Root cellars are cool, dark storage spaces designed to replicate the conditions under which many vegetables and fruits grow. Temperature is adjusted so as to avoid freezing, while humidity is adjusted so as to maintain food’s peak freshness. Root cellars are ideal for storing root vegetables such as potatoes, carrots and beets while they can also be used to store onions, garlic and squash as well as celery leeks kohlrabi rutabaga winter radish plus other leafy greens such as kale and Chinese cabbage for optimal storage conditions.
Though most garden produce items such as tomatoes and zucchini are best enjoyed fresh from the vine or preserved through canning, other fruits and vegetables make great candidates for root cellar storage. Butternut squash, onions and pears can all be stored there safely for months on end while apples may last even longer with proper conditions.
Root cellars not only extend harvest season but can reduce our food’s dependence on grocery stores or other suppliers that may be more vulnerable to weather and transportation issues. Furthermore, their cold temperatures naturally regulate airflow within the space to save on utility costs.
Based on their temperature requirements, certain vegetables and fruits perform best when stored in cold environments while others require slightly warmer, damp conditions. To get started with root cellar storage, purchase a digital thermometer and hygrometer at your local hardware or home improvement store to monitor and regulate conditions in your root cellar.
Carrots, beets and parsnips require soil with high humidity levels similar to their outdoor growing conditions for optimal development. Rutabaga and winter radish, on the other hand, tend to prefer warmer soil with lower humidity levels for growth.
Root cellar temperatures and humidity levels help minimize ethylene gas production due to ripening and decaying produce, while its humidity level prevents moisture loss that would otherwise lead to withering produce. The Bubels recommend an ideal humidity range between 85-95% for optimal storage purposes based on climate and type of food being stored.
To build a simple root cellar, the Bubels suggest digging a hole that measures the length and width of a pallet before lining it with plastic to protect from water and pests. After filling it with earth, sand or wood shavings for insulation purposes, they suggest covering it all over with plastic to maintain temperature consistency and prevent airflow. A more advanced root cellar could use concrete storage rooms, soil pits or even hay bale mounds – the book Stocking Up (Rodale Press) includes construction details for these methods as well as diagrams on how to install basement root cellars – many online resources also offer information on creating root cellars; underground storage rooms, soil pits or even hay bale mounds as ways of housing food items in these modern cellars.