How to store carrots, parsnips

How to tell carrots, parsnips have gone bad

General signs for produce: fresh vegetables, the group USDA lists carrots, parsnips under.

• Slimy, wet leaves on greens that were crisp before
• Soft or mushy spots on vegetables that were firm
• Sprouting or wrinkled skin on potatoes and onions
• Mould, often white or fuzzy, near the stem or cut end
• Sour or off smell replacing a vegetable's usual earthy scent

More on produce: fresh vegetables. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.

Storage habits that make the difference

Store leafy greens loosely wrapped in the crisper drawer, ideally with a paper towel to absorb extra moisture. Keep potatoes, onions and garlic in a cool, dark, dry place outside the fridge, and store potatoes away from onions since they spoil each other faster. Trim and wash vegetables just before cooking.