Lifting and Keeping Leeks and Parsnips Stored in December

December is the ideal month to enjoy—and preserve—two of the best winter root crops: leeks and parsnips. While both can be left in the ground for a while, knowing when and how to lift, store, or protect your harvest ensures a steady supply through the coldest weeks. Here’s your guide to harvesting, storing, and keeping leeks and parsnips at their prime all December long.

When and Why to Lift Leeks and Parsnips in December

• Leeks: Can generally withstand light frosts and stay in the ground. But if hard freezes, waterlogging, or very heavy snow threaten, it’s wise to lift extra for storage.
• Parsnips: Sweeten with frost, but are at risk of being stuck in frozen or waterlogged soil after December.
• Both: Lift at least a week’s supply at a time before deep cold snaps or heavy snowfall.

How to Lift Leeks and Parsnips

1. Choose a Dry Day: Soil is easier to work and less messy.
2. Loosen Carefully:
   • For leeks: Use a fork to loosen soil beside each plant, wiggle, and pull gently.
   • For parsnips: Start a fork well away from the root to avoid breakage; lever gently.
3. Remove Excess Soil: Brush off dirt, but only wash just before use to prolong storage life.
4. Trim Tops:
   • Leeks: Cut tops to 2–3cm (or leave longer for easier handling); trim roots.
   • Parsnips: Remove foliage about 1–2cm above crown.

Best Ways to Store Leeks and Parsnips in December

1. In the Ground (Mild Areas):

• Mulch beds deeply with straw, leaves, or compost to keep soil workable and act as insulation.

2. In a Cool Shed, Garage, or Cellar:

• Leeks: Stand roots in a bucket or crate of damp sand or compost. Keep cool, moist, and dark. Avoid freezing and drying out.
• Parsnips: Layer roots unwashed between sand, dry compost, or sawdust in a box or bin. Don’t let roots touch to avoid rot spreading.

3. In the Fridge (Short-Term):

• Trim and clean, wrap in a damp towel or place in a plastic bag with holes for a week or two.

Extra December Storage Tips

• Inspect stored crops weekly: Remove any starting to rot or shrivel.
• Plan to use up damaged, small, or thin roots first.
• Label stored batches with harvest dates if storing long-term.

Quick Uses for a December Glut

• Add sliced leeks or parsnips to stews, soups, gratins, and roasts.
• Roast whole parsnips or braise in butter for holiday tables.
• Freeze cooked, mashed parsnip for later use if there’s an extra-large harvest.

By lifting, mulching, and storing your leeks and parsnips correctly in December, you’ll keep the best of your winter garden coming to the kitchen, no matter how deep the freeze.