How to Harvest & Store Potatoes, Onions, Carrots and Other Vegetables over Winter ⋆ Big Blog Of Gardening

Asparagus Cold & moist Harvest when spears are 6-9″ long. Store upright. Up to 2 weeks 32ºF/0ºC, 90-100% humidity Beans (Snap) Cold & moist Harvest 2-3 weeks after flower bloom when seeds are still small. 1 week 32ºF/0ºC, 90-100% humidity Beets Cold & moist Harvest before first hard freeze, trim tops to 1/4″, cut off taproot, store in sealed containers packed with damp sand. 3-5 months 32ºF/0ºC, 90-100% humidity Broccoli Cold & moist Harvest while flower buds (heads) are tight and green. 2 weeks 32ºF/0ºC, 90-100% humidity Brussels Sprouts Cold & moist Harvest when heads are 1″/2.54cm in diameter. Store in perforated bags. Up to 6 weeks. 32ºF/0ºC, 90-100% humidity Cabbage Cold & moist Harvest when heads are compact and firm. Remove roots and stem and store in bins with some outside leaves intact. Depending on variety, can be stored up to 5 months 32ºF/0ºC, 90-100% humidity Cantaloupe (Muskmelon) Cold & moist Harvest when cantaloupe is firm, slips easily off vine and “netting” is even. 1 week 32ºF/0ºC, 90-100% humidity Carrots Cold & moist Harvest before first hard freeze. Trim greens off tops to 1/4″, store in sealed containers packed with damp sand. Keep far from fruits as ethylene gas emitted by ripening fruit will spoil carrots. 3-4 months. Some varieties up to 6 months. 32ºF/0ºC, 90-100% humidity Cauliflower Cold & moist Harvest while heads are white and before curds start to look like rice. 3 weeks 32ºF/0ºC, 90-100% humidity Celeraic Cold & moist Harvest before first hard freeze. Trim tops to 1/4″ length. Store with roots and soil intact in perforated bags or in containers with damp sand. Up to 4 months 32ºF/0ºC, 90-100% humidity Celery Cold & moist Harvest celery stalks when at least 12″/30.48cm in length. Whole plants are ready when at least 3″/7.62cm in diameter. Cut stalks just below soil line where they join the roots. Trim roots and tops (leaves can also be eaten). Store in perforated plastic bags in refrigerator. Up to 2 weeks 32ºF/0ºC, 90-100% humidity Corn (sweet) Cold & moist Harvest when corn silks are dry and brown. Test kernels by slicing with your fingernail – they should be milky when cut. Store in husks in refrigerator. 5 days 32ºF/0ºC, 90-100% humidity Cucumbers Cool & moderately moist Begin harvesting when 6″/15.24cm long. Store in perforated plastic bags. Do not chill below 40 degrees and do not store with apples or tomatoes or cukes will spoil. 1 week 40ºF/4.4ºC, 95% humidity Eggplant Cool & dry Harvest eggplant when 6-8″/15.24-20.32cm long and glossy. To test ripeness, gently press eggplant with your thumb. If the flesh bounces back, it is ready to harvest. Use a knife or pruning shears to cut from stems. Leave large green tops (calyx) attached to the fruit. Store in perforated plastic bags in a cool room. 1 week 50–60°F/10–15°C, 50-70% humidity Kohlrabi Cold & moist Harvest before tap root elongates (it will still be round). Remove leaf stems and tops, store in perforated bags. 2-4 months 32ºF/0ºC, 90-100% humidity Leeks Cold & moist Harvest at appropriate time depending on variety: early season, mid or late season. Trim tops and roots, peel outer leaves. Leave 1″/2.54cm on roots. Store upright in containers with roots in moist sand. 3 weeks 32ºF/0ºC, 95% humidity Lettuce & Spinach Cold & moist Harvest when leaves are tender, and at any size. 7-10 days 32ºF/0ºC, 95% humidity Onions Cold and dry. When tops begin to fall, pull plants and allow to cure in garden for 5 days if weather is fair. Cure indoors in warm area if rainy. Allow plants to finish drying in a protected area with excellent air circulation. When finished, skins and necks should be dry and tight. Trim tops about 1″/2.54cm from onion bulb and trim roots. Store in a dark room in mesh bags, crates or vented bins. Do not store near potatoes, as they will spoil the onions. Sort onions occasionally to remove any rotting bulbs. Depends on variety. Generally, sweet and mild onions, 3 weeks. Pungent onions, 4-6 months. 32ºF/0ºC, 65-70% humidity Parsnips Cold & moist Harvest any time in fall or leave in ground through winter, as cold weather makes them sweeter. Store in perforated bags. 3-4 months 32ºF/0ºC, 95% humidity Peas Cold & moist Harvest when pods are tender. Can be eaten whole when peas are immature or shelled when fully ripe. 1 week 32ºF/0ºC, 95% humidity Peppers Cool & dry Harvest when peppers reach desired color. Store in perforated plastic bags in a cool room. 2 weeks 50–60°F/10–15°C, 50-70% humidity Potatoes Cool & moist Keep potatoes in ground for at least 2 weeks after foliage has died back to toughen the skin, but do not allow to freeze. After 2 weeks, dig them up, do not brush soil off, and allow to air dry at least 1 day during fair weather. Do not put wet tubers in storage. Store in mesh bags, crates, or vented potato bins in a dark room. 5-6 months 40ºF/4.4ºC, 95% humidity Pumpkins (ornamental) Cool & dry Harvest when color is fully developed, can tolerate 1 or 2 frosts before harvest. Clip “handles” close to vine and allow to sun cure up to 7 days in garden. Depending on variety, 2-5 months 50–60°F/10–15°C, 50-70% humidity. Radishes Cold & moist Harvest when roots are 1-1/4″/3.175cm in diameter. Trim tops. 1 month 32ºF/0ºC, 95% humidity. Rutabaga Cold & moist Harvest and remove tops when rutabagas reach desired size, usually after 2 frosts. Up to 6 months depending on variety. 32ºF/0ºC, 95% humidity. Shallots Cold & dry When tops fall over, pull plants and cure up to 1 week in garden. Move to a protected area to finish drying. When dry, clip off tops and roots. Store in onion bags or shallow boxes. Up to 6 months 32ºF/0ºC, 65-70% humidity. Squash (summer) Cool & dry Begin harvesting when fruit is 4-6″/10.16-15.24cm long. Store in perforated bags in cool spot in kitchen. Do not refrigerate more than 4 days. 1 week 50–60°F/10–15°C, 50-70% humidity. Squash (winter varieties and pie pumpkins) Cool & dry Harvest 55 days after fruit set and before hard frost. Cut fruit from vines and let sun cure in garden for 7 days. Up to 6 months depending on variety 50–60°F/10–15°C, 50-70% humidity. Sweet Potatoes Cool & moderate moisture Harvest whenever sweet potatoes reach desired size, but all should be harvested before frost. Clip vines at soil surface and dig tubers with a fork. Handle carefully to avoid damaging skin. Do not wash. Allow to cure (to toughen skin) in warm, well-ventilated area for 1 week. Store in the dark in crates or vented potato bins. 7 months or more if properly handled. 60ºF/16ºC, 85% humidity. Tomatoes Cool & dry Harvest when fruits are uniformly colored (depending on variety). Store at 55 degrees in perforated plastic bags. Do not store in refrigerator. Tomatoes will lose flavor and color if stored below 40 degrees. 5 days 50–60°F/10–15°C, 50-70% humidity. Turnips Cold & moist Harvest when turnips have reached desired size. Tend to sweeten after a light frost. Store as you would carrots. 4-5 months depending on variety 32ºF/0ºC, 90-100% humidity. Watermelon Cool & dry Harvest when underside of melon turns yellow or makes a “thud” when slapped. Store in perforated plastic bags. Do not store for more than 3 days below 50 degrees. 2 weeks 50–60°F/10–15°C, 50-70% humidity.