SECTION THREE

All the Winter Keepers and How to Treat Them

Storage Requirements of Vegetables and Fruits

Cold and Very Moist

(32–40 degrees F and 90–95 percent relative humidity)

Carrots Beets Parsnips Rutabagas Turnips Celery Chinese cabbage Celeriac Salsify Scorzonera

Winter radishes Kohlrabi Leeks Collards Broccoli (short-term) Brussels sprouts (short-term) Horseradish Jerusalem artichokes Hamburg-rooted parsley

Cold and Moist

(32–40 degrees F and 80–90 percent relative humidity)

Potatoes Cabbage Cauliflower (short-term) Apples Grapes (40 degrees F)

Oranges Pears Quince Endive, escarole Grapefruit

Cool and Moist

(40–50 degrees F and 85–90 percent relative humidity)

Cucumbers Sweet peppers (45–55 degrees F) Cantaloupe

Watermelon Eggplant (50–60 degrees F) Ripe tomatoes

Cool and Dry

(32–50 degrees F and 60–70 percent relative humidity)

• Garlic (keeps better in even lower humidity, around 50 percent)
• Onions
• Green soybeans in the pod (short-term)

Moderately Warm and Dry

(50–60 degrees F and 60–70 percent relative humidity)

Dry hot peppers Pumpkins Winter squash

Sweet potatoes Green tomatoes (up to 70 degrees F is OK)