I looove carrots. Eating them raw, by themselves, with dip, cooked, in salads, roasted; they’re my favourite vegetable. I also try to plant enough food that I can store away during the winter months to make it over the colder part of the year. While my carrots don’t last from September until June, they can last pretty long, if stored correctly.
The easiest way, and the only way I store my carrots for fresh eating: in my fridge.
1. Harvest your carrots
2. Wash off any mud and cut off the tops (you can actually eat the carrot greens in a salad or use as a form of ‘parsley’. They will be a bit bitter)
3. Place in vegetable bags (the one with the holes). If you do not have any ziploc vegetable bags…I swear, they get harder and harder every year to find….make your own! Place bag on a cutting board and have at ‘er with a knife, creating tiny pinpricks of holes all over the bag.
4. Make sure carrots are dry and place in vegetable crisper.
You can also harvest, wash, and place in a tupperware filled with water and cover. They will not last as long, but will stay fresh and crunchy.
Once your bagged carrots start to get a little rubbery, usually after a couple of months, place in a tupperware filled with water to bring back their crunch.