Root vegetables - potatoes, carrots, beetroot, turnips, parsnips, black radishes, etc. - are the mainstays of the seasonal diet. Rich in fibre, vitamins and minerals, they are economical, nutritious and easy to cook. And when stored properly, these vegetables can keep for several weeks, or even months.
But beware: if they are not stored properly, they can become soft, sprouted or wilted in just a few days. Here are all the keys to prolonging their freshness and preserving their qualities, while avoiding wastage.
🥔 Potatoes: keep cool, but not in the fridge
Potatoes don't like heat or light. When exposed to them, they tend to sprout or turn green, producing a natural toxin called solanine, which can be mildly toxic in high doses.
Our practical advice:
- Store them in a cool place (between 4 and 10°C), away from light, such as a cellar, garage, or dark cupboard.
- Choose containers that breathe: hessian bags, wicker baskets or cotton nets.
- Above all, don't wash them before storage: dampness encourages mould.
Grandma's trick: add an apple to the sack of potatoes! It gives off a little ethylene, which can slow down germination. But be careful, it won't work if the ambient temperature is too warm.
Avoid storing them near onions, which release gases that accelerate their deterioration.
🥕 Carrots: moisture control to prevent drying out
Carrots are sensitive to dry air: they soften, lose their crunch and become less appetising.
Fridge method :
- Remove the tops as soon as you buy them (you can cook them in soup or pesto!).
- Wrap the carrots in a slightly damp cloth or place them in a perforated plastic bag in the vegetable crisper.
- They will keep for 2 to 3 weeks without any problems.
Rustic method:
If you have a cellar, you can bury them in dry sand or clean sawdust in a wooden crate. This method preserves their natural moisture, while preventing mould.
They can therefore be kept for up to 3 or 4 months in good conditions.
🌱 Preserving other root vegetables
Red beetroot:
- Raw, they keep very well in the crisper or in the sand, like carrots.
- Avoid cutting off their tails, as this encourages air to enter.
Turnips:
- More delicate, they should be kept cool and away from excessive moisture.
- If they are young and still crunchy, eat them quickly.
Black radishes:
- Hardy, they keep for several weeks in a cool place, or in a sandbox if you buy them in large quantities.
Parsnips:
Their needs are identical to those of carrots. Well-packed, they last 2 to 3 weeks in the fridge or much longer in sand.
🌿 Bonus: anti-waste tips
- Never wash your root vegetables before storage. Brush them dry to remove excess soil if necessary, but keep their skin intact until use.
- Inspect your supplies every week: one rotten root can contaminate all the others.
- Turn damaged vegetables into soup, purée or a gratin. A slightly soft carrot is still perfect when cooked.
And above all, use the tops: carrot, radish, beetroot and turnip tops are edible. Don't throw them away! You can use them to make pestos, homemade broths or tasty pan-fried dishes.
🧺 In conclusion
Preserving root vegetables correctly is simple, economical and environmentally friendly. All it takes is a little organisation and a few good reflexes to get the most out of these robust, locally-grown vegetables. By storing them properly, you can reduce your food waste, avoid unnecessary trips to the shop and support sustainable consumption.
So, rather than letting them wilt at the back of the fridge, put them on display in a beautiful storage space... and enjoy them at their true value!