The Only Way You Should Store Carrots, According to an Expert

From carrot cake to roasted carrots to carrot juice, I’ve always loved the orange root vegetable. Their sweetness is essential in savory dishes (I mean, what is any French soup or sauce without a chopped onion, celery, and carrot mirepoix?), and their earthiness brings a well-rounded flavor to in desserts.

Because I am such a fan, I’ll usually stock up on a whole bag of loose carrots whenever I head to the grocery store. Shopping in bulk not only makes the produce cheaper, it also means I’ll always have a carrot ready if I’m whipping up a last-minute soup or have an unexpected hankering for healthy breakfast muffins on a Sunday morning. Still, if I don’t run through them quickly, I sometimes find myself with a refrigerator drawerful of wilting carrots.

To avoid waste and maximize the lifespan of my carrots, I chatted with Dr. Bryan Quoc Le, Ph.D, author of 150 Food Science Questions Answered. 

The Best Way To Store Carrots

“Carrots are best stored as close to 34 degrees Fahrenheit as possible,” Le says. That could easily be the internal temperature of your refrigerator’s crisper drawer already. “They should also be stored in 98 percent humidity.” The humidity in a refrigerator’s crisper drawer can generally be adjusted, often reaching higher levels than the rest of the fridge. Yet, most crisper drawers range up to only 95 percent humidity, so Le recommends a specific storage method.

“Carrots can be stored in a bag,” says Le, “but they will need to be wrapped in a paper towel first to remove the excess moisture that can result in mold growth.” Still, stored like this, carrots won’t last nearly as long as Le’s preferred method.

Because extending the shelf-life of carrots is all about balancing moisture and temperature, “The very best way to keep the humidity high,” he explains, “is to store carrots in the refrigerator in a closed container with a bowl or container of water next to them.” Who would’ve thought?

Does This Method Work for All Carrots?

This method works with the typical orange carrots, rainbow carrots, and carrots with their greens. However, keeping the greens on may dry out your carrots more quickly, as the tops suck moisture from the roots. Generally, it’s best to separate the carrots from their tops (there are so many great ways to make sure those greens don’t go to waste) before popping them in your fridge. And, if you use Le’s method, “carrots can be stored for 14 to 18 weeks.”

I don’t know about you, but having bulk carrots on deck for months on end is a total game-changer for me.