Root Vegetables - Harvest and Storage Guide

Written By Lara Wadsworth

Late summer and fall are the most exciting times of the year for most home gardeners. This is when we harvest and consume all of our hard work. Yet most of our harvest must either be eaten as soon as possible or processed and preserved to last until the next harvest. Then comes root vegetables. These hardy heroes require little to no processing, no special equipment, and can be stored for months in the right conditions. Furthermore, they are fantastic additions to our diets all year long and can be a versatile addition to our gardening routines. This guide will cover general tips to maximize your harvest's longevity, followed by a detailed approach to the harvesting and storing techniques for 10 of the most common root vegetables grown in American gardens.

Harvesting Tips

While each root vegetable is slightly different, some things connect them all. Firstly, it is generally a good idea to harvest during dry weather, particularly if it has been dry for at least a few days; this reduces the risk of rot during storage due to a lower moisture level in the roots. When digging up root vegetables, try not to use sharp tools as any puncture, even a small one, will reduce a root’s shelf life. Do not wash the roots before storage. Simply brush off the extra soil and wash them immediately before they are ready to be cooked or eaten. Curing roots can often prolong their shelf life by healing minor injuries and toughening the skin. Cure roots in warm conditions away from direct sunlight.

Storage Tips

Root vegetables (except sweet potatoes) generally store best at cool temperatures between 32 and 40 F. High humidity can also be beneficial for storing as it prevents shriveling. Store them in a dark place to prevent sprouting and greening. Root cellars are ideal for maintaining consistent cool temperatures. But don’t worry if you don’t have one of those! To replicate cellar conditions, you can use a box layered with sand or sawdust around your vegetables. Or, even a refrigerator can be used; just store them in a perforated plastic bag to maintain humidity while allowing some airflow. Try to be aware of if your fridge has any cold pockets, as storing root vegetables below freezing may negatively impact the flavor and texture. Some root vegetables such as carrots, onions, garlic, and sweet potatoes can be lightly cooked by boiling or steaming and then frozen for later use.

Breakdown of Common Root Vegetables

Carrots - Check the harvestable size of your specific variety of carrots. Generally, when the tops start poking out of the soil, they are ready. Carrots are sweetened by enduring a light frost or two and can even be overwintered in the ground and harvested in the spring! Gently loosen the soil and avoid damaging the roots. Grasp the base of the greens and pull upward. Wash them and remove the greens. Store as described above.

Beets - Harvest beets when they are 1.5-3 inches in diameter (depending on the variety). The larger beets can become tough and fibrous. Loosen the soil, grasp the base of the tops, and pull upward. Cut off the greens, but leave about an inch of stem. Store the unwashed beets in a plastic bag in the refrigerator for short-term use or in a root cellar (or similar conditions) for long-term storage.

Radishes - Radishes are quick to mature and should be harvested promptly for the best texture. Grab the base of the tops, wiggle to loosen, and pull upward. Remove the tops (those are edible, too!) and store them in a plastic bag in the refrigerator. Try to consume them within two weeks.

Turnips - Harvest turnips when they are around 2-3 inches in diameter (but check your specific variety just in case). Gently loosen the soil around the root, being careful not to puncture the turnip, and then pull it up. Trim the greens off and store them in a cool, humid place, such as a root cellar or in the refrigerator's crisper drawer.

Potatoes - Wait to harvest potatoes until the foliage has yellowed and died back. Gently dig them up, being careful not to bruise or puncture the skin. Brush off excess dirt but there is no need to wash them. Cure the potatoes by laying them out in a dark place at around 50-60 F with high humidity for about two weeks. Then, store them in a dark, cool area. Try to keep them away from onions and apples, as their proximity can cause premature sprouting.

Sweet Potatoes - Harvest sweet potatoes before the first frost but after the leaves have started to yellow. Take care to prevent puncturing or bruising them. Cure the sweet potatoes in a warm location (80-85 F) with high humidity for around 10 days. Then, store them in a cool, dark place. Do not store sweet potatoes in the refrigerator, as the cold temperatures will negatively impact their flavor and texture.

Onions - Wait until the onion tops dry out and fall over before harvesting. Pull up the onions and allow them to dry in the sun for a few days. You can just lay them right on top of the soil! Then, place them in a warm, dry, and well-ventilated area for 2-3 weeks until the necks (the part that connected the onion bulb to the greens) are completely dry. Trim off the tops and store them in a cool, dry place with good air circulation.

Garlic - Harvest garlic when the lower leaves of the plant turn brown but the upper ones are still green. Gently loosen the soil around the bulbs and then pull them free. Cure garlic by hanging up the bulbs or laying them out in a dry, shaded area with good ventilation for about 2-3 weeks. Then, trim the roots and stalks and store in a cool, dry place.

Parsnips - Parsnips can be harvested before or after the first frost. Enduring a frost is said to enhance their sweetness. Dig them up carefully. Store parsnips like carrots. Like carrots, they can be left in the ground to overwinter and harvested in spring or even throughout a mild winter if desired.

Rutabaga - Rutabagas can be harvested according to the variety's sizing and maturity guidelines, typically when they are 3-5 inches in diameter. Harvest before or after the frost, but before the ground freezes over. Remove the tops and store them in a cool, humid place; root cellars or humid crisper drawers are great options.

Parting Wisdom

Remember to inspect your stored vegetables regularly for signs of rot or pests. Removing affected produce immediately can often save the rest of the harvest. Keep root vegetables away from ethylene-producing fruits such as apples and pears, which will accelerate spoilage. To reduce the work you must do in the fall, opt to overwinter any root vegetables that allow it in the ground. This often sweetens the flavor and allows you to spread the work of harvest out much further. Harvesting and storing root vegetables properly ensures a bountiful supply of nutritious food well into the off-season.

Root vegetables are some of my absolute favorites to cook with. In the wintertime, I love to use up any root vegetables I can get my hands on and roast them on a sheet pan in the oven. It is so easy and delicious. The versatility of root vegetables should not be overlooked! Rich in vitamins, minerals, and fiber, they are a hearty and satisfying addition to any diet—especially in late winter when our other fresh produce has run out but we can’t harvest the new stuff yet.

I hope this quick guide will encourage you to harvest your root vegetables correctly and even give you the confidence to grow more next year. Pair them with sprouts or microgreens for a well-rounded winter diet!

Lara Wadsworth, True Leaf Market Writer

I am a native of Southwestern Michigan, where I also reside, and I love all things plants! I got a Bachelor's Degree in Horticulture and found the first work-from-home job I could get. Now, I spend my days writing for TLM, playing with my dog, eating delicious food with my husband, and plotting my next landscape or gardening move. I believe everyone should get down and dirty in the soil now and then. Happy Gardening!