What’s Root Cellaring And How Does It Work?

“Hey, so I just moved into a house that has this really cool root cellar, but I honestly don’t know what to do with it! I’ve heard of people storing vegetables underground, but isn’t that kinda old-school? I’m excited to grow my own vegetables soon and would love to use this space wisely. Any tips on what I can use it for and how to get started would be awesome.” Thanks so much, Laura, Alberta, Canada.

What’s Root Cellaring and How Does It Work?

Oh, Laura, you’re in such a great position! That root cellar you’ve inherited is like the superhero lair for home-grown veggies. Sure, it may seem like an old-school technique, and yeah, it’s been around forever, but that’s exactly why it works so well! Root cellaring is a natural, low-energy way to keep your food fresh for months on end without anything fancy—just good ol’ dirt, cool air, and a bit of moisture.

I’ve been using my root cellar for years, mainly because it helps me keep all my hard-earned carrots, beets, and even cabbages through the winter, without using up all the fridge space. Whether you’re just starting in gardening or already have a few seasons under your belt, storing your harvest the right way can save you some serious fridge fights and grocery trips during the off-season.

So, What Exactly Is Root Cellaring?

At its core, root cellaring is a method of storing vegetables, fruits, and sometimes other food in a cool, dark, and humid environment—usually underground. You don’t have to over-engineer anything. It’s simple and based on the principle that different crops benefit from a few key factors: low temperature, high humidity, and ventilation. In old times, people would dig into the earth, line it with stones or shelves, toss some dirt around for insulation, and voilà—you’ve got a natural fridge.

The whole idea comes from the fact that underground conditions, especially in a dedicated space like a root cellar, are naturally cool and maintain a steady temperature year-round. And I mean, who can argue with nature? Plus, there’s zero energy cost, which, considering utility prices today, is a huge win!

What Can You Store in a Root Cellar?

Laura, get ready to stock up because root cellars can go beyond just potatoes and carrots! Here’s a little packet of inspiration for your future harvests:

• Root Vegetables: Potatoes, carrots, beets, turnips, and parsnips are what root cellars were practically made for.
• Onions & Garlic: These do fantastically in a dry section of your root cellar.
• Winter Squash & Pumpkins: With the right conditions, these guys can last well into spring.
• Cabbage & Cauliflower: Just pull the whole thing up by the roots and let them hang upside down. They’ll store much longer than you’d expect!
• Apples & Pears: Keep these separate from your veggies as they release ethylene gas, which can make other produce spoil faster.

Now, not everything you grow can handle the cellar life. Things like soft fruits (think peaches) or tomatoes need other methods (like canning or freezing). But even with just your hardier crops, you’ll find plenty to keep yourself stocked for the colder months.

The Science Behind It

Root cellaring might seem like magic, but it’s all just a matter of managing temperature, humidity, and airflow. The ideal temperature range for most root vegetables sits somewhere between 32°F to 40°F (or 0°C to 4°C), while the humidity is best at around 85-95%. It’s almost like your veggies want perpetual autumn weather. Too warm and they’ll start sprouting or rotting. Too dry and they’ll shrivel up like raisins.

Ventilation plays a big part in keeping things fresh. Since some produce (like apples and squash) naturally release gases, airflow helps prevent rooms from becoming too stuffy and causing spoilage. Most well-designed cellars will have vents or at least a window to bring in cool air and push out warm air. Do a little walk around your cellar to check for these kind of features.

Creating the Perfect Environment

Let’s break it down, Laura. If your root cellar is too dry or warm, you’ll want to make adjustments and here’s how:

• Temperature Control: Since your root cellar is likely underground, it will already be cooler than your house. But too much warmth above 40°F will cause sprouting or rot. To keep temps down, you can use insulation like straw or extra dirt on the walls and floors, or you can add additional venting to create airflow.
• Humidity: If your cellar feels bone dry, your veggies will start to shrivel. You can up the humidity by keeping a bucket of water or damp sand in the cellar to increase moisture. On the flip side, if it’s too damp, you might run into mold. Make sure there’s some airflow to keep things balanced.
• Lighting: The darker, the better when it comes to storage. Light encourages sprouting, and we don’t want that! A quick fix if you have windows is to cover them or install shades.

Don’t stress about making it perfect right out of the gate. With just a little observation (and maybe some trial and error), you’ll get to know how your specific cellar functions best.

Arranging Your Produce Strategically

A well-organized root cellar will make all the difference, especially when cycling through stored produce. When you harvest your vegetables, make sure they’re free from damage or rot before you store them. A small blemish can easily ruin an entire batch if left unchecked.

A little hack? I like to space things out and use shelves or crates for different types of vegetables. Stack similar items together, but make sure they’re separated based on their needs. For example:

• High-Humidity, Cold Storage: This is where you’ll put your root veggies, like carrots, beets, and potatoes. Store them in boxes or bins filled with layers of damp sand or peat moss to keep moisture consistent.
• Low-Humidity, Cold Storage: Onions, garlic, and shallots will do best solo on a dry shelf. They don’t love too much moisture, but the cool air works in their favor.
• Separate Fruit from Veggies: Apples and pears? Yep, keep them stocked on a different shelf or corner (and maybe in a bag) so they don’t cause your veggies to ripen prematurely.

Troubleshooting Common Root Cellaring Issues

Like most things in gardening—or heck, life in general—root cellaring isn’t always a flawless process. Sometimes you’ll run into hiccups, but don’t worry. Here are some common challenges you might face and how to tackle them:

• Mold: If you notice mold growing, especially in high humidity, it’s time to up your airflow. Make sure vents or windows are open to circulate fresh air. You can also move any moldy produce away from the others asap.
• Veggies Sprouting: This happens when it’s too warm or light. Drop the temperature around 34-36°F and make sure the space stays dark.
• Shriveling or Drying Out: Your cellar might be too dry. Adding moisture, either with a bucket of water or spraying lightly over sand or burlap bags, should do the trick.
• Funky Smells: A bad smell could mean produce is rotting, so do regular check-ins. If something’s getting soft or slimy, remove it before it starts affecting your other foods.

Can You Root Cellar Without a Cellar?

Now, I know not everyone has their own dedicated root cellar space. But it’s totally possible to create a similar setup almost anywhere. For people without basements or outdoor root cellars, consider these alternatives:

• Garage: If your winters are cold but your garage stays above freezing, it can act as a makeshift cellar. Just control the humidity with sand or water trickles.
• Basement Corners: Most of us have a cool corner or room in our basement. If your basement stays cool, especially if it’s unheated, you can mimic cellar conditions with a bit of insulation and airflow.
• Outdoor Storage Boxes: If you’re really tight on indoor space, insulated storage boxes buried partly in the ground outside can mimic cellar storage.

Final Thoughts…

Laura, I’m so excited for you and all the possibilities that root cellar holds! Once you get into the rhythm of growing your own veggies and storing them underground, you’ll appreciate how satisfying it is walking down to your cellar (or even peeking into your garage storage) and pulling out perfectly preserved vegetables mid-winter. It’s low maintenance, eco-friendly, and a great way to take some steps toward living more sustainably. Happy storing!