Storage of Vegetables

Many root and non-root vegetables that produce underground can be stored through winter in a root cellar or additional similarly cool, dark and dry place to prevent mold, greening and sprouting. Care should be taken in thoughtful the properties and vulnerabilities of the particular roots to be stored. These vegetables can final through to early spring and be nearly as nutritious as when fresh.

During storage, abundant vegetables lose moisture and vitamin C degrades rapidly. They should be stored for as small a time as possible in a cool place, in a container or plastic bag.