How to Keep Carrots, Potatoes and Beetroot Fresh All Winter


If you are planning to grow your own vegetables for storage over the winter, remember that some varieties store much better than others! So its always best to research the best varieties to plant for wherever you live in the World (for example, in North America potatoes like Russet, Yukon gold, and Kennebec are best for storing longer). Note: Don’t wash your potatoes until you are ready to use them.  

To cure potatoes, lay then out on newspaper in a cool, dark, and well-ventilated place.  Let them sit there for about 2 weeks, that will give their skin a chance to toughen up for storage.

To store your potatoes, move them to a cool dark place (basement, cellar, etc – roughly 45-55 degrees). Next, find a good sturdy box and make plenty of holes for air circulation (but not enough to let too much light in). Next, line the bottom of the box with newspaper, then a flat layer of potatoes.  Cover the layer of potatoes with newspaper and repeat the process until you fill the box.  Tuck the sides of the newspaper in on each layer.

Also, it is best to check your potatoes monthly.  If you find a rotten one, remove them from the box. They are like a bad influence on the other potatoes and will quickly cause the rest of the box to rot.

Carrots and Beetroot

For small crops, place unwashed carrots / beetroots in Ziplock bags, seal tightly to ensure no air is coming in, and store them in the coldest part of your fridge.

For larger crops, take unwashed carrots / beetroots (make sure to remove any damaged ones as they tend to spoil quickly) and cut off the leaves as close to the base of the edible part as you possible can without damaging it (as the green leaves pull moisture from the vegetable making them dry out).  Brush off any loose dirt and then place the carrots / beetroots in boxes full of SLIGHTLY damp sand, alternating rows of carrots/beets with rows of sand.

Place the box in a cool place {shed or garage} and use them as needed.  If the carrots/beets are too wet, they will rot.  If they are too dry, they will split, harden and be mostly disgusting.  It’s a delicate balance that may take some trial and error.  Again, check them regularly for spoilage.

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