The short version
Storage is a matter of slowing things down: cool, dark, and the right humidity for the crop. What ruins a store is nearly always something that went in already damaged, or a crop stored wet.
What you need
Somewhere cool and dark
A shed, a garage, a cellar. Frost free and unheated.
Boxes and paper
Wooden crates or paper sacks. Plastic traps moisture and rots the contents.
Time to check
A monthly look through, removing anything going over.
How to do it
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Sort ruthlessly
Anything bruised, cut or blemished gets eaten now. It will not keep and it will spoil its neighbours.
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Cure what needs curing
Onions, garlic and squash keep far longer dried off for a week or two first.
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Do not wash before storing
Wash before use. Water on a stored crop is what starts rot.
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Give things air
Single layers, or loose in a sack. Packed tight, they sweat.
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Check monthly
Remove anything going soft. Ten minutes saves the whole box.
When it goes wrong
The whole box goes off
- One bad item
Almost always one damaged item that was not sorted out. Check monthly.
Sprouting in store
- Too warm
- Light
Too warm or too light. Cooler and darker.
Shrivelling
- Humidity
Too dry for that crop. Roots keep better in damp sand than on an open shelf.
Frequently asked questions
What keeps longest?
Onions, garlic, winter squash and main-crop potatoes, given the right conditions. Most soft crops do not store and want freezing instead.
Can I store in the fridge?
Some things, but a fridge is dry and small. Do not refrigerate potatoes: the cold turns starch to sugar.
