How to Store Parsnips
Parsnips keep well in cold, humid storage and often sweeten in the garden after cool weather. Once harvested, they should be protected from drying out.
Best storage conditions
Store at 32 to 36 F with very high humidity, about 95 percent. Keep them dark in a refrigerator or root cellar.
How long it keeps
Usually 1 to 4 months, depending on harvest condition and storage humidity.
Storage methods
Trim tops and store roots unwashed if possible. Pack in perforated bags or in damp sand in a root cellar to limit moisture loss. Do not store them where they can wilt or freeze solid.
Freezing & preserving
Freeze after peeling, cutting, and blanching. Parsnips can also be dried for soups or puree mixes. For canning, use tested USDA or NCHFP recipes, and as a low-acid vegetable they require pressure canning.
Tips
Use forked or damaged roots first. Check periodically for shriveling or soft spots.
General home-storage guidance. For home canning and preserving safety, follow USDA and National Center for Home Food Preservation (NCHFP) guidelines. Page updated Aug 4, 2026.