How to Harvest and Store Carrots

The carrots you see in the supermarket produce aisles have been bred to hold up in transit, often at the expense of flavor. Whether you juice them, bake them, steam them, freeze them or eat them raw, carrots taste their sweet, juicy best when you've pulled them fresh from the garden.

Difficulty:

Easy

Instructions

Things You'll Need

• Sawdust
• Baskets
• Cultivators & Forks
• Garden Shears
• Garden Trowels
• Gardening Gloves
• Sand
• Plastic Storage Bags

1. Begin harvesting carrots when they turn bright orange (normally 60 to 80 days after planting, depending on the variety).

2. Pull carrots within two or three days during the summer for best flavor; in cooler weather they can stay in the ground for weeks without decline in taste or appearance.

3. Use a garden fork to loosen the soil around each carrot, then pull up with a twisting motion so the leaves don't break off in your hand.

4. Cut the leaves off as soon as carrots are out of the ground; as long as they're attached, they'll keep growing and drawing moisture and nourishment from the roots.

5. Store carrots you plan to use within a week or so by sealing them in plastic bags to retain moisture and putting them in the refrigerator.

6. Keep carrots fresh to use through the winter by burying the roots in damp sand or sawdust and storing them in a cold place (32 to 40 degrees F).

7. Slice carrots, then freeze or dry them for use in soups and stews throughout the winter.

Tips & Warnings

• In parts of the country where the ground freezes, you can extend the harvest by covering the soil around your carrots with a 2-foot layer of leaves or straw.

• A new variety of carrot called Merida can be planted in late September or early October. It will grow through the winter and be ready for harvest May through June.