Winter storage vegetables are those vegetables that store well or for a long time. They include many root crops like carrots, salsify, beets, potatoes, onions, and winter squash. When stored properly these vegetables can store for several months, sometimes lasting up to six months.
Potatoes | Onions | Carrots | Beets | Rutabagas | Turnips | Sweet Potatoes | Winter Squash | Garlic | Parsnips | Celeriac | Horseradish | Salsify | More Information
Potatoes
After harvesting the potatoes, cure the tubers at a temperature of 50 to 60°F and a relative humidity of 85 to 90% for two weeks. The curing period allows minor cuts and bruises to heal and thickens the skin.
Once cured, store potatoes at a temperature of 40°F and relative humidity of 90 to 95%. Store the crop in a dark location, as potatoes turn green when exposed to light. If storage temperatures are above 50°F, the tubers may begin to sprout in two to three months. When stored below 40°F, potatoes develop a sugary, sweet taste. Sugary potatoes can be restored to their natural flavor by placing them at room temperature for a few days before use. Do not store potatoes with apples or other fruit. Ripening fruit gives off ethylene gas, which promotes the sprouting of tubers.
When stored appropriately, the average storage life for potatoes is 5 to 8 months.
Learn more in this article: Growing Potatoes in the Home Garden.
Onions
After harvesting, dry or cure the onions in a warm, dry, well-ventilated location, such as a shed or garage. Spread out the onions in a single layer on a clean, dry surface. Cure the onions for two to three weeks until the tops and necks are thoroughly dry and the outer bulb scales begin to rustle.
After the onions are properly cured, cut off the tops about one inch above the bulbs. As the onions are topped, discard any that show signs of decay. Use the thick-necked bulbs as soon as possible, as they don't store well. An alternate preparation method is to leave the onion tops untrimmed and braid the dry foliage together.
Place the cured onions in a mesh bag, old nylon stocking, wire basket, or crate. The storage container must allow air to circulate through the onions. Store the onions in a cool, moderately dry location. Storage temperatures should be 32 to 40°F. The relative humidity should be 65 to 70%. Possible storage locations include a basement, cellar, or garage. Hang the braided onions from a rafter or ceiling. If storing the onions in an unheated garage, move the onions to an alternate storage site before temperatures drop below 32°F.
When stored well, the average storage life for onions is 5 to 8 months.
Learn more in this article: All About Onions.
Carrots
After harvesting carrots, cut off the green tops one-half to one inch above the roots. Small amounts can be placed in perforated plastic bags and stored in the refrigerator. Large quantities can be buried in sand or sawdust and stored in a cool, moist location. Storage temperatures should be 32 to 35°F. The relative humidity should be 98 to 100%. Carrots will likely sprout or decay if stored at temperatures of 40°F or above. Carrots will wilt or shrivel if the relative humidity is less than 95%.
The average storage life for carrots stored appropriately is 4 to 6 months.
Learn more in this article: Growing Carrots and Parsnips.
Beets
After harvest, trim the foliage to within 1/2 to 1 inch of the roots. Beets can be used fresh or they can be frozen, canned, or pickled. They are also suitable for long-term storage. Store them in a cool (32˚F to 35˚F), humid location (95% relative humidity).
When stored appropriately, beets can last an average of 1 to 3 months.
Learn more in this article: Growing Beets in the Home Garden.
Rutabagas
Before storage, trim the foliage to within 1 inch of the crown with a sharp knife. The leaves can be used as greens in recipes. Rutabagas can be stored at a temperature of 32 to 35°F and a relative humidity of 90 to 95%. Rutabagas can also be heavily mulched in the garden in late fall and harvested until the ground freezes in winter.
When stored appropriately, the average storage life of rutabagas is 2 to 4 months.
Learn more in this article: Growing Turnips and Rutabagas in the Home Garden.
Turnips
After harvest, trim tops within 1 inch of the crown. The leaves can be used as greens if desired. Turnips can be more difficult to store long-term than other winter storage vegetables as they are prone to desiccation. Store at a temperature of 32 to 35°F and a relative humidity of 90 to 95%.
When stored well, the average storage life of turnips is 4 to 5 months.
Learn more in this article: Growing Turnips and Rutabagas in the Home Garden.
Sweet Potatoes
Sweet potato roots require curing to heal cuts and bruises, reduce rots, and convert some of the starch in the roots to sugar. Commercial growers cure their sweet potatoes in special rooms at 85°F and 80% to 90% relative humidity for seven to 10 days. Duplicating this process would be very difficult for home gardeners. A middle-ground approach would be to air-dry sweet potatoes for 10-14 days in a warm, shady location like a garage.
Store sweet potatoes at a temperature of 55 to 60°F and relative humidity of 85 to 90%. Storage temperatures above 60°F may stimulate sprouting. Sweet potatoes may develop an off-flavor, and the flesh may become discolored when stored at temperatures below 55°F.
Sweet potatoes can be stored for 4 to 6 months when properly cured and stored.
Learn more in this article: Growing Sweet Potatoes in Iowa.
Winter Squash
After harvesting, cure winter squash (except for the acorn types) at a temperature of 80° to 85°F and a relative humidity of 80 to 85%. Curing helps to harden the squash skins and heal any cuts and scratches. Do not cure acorn squash. The high temperature and relative humidity during the curing process will reduce acorn squash's quality and storage life.
After curing, store winter squash in a cool, dry, well-ventilated location. Storage temperatures should be 50° to 55°F. Do not store squash near apples, pears, or other ripening fruit. Ripening fruit releases ethylene gas, which shortens the storage life of squash.
When properly cured and stored, the storage lives of acorn, butternut, and Hubbard squash are approximately 5 to 8 weeks, 2 to 3 months, and 5 to 6 months, respectively.
Learn more in this article: Growing Squash in Iowa.
Garlic
Dry garlic in a warm, dry, well-ventilated location. Place the garlic on an elevated wire screen or slotted tray to promote drying.
When the tops have dried, cut off the dry foliage 1 inch above the bulbs. Also, trim off the roots and brush off any loose soil. Place the bulbs in a mesh bag or open crate and store them in a cool (32 to 40°F), dry (65-70% relative humidity) area.
When stored appropriately, the average storage life of garlic is 6 to 7 months.
Learn more in this article: Growing Garlic in the Home Garden.
Parsnips
Parsnips are usually harvested in late fall. The cool fall temperatures convert starch to sugar and give the parsnips their sweet, nut-like flavor.
Parsnips can also be left in the ground over winter and harvested in the spring. To prevent possible winter injury, cover the parsnips with several inches of straw. In spring, harvest the parsnips before growth begins. The quality of the crop declines rapidly once growth resumes.
Parsnips harvested in the fall can be stored at 32 to 35°F with a relative humidity of 90-95%. The average storage life is 2 to 6 months when stored this way.
Learn more in this article: Growing Carrots and Parsnips.
Celeriac
Celeriac is a type of celery grown for its thickened, edible root. The roundish roots have a delicate, nut-like flavor. Harvest celeriac when the roots are 2 to 3 inches in diameter. Trim the tops to about 1/2 inches and carefully wash to remove soil. Store them in a cool (32˚F to 35˚F), humid location (95% relative humidity).
When stored appropriately, celeriac can be expected to last 3 to 4 months on average.
Horseradish
The roots of horseradish grow the most in late summer and early fall. To obtain the best crop, delay harvesting horseradish until October or November.
Cut off the foliage about 1 inch above the crown before storage. Store at 30 to 32°F and 90 to 95% relative humidity. When storing horseradish, keep the roots out of light. Light will turn the roots green.
Horseradish can also be left in the ground and harvested in spring. Harvest horseradish yearly as the roots of old plants become tough and are poor quality.
When stored appropriately, horseradish will store on average 10-12 months.
Salsify
Harvest the crop after several light freezes. The cool fall temperatures enhance the oyster-like flavor of the roots. After harvest, trim off the foliage 1 inch above the roots and store the salsify at a temperature of 32°F and a relative humidity of 95 to 98%. Roots can be overwintered in the garden if covered with a thick layer of mulch. Harvest in spring before new growth starts.
When stored well, the average storage life for salsify is 2 to 4 months.
More Information
- Harvesting and Storing Vegetables (PDF)
- Planting and Harvesting Times for Garden Vegetables (PDF)
- Harvesting and Storing Vine Crops
- Vegetable Harvest Guide
- Vegetable Planting and Harvesting Times
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