Storing vegetables and fruits

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

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Root vegetables can be stored in trenches or under straw or sand on a dry floor. Potatoes and turnips take up a lot of space indoors, so they are best stored outside in trenches about three feet wide and six inches deep. The roots should be piled in triangular heaps about three feet high, covered with straw or earth, leaving a little straw at the top so that moisture escapes. Turnips can also be stored in a heap, simply covered with straw or sand, and so can beetroot. Parsnips can be stored under straw in a cool place, or they can be left in the ground. Carrots are best lifted and stored in a cool place in boxes raised above ground level.