This article is part of the Main Preservation Methods Overview series. Check out the rest of the series here!
What is a Root Cellar?
According to the Old Farmer's Almanac, a root cellar is "any storage location that uses the natural cooling, insulating, and humidifying properties of the earth." Root cellars are usually dug below or near a house.
Root cellars are most commonly used for storage of root vegetables, most notably potatoes, onions, garlic, beets, and carrots. But they can also be used to store canned and fermented foods and beverages.
Root Cellar Types
Historically root cellars were dug in the ground, but a few additional options are available today.
The traditional in-ground root cellar is still the best option since it allows the earth to insulate the cellar naturally. However, many of us do not have access to such a cellar.
In some cases, a basement that is unaffected by the temperature of the house can be a good alternative, especially if it has a dirt floor.
Another option is the tote method. A future Plant to Plate article will explore this method in more detail. But basically it involves filling a plastic storage tote with the root veggies and peat moss. The peat moss keeps the humidity level in the needed range, and the tote can then be stored in an area that stays in the 32-40°F range.
Other out-of-use appliances and containers like old refrigerators, freezers, and coolers can also work with the tote method, provided they are also filled with peat moss and stored in an area that can maintain the required temperature range, whether indoors or buried in the ground outdoors.
Historically newspaper has been used in place of peat moss for this method, but be aware of the ink leaching into your foods during storage. True, it is not as pronounced of an effect as if the ink was warm or hot, but it is still a significant risk.
Temperature and Humidity Requirements
The temperature of the root cellar should be in the range of 32-40°F. Its humidity should be around 85-95%.
High humidity may seem contrary to food storage logic. But in this case, it prevents the moisture in the roots from evaporating. It also causes ethylene gas to be released more slowly. Both of these extend the life of the produce, again per the Almanac.
Some gardeners like to store their winter squashes, such as butternut and acorn squash, in the root cellar as well. This can work, but it is best to keep the squash in a warmer part of the cellar such as the top shelf or a designated warmer drawer since winter squashes prefer temperatures of around 50°F rather than 32-40°.
Read More
That's a wrap! This was the last article of our Main Preservation Methods Overview series. If you missed the earlier articles or want to review them, go back to the beginning here!
And check out other simple ways to use and preserve vegetables commonly stored in a root cellar in these articles:
- Simple Uses for Carrots
- Simple Uses for Onions
- Simple Uses for Potatoes
- Simple Uses for Beets
- Simple Uses for Winter Squash