REFRIGERATE IT: Yes
AT FRESHEST: Carrots, 2 weeks, a few months in a root cellar environment; carrot tops, 2 days
OPTIMAL STORAGE: Do not wash until ready to use. Store in a breathable bag in the high-humidity drawer or submerged in water on a shelf of the refrigerator. Store cut carrots in water in the refrigerator. Separate green leafy tops, if present, from the roots, leaving 1 in/2.5 cm of stem on the carrots (otherwise, the tops will draw moisture away from the carrots). The green tops can be stored in a breathable bag in the high-humidity drawer and used like fresh herbs to add color and flavor to dishes.
FREEZING: Remove tops, wash, blanch, cool, chop or purée, and pack into an airtight container. Raw carrots can also be shredded and frozen in zip-top freezer bags and used for baking.
USE IT UP/REVIVAL: Carrots do not need to be peeled, just washed carefully; however, peeling does remove some bitterness.
Bruised, browning, or damaged carrots can be salvaged by peeling away the external layers and removing the damaged pieces with a paring knife.
The whitish coloring that appears on cut carrots is simply dehydration.
Revive limp carrots by placing them in an ice bath in the refrigerator for 1 hour.
Limp carrots can be used in soups and stews and stocks. Carrot tops are great additions to soups and stews, or even floral arrangements.