Girasol – a magnificent gift of the nature which helps many people with treatment and prevention of ten diseases. Already at the end of a summer/early autumn this wonderful root crop can be found on counters of shops.
How to choose a girasol
Pay your attention to a girasol thin skin. Here the selection criterion is similar to the choice of potatoes. Take a root crop in a hand and squeeze it. If it sluggish and wrinkled, tells it about its bad quality. The thin skin flabby is also covered with spots – such girasol isn't subject to the use. And here if a root crop firm, its surface rough and with small outgrowths – safely take this girasol, it is qualitative and useful.
How to store a girasol
- At this root crop a thin skin which is easily damaged at storage. Owing to a root crop quickly dries and decays. Therefore it is necessary to store a girasol in the fridge, food packages. In such conditions the term of its storage no more than a month.
- If the root crop is already cleaned and cut, then will hold on in the fridge less than a week.
- Considerably will prolong an edible condition of a girasol of a frost. You shouldn't forget about this storage technique. For this purpose wash out a girasol, place it in packages, and then put in the freezer.
- It is even simpler to store a girasol if you grow up it. A part of a harvest can be dug out for the use, – to leave another in the earth. The root crop is almost not subject to rotting and frosts. It can perfectly keep the medicinal properties till spring. After the winter period, the organism so needs vitamins, the girasol is necessary just by the way.