Leave about 2 cm (1 inch) of stem on root vegetables like carrots, parsnips and beets. This will prevent shrivelling. Gently brush off excess soil. Place vegetables in a single layer on cardboard or newspaper. Set them in a cool dry and dark place to cure or dry for a day or two. Brush off any remaining excess soil and get ready to store.

Washing is not necessary, in fact it’s better not to wash. Washing can damage the outer skin of the vegetable which can lead to rot. Some like to wash root vegetables with cold water to remove the soil. If you do this, make sure that the vegetables are completely dry before you store them to avoid rot. They still need to be cured for a day or two before storing.

Onions and garlic need to be cured (dried) before storing. Trim off the tops to 3 – 4 cm (1 ½ - 2 inches). Set garlic and onions on a layer of newspaper or cardboard in a warm, dry, dark place. Leave onions for about a week and garlic for 3 – 4 weeks. Check regularly to see if any onions or garlic are mouldy and remove them right away. Once they are dry, remove the roots (which should be dry) and any loose outer papery skin.

For more information about harvesting your vegetables when they are at their best see our article Harvesting your vegetables.

Winter squash includes pumpkin, butternut, spaghetti and acorn squash. When harvesting squashes, leave a 5 – 7 cm (3 inch) stem. The stem also prevents the squash from drying out. Squashes need a short period of curing.  Curing is simply drying the squashes so that they develop a tough outer skin that prevents them from drying out. Set the squash in a dry, dark place at room temperature for about a week before moving them into cooler storage.

For more information about harvesting your vegetables when they are at their best see our article Harvesting your vegetables.

Some homes have a root cellar in the basement, which is an unheated room that stays cool but does not freeze. Some root cellars are dug into the earth and accessed by a hatch or door. All root cellars need insulation to keep from freezing and ventilation for air circulation and temperature control. Here are some basic plans for building a root cellar.

Many homes have other spots that are cool in winter. It could be the attic, a mudroom or arctic entrance, a crawl space, an unheated room, a cool spot in the basement, a closet, cupboard or even under the stairs. A heated workshop or outbuilding that is cool can work too. The area should stay evenly cool without freezing or warming.

Some vegetables, like garlic and winter squash, need to be stored at warmer temperatures. Choose a place like a cupboard, closet or shelf in the kitchen or bedroom for these vegetables.

There may not be enough room in your fridge to store all of your extra harvest. However, if you have a second fridge, you can store a lot. A fridge is a good place for cold, damp storage. You can set the temperature in most fridges. Crisper drawers hold more moisture and are good places to store root vegetables. Otherwise, use perforated plastic bags to keep root vegetables moist.

Beets, carrots, parsnips, horseradish, turnip, rutabaga, Jerusalem artichoke, cabbage, Brussels sprouts, cauliflower and kohlrabi need to be kept cold and damp. The temperature should be just above 0ºC / 32ºF to a maximum of 5ºC / 40ºF. These vegetables need high humidity. Use perforated bags or bins packed with moist packing material to store these vegetables. See below: How to get the moisture level just right.

Potatoes should be stored cool and not too dry. The ideal temperature range is 3ºC – 5ºC (38ºF – 40ºF). Unlike other root vegetables which need damp storage, potatoes can be stored in perforated plastic bags as long as the potatoes are not damp. The bags help to prevent the potatoes from shrivelling. Check your potatoes often as too much moisture will cause them to rot. You can also use large, shallow bins or boxes to store potatoes.

Winter squashes like pumpkin, acorn, butternut and spaghetti squash need warmer temperatures but air that is not too dry. Do not store in plastic as this can cause rot. Store on a shelf and do not let the squashes touch one another.

Onions and garlic need to be cured before storing. They will last longer if they are not piled up too much and have good air circulation. Use mesh bags, baskets or any box (plastic or cardboard) with slats or holes to allow air circulation.

Root vegetables like beets, carrots, parsnips, horseradish, turnip, rutabaga and Jerusalem artichoke need cold and damp storage. They can be stored for long periods in clean, large pails, plastic bins, Styrofoam coolers or wooden crates. Pack sphagnum moss, peat, sawdust or sand that is slightly damp around the vegetables to keep them from drying out. Do not allow water to pool at the bottom of the container.

Start by putting a 3 cm layer of damp sphagnum moss, peat moss, sawdust or sand at the bottom of the pail or bin. Put in a layer of the vegetables, and cover with a layer of the packing material. Repeat until the container is full and top with a final layer of packing material. Cover with a lid and store in a place that is cool – just above freezing.

Select containers that allow air to circulate around onions and garlic which need to stay dry. Even a small amount of moisture can encourage molds or rot. Mesh bags, wicker baskets or any box (plastic or cardboard) with slats or holes are good choices.