Root Cellar Lodging

Root cellar lodging has long been essential to winter food supplies in various eras and cultures. While modern food distribution and refrigeration systems make root cellaring less relevant for most, gardeners, homesteaders, those interested in self-reliance as well as fans of local food, heirloom vegetables and traditional culture frequently still turn to root cellars as storage solutions.

Root cellars are typically found underground, usually in a cellar under the house. Insulated to trap cool air from the earth in and warm air out, so as to maintain cold soil temperatures which protect vegetables stored inside, root cellars need more than simply being holes in the ground; they need hatches for easy entry/exit as well as fans for fall night cooling, along with vents to regulate temperature/humidity control.

Root cellars can be built either on-site or within an existing basement or cellar under a home, with on-site ones typically needing walls framed, insulated, and an insulated door installed. Sandier soil drains better for root cellars than clay does and should at least four feet wide so the earth provides cooling effects on stored vegetables – this should keep temperatures within it around 32 degrees Fahrenheit.

Root cellar insulation typically consists of layers of sand or thermal mass such as gravel or concrete, which is an inexpensive but less-than-effective method. An alternative would be fiberglass insulation which can be purchased at most hardware stores and home centers and applied directly onto walls, ceiling and floor surfaces in various ways. An insulated hatch and vents should also be installed for fall nights, and their temperature regulated accordingly to regulate airflow.

Once the temperature in a root cellar is properly adjusted, an ample supply of vegetables can be stored there indefinitely. Some people also use root cellars for meat storage.

Building a small root cellar can be relatively straightforward. An area 4 feet by 6 feet should be constructed in either your basement or garage with ventilation provided through doors for air circulation and walls insulated to retain heat inside the space. Insulation also serves to ensure heat does not escape as easily. Vents should be installed to allow fresh, cool air in and stale, warm air out. In order to maintain consistent temperature and humidity levels throughout the year, a thermostat should be utilized and vents manipulated accordingly. At 32 degrees Fahrenheit, vegetables should be stored optimally to preserve quality and keep them alive. Respiration slows as temperature in storage drops, keeping quality up while extending shelf life; any higher than this and they could rot quickly; low humidity levels must also be observed as too much can lead to mold growth.


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