I call this root cellaring without the root cellar. I’ve stored my carrots in damp sawdust every winter in our unheated barn. I’m a big believer in using what you have.
I’ve never had a problem with the taste. Some go soft around February but I check often for them.
I haul them from the ground on a nice dry day and shock them with really cold water, cutting off the greens.
Then I layer them in a bin, not touching, then cover with sawdust, sprinkling a few tbsp of water in as we go. Add another damp layer of sawdust, another layer of carrots and so on. I put the top loosely on top but leave it open for air circulation.
I use this method for my turnips, beets, parsnips etc.
At times, you will get some resprouting of greens and some hairy growth but just cut them off and use those ones first.
When I go “grocery shopping” in my barn in the winter months, nothing is better than a carrot that tastes just like it was hauled out of the ground.
Only once did we get -30 degree temperatures where I was worried about my carrots. I logged a big down duvet out to cover them over and they did just fine. Better than we did in fact! We just aren’t made for that cold here on the east coast of Canada.
Love Jenn xx