Do-it-yourself root cellars offer an economical solution to quickly spoiling produce. Unlike refrigerators which rely on artificial refrigeration to maintain coolness, the earth naturally provides low temperatures and high humidity levels ideal for produce storage. You can create your own root cellar by dividing off part of your basement, installing vents to allow cold air in while forcing out hot air, digging a hole and lining it with concrete blocks, or burying barrels or containers underground – there are numerous books and websites dedicated to root cellar construction guidance as well.
Root cellars are perfect for crops that grow underground or share similar textures, such as potatoes, carrots and beets. In such an environment, vegetables remain crisp and fresh for months without refrigeration – as can fruit such as apples and pears that have long lives such as apple pie. You can use your root cellar to preserve your own garden crops as well as purchase food from local farmers at maximum freshness while at reduced costs.
Root cellars can be constructed simply by walling off an area in an unheated basement; however, this method is unsuitable for cold climates due to light coming through and prematurely ripening produce. Also, keeping it as cool as possible prevents ethylene gas from reaching crops and making them rot more rapidly.
An alternative to building a dug-in cellar is creating one in the earth, which works well in most climates. To do this, dig a pit 18-24 inches deep and line it with concrete blocks before covering with an insulated cover and opening occasionally to promote ventilation. Other options for cellar storage may include hollowing-out basement or cooling sections of garage or shed structures.
Do it yourself root cellars can range from simple to elaborate depending on how complex or simple you want them to be. If you choose to dig one yourself, be sure that the soil drains freely and that there are exhaust pipes installed so any moisture accumulating is released through exhaust pipes. Insulation is essential in cold climates, and its type depends on your location and what produce will be stored. Traditionally, people used straw or hay bales to insulate root cellars dug into the earth. Due to moisture absorption by materials like wood or cement, which may lead to mold growth, this approach is no longer recommended today. Mike and Nancy Bubel’s “Root Cellaring” book offers good guidance in this matter; others can be found on Amazon or Phyllis Hobson’s “Build Your Own Underground Root Cellar” is another useful guide.