How Do I Prevent Odors From Spreading Between Foods In A Root Cellar?

“Hi! I am in the process of setting up a root cellar under my detached garage to store my garden harvests for the winter. My biggest concern is keeping strong-smelling foods like onions and garlic from affecting the flavor of milder things like apples and potatoes. Are there any good tips or tricks to prevent odors from spreading between foods? I’m worried everything will end up tasting the same if I don’t get it right!”

Thanks, Sharon, Missoula, USA.

How Do I Prevent Odors From Spreading Between Foods in a Root Cellar?

Hey Sharon, I totally get where you’re coming from! Setting up a root cellar is such an exciting project (and a huge win for preserving all your hard-earned garden harvests), but yeah—keeping those strong food smells from “mingling” with others is definitely something you want to tackle early on. No one wants garlic-flavored apples, right? Let’s break it down so you can enjoy your stash without worrying about funky flavors mixing together!

Why Odors Spread in a Root Cellar

First things first, odor transfer happens because many foods continue to naturally release gases (mostly ethylene) and odors after they’re harvested. These gases are pretty sneaky and can easily move through the air inside a root cellar, especially if ventilation isn’t great. It doesn’t take much for your powerful onions or pungent garlic to sneak their way into your otherwise sweet, crisp apples.

Different foods have different tendencies to give off or absorb odors. Some produce (like apples) can soak up the scents of other stronger-smelling items, while things like garlic and onions love to share their aroma with anything within a few feet. So separation is key here!

The Importance of Proper Ventilation

A good root cellar works best when it has proper air circulation, which helps reduce the buildup of trapped odors. Think of it like opening windows in your house to air everything out. If you’re building your root cellar under the garage, like you mentioned, make sure you’ve got either vents or some form of natural airflow. If you can, place an intake vent on one side of the cellar and an exhaust vent on the other, creating a cross-breeze effect.

Sharon, if you’re concerned about the garage setup affecting ventilation, you could add small fans or even use more passive systems like vents with baffles to control airflow. Some people like to keep the airflow gentle to prevent their root cellar from becoming too dry, but as long as you’ve got some air exchange going, you’re already ahead of the odor game!

Separate Your Storage Areas

The easiest, most practical solution is to group similar-smelling foods together and keep things that absorb odors far away from anything stinky. Here’s how I lay it out in my own cellar:

• One Side for Smelly Foods: This includes onions, garlic, strong herbs, and certain cabbage. These are big culprits for spreading their scents, so I keep them all in one designated “stinky corner.”
• Another Side for Mild Foods: Apples, potatoes, carrots, and other root veggies. These are the ones you really want to protect from odor mingling because they absorb smells quickly and can become “off” tasting.
• Middle Spaces for Other Items: Squash and pumpkins are heartier and can handle being near other things, so I put them between the two extremes to act as a buffer.

Basically, the more space you can place between food with strong odors and those prone to absorbing, the better your setup will be. Even better, if you have shelving units, use them to create zones, or build some dividers—it’ll go a long way in keeping things fresh.

Use Containers or Bags to Contain the Smells

Another great option to keep your root cellar fresh (and your foods distinct!) is to simply wrap or cover certain things. For example, onions and garlic can be stored in breathable bags or baskets, which still allow airflow but can trap and stop a lot of the scent from getting out. I’ve even seen folks use burlap sacks or cardboard boxes with holes punched in them. Potatoes can go unwrapped since they need airflow, while apples and other fruits might do even better in sealed boxes to prevent them from absorbing other smells.

Sharon, are you planning to use wooden shelving in your cellar? If you are, consider covering them with plastic liners—they can act as barriers and make cleaning up any potential spills or rotting food easier too. Just make sure anything you use to cover food still allows for air circulation if needed!

Temperature and Humidity Control

Odors tend to spread more in warmer, moist conditions, so you’ll want to make sure your root cellar is maintaining a consistent cool temperature. Most foods prefer it to stay between 32 and 50°F, depending on the type of produce you’re storing. As a general rule:

• Cool and Humid for Root Crops: Think potatoes, carrots, and turnips. They like both cool temperatures and humidity.
• Cool and Dry for Bulbs and Cabbages: Garlic and onions prefer something drier, and the cooler temps help them from releasing too many gasses.

Humidity is also a big player in odor control. Too much moisture encourages spoilage, which comes along with other unpleasant smells. Investing in a hygrometer (a simple device that measures humidity) will help you keep an eye on moisture levels and make adjustments if needed.

Handle Spoiled Produce Quickly

If anything starts to rot in the root cellar, it’s going to stink. Trust me on this one—one bad apple really can spoil the bunch, and it can actually speed up the deterioration process for other fruits and veggies nearby. Check everything in your cellar regularly, especially the more delicate foods like apples or potatoes. Rot spreads quickly, and odors will certainly follow.

Sharon, I know it’s one more chore on the list, but every week or so, give everything a quick once-over. If something looks like it’s headed south, remove it immediately, and you’ll keep the overall smell in the cellar under control.

Avoid Direct Sunlight

This might seem out of place here, but sunlight (even sneaking through a broken window or cracks) will mess with your cellar’s temperature and humidity balance. It can also kick off the ripening and rotting process prematurely, which leads to—you guessed it—strong smells. If you haven’t already, make sure your garage cellar is nice and dark, or cover windows with blackout curtains.

A Homemade Deodorizer for Extra Peace of Mind

If after all the separation and storage tricks, you’re still getting a bit of nose-tickling scent when you walk into the root cellar, don’t worry, Sharon. I’ve got a *lazy gardener hack* for you here. Grab a couple of small containers and fill them with either baking soda or activated charcoal. Place these in different corners or high-up shelves of the cellar, and they’ll naturally absorb unwanted odors.

Both baking soda and activated charcoal are great at soaking up bad smells, and you can rotate them out every couple of months. Just make sure they aren’t too close to anything that needs a lot of moisture, as they can dry out nearby items a little too much if placed too close!

Troubleshooting Odor Issues

If you’ve already tried a bunch of the tactics listed above and still feel like different smells are mingling, take a step back and troubleshoot:

• Is anything too close together? Move things like apples and onions as far apart as possible.
• Did anything spoil? Check for hidden rot—especially potatoes and apples, which can break down from the bottom up.
• Is the ventilation too weak? You may need to increase airflow with an extra vent or a simple plug-in fan set on a timer.
• Are things too damp? Watch your humidity levels and consider adding one of those dehumidifying packs to help dry things out a bit.

Final Thoughts…

Sharon, thanks a bunch for sending in this fantastic question! I know odor control can feel like a puzzle at first, but once you’ve got those strong-smelling and sensitive foods carefully separated, and some good ventilation going, you’ll be in great shape. Don’t stress too much—just give everything a little breathing room, check on your stash regularly, and your root cellar will be a treasure trove of delicious (and distinct) flavors all winter long.