Root cellars are storage places that preserve produce without refrigeration or canning, offering freshness without refrigeration or canning. Ideal conditions of a root cellar include cool temperatures and high humidity (85 to 95 percent). These conditions slow produce respiration that would otherwise accelerate decomposition processes, while also stopping the production of ethylene gas by vegetables – responsible for that “wilting” look that occurs as they start rotting away.
Root cellars not only reduce ethylene production, but their cooler temperatures also prevent overripening and promote root growth, while providing ample nutrient storage capacity to produce. Furthermore, this dark environment prevents mold or bacteria from growing on them and wreaking havoc with them.
Early American root cellars were typically part of the home, though some people built them into hillsides or caves. Made of masonry or stone and lined with brick or logs, these cellars ranged in size from small 3-4 foot square holes in the ground up to larger chambers over 20 feet long and wide.
When planning to build a root cellar, it’s essential that the space has proper ventilation and insulation. Drainage must also be ensured to protect against spring- and summer-rainstorms as well as seasonal frost; using sandy soil may reduce this need further. Insulate the walls and ceiling to avoid heat transfer between outside the root cellar and its food being stored inside it.
An ideal root cellar temperature and humidity level of 32-40 degrees Fahrenheit and 85-95% should ensure that harvested vegetables stay crisp, fresh, and flavorful over an extended period.
Root vegetables and hard fruits make ideal candidates for storage in a root cellar, including apples, beets, carrots, horseradish, potatoes, rutabagas, sweet potatoes, turnips and winter squash. Some of these produce require curing or soaking prior to being placed in storage – this process especially benefits onions and garlic due to thickening their skins, making them less vulnerable to decay and moisture loss.
Root cellar food must be handled carefully to maintain optimal temperature and humidity conditions, since any minor injury to vegetables could cause them to begin decaying prematurely, while any contaminants from other produce could spread disease or contamination to uncontaminated food items in the cellar.
Root cellar storage should ideally utilize baskets or bins which allow your vegetables to remain separate and easily accessible, promoting air circulation while protecting it from heat and light damage. In addition, rotating your produce regularly to promote air circulation is key and prevent heat-induced degradation as well as harmful organism growth that could negatively impact their quality.