Building a Root Cellar in Your Basement

The goal of a root cellar is to preserve vegetables and fruits for long periods in a cool, dark environment. The cellar’s temperature and humidity levels are designed to mimic natural soil conditions, which will increase the longevity of produce, slow ripening and prevent spoilage by ethylene gas, kill microorganisms and prevent sprouting. The cellar’s walls protect the food from rotting and will keep out mice, insects and other pests.

A root cellar can be built on top of the ground or in an existing basement. A basement root cellar is less expensive to build, but the walls will be subjected to moisture and cold temperatures that are not as stable as those of a cellar constructed in the ground. The cellar walls should be made of a durable material, such as brick, concrete or cinder blocks, and should be anchored in the ground using footers, if possible. Footers are poured concrete blocks that create a base for the cellar walls and prevent them from shifting over time.

Depending on the size and type of cellar, the cost will vary considerably. A small prefabricated cellar can be purchased for as little as $1,000, while in-ground or underground root cellars require professional installation and cost $10,000 to $55,000. Costs include excavation, renting heavy equipment, building and materials.

An in-ground root cellar requires extensive excavation and a large amount of concrete for the floor. A basement root cellar is easier to construct and doesn’t require a large investment in materials, but it will still have to be insulated and fitted with ventilation ducts. A simple basement root cellar can be framed with two-by-fours, then insulated with foam or fiberglass and left a one-eighth-inch to one-fourth-inch gap between the walls and joists above for airflow.

Venting a cellar is essential to its operation, but not as easy as installing insulation. The idea is to admit a controlled amount of cold outdoor air into the cellar during autumn, winter and spring to lower the temperature and moisture level inside the cellar. Cold air is heavier than warm air, so it will flow down into the cellar and force warmer air out through a vent on the interior wall. The vents should be screened to prevent rodent entry.

A cellar’s lighting is also important for its ability to store food. Light will trigger sprouting, and it can also promote the growth of fungi and bacteria. Light can also cause fruit to rot more quickly. If the cellar doesn’t have a window, you’ll want to install some form of lighting, such as a light fixture with a switch that can be turned off when storing foods. The lighting should be located away from the vents and entrance door, however.


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