20 Crops That Keep and How to Store Them
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20 Crops That Keep Well and How to Store Them
When it comes to food storage, certain crops stand out for their ability to stay fresh and nutritious for extended periods. Proper storage of these crops can ensure a steady supply of healthy food throughout the year, reducing waste and saving money. Below is a list of 20 crops that keep well, along with tips on how to store them.
1. Potatoes
Potatoes are a staple food that can be stored for months. Keep them in a cool, dark, and well-ventilated place, ideally between 45-50°F (7-10°C). Avoid storing them in the fridge, as this can turn their starches into sugar, affecting taste and texture. Also, keep them away from onions, as the gases onions emit can cause potatoes to sprout.
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2. Carrots
Carrots can last for several months if stored properly. Trim off the green tops and store them in a perforated plastic bag in the refrigerator. Alternatively, store them in a root cellar or in moist sand in a cool, dark place.
3. Winter Squash (e.g., Butternut, Acorn, Spaghetti)
Winter squash varieties have thick skins that protect their flesh, making them excellent for long-term storage. Keep them in a cool, dry place with good air circulation, such as a pantry or a basement, at temperatures between 50-55°F (10-13°C).
4. Garlic
Garlic can last for several months when stored in a cool, dry, and dark place. Keep it in a well-ventilated container, like a mesh bag, away from direct sunlight. Whole bulbs store better than individual cloves, so avoid breaking them apart until you’re ready to use them.
5. Onions
Onions store well in a cool, dry, and well-ventilated area. Hang them in mesh bags or store them in a wooden crate to ensure good airflow. Like potatoes, onions should not be refrigerated or stored near potatoes.
6. Sweet Potatoes
Sweet potatoes need a slightly warmer storage environment than regular potatoes. Store them in a dark, well-ventilated area at about 55-60°F (13-16°C). Avoid refrigerating them, as cold temperatures can make them hard and cause discoloration.
7. Cabbage
Cabbage can keep for several months if stored in a cool, moist environment. Store it in the crisper drawer of your refrigerator or in a root cellar. Wrapping it in plastic can help retain moisture and extend its shelf life.
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8. Beets
Beets, like carrots, store well when their tops are removed. Store them in a perforated plastic bag in the refrigerator, or pack them in moist sand in a cool, dark place. Beets can last for several months if stored properly.
9. Turnips
Turnips are another root vegetable that stores well. Remove the greens and store the roots in a cool, moist place. They can be kept in a perforated plastic bag in the refrigerator or packed in damp sand in a root cellar.
10. Parsnips
Parsnips are similar to carrots in terms of storage. Keep them in the refrigerator, preferably in a perforated plastic bag. They can also be stored in a root cellar packed in moist sand or sawdust.
11. Apples
Apples store best in a cool, humid environment, such as a refrigerator or a root cellar. Keep them in a perforated plastic bag to maintain moisture and prevent them from drying out. Some varieties store better than others, with late-harvest apples like Fuji and Granny Smith being among the best for long-term storage.
12. Pears
Pears should be stored in a cool, humid place, similar to apples. However, pears continue to ripen after being harvested, so they should be checked regularly. Store them in a perforated plastic bag in the refrigerator, and use them as they ripen.
13. Pumpkins
Pumpkins are long-lasting if stored in a cool, dry place with good ventilation. Like winter squash, they store best at temperatures between 50-55°F (10-13°C). Avoid stacking them to prevent bruising.
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14. Dry Beans
Dry beans are one of the most shelf-stable crops. Store them in an airtight container in a cool, dry place. They can last for several years if kept away from moisture and pests.
15. Grain Corn (for Cornmeal)
Grain corn can be dried and stored for long periods. Once dried, store the kernels in airtight containers in a cool, dry place. Grinding the kernels into cornmeal just before use helps maintain its freshness.
16. Hardy Greens (e.g., Kale, Collards)
While not typically known for long storage, hardy greens like kale and collards can last a few weeks if stored properly. Keep them in the refrigerator in a perforated plastic bag or wrapped in a damp cloth to maintain moisture.
17. Radishes
Radishes can be stored for a few weeks in the refrigerator. Remove the greens and place the radishes in a perforated plastic bag. For longer storage, consider pickling them.
18. Celery Root (Celeriac)
Celery root stores well in a cool, moist environment. Trim off any leaves and store the root in the refrigerator or a root cellar, packed in damp sand or sawdust. It can last for several months if stored properly.
19. Leeks
Leeks can be stored in the refrigerator for a few weeks. Keep them in a perforated plastic bag or wrapped in a damp cloth. For longer storage, they can be heeled into a trench outside and harvested as needed.
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20. Cucumbers (Pickled)
While fresh cucumbers have a short shelf life, pickling them can extend their storage potential for months. Store pickles in a cool, dark place, such as a pantry or cellar. Once opened, they should be refrigerated.
Tips for Successful Storage
- Temperature and Humidity: The right combination of temperature and humidity is crucial for long-term storage. Most root vegetables prefer cool, moist conditions, while other crops like onions and squash prefer cool, dry environments.
- Ventilation: Good air circulation helps prevent mold and rot. Avoid storing crops in sealed containers unless they are meant to be airtight, such as for dry beans.
- Inspection: Regularly check stored crops for signs of spoilage. Remove any spoiled items immediately to prevent them from affecting others.
- Preparation: Some crops, like potatoes and squash, benefit from a curing period before storage. This involves keeping them in a warm, dry place for a week or two to harden their skins, which helps extend their shelf life.
By following these storage tips, you can keep your crops fresh and nutritious for months, ensuring a steady supply of homegrown or locally sourced food throughout the year.