STORING ROOT CROPS
Michigan State University Extension 
Preserving Food Safely - 01600025 
08/03/99 


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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