Nothing quite matches the feeling of going down into the cellar and collecting the bounty of the summer harvest during the cold of mid-winter. “Bulb” type crops lend themselves very well to being stored after harvest. We’ve had leeks, onions and shallots (garlic too) last well into late April-early May… and even longer.
Sadly, with the advent of modern refrigeration, the “Root Cellar” went out of favor shortly after WWII. We highly recommend that if you have room in a cool corner of the basement, that you consider a small root cellar of your own. Once you do, you’ll think twice about putting root crops into the fridge ever again.
Back by popular demand. Leek, Tadorna, 100 days, very sweet, excellent storage potential.
Onion, Alisa Craig Exhibition, 1800's Heirloom, 110 days, very large grapefruit sized onions are very sweet & mild, non-storage type, best eaten by Mid-January
Onion, Patterson Hybrid, 105 days, medium-large onions are mild flavored, excellent long storage type, lasting well into May
Onion, Redwing Hybrid, 104 days, medium-large sweet and mild onions are one of the very best red storage types, lasting into March-April
Onion, Blush, Long Storage, Pink, 115 days, Mostly jumbo-sized, blocky-globe bulbs with thick skins and excellent storage potential. Blush is an easy-to-grow, long-day onion. It has brownish-pink skins, light purple rings, and very vigorous foliage.
Onion, Blush Pink, Long Storage type. This (and many others) was grown by Michelle Evans in her urban Rutland backyard garden. These typically store until June, if not all eaten before then. LOL
Shallot, Ambition, 105 days, large French, half long-style shallots with a warm reddish-copper skin and mild white flesh. very firm, and suitable for long storage through spring.