How to Store Fresh Carrots

Learn ways to store fresh carrots whether they're from your garden or the grocery store.

By: Danielle Ernest

Related To:

‘Nelson’ Carrot

Packed with nutrients, carrot tops bring an earthy, carrot-y flavor to dishes. The stems tend to be tough, so stick with the ferny leaves. If those are tough to your palate, blanch them before using. Try carrot tops tossed in salads, cooked in stock, pureed into pesto or mixed with cilantro and pepper into chimichurri.

Photo by: Johnny’s Selected Seeds

Johnny’s Selected Seeds

Fresh carrots can last for quite a long time when stored properly. For instance, if you have harvested all the carrots from your garden and don’t have enough room in your refrigerator to store them using the freezer or your basement for storage is another alternative. Here are some brief instructions for storing fresh carrots:

Refrigerator:

Place carrots in the coolest place in your refrigerator. Remove the tops, which can be also used for salads or as an herb component to other dishes, but only last up to a week similar to arugula. Once you have cleaned the carrots, wrap them in damp paper towels. Storing fresh carrots this way can last for a month.

Another method is to prepare the carrots for how they are going to be used for that week’s recipes. When buying fresh carrots, I prefer to cut them into sticks and place them in a plastic container that is specifically made for vegetables then putting them at eye level in the refrigerator. This way, I am reminded they are there and it makes for a simple snack during the week when they are already prepared and ready to go. Then if you are making a soup and need diced carrots, just take those that are cut into sticks and chop in the food processor or by hand to add. However, this method will only keep carrots for a week or two.

Root Vegetables: Carrots, Beets, Parsnips

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Carrot ‘Parmex’

Dumpy, spherical roots make this one of the best carrots for sowing into patio pots or shallow soil. Despite their shape, they have a fine sweet flavor. The earliest crops can be sown under glass or protected with cloches.

Sow: Early to late spring
Harvest: Late spring to early fall
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Carrot 'Infinity’ F1

This late maincrop carrot has an elegant, slender root that is delicious raw or cooked. The sweet carrots are deep orange right to their core and keep well in the soil into fall or can be lifted and stored successfully.

Sow: Early spring to midsummer
Harvest: Late summer to late fall
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Carrot ‘Purple Haze’ F1

As its name suggests, this variety has unconventional dark purple roots, which reveal contrasting orange cores when they are sliced. Flavor is not sacrificed and is particularly good when raw.

Sow: Early spring to early summer
Harvest: Early summer to late fall
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening

Carrot 'Bangor’ F1

Long, stocky roots are produced in large quantities, especially in moist soil, by this excellent maincrop variety. Crops can be harvested from late summer and throughout fall, and store well once lifted.

Sow: Mid-spring to early summer
Harvest: Midsummer to late fall
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Carrot ‘Flyaway’ F1

Specially bred to be less prone to attack by carrot flies, this maincrop carrot produces good crops where the pest would render others inedible. The stout, cylindrical roots are smooth-skinned and sugary.

Sow: Early spring to midsummer
Harvest: Late spring to mid-fall
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Carrot ‘Carson’ F1

Fall and winter bring good cropsof this medium-sized, tapering variety. The rich orange color, combined with the delicious crunchy texture and sweetness, makes them irresistible when eaten raw.

Sow: Mid-spring to midsummer
Harvest: Late summer to early winter
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Beet ‘Boltardy’

A reliable variety yielding traditional deep red globe-shaped roots with a fine sweet flavor. Perfect for sowing under cloches in early spring because of its excellent resistance to bolting.

Sow: Early spring to midsummer
Harvest: Early summer to mid-fall
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Beet ‘Pablo’ F1

One of the best varieties for growing in patio containers and perfect to harvest as baby beets. The smooth, deep red, spherical roots taste exceptionally sweet; they also stand well in the soil without bolting or becoming woody.

Sow: Mid-spring to early summer
Harvest: Midsummer to mid-fall
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Beet ‘Chioggia Pink’

A beautiful curiosity; the rich red skin of this spherical root conceals flesh marked with concentric rings of blush pink and white. Its sweet, mild flavor is delightful raw or cooked.

Sow: Mid-spring to midsummer
Harvest: Early summer to mid-fall
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Beet ‘Forono’

Elongated, burgundy-colored roots make this variety ideal for slicing. Tender young roots have a particularly intense flavor, so sow successionally for a continuous supply. Prone to bolting if sown too early.

Sow: Mid-spring to early summer
Harvest: Midsummer to late fall
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Parsnip ‘Gladiator’ F1

A popular hybrid parsnip that matures quickly, producing consistently reliable, early-maturing crops of white-skinned roots. ‘Gladiator’ also benefits from good canker resistance.

Sow: Late winter to mid-spring
Harvest: Mid-fall to early spring
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Parsnip ‘Tender and True’

In deep soil, this variety forms exceptionally long roots, which are often considered to have one of the finest parsnip flavors. It is also resistant to canker and is a firm favorite with exhibition growers.

Sow: Late winter to mid-spring
Harvest: Late fall to early spring
Soil Preference: Well-drained soil
Sun or Shade: Full sun

Freezing:

For long term use, freezing is probably the easiest way and doesn’t require any equipment that you might not already have in your kitchen. Basically, you prepare your carrots like above by washing, cleaning, peeling and cutting. The carrots are blanched and cooled to retain their flavor and color in the freezer. Once the carrots have air-dried and cooled, they are placed in freezer bags (either resealable or vacuum-sealed).

Basement storage (root cellar):

It is possible that you don’t have much room in your freezer or refrigerator, an alternative for keeping fresh carrots is storing them in your basement or root cellar. The carrots would need similar preparation as for the refrigerator or freezer. The tops would be removed, but the carrots would not need to be peeled or cut. A large container and sand would be needed for this carrot storage option. The carrots would then be placed in the large container and sand would be layered – so that none of the carrots are visible. The sand would need to be kept moist throughout the months. For this storage, the carrots would stay fresh for several months.

Another option for long-term use during the fall/winter months would be canning. Canning can be easy, but special equipment is needed for carrots as they are a low-acid vegetable. Whether it is refrigerator, freezer, root cellar or canning, carrots have a great shelf life when it comes to vegetables and are extremely simple to grow in your own backyard.

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