Storing carrots so they stay fresh is something that, despite being simple, many folks don’t seem to know about. How many times have you gone to the store and bought a bunch of carrots, then they sat in your fridge for a few days? And then, half a week later you go to use them, and they’re so weak and bendy you can almost tie them in a knot? That’s most certainly not good eats.
Sure, wimpy carrots can still be used and will probably taste ok, but they’re not at their peak texture and eating them raw is pretty much out of the question. Learning how to store carrots so that they retain their crunch will make for a much better finished product, regardless of what you’re making.
If you don’t know how, storing carrots is very easy. There’s no expensive bio-bags involved, and you don’t need to buy any strange-looking humidifying devices for your refrigerator. In fact you only need three things — one of which, incidentally, is carrots.
Storing Carrots for Freshness
Storing carrots is super simple. You only need a few things:
- 1 bunch of carrots
- A large glass bowl or sealed plastic container
- Peel carrots and cut them in half so they are half as long. If you want to keep your carrots whole and unpeeled, that’s fine. You’ll just need a bowl or sealed container that can accommodate the entire bunch of carrots and some water.
- Arrange the carrots in the receptacle so that there is at least 1-inch of headroom between the top of the carrots and the rim of the bowl.
- Fill the bowl with clean (ideally filtered) water. Cover the bowl with plastic wrap or its sealable lid and place in the refrigerator.
- Change out water once a day. Carrots will keep fresh and superbly crunchy for up to a week this way.
- You can keep any root vegetable fresh and crispy this way — try it with parsnips, beets, etc.
What’s your favorite method of storing carrots?
What can you do with carrots and you’ve stored them? Check out these recipes:
- Early Fall Slow Roasted Chicken and Veggies
- Slow Cooked Vegetarian Collard Greens
- My Chicken Soup Recipe Is Better Than My Grandma’s
- Light Zucchini Hummus Recipe