You’ve Been Storing Root Vegetables Wrong—These Tips Will Keep Them Fresh For Longer
It's so disappointing to reach into your pantry for a vegetable only to find that it's gone soft or started to sprout. I used to think that root vegetables were invincible because they grow underground, but they actually need quite a bit of specific care. We often just toss them in a bowl on the counter or shove them into a plastic bag in the fridge.
Learning how to store them properly has saved me so much money and waste. Here's what you need to know.
Turnips
Turnips are best when they are firm and heavy for their size. To keep them that way, remove any greens and store the roots in the refrigerator. They should be stored in an open container covered with a damp towel. They're best stored in the crisper drawer or on the bottom shelf of the fridge.
They should last four to five months.
Radishes
Radishes tend to lose their crispness very quickly if they are left on the counter in the sun. To keep them peppery and crunchy, remove the green tops and store them in the fridge in an open container, covered with a damp towel.
They should last for about one month.
Potatoes
The biggest mistake people make is storing potatoes in the refrigerator. The cold temperature actually changes the flavor and how they cook. Instead, find a cool, dark, and dry place like a pantry or a basement closet. A simple basket or paper bag will do the trick. Keep them away from onions because onions release a gas that makes potatoes sprout much faster.
They should last for five to eight months.
Celeriac
This knobby and strange looking vegetable is actually quite hardy if you treat it right. Celeriac does best in a cool and humid environment like the vegetable drawer of your refrigerator. Do not wash the dirt off until you're actually ready to cook it, as that extra moisture can lead to rot. Wrap the individual roots in a damp towel before storing.
They should last for three to four months.
Sweet potatoes
Sweet potatoes are quite sensitive to the cold and should never go in the fridge. Cold temperatures can cause a hard core to form in the center of the potato and ruin the texture. Instead, keep them in a basket in a cool, dark corner of the kitchen where the air can circulate freely. They're happiest at room temperature in the dark.
They should last for five to eight months.
Beets
If you buy your beets with the leafy greens still attached, you should cut those tops off as soon as you get home. Those beautiful greens actually pull moisture out of the root, which causes the beet to go soft much faster. Store them in an open container with a damp paper towel on top. Beets should not be refrigerated.
They should last for one to three months.
Rutabagas
Rutabagas prefer a cool and slightly damp environment. They should be stored in a bucket or wooden crate with damp sand or peat moss. It's important that you don't allow the roots to touch.
They should last for two to four months.
Carrots
Carrots love moisture but they hate being soaked. Like beets, you should remove any green tops immediately because they drain the root of its life. Don't wash them, but brush off any soil. Wrap them in a damp towel and store them in an open container in the fridge.
They should last for four to six months.
Parsnips
Parsnips are a bit more delicate than carrots and can dry out quickly if left exposed to the air. The crisper drawer in your fridge is the best place to keep them. Remove the greens, brush them off, and wrap in a damp towel before storing.
They should last for two to six months.
It feels good to know that the food you bought with your hard earned money is not going to go to waste.
Taking these small steps right after a grocery trip can feel like a bit of a chore, but it really pays off when you go to cook a meal.