With lots of emphasis and support having been laid on promoting production techniques – we have now found ourselves with lots of agricultural produce than we can consume in one sitting. This leads to the same produce getting spoilt since most of the agricultural products are perishable – unless they are properly conserved.

This problem has led to the emergent of the concept of post-harvest management or postharvest handling. This is the stage of crop production immediately following harvest which may include cooling, cleaning, sorting and packing in the context of vegetables. The moment a crop is removed from the ground, or separated from its parent plant, it begins to deteriorate or rot. Postharvest treatment largely determines final quality, whether a crop is sold for fresh consumption, or used as an ingredient in a processed food product. It also helps in increasing shelf life of the agricultural produce.

Below is a short procedure for preserving vegetables in preservation for dry season;

  • Get your vegetable from the garden of market.
  • Clean them using running water to ensure all the dirt is removed.
  • If kales, chop them into small pieces and air them under the sun. If traditional vegetables, prepare them in the same manner as though they were going to be consumed the same day and air them under the sun too.
  • Do this drying process every day until they leaves dry totally.
  • Crash the dried leaves into a powder form.
  • Store this powder waiting for the dry season.

When the dry seasons come, Cook the powder as if cooking normal vegetables with onions and tomatoes and other ingredients. You will be surprised to find out that these vegetables are sweet and healthy too. With this, you will never lack vegetables in your house.

Let me know if you try and like this