4 
The Colorado Experiment Station 
Vegetables to be stored for winter use should be harvested 
and handled with care. Root crops, such as beets, carrots, winter 
radishes, rutabagas, turnips and kohl-rabi may usually be har¬ 
vested by pulling by the tops. In case the vegetables are long 
rooted, digging with a fork may be necessary. 
Horseradish, parsnips, salsify and chicory usually require dig¬ 
ging in order to get the root out without injury, and should be 
removed so that the tip is not more than a quarter of an inch in 
diameter in case it is broken off. 
Cabbage, celery and parsley are taken roots and all with the 
soil clinging to them. Only injured parts are removed. Root tops 
should be removed carefully, cutting about three-fourths of an 
inch from the crown of the vegetable so that no injury will occur. 
Otherwise, the roots are subject to bleeding and soon wither be¬ 
cause of loss of moisture. The portion of the leaf remaining on 
the crown soon withers and falls off, with no injury to the root. 
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Onions for winter storage are harvested when the necks be¬ 
gin to wither. The tops are removed and the onions placed in a 
well ventilated place, preferably under cover, to “cure”. 
STORAGE 
Nearly all of the common vegetables are satisfactorily stored 
under one of four conditions: 
1st. Cool, moist conditions and no circulation of air. 
2nd. Cool, dry conditions with a circulation of air. 
3rd. Cool, moist condition of roots and a circulation of 
air about the top. 
4th. Warm, dry conditions with a free circulation of air. 
Most of the common vegetables are stored under the first con¬ 
dition of coolness, moisture, and no circulation of air, namely, po¬ 
tatoes, beets, carrots, horseradish, parsnips, winter radishes, ruta¬ 
bagas, salsify, cabbage and kohl-rabi. 
The second group includes only the onion. 
The third group includes such vegetables as the celery, leek, 
brussels sprouts, chicory and parsley that continue their growth 
in storage. 
The fourth group includes such vegetables as dry beans, sweet 
potatoes, pumpkins and squashes. 
The conditions for the first group may be met in several ways. 
Where only a limited supply is to be stored, the best method is to 
