HERBS / PLANTING TIMETABLE AND POST-HARVEST STORAGE METHODS
Summer
Autum
Winter
Spring
Storage for food waste reduction
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
COMMON STORAGE SPECIFIC CONDITION STORAGE LIFE
Basil Chilli
In a glass of water
7-10 days
1 week
Wrapped in damp paper Wrapped in damp paper
Chives
1 week
Coriander
1-2 weeks
Dill
1-2 weeks
Well-ventilated place
Garlic
1 month
Wrapped in damp paper In a glass of water Wrapped in damp paper
Lemongrass
1-2 weeks
Mint
2-3 weeks
Parsley Shallot
1-2 weeks
Well-ventilated place Dry condition
1 month
Rosemary
1 week
Spring Onion
In a glass of water Continue to grow
Thyme
Dry condition 1 week = Room Temperature = Refridgerator
TABLE KEY
STORAGE LIFE FACTS The approximate storage life of vegetables will be affected by several factors, including mechanical damage and decay in storage. Damage caused during harvesting and transportation will increase the vulnerability of produce to decay organisms and hence reduce the produce’s storage life. Moreover, mould and decay in the storage are infectious, therefore, cleaning the storage regularly and removing suspected mouldy produce will help in maintaining the veggies’ health. Different varieties of vegetables/ fruits will have different storage life periods.
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