What Vegetables Store Best In A Root Cellar?

“We’ve recently moved to a small rural property, and I want to start using the old root cellar that came with the house. My husband and I have a decent garden, mostly root vegetables like carrots, potatoes, and some squash. I’m not sure which ones will store the best or how to prepare them for storing. Any advice? I’d love to make the root cellar work for us over the winter!” Thanks, Rachel, Dunedin, New Zealand.

What Vegetables Store Best In A Root Cellar?

Ah, Rachel, I can totally picture it—a cozy property with a garden overflowing with veggies, and now you’re eyeing that root cellar like it’s the golden ticket to avoiding crisper drawers all winter. I love that you’re ready to dive in! Root cellaring is such a great, low-energy way to store your harvest, and it lets those fresh flavors last for months. But you’re smart to wonder which vegetables will store best and how to prepare them—it makes all the difference!

So, let’s go through some of the veggies that will thrive in your root cellar, along with how to prepare and store them to maximize their life. Trust me, I’ve been there (mistakes and all), and these tips should help keep your harvest tasting garden-fresh well into winter!

Root Vegetables: Your Cellar’s Best Friends

The clue is in the name—root veggies are basically born for root cellar storage. They’re hardy, can tolerate cool temperatures, and don’t mind staying put for a while. Some are even content with a bit of dirt on their skin (more on that in a minute). Considering you’re growing a variety of roots like carrots and potatoes, you’ll have lots of options that can sit happily in your cellar for months.

Carrots

Carrots are probably the best-known cellar veggie. I always let mine grow till they’re nice and thick by the end of the summer. Make sure they’re harvested before the first hard frost, as frost can make them mushy and prone to rot. To store them well:

• Cut off the greens about an inch above the top (too-close cutting can lead to moldy tops later).
• I recommend not washing them before storage. Just gently brush off most of the soil.
• Layer them in a wooden box or bin with slightly damp sand or sawdust. This helps keep the moisture in without making them too wet.

Stored correctly, they’ll last for at least three to five months in a cool, humid environment (around 32-40°F). Perfect for soups, stews, or—if you’re like me—just snacking on crunchy, cold carrots mid-winter!

Potatoes

This is the classic root cellar vegetable, and for good reason—potatoes love cool, dark, and slightly humid conditions. After harvesting them, cure your potatoes by letting them sit somewhere warm (around 60°F) and moderately humid for about 10 days. This toughens up their skin, helping them last longer when stored in the cellar.

• Once they’re cured, don’t wash them—just brush off excess dirt. If you wash them, they’ll spoil quicker.
• Store them in baskets or crates, making sure there’s airflow around each one.

Keep the temperature in your cellar around 35-40°F. If it’s too warm, they’ll sprout faster. And avoid storing your potatoes near onions (which release a gas that’ll spoil them faster, the sneaky devils).

Beets

Beets are another excellent choice for your cellar. They store very similarly to carrots because they also like a cool, humid environment. Harvest before a hard frost, but a light frost can actually sweeten them a bit!

• Clip the tops, leaving about an inch or so of stems.
• No need to wash—just brush off dirt.
• They store well packed in damp sand, sawdust, or wood shavings.

Expect them to last around three to four months this way. And come February, a roasted beet salad starts to taste like gourmet food, trust me!

Parsnips

Once you’ve tried home-stored parsnips, there’s no going back to store-bought. These like to grow until late fall, and they actually improve in sweetness after a couple of frosts hit them. Same deal as carrots for storage—cut off the tops and pack them in damp sand.

Squash and Pumpkins: The Longevity Champs

Oooh, Rachel, I see you mentioned growing squash—good on you! Winter squash are amazing for root cellar storage and can last up to six months, depending on the variety. Acorn, butternut, and Hubbard squash are my top choices to store.

To prep your squash for storage:

• First, cure them in a warm, sunny spot for about 7-14 days. This helps toughen their outer skins.
• Once cured, store them on shelves (not on the ground), with a bit of air circulation between each one.

Pumpkins follow the same routine. I had a bright orange one last almost until Easter one year—crazy, but true!

Onions and Garlic: The Stinkers You Want Nearby

We all know onions and garlic can really start to stink up a place, but when it comes to root cellar storage, I think of them as “necessary evils.” They’re amazing kitchen staples and store so well in the right conditions.

To keep your onions and garlic fresh:

• Cure them thoroughly first—spread them out on a warm, dry surface for about a week, letting their skins dry and toughen.
• Once the necks (that bit connecting the stem to the bulb) are dry, cut them down and store them in mesh bags or even braid the stems together if you’re feeling creative!

Keep them dry and cool (more like 40-50°F for these two). One thing: keep them far away from your potatoes, or they’ll gas each other into early rot!

Cabbage and Other Leafy Greens: Yes, It’s Possible!

Believe it or not, you can store cabbage, too! Some folks even dig in a barrel outside, but since you have a cellar, you can store heads of cabbage hung up by their roots or just wrapped lightly in paper. They’ll last up to five months in a cold, damp environment.

Other leafy greens don’t store as well in a root cellar, but why not give kale or collards a shot just for fun? Bury the roots in some damp sand, and if you’re lucky, you’ll get a few extra weeks of fresh greens in winter!

Troubleshooting: When Things Go Wrong

So, it’s not all perfect. Sometimes, you’ll run into issues, and that’s totally normal when you’re first figuring out a root cellar. I learned a few lessons the hard way in the beginning. Here are a few common problems and how to fix them:

• If your veggies start sprouting: It might be too warm or too humid. Adjust your cellar vents (if you have them) or try cracking the door a bit during cooler weather to bring the temperature down.
• Veggies are shriveling: This often happens when the air in the cellar is too dry. One way I fix this is by setting a bucket of water in the cellar to raise the humidity naturally.
• Mold appearing: Too much moisture! First, toss any affected veggies. You might need to increase airflow or decrease the humidity levels.

What Temperature and Humidity Should a Root Cellar Maintain?

In case you need a refresher, Rachel, most root cellars require a balance of cool temps and humidity, typically:

• Temperature: 32-40°F.
• Humidity: Around 80-95% for most vegetables; lower for items like garlic and onions.

Keeping an eye on your conditions with a thermometer and a humidity gauge will really help you dial in your storage.

Alternative Storage Options if Your Root Cellar Isn’t Ideal

If you find the cellar isn’t working as well as you’d hoped, don’t worry—there are a few backup plans. I’ve used cold closets, garages, or even a buried 5-gallon bucket setup during cooler months. You’d be surprised what a little ingenuity can get you!

Final Thoughts…

Rachel, it sounds like you’re on your way to making that root cellar work its magic, and trust me—there’s nothing quite like it. You’ll have your veggies lasting months longer, and they’ll still taste like fresh harvests from the garden. Just remember to keep everything cool, damp (but not moldy), and with plenty of airflow. Thanks for reaching out, and happy storing to you and your husband!