How to Store Carrots (and why you shouldn’t throw the tops away)

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Water and washing your carrots before storage is not recommended. Carrots are susceptible to rot if they get wet.

  • Whole, unpeeled carrots last longer when you leave them unwashed until you’re ready to use them.
  • Twist or trim off the green carrot tops before storing as the tops will suck moisture from your carrot, causing them to wilt.
  • The tops can be recycled in your worm farm or if you’re feeling adventurous, use carrot tops as a replacement for parsley (they’re completely edible!!)
  • Wrap carrots in paper towel and store in an airtight container. Keep carrots in the coolest part of your fridge, and away from fruits that product ethylene gas, such as apples, to prevent spoiling.
  • Carrots should remain fresh at least 3-4 weeks stored like this.

When you peel carrots, you remove their protective layer, so they dry out faster. You’ll need to provide moisture to prevent them from cracking, turning white, and drying out. Using this method, peeled carrots will last up to 3 weeks.

  • Wash carrots under cool water.
  • Add clean, fresh cool water an airtight container. Submerge carrots in the water.
  • Your carrots will stay fresh, but you need to change the water every 3 to 4 days, rinsing between.
  • Before eating, rinse your carrots again to remove any potential bacterial growth.

How Long Do Carrots Last in the Fridge?

  • Raw unpeeled carrots – 3 to 4 weeks in the fridge
  • Raw, peeled and sliced carrots – stored correctly, 2 to 3 weeks in the fridge.
  • Cooked carrots – will last between 3 and 5 days properly stored in the refrigerator.

Are Your Carrots Fresh?

If they’re old and past their use by date, your carrots will usually smell, have a slimy texture, or dark discoloration. They may also be wilted or soft. The white blush that forms on carrots means your carrots are drying out. Carrots with white blush can still be eaten but rinse them well first to bring some of that moisture back.

How to Freeze Carrots

To freeze raw carrots, first grate finely and then store in an airtight bag or ziplock container to add to your freezer. You can defrost easily and add to a number of dishes. Or if you’d prefer your carrots sliced, the best way to preserve them in the freezer is to blanch them to preserve their nutrients and taste.

How to Blanch Carrots

  • Cut the tops off of your carrots. Wash and peel carrots in lukewarm water.
  • Chop or cut carrots however you plan to eat them.
  • Boil water in a pot. While you’re waiting for the water to boil, fill a bowl with ice water and line a baking sheet with parchment paper.
  • Add carrots to the boiling water and blanch for 3–5 minutes. Carrot slices will only take a few minutes, while whole carrots will require about 5 minutes.
  • With a slotted spoon, remove carrots from the pot and place in the ice water. Chill for the same time you blanched them. Drain the bowl and place the carrots on the parchment-lined tray.
  • Pat the carrots dry. Transfer the tray to the freezer until the carrots have frozen solid.
  • Remove the tray from the freezer and transfer carrots to a zip-top bag. Squeeze the air out, label the bag, and stash in the freezer. Store for up to a year.

Did you know you can eat CARROT TOPS? Try this quick and simple recipe for Carrot Top Pesto. Read more…

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