Storage location requirements
A good place to store grain is in the cellar. This should
- dark
- dry
- and odorless
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be. Temperatures around 12 ° C are ideal. In no case should you store your grain in the refrigerator.
The right packaging
Grains from the organic market are often offered in plastic packaging. Since the grains are usually already dried and cleaned, they can remain in the packaging without hesitation. After opening, however, you should close it tightly to prevent animals from entering. Fresh grain from your own harvest must be dried to a maximum of 14% moisture before packing. To do this, spread the grains on a wooden surface and turn it every two days. After about two to three weeks, the residual moisture is completely removed. Plastic is then rather less recommended. It is best to use linen or cotton sacks. Under no circumstances should the container be airtight, otherwise mold will develop quickly. Shake the grain regularly.
Shelf life of different types of grain
- Wheat: up to 20 years
- Spelled: up to 20 years
- Rye: six years
- Barley: over ten years
- Oats: three to five years
- Rice: up to twelve years (whole grain rice does not last that long)
The flour moth
The flour moth is a pest that likes to nestle in grain. The first signs of an infestation are cobweb-like threads in the packaging. The grain is sticky and has a bitter taste. If these signs show up in your food, you should dispose of it carefully and clean the storage area extensively. Caution: The flour moth can also eat its way through packaging.
The garden journal freshness-ABC
How can fruit & vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
- as free PDF file to print out on your own
