Nothing beats the taste of a homegrown carrot or beet, especially when snow is on the ground and gardens are tucked in for winter. Many root vegetables—carrots, beets, parsnips, turnips, rutabagas—lend themselves beautifully to winter storage. With a little know-how, you can enjoy your harvest for months and reduce food waste. Here’s how to do it, even if you don’t have a root cellar.
1. Harvest at the Right Time—and Handle Gently
- Harvest during a dry spell and before hard frosts.
- Use a fork for lifting roots; avoid bruising or cutting, as damaged ones spoil first.
- Brush off excess soil—do not wash before long storage.
- Cut leafy tops to ¼–½ inch above the root; leave the root tip intact.
2. Storing in the Ground: Nature’s Refrigerator
If your area has mild winters and soil is well-drained:
- Leave carrots, beets, parsnips, and turnips in the ground.
- Cover rows with a deep blanket (at least 6 inches) of straw, hay, or leaves.
- Mark rows so you can easily dig roots as needed, even in snow.
- Caution: In areas where soil repeatedly freezes and thaws, roots may rot.
3. Classic Root Cellar or Basement Storage
A root cellar is ideal but not required:
- Store cleaned, unwashed roots in boxes or bins layered with damp sand, sawdust, or peat moss.
- The ideal temperature: 32–40°F (0–4°C); Humidity: about 90%.
- Separate bins for different crops—potatoes, carrots, and beets—to avoid ethylene gas issues.
4. No Root Cellar? Try an Unheated Garage or Spare Fridge
- Use perforated plastic bags or containers to maintain humidity.
- Place a pan of water nearby to increase humidity.
- Check roots every few weeks; remove anything soft or showing signs of spoilage.
5. Refrigerator Drawer Method
- Refrigerators are perfect for small quantities.
- Place roots in a sealed plastic bag or lidded container with a few air holes.
- Keep them damp—add a gently damp paper towel if needed.
6. Mulch Mounds and Outdoor “Clamps”
- Dig a trench in well-drained soil, layer roots inside, and cover heavily with straw and soil.
- Or, mound roots in a heap (clamp) outdoors, cover with straw, then soil.
- Only suitable for regions where winter is moderate.
7. Additional Preservation Methods
- Blanch and freeze certain roots like carrots and parsnips.
- Pickle or ferment beets, turnips, and radishes for crisp winter eating.
- Dehydrate thin-sliced carrots or beets for storage.
Storage Tips
- Never store bruised or damaged roots—eat them first!
- Store in darkness to prevent sprouting.
- Cull roots often, removing anything soft or sprouting.
Conclusion
With these methods, your root vegetables can stay crisp, sweet, and nutrient-rich for months. Experiment to find what works best in your climate and space—and enjoy garden-fresh flavor all winter long!
Download a free checklist for preserving root vegetables.
Just in time to learn for spring planting, I will be teaching a class on growing vegetables over on Passionclass. Check out my video about it.
