How to Store Root Crops
By: National Gardening Association Editors
Have your fall garden of root crops mature as late as possible by planting as late as possible. Cold weather sweetens the roots and you'll be putting the freshest produce into a cool root cellar, garage or back porch. Leave your last planting in the ground until the roots are fully mature; they'll store better if they're protected by a thicker skin.
Whether you're going to eat most of your vegetables fresh, or you intend to freeze, can, or store them in a root cellar, a good rule of thumb is to harvest as close to the time you're going to eat or preserve them as possible. This gives you the best flavor and nutrition.
For a longer storage life, dig up the roots from your fall garden after two or three days of dry weather. Your root crops will be dry, and by leaving them out for a few hours in the sun right after you pull them, you'll kill the root hairs, making the plant dormant, and the soil on the roots will dry and fall off easily.
Never wash roots before you store them. Just cut off the tops right out in the garden. Leave about an inch of stem for beets, so they don't "bleed" in cooking. For other root crops, cut the tops close. Wash the roots just before using them.
Only store the best roots. Any that are damaged by insects or harvesting you can eat fresh. Injuries are avenues of rotting that can spread to the other vegetables. (Yes, one bad apple can spoil a whole bunch!) If you should bruise any, eat them right away. Also, don't ever clip off the bottom end of the root before you put it in storage; this, too, can open the plant to rot.