There's no need to wash turnip roots prior to storage.
Turnips produce two crops each year -- one in spring and a second in fall. The spring crop supplies turnips for immediate use but the fall crop occurs in time to provide extra turnip roots for winter storage. Turnips require cool temperatures and moisture, as warm temperatures cause the roots to rot, and dry conditions make the roots shrivel. Basement storage areas or unheated garages typically supply the correct temperatures for best storage. The roots can survive most of the winter when stored properly. Add this to my Recipe Box.
Instructions
1. Harvest or purchase turnips that are 2 to 3 inches in diameter. Larger turnips develop a woody texture and smaller turnips are immature and may not store well.
2. Cut the tops off the turnips, leaving no more than 1 inch of the foliage stems attached to the roots. Discard the tops or use them as a cooked green.
3. Place a 2-inch layer of moistened sand in the bottom of a bucket. Place a single layer of turnips on top of the sand.
4. Add more moistened sand to the bucket until the layer of turnips is completely covered. Continue layering the turnips and moist sand until the bucket is filled.
5. Store the bucket in a 35 to 40 degree Fahrenheit location for up to five months. Check the turnips every two to three weeks and use any that start developing soft spots.
Tags: layer turnips, moistened sand, storage Turnips, turnip roots