What’s The Difference Between A Root Cellar And A Cold Room?

“Hey, my grandparents used to have what they called a “root cellar” for keeping potatoes, canned veggies, and odds and ends during winter. I’m trying to figure out if there’s any real difference between a root cellar and a cold room because we’re thinking about creating something like that to store our harvest. We live in southern Ontario, so winters can get pretty chilly. Any advice on which one we should go with?” Thanks, John, Kitchener, Canada.

Understanding the Difference Between a Root Cellar and a Cold Room

John, that’s a great question! A lot of folks use these terms interchangeably, but there are some key differences that might help guide your decision on what to build for your own storage. Let’s break it down, starting with the basics, and move to the more complex stuff like what each space is best for, climate considerations, and some tips on keeping it all running smoothly.

What Exactly is a Root Cellar?

A root cellar is one of those old-fashioned ideas that still works great today. Traditionally, it’s a space located underground or partially underground, designed to store root vegetables and other produce through the winter. The key here is using the earth’s natural insulation to maintain a cool, damp environment—anywhere from 32°F to 40°F (0°C to 4°C). Perfect for potatoes, carrots, beets, turnips, and even things like cabbage.

My grandparents always had one back in Utah, and we’d store all kinds of veggies down there for months. The great thing about them is they use minimal energy once they’re set up—no fancy equipment required. Basically, you dig down into the earth where the temperature is stable and let nature take over.

But they aren’t just for veggies! You can also store canned goods, preserves, and even homemade jam. A well-maintained root cellar will keep things fresh without freezing them, even in colder climates like southern Ontario.

Cold Rooms Explained

In contrast, a cold room is usually built in a structure, above ground. This could be in your basement or as a separate space in your home. The idea is to recreate the cool conditions of a root cellar, albeit with more man-made help. You can add insulation to keep the temperature at bay and even add airflow systems to ensure proper ventilation, which is key for longer-term storage, especially with things like root vegetables.

Cold rooms generally stay a bit warmer than root cellars (think 40-50°F or 4-10°C, depending on your setup), and are often located just inside the foundation walls of a house—places that naturally stay cooler. In my own home, we built one in the basement, adding some basic insulation and ensuring it had good airflow to prevent excess moisture buildup.

Root Cellar vs Cold Room at a Glance

Benefits and Challenges of Root Cellars

Now let’s talk about what makes a root cellar awesome—and what you might run into. The major benefit is all the energy, or should I say lack thereof? Once you’ve got your root cellar built, it practically runs itself. The earth maintains a constant temperature, and if you add some shelving or straw to keep veggies off the ground, properly stored foods can last months.

On the flip side, root cellars can take a little more effort to dig and set up initially. And if groundwater levels are high in your area, like some parts of Ontario, this could lead to moisture problems—or worse, flooding. I’ve heard of folks digging too close to water tables and having their cellars flooded out. So double-check with a local expert before digging!

Benefits and Challenges of Cold Rooms

Cold rooms, John, might seem like the easier option if you already have a basement or extra space. They can be as simple or complex as you want to make them. Some people get away with just using a naturally cool corner of their house whereas others add insulation, vapor barriers (to avoid condensation), and ventilation for air circulation.

The biggest challenge here is keeping the temperature consistent. Without the natural cooling of the earth, cold rooms need a little more monitoring, especially in the spring or summer when temps rise outside. If it’s too warm, food could spoil faster. And if it gets too dry, root veggies might shrivel up. Cold rooms are also more prone to issues with humidity—too much can cause mold, while too little will speed up dehydration.

What Works Best for You in Ontario?

Given you’re in southern Ontario, I’d recommend considering your winters. It sounds like you might be battling some pretty chilly temperatures, and both a root cellar and cold room could work for you. Still, I’d personally lean toward a root cellar if you have the means to dig down into the earth, or at least partially underground. Ontario winters will help naturally maintain a cool, stable environment down there.

But I get that not everyone is thrilled with the idea of literally digging themselves a cellar. If that’s the case and you’ve got an unused corner in your basement, a cold room with some adjustments—like proper ventilation and perhaps even a small window—might suit your needs just fine. Just remember to add insulation where necessary and keep an eye on indoor temps once spring rolls around.

Tips for Building and Maintaining Each

Here are a couple of tips to keep in mind when setting up either, especially since Ontario’s environment comes with its own challenges:

• Root Cellar Tip: Make sure the entryway or door is airtight to prevent freezing in extreme cold. Adding some straw or other insulating material inside can help keep your veggies from touching the cold floor, which might frost over during the dead of winter.
• Cold Room Tip: Add airflow or small vents near the ceiling to keep the air circulating. This prevents moisture buildup, which is the number one enemy of a cold room—nobody wants a wall full of mold!
• Both Spaces: Monitor the humidity! Humidity in the 85% to 95% range helps keep root vegetables happy and hydrated. If it’s too dry, consider adding a damp towel or bowl of water. Too humid? Crack a vent or reduce any unnecessary moisture sources.

What Should You Store and When?

Timing also matters. For root cellars, you want to store crops that can handle colder, damp conditions. Think of potatoes, onions, garlic, and carrots. Apples and pears can also be stored here, but be sure they aren’t touching to avoid ethylene buildup, which ripens them too fast. Store your more temperature-sensitive items towards the top since temps increase as you get farther from the ground.

In a cold room, things like squash, sweet potatoes, and preserves might hold up better due to the slightly warmer conditions. But if the temps are too high, don’t leave root vegetables for too long. I made the mistake of storing some potatoes in my cold room one year during a mild winter, and let’s just say they were sprouting more than I wanted when spring rolled around!

Final Thoughts…

John, I hope this gives you some direction on whether to go for a root cellar or cold room in southern Ontario. If you’ve got the time and energy (and aren’t afraid of a little dirt!), a root cellar will likely be the better option for long-term storage in your region. But, if convenience is what you’re after, a cold room might do the trick with a little bit of monitoring. Thanks for reaching out, and good luck with your project!