Root cellars provide an ideal way to store produce from gardens or farmer’s markets without needing refrigeration, keeping produce fresh for extended consumption year round. Temperature plays an integral role in proper storage; ideal temperatures range between 32-40 degrees Fahrenheit but even slightly warmer environments protect many varieties from decay and spoilage.
Cold temperatures slow the growth and respiration of plants, prolonging their quality while higher temperatures hasten this process and cause food to spoil quickly. Luckily, the ground on which a root cellar is constructed naturally maintains a consistent cool temperature throughout the year; similar conditions are created inside by digging down into the earth using ventilation and insulation systems designed to mimic these natural conditions in order to keep its temperature steady and constant.
Root cellars should ideally be constructed underground, in order to maximize their cooling effects; however, this isn’t always feasible. A root cellar may also be constructed in a basement provided it’s lined with fiberglass so temperature fluctuations don’t occur too frequently and moisture buildup doesn’t occur. Insulating all three walls, ceiling and door of a root cellar helps protect it against colder climates while still allowing stale air from entering, keeping the atmosphere fresh in your root cellar.
Temperature control in a root cellar should be managed through vents that allow cold air to enter during fall nights and push out warmer air as it rises. A four inch PVC vent pipe system should suffice for rooms up to 6ft by 8ft; be sure to cover these vents with mesh screens to keep out mice and insects, and position the pipes high so rain, snow or other debris can’t reach them directly.
Ventilation is essential to keeping ethylene gas out of a cellar, which is produced when certain fruits and vegetables ripen, shortening storage life of other produce. Ripening apples and pears pose particular danger as the gas produced quickly spreads throughout the rest of the produce stored there; cabbage and turnips produce strong odors which could adversely impact other items stored there, so should be stored separately for their own good.
To help create an ideal root cellar environment, it is recommended that food be placed in the coolest section and delicate produce wrapped in plastic or paper to avoid damage. Furthermore, having access to plenty of water should ensure crisp vegetables that retain firmness for longer.