What should you avoid when harvesting carrots?

Carrots need to be pulled carefully at the right time, or roots will be broken and injured, and the whole "crop" spoiled. Picking should not be done in wet soil, for soil adheres to the roots unless removed at once, and root stocks turn brown and bitter; and plants should never be left at the shoulders, bared if you choose, but should be trimmed at the ground. Months of care may be spoiled in a few hours.

Soil moisture management prevents breakage. That's when you test a handful of soil, and it should crumble, not clump. If too dry, water thoroughly, 24 hours or so before harvest. I lost 30 percent of a crop to snapping before I learned this. The moisture had to be "just right" for the roots to slide out smoothly.

Breaking the chain of decay begins with proper handling and storage. Always cut the tops to at least an inch in length, using sterilized shears, to curtail the wicking effect of foliage. Carrots should never be piled in the crate more than six inches in depth to keep the air circulating about them. In the crate I use shallows.

Green shoulders form from sun exposure. Then chlorophyll develops when crowns rest above the soil, forming solanine, which can then render their flavor bitter. Hill up the soil over any that has appeared, and examine weekly until the final stages of growth are reached. Prevention, always!

Carrots that are badly damaged need to be kept separate. Store them at 40°F with high humidity; use within two days for best results. I make carrot soup or juice with imperfect roots. Don't ruin your entire harvest by taking this risk!

Read the full article: 5 Key Signs: When to Harvest Carrots Perfectly