Storing and Curing Root Vegetables: Carrots, Beetroot, and Parsnip

Storing and Curing Root Vegetables: Carrots, Beetroot, and ParsnipRoot vegetables harvested in autumn can be stored for months in the right conditions — extending the harvest and providing fresh produce through winter without freezing or canning.Getting StartedCarrots: store in slightly moist sand in a cool dark location. Do not wash before storage — the soil coating acts as a protective layer. Trim leaves to 2–3cm. Last 3–4 months. Beetroot: store similarly to carrots in moist sand or s…