ROOT
CELLARING
Up to One Month
Broccoli (2 weeks), Brussel Sprouts, Cauliflower (3 wks), Melons (2-3 weeks)
One-Two Months
Pumpkins
Two-Four Months
Cabbage(s), Kohlrabi, Parsnips, Pears, Rutabagas,
Sweet Potatoes, Turnips
Four-Six Months
Apples, Beets, Carrots, Chili Peppers, Garlic,
Horseradish, Leeks, Onions, Potatoes, Squash
Short-term Kitchen Storage
Store these in a cool area (a little less
than room temp), away from bright light:
Onions, potatoes, sweet potatoes, rutabaga, winter squash.
Store in a closed plastic bag or crisper
in the refrigerator:
Asparagus, beans, beets, broccoli, cabbage, carrots, cauliflower,
celery, cucumbers, greens, leeks, parsnips, peas if shelled, peppers, radishes,
scallions, turnip, zucchini
Store at room temperature: tomatoes
(1) Very
cold/Near freezing (35-40 F), damp (80+ humidity) and dark.
Beets, Broccoli, Brussel sprouts,
cabbage, carrots, cauliflower, horseradish, kohlrabi, leeks, parsley, potatoes, rutabagas,
turnips, pears and apples (see “Apples”
note below)
(2) Cool (35-50) and dry
(60-70% humidity) and dark
This environment can be achieved by putting produce in a paper bag in a
cold closet or a dry cold basement room or an insulated dry garage.
Garlic, onion
(3) Mild (45-65) and dry (60-79% humidity)
A little below room temp.
Kitchen closet or shelf adjacent to an outside wall. Put on shelves not-touching each other.
Squash, pumpkin, sweet
potatoes, chili peppers
Apples: Apples should be
stored separately as they will cause other produce to spoil sooner.
Very Cold Environments: an unheated garage, entryway,
basement room, window well or stairwell; an insulated box buried and covered
with straw; an unused refrigerator buried on its side with vent pipe (latches
removed); a hole lined with hay bales
and holding lidded food-service buckets;
an above-ground box surrounded and covered with hay bales. Visits and food checks can be limited to once
per week.
Note: If veggies or
fruit freeze, they can be used in cooking (soups, stews, casseroles).
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