Advice
Storing root vegetables
Many
vegetables freeze well, but larger crops may need alternative
storage. On well-drained soils root crops such as parsnips
and carrots can be left in the ground over winter. In cold
weather protect roots with a layer of straw, bracken or soil
15cm (6in) deep. This may need to be twice as deep in heavy
frosts or for protecting beetroot. Alternatively, cover with
a bin liner filled with crumpled newspaper anchored in position
with string and pegs. A double layer of fleece will give some
protection from mild frosts.
Roots
which are lifted for storage should be in good condition.
Discard or use up any damaged roots. Prepare vegetables by
removing foliage and shaking off loose soil. Vegetables which
lose moisture such as carrots, celeriac, swedes and beetroot
should be stored in layers of moist sand or peat substitute
in boxes, in a frost-free, dark place such as a shed or cellar.
Alternatively, store root vegetables in specially prepared clamps. Choose a sheltered well-drained site out of doors and mound vegetables on a bed of straw covered with a layer of soil. Protect potatoes from frost with a thick layer of straw before covering with the soil. Leave a tuft of straw emerging from the soil as a chimney for excess heat and moisture to escape. Alternatively, construct clamps in a frost-free shed or garage for convenience.