Turnip

Store the best turnips; damaged or bruised roots will not store well and should be eaten soon after harvest. Gently rub soil from the roots before storing them. Don’t wash roots before you store them; if you do, be sure to dry them thoroughly.

Store turnips in a cold moist place as near to freezing as possible without actual freezing, 32°-40°F and 95 percent relative humidity.

Store turnips wrapped in a moist cloth or paper towel in a perforated plastic bag in the vegetable crisper drawer of the refrigerator. Turnips will keep in the refrigerator for 4 to 5 months.

Store turnip greens just as you would turnip roots.

If there is no room in the refrigerator, turnip roots can also be packed in a container—a bucket or plastic storage box or cooler–in moist sand, peat moss, or sawdust. Don’t pack roots too tightly; if the roots touch they can start to rot; be sure to leave 2 inches of insulating material around the top, bottom, and sides of the stored roots. Set the lid loosely so that there is good air circulation and place the container in a cold place such as a basement, garage, or shed.

Check roots in storage often and remove any that show signs of deterioration.