How Do I Store Food In A Root Cellar Or Cold Room?

“Hi there! I live in southern Australia, and I recently moved into a home that has a root cellar. I’ve never used a root cellar before and was wondering how I can start storing things like potatoes, carrots, and apples. I also want to know what mistakes to avoid to keep my food from spoiling too fast. Any advice for a first-timer would be awesome!” Thanks, Heather, Adelaide, Australia.

How to Store Food in a Root Cellar or Cold Room for Maximum Freshness

Hi Heather! I’m so excited for you — having a root cellar opens up a whole world of possibilities for storing all kinds of garden goodies. There’s nothing quite like pulling fresh carrots or potatoes from the cellar in the middle of winter, right? But like anything, it takes a little know-how to avoid some common pitfalls. Let’s walk through everything you need to know to keep your produce fresh for as long as possible.

What Is a Root Cellar and Why Use One?

A root cellar, or cold room, is basically an underground (or partially underground) space where the temperature stays nice and cool — somewhere between 32°F and 40°F (or 0°C to 4°C if we’re thinking Celsius). The higher humidity, ranging from 85% to 95%, offers an ideal environment for many kinds of fruits, vegetables, and even some homemade preserves.

Now, why is this so great? Well, before we had refrigerators, this was the go-to method for keeping things like potatoes, beets, and apples from spoiling. The cool temperature slows down the natural decay process, while the humidity helps prevent produce from drying out. You’re essentially giving your fruits and veggies a long winter vacation in the perfect spa environment!

For folks like you in Australia, Heather, where the summers can get hot, it’s a fantastic way to stretch out your harvest or stash a bunch of goodies you’ve picked up from local farms.

What Foods Store Well in a Root Cellar?

Before you start carting everything down into that cool cellar, let’s talk about what actually belongs there. Not all foods like the cold and moist environment. Here are some top choices for root-cellar storage:

Vegetables That Thrive in a Root Cellar

• Root Veggies – Things like potatoes, carrots, beets, turnips, and parsnips love a cool and moist setting. These veggies are practically made for root cellars!
• Onions and Garlic – They do great in a dry, airy part of the cellar (you might need to section off a dry area), but they’ll last for months.
• Cabbage – Not everyone loves the smell of cabbage, but it stores quite well. Just remember, it might get a bit smelly once stored.
• Squash and Pumpkins – Winter squash and pumpkins will store for months if you cure them first. Give them a week or so outside until their skins harden up before storing.

Fruits to Store

Fruits can be a bit pickier, but some store really well:

• Apples – These are perfect for a root cellar but keep them away from veggies like potatoes (more on that in a minute).
• Pears – Store well, especially ones picked just before full ripeness. They’ll continue to ripen slowly in the cellar.

What *Not* to Store in Your Cellar

Not everything appreciates a root cellar environment. Avoid storing:

• Leafy Greens – Lettuce, spinach, and cilantro will wilt quickly in the humid and cold conditions.
• Soft Fruits – Berries, peaches, and plums just won’t last in that cool, damp environment.
• Tomatoes – These prefer a slightly warmer and less humid spot like a pantry. They’ll turn mushy otherwise.

Key Factors to Consider in a Root Cellar

So, Heather, now that we know what goes into a root cellar, let’s talk about how to keep it all fresh. Here are the big factors to consider:

1. Temperature

A consistent low temperature is key. That sweet spot is around 32ºF to 40ºF (0ºC – 4.5ºC). If it falls below freezing, your vegetables could get damaged by frost, especially high-water content veggies like potatoes.

If the weather heats things up in the cellar (hopefully not too much where you live), it could speed up spoilage. You may need to add some insulation to prevent these swings, especially if you have a cellar that’s not very deep underground or seasonal temperature changes are significant.

2. Humidity

Your root cellar should have a fairly high humidity level, ideally around 85% to 95%. The moisture in the air keeps your vegetables from drying out and getting shriveled.

However, too much humidity can lead to mold problems, so you’ll want to strike the right balance. If the air in the cellar feels dry, you can add moisture by placing a bucket of water in the corner of the room or packing your veggies in damp (not soaked) sand.

3. Air Circulation

Stale air is no one’s friend. Make sure the cellar is well-ventilated, with fresh air periodically replacing the old. This helps prevent mold growth and keeps everything smelling fresh(ish). I say fresh “ish” because after a few months of cabbage you’re definitely going to smell *something*, but for the most part, good air circulation should help.

How to Store Specific Foods

Now that you know the basics, let’s get into the nitty-gritty of how to store specific veggies and fruits:

Root Vegetables: Potatoes, Carrots & Beets

For things like potatoes, you don’t want them exposed to too much light (they can turn green and poisonous!). Keep them in dark corners of the cellar, perhaps packed in straw or sawdust to keep them separated and free from too much moisture.

Carrots, turnips, and beets like being buried in damp sand or sawdust to maintain their moisture. Just make sure it’s damp, not wet, so you don’t encourage rot.

Apples and Pears

Like I mentioned earlier, apples and pears do fabulously in root cellars. But here’s an important tip, Heather: keep them away from your potatoes. Apples produce a gas called ethylene, which can make your potatoes sprout faster than they normally would. If you don’t have enough space to keep them apart, you can try hanging the apples in mesh bags or putting them on higher shelves.

Onions and Garlic

Your onions and garlic prefer a bit drier conditions, so make sure you keep them away from the more humid parts of the cellar. Braiding your garlic or onions together and hanging them up in the cellar works great for airflow and keeps them from sitting in moisture that might otherwise cause rot.

Some Common Mistakes to Avoid

I wish someone had given me a heads-up about these when I started! Here are some root-cellar beginner mistakes, so you don’t have to learn the hard way:

1. Storing Everything Together

This is the biggie! Different veggies and fruits give off gases that can make others spoil faster. Like I said earlier with apples producing ethylene gas, it’s crucial to know who can bunk together and who needs their space. Plus, you never want to store fruits like apples with onions (unless you’re trying to come up with a creative new scent challenge — apples and onions together aren’t a happy pairing). Consider dividing your cellar into zones for different types of storage needs.

2. Forgetting About Ventilation

Mold is something you want to avoid at all costs. I learned the hard way one year when I stashed too many pumpkins in a corner, didn’t think about airflow, and *boom* — into the compost they went after they got moldy. Make sure there’s a good airflow system or chimney vent in your cellar to keep things fresh.

3. Letting Water Build Up

You want moisture, but not puddles! One trick is to place your produce on racks or pallets off the floor to avoid direct contact with any pooling moisture. Keep an eye out for any condensation buildup, especially during humid months.

Advanced Tips for Root Cellar Storage

Ok, Heather, since you seem like you’re really serious about making the most of your root cellar, here are a few advanced tricks I’ve learned over the years:

1. Layer in Sawdust or Sand

To keep the cold air consistent around items like carrots or parsnips, you can layer them in shallow containers between sand or sawdust. It’s a more old-fashioned method, but it works like a charm. You can even use this trick for stubborn potatoes that like to sprout prematurely.

2. Rotate and Inspect Regularly

This might sound like common sense, but it’s easy to forget about your stash. Be sure to inspect your produce monthly or every few weeks. As they say, “one bad apple spoils the bunch,” and that couldn’t be more true here. If you see any signs of rot on an item, pull it out before it affects anything else!

3. Temperature Monitoring

Consider investing in a simple thermometer and hygrometer to stay on top of temperature and humidity levels. Even a small temperature shift can hasten spoilage, and with a hygrometer, you’ll know when that bucket of water or sand needs a top-up for humidity.

Final Thoughts…

Heather, I hope this gives you all the confidence to start using your root cellar like a pro! Remember, it’s all about balancing temperature, humidity, and airflow while carefully storing your produce. Once you get a system down, you’ll wonder how you ever lived without it. Oh, and don’t forget — keep those apples away from the potatoes! Good luck, and I can’t wait to hear how it goes.