-quality ventilation in the cellar will ensure the safety of your workpieces for many months until the next harvest.