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Vegetable storage tips from UW Extension horticulturist
Helen Harrison advises gardeners to store only mature quality vegetables and use or preserve imperfect produce in early fall. For root crops harvest late and handle carefully, wash soil away, and let excess water evaporate before storage. Cut tops from roots, remove tops and tap roots as needed, and ensure proper curing and handling to minimize spoilage. Pumpkins and squash should cure after harvest, with stems left on. Onions should be dried, cured, and stored in a cool dry space near 32 degrees Fahrenheit.
MENTIONED IN THIS ARTICLE
Helen Harrison
Uw-Extension