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I once heard in central Anatolia people used to store grapes on the vine. They would trim the end of the vine, pluck one of the fresh grapes and stick it on the

I once heard in central Anatolia people used to store grapes on the vine. They would trim the end of the vine, pluck one of the fresh grapes and stick it on the trimmed end. Finally vines would be hanged from the ceiling of a cool cellar. My grandfather told me that the nutrients and moisture within that one grape would keep the others alive for longer.

hinkley 6y ago
People do something similar with allium family plants as well. I think we’ve been doing this a lot longer than anyone really knows.
raducu 6y ago
I've seen the same thing done by my grandfather in Eastern Europe.
- raducu 6y ago
  Actually I re-read OP's comment and that's not what my grandfather did. He just cut the whole vine with the grapes still on the vine. The anatolian process seems a bit more complicated, but I guess you cut less vine.
ineedasername 6y ago
Actually the grape on the end is needed so the cellar knew it was the end of the vine. Otherwise the cellar would throw a compiler error.
- dylan604 6y ago
  Or the the grape on the end was used to properly indent from the wall as the cellar doesn't need EOL indicators since everything will have the proper white space.
  - vram22 6y ago
    Both of you need to hang on the vine.
ampdepolymerase 6y ago
How do you stick it back on to the vine?
- davchana 6y ago
  Kind of prick the end of vine (the place where vine was cut/sheared) into that one single grape like a needle.
jk7tarYZAQNpTQa 6y ago
In Spain there's a variety of tomatoes called "tomates de colgar" [1], which means "tomatoes to be hanged". I've also heard the term "tomates de invierno" ("tomatoes for the winter"). The idea is that you hang them in a dark, dry place, and they'll last until the next summer. It's absolutely amazing picking up a tomato that was collected 6 months ago, and cutting it open to discover a fruit full of juices and flavor. IMO the industrialization of agriculture and livestock was a huge leap forward in terms of yield and productivity, but a huge step backward in everything else (health, taste, variety, know-how, etc.) [1] https://marksvegplot.blogspot.com/2016/09/tomates-de-colgar.html https://marksvegplot.blogspot.com/2016/09/tomates-de-colgar....
- vram22 6y ago
  >but a huge step backward in everything else (health, taste, variety, know-how, etc.) Absolutely. And we don't need no studies for it neither. Sheer sense of taste and common sense is enough.
  - maccard 6y ago
    I vehemently disagree. Stuff like this is very subject to "things were better in my day".
    - vram22 6y ago
      Did you even read and think about what I wrote, or did you just do a knee-jerk reply? I said sense of taste and common sense, not lamenting in a blanket kind of way for the past. Jeez. I'm big on innovation (see my work blog, HN comments, etc.), but I don't think that everything newer is automatically better, or that everything older is automatically better either. And in case you didn't get it, I meant "sense of taste" as in the physical sense of taste of food, because that is what my parent was talking about, not taste as in aesthetics. And did you know that the entire country of Denmark and the entire Indian state of Sikkim have gone organic, or plan to? Also search HN (via hn.algolia.com) for my comments about Gabe Brown of Brown's Ranch, ND, USA. Check his videos, about regenerative agriculture (and why he switched to it, and the benefits he found over many years in money and health, vs. his conventionally farming neighbors across the road), nutrient density of food now vs. then, and more. Do some research on specifics, only then talk. Easy to generalize or handwave. Also look similarly, on and off HN for Jean-Martin Fortier (Canada), Geoff Lawton (Australia), Richard Perkins (Sweden), Krishna McKenzie (India). I wrote about them too, on HN. All of them have videos of their real work at their real sites. Many of them are world-famous in their field. Those are just a tiny percentage of people applying more sensible techniques or permaculture and organic farming. Did you know that the US Dept. of Agriculture has been recommending no-till for some years now, at least in some cases? Edited for typos and grammar.

hinkley 6y ago

People do something similar with allium family plants as well. I think we’ve been doing this a lot longer than anyone really knows.

raducu 6y ago

I've seen the same thing done by my grandfather in Eastern Europe.

raducu 6y ago
Actually I re-read OP's comment and that's not what my grandfather did. He just cut the whole vine with the grapes still on the vine. The anatolian process seems a bit more complicated, but I guess you cut less vine.

ineedasername 6y ago

Actually the grape on the end is needed so the cellar knew it was the end of the vine. Otherwise the cellar would throw a compiler error.

dylan604 6y ago
Or the the grape on the end was used to properly indent from the wall as the cellar doesn't need EOL indicators since everything will have the proper white space.
- vram22 6y ago
  Both of you need to hang on the vine.

ampdepolymerase 6y ago

How do you stick it back on to the vine?

davchana 6y ago
Kind of prick the end of vine (the place where vine was cut/sheared) into that one single grape like a needle.

jk7tarYZAQNpTQa 6y ago

In Spain there's a variety of tomatoes called "tomates de colgar" [1], which means "tomatoes to be hanged". I've also heard the term "tomates de invierno" ("tomatoes for the winter"). The idea is that you hang them in a dark, dry place, and they'll last until the next summer. It's absolutely amazing picking up a tomato that was collected 6 months ago, and cutting it open to discover a fruit full of juices and flavor. IMO the industrialization of agriculture and livestock was a huge leap forward in terms of yield and productivity, but a huge step backward in everything else (health, taste, variety, know-how, etc.) [1] https://marksvegplot.blogspot.com/2016/09/tomates-de-colgar.html https://marksvegplot.blogspot.com/2016/09/tomates-de-colgar....

vram22 6y ago
>but a huge step backward in everything else (health, taste, variety, know-how, etc.) Absolutely. And we don't need no studies for it neither. Sheer sense of taste and common sense is enough.
- maccard 6y ago
  I vehemently disagree. Stuff like this is very subject to "things were better in my day".
  - vram22 6y ago
    Did you even read and think about what I wrote, or did you just do a knee-jerk reply? I said sense of taste and common sense, not lamenting in a blanket kind of way for the past. Jeez. I'm big on innovation (see my work blog, HN comments, etc.), but I don't think that everything newer is automatically better, or that everything older is automatically better either. And in case you didn't get it, I meant "sense of taste" as in the physical sense of taste of food, because that is what my parent was talking about, not taste as in aesthetics. And did you know that the entire country of Denmark and the entire Indian state of Sikkim have gone organic, or plan to? Also search HN (via hn.algolia.com) for my comments about Gabe Brown of Brown's Ranch, ND, USA. Check his videos, about regenerative agriculture (and why he switched to it, and the benefits he found over many years in money and health, vs. his conventionally farming neighbors across the road), nutrient density of food now vs. then, and more. Do some research on specifics, only then talk. Easy to generalize or handwave. Also look similarly, on and off HN for Jean-Martin Fortier (Canada), Geoff Lawton (Australia), Richard Perkins (Sweden), Krishna McKenzie (India). I wrote about them too, on HN. All of them have videos of their real work at their real sites. Many of them are world-famous in their field. Those are just a tiny percentage of people applying more sensible techniques or permaculture and organic farming. Did you know that the US Dept. of Agriculture has been recommending no-till for some years now, at least in some cases? Edited for typos and grammar.