The last vegetable harvest – how to store carrots, parsley, beets?

The end of October is harvest time and winter preparations. With the hardiest root vegetables still in the garden, it's time to think about how to preserve them so they still taste fresh from the garden in the dead of winter.

It's best to dig up carrots, parsnips, and beets on a dry, cool day, before heavy frosts arrive. Leaving them in the ground too long can cause the roots to soften (become spongy) or freeze. Dig them out gently, using a fork to pry them out so as not to break the skin—any cracks increase the risk of rot during storage.

Cleansing and preparation

Shake off any soil from the roots, but don't wash them with water – moisture accelerates spoilage. It's best to trim the leaves, leaving a short stalk, as longer leaves quickly wilt and mold. Choose only healthy, undamaged leaves for storage. Use the rest immediately in the kitchen – for soup, salad, or juice.

Basement, box, sand

The best place to overwinter vegetables is a cool, airy basement with a temperature of 0–5°C. Carrots, parsley, and beets should be placed in boxes, filling each layer with damp sand, sawdust, or dry leaves. It's important that the roots don't touch—this will reduce the risk of mold developing. It's a good idea to check your supplies every few weeks and remove any rotting plants.

Properly stored, home-grown vegetables will retain their freshness and flavor until spring. This is the easiest way to give your winter soups and salads the aroma of a home garden.

AM