Storage of vegetables

Potatoes and other root vegetables ought to be stored in a dark, cool, and dry place to prevent mold, greening and sprouting.
During storage leafy vegetables lose moisture and vitamin C degrades quickly. They must be stored for as short a time as possible in a cool place in a container, such as a plastic bag.
Many root vegetables can be stored during winter in a root cellar. Care should be taken in kind the properties and vulnerabilities of the particular roots to be stored. Many can last through to early spring and be nearly as healthful as when fresh.