Garden Series: How to Winterize and Protect Your Garden TIP 1

Shidonna Raven
2 hours ago
2 min read

April 7, 2025

Photo Source: Unsplash,

1. Harvesting and Storing Vegetables

A. Tender vegetables do not tolerate frost and should be harvested before frost strikes. This includes tomatoes, zucchini, peas, beans, winter squash, and pumpkins. Pull out these plants and all crop debris. If plants are diseased, either burn them or discard them in the trash. Do not leave infected plants on the property nor put them in a compost pile.

B. Hardy vegetables tolerate hard frosts (usually 25° to 28°F) and can be left in the ground. They often taste better after a light frost.

Brussels sprouts can stay in the ground. Bury plants up to their tops in hay or leaves in late fall, then pull off the little sprouts as needed through winter.
Cooking greens like kale and collards become a bit sweeter in the fall and winter when touched by frost.
Broccoli and spinach may also survive through the winter without any protection.
Garlic is planted in October or November, and it is overwintered for next year’s summer crop.

C. Semi-hardy vegetables tolerate light frosts (usually 29° to 32°F). Many of these slightly more sensitive crops benefit significantly from protection, such as a cold frame or floating row cover, or you can harvest them before severe frosts have set in.

Cabbages and Swiss chard can withstand light frosts, but outside leaves may get damaged or tough (peel them away before using the rest of the greens).
Arugula, leeks, mustard greens, cauliflower, English peas, and Kohlrabi can die when unprotected during periods of extreme winter cold. A simple row cover can make all the difference.
Root crops (like carrots, turnips, beets, rutabagas, and parsnips) can remain in the garden after a frost and still be removed in good condition later, but get them dug and stored before the ground freezes.
- Potatoes can also stay in the soil but mustn’t be left on the soil surface for any period. Dig and remove the potatoes to a dry, warm area away from the sun to begin letting the skin toughen up for storage. Dry in a single layer and turn periodically. This takes about two weeks. Carefully remove visible dirt from the potatoes, but do not wash them—their skins will toughen for more extended winter storage.

Note: Ensure any of the harvested vegetables are cured and stored correctly. See our Growing Guides on storage crops (onions, carrots, potatoes, winter squash). Of course, many crops can also be stored by canning and pickling. Finally, herbs can be dried or frozen in various ways.

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