Fall is a great time to harvest root crops. But if you have lots of carrots, beets, parsnips, potatoes and other roots, consider storing them indoors so you can enjoy them into winter.
The first step is to know the storage needs of your roots. Root crops generally like a cold, damp place in winter. Ideally it would be a room that stays between freezing and 40 degrees and has moderate humidity. Root crops are prone to shriveling in dry homes. You can store most roots (except beets) for a few months in the refrigerator if you wrap them in a damp paper towel and store in a crisper. But for long term storage, a basement or unheated garage that stays above freezing, is best.
Once you find the best location, prep your roots. For carrots, beets and parsnips, clean and cut off the greens to one half inch of the top. Only store undamaged roots. Use a cardboard or wooden box and add a 4-inch thick layer of sawdust or slightly moistened peat moist to the bottom. Lay out the roots not touching and cover with 2- to 3-inches of material. Keep layering until you fill the box. If freezing is a concern add some insulating materials around the box to keep it warm. Your roots should last 3 to 5 months.
Potatoes and sweet potatoes are easier. Let them cure after harvest in a warm, well-ventilated room, for a week or so. Store them away from onions in a cool basement or garage and, depending on the variety, they will last for 5 plus months.
