Repeat after me: dark and dry!
| | Some girls dream of diamonds—I dream of smart, sleek storage solutions. One day I will have the perfect setup for proper root veggie storage in a walk-in pantry closet. In the meantime, here's how to store 'em, no matter your arrangement.
Potatoes: Dry potatoes outside for a few hours. Then, store in a dark, humid place for two weeks to cure them. For long-term storage, keep in a slatted crate in a dry, dark spot, such as a basement, with a temperature of 35° to 40°. (Note: Sweet potatoes should be stored between 55° and 60°.) Check periodically.
Onions & Garlic: Trim tops. Expose onions and garlic to natural light for a week. Spread bulbs loosely in shallow boxes or hang in bags.
Carrots, Beets, Turnips & Parsnips: Trim tops. Place unwashed veggies in boxes layered with damp sand, dry leaves or sawdust. Store boxes in a cool, dark place. Check periodically. | | |
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