Carrots, parsnips and beets are all generally harvested between late September and early October – though who can blame you if you’ve plucked and enjoyed a few carrots from the garden before then?
If you’ve got a garden larger than a balcony flowerbox, it’s important to know the correct way to store your harvest for use over the next several months. Here are some garden veggie storage best practices from our team of home economists:
- Parsnips and carrots: Both should be washed and thoroughly dried before storing. Trim tops, place in plastic food-grade freezer bags lined with paper towel and make several breathing holes in the bags. Store in the refrigerator in a high-humidity crisper drawer or in a cold storage room. Keep a close watch on the carrots and parsnips to make sure they’re hydrated but not too moist, as that may cause spoilage. Discard any spoiled vegetables promptly. They may be successfully stored for 5 – 6 months.
- Beets: These are generally best stored unwashed in large food-grade freezer bags in a refrigerator or cold room. The tops should be trimmed off, leaving ½ inch of crown. Beets will not store as long as carrots. They might keep for up to 4 months in a ventilated cold storage room, but that’s not guaranteed.
If you’d like to store carrots for even longer, consider blanching and freezing them for use later in the year. Full instructions are available on our website.
Beets can also be frozen, but must be cooked until tender before being sliced and packaged for freezing.