Can I Use My Basement As A Root Cellar?

“I live in the Pacific Northwest and have been canning and freezing food as much as possible. Recently, I’ve been interested in storing root vegetables like carrots and potatoes in my basement. The problem is that it’s never exactly cold and I don’t know if it stays cooler in the winter. It’s mostly dry, but can be damp during rainy seasons. Do you think I can turn it into a root cellar or should I look into another option instead?” Thanks, Laura, Seattle, USA.

Can I Use My Basement As A Root Cellar?

Hi Laura! You’re asking a fantastic question, and honestly, you aren’t the only one who’s eyed that often-underutilized basement space for food storage. After all, basements do seem like a natural candidate for turning into a root cellar, especially in areas like the Pacific Northwest where the winters are cool and damp. You can definitely use your basement to store root vegetables and more if you set it up right. Let me walk you through what you need to consider so your basement can do the job properly!

What Is A Root Cellar, Anyway?

Just so we’re on the same page here, a root cellar is an underground or partially underground space where food can be stored in controlled conditions—usually a cool temperature and high humidity. The buried nature of a root cellar helps maintain a steady temperature, which is exactly what your root veggies and some fruits need to last much longer without spoiling. If you can mimic those conditions in your basement, then you’re in business!

Temperature: The Magic Number

The key to a good root cellar—or basement cellar, in your case—is temperature control. Most root vegetables do best stored in temperatures between 32°F to 40°F (that’s about 0°C to 4°C). The tricky bit is that basements in homes, especially if they’re finished or have heating nearby, aren’t always consistently cool.

Laura, since you live in Seattle, you probably have mild winters, which works to your advantage. If your basement stays around 50°F, you’re not too far off, but it’s still a bit too warm for long-term storage of foods like potatoes. You’ll want to either build an insulated storage area within the basement (a bit like a big cooler) or use fans to vent cooler outside air in if needed.

Humidity: Keeping Things Moist, Not Wet

Root cellars need a humidity of about 85-95%. This is what keeps your vegetables firm instead of softening and shriveling up. Now, in the rainy Pacific Northwest, you might be dealing with some natural dampness in your basement already, but damp doesn’t mean humid. It’s important to measure the actual humidity levels with a gauge (or hygrometer). Too low, and your veggies will dry out; too high, and mold will start moving in.

To add moisture to the air if it’s too dry (which can happen in basements with good airflow), you can place trays of water around the storage area or cover your veggies with damp burlap sacks. This has always worked for me when things got too dry! Of course, if you’ve got the opposite problem and the space is too wet during winter rains, you’ll need to bring in a dehumidifier.

Ventilation: Give It Room To Breathe!

Good ventilation will keep the temperature cool and the humidity regulated in any basement-turned-root-cellar. If your basement gets stuffy or doesn’t seem to have proper air movement, you might run into problems like mold growth or condensate buildup. A simple fix is to install a small vent or fan that draws in fresh air from the outside and circulates it through the basement.

Here’s an old trick I’ve used: I installed a dryer vent that leads to the outside and acts as a makeshift air intake during the colder months. It doesn’t cost much, and it draws in fresh, cool air when you need it most. You might want to try something similar in Seattle, especially during those cooler months when nighttime temps drop.

Lighting: Keep It Dark And Cool

Your veggies are pretty low-maintenance. They like it dark most of the time, so overly bright lights, especially near windows or other light sources, should be avoided. Light can encourage sprouting (in root veggies) or accelerate spoiling. Consider covering windows or blocking out any unnecessary light when you’re setting things up.

What Foods Can You Store In The Basement Root Cellar?

Now that we’re getting your basement situation under control, let’s talk about what exactly you can store down there for the longer term!

• Root Vegetables: Things like carrots, potatoes, onions, beets, parsnips, and turnips live their best life in a root cellar. Carrots, for example, can last months if stored properly.
• Hardy Fruits: Apples, pears, and even winter squash like butternut or acorn squash can handle the cool, dark environment of a root cellar.
• Cabbages & Other Brassicas: If stored in a cool, moderately damp area, cabbage and some other leafy vegetables can stay fresh for a surprising amount of time.
• Garlic & Onions: These guys need it cool but a little drier, so hanging baskets in your basement might be the perfect spot for them.

One important thing to note: Don’t mix apples and potatoes in the same space. Apples release ethylene gas, which can cause the potatoes to sprout prematurely. You’re better off dividing storage areas or containers between them to avoid wastage.

Consider The Seasons: Changing Conditions In The Basement

It’s worth thinking about how your basement changes with the seasons, Laura. In summer, basements can get a bit warmer, and in winter, they can be perfectly cool for root storage. I remember talking to a fellow gardener who installed a room-within-a-room down there with additional insulation to stabilize temperatures year-round. That’s an advanced fix, but if you find your basement fluctuates too much, it might be an option to keep in mind.

Pest Control: Keeping Unwanted Guests Out

Unfortunately, basements can attract some unwanted critters, especially if you’re storing food. Mice and rats are attracted to root vegetables like potatoes (trust me, I’ve learned this the hard way).

Make sure any food you store is in rodent-proof bins or containers, and inspect regularly for signs of chew marks, droppings, or other pest-related warnings. If you’re seeing potential trouble, setting up traps might be a good proactive step.

Basement Flooding: Watch The Water

Given that you’re in Seattle and it’s often rainy, you should be careful about basement leaks or minor flooding. Even a bit of steady moisture from the foundation can wreak havoc on your stored food.

Before you start using it as a cellar, track during the rainy season to make sure there aren’t any areas where water pools up or leaks through. Waterproofing and possibly adding sump pumps or French drains at trouble spots may make a massive difference over the years in keeping your food dry and safe.

Alternative Solutions: No Suitable Basement?

If your basement just won’t cut it as a root cellar (whether because it’s too warm, damp, or prone to pests), there are alternatives. You could consider creating an outdoor root cellar, which many people build by digging slightly underground and insulating the space with straw or other materials.

Another option could be cold storage bins if you have a garage that stays cooler, or using insulated movable containers that replicate the conditions of a root cellar inside. Don’t feel limited if the basement doesn’t meet your specific needs right away!

Regulating Temperature & Humidity: A Comparison Table

Here’s a quick look at what different foods need in terms of storage conditions so you can see how close your basement can get to these numbers.

Final Thoughts…

Laura, with just a little prep work, I think you can definitely transform your basement into a workable root cellar. You’ll want to tweak a few things like ventilation, perhaps add some insulation, and keep an eye on that rainy-season dampness, but I have a good feeling your basement will soon become a root veggie haven. Thanks for reaching out with such a great question—getting some form of root cellar going will definitely save you a lot of fridge space and help you maximize your garden haul!