Michigan State University Extension
Preserving Food Safely - 01600025
10/13/97

### STORING ROOT CROPS

      Root  crops  may  be stored in the  garden  or  the  root

    cellar.
     If left in the garden, they should be covered  with

    1
     1/2 - 2 inches of insulating material. Parsnips,  salsify

    and
     horseradish  are particularly  sensitive  to  alternate

    freezing
     and  thawing so keep them  covered  until  outside

    temperatures
    are consistently low, then remove the mulch  to

    permit
    thorough freezing. After they have frozen, mulch them

    deep
    enough to keep them frozen.

     Before  storing root crops in the cellar, wait  until  the

    storage
    area is cool.  The plants may be left in the  garden

    until
    then (late fall). Dig up the root when the soil is dry

    so
    less  soil will  cling to the  roots.  Cut  off the  root

    crop
     tops  about  1/2 inch  above  the  root. They  may  be

    washed,
    but  should  be allowed  to dry before being stored.

    Temperature
    of the storage area should be between 32 and  40

    degrees
    Fahrenheit  and  very  humid.   Temperatures   above

    45
      degrees  Fahrenheit   will   encourage   woodiness  and

    sprouting.
     Pack the root crops in bins  or  crates  between

    layers
    of  moist  sand,  sawdust,  sphagnum  or  peat  moss.

    Containers
     should  be  lined  with  a  perforated   plastic

    sheet.

     If  the humidity is not high enough in the  storage  area,

    place
     the  roots in plastic bags in which at least  4,  1/4

    inch
    holes have been cut.  Store only healthy root crops. If

    storage
     conditions are right, the root crops should keep  3

    to
    5 months, except for kohlrabi, which keeps for only a few

    weeks.

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