Build an Underground Root Cellar to Store Your Garden Produce

Years ago, before fresh produce was available in supermarkets, root cellars were a useful way to store fruits and vegetables.

If your garden was prolific this year, you might find that an underground root cellar is a great way to have fresh produce for weeks or months throughout the winter.

This method is not particularly useful if you live in an area where winters are warm.

But if you live in an area where the fall and winter are cold, a root cellar might work for you.

What fruits and vegetables should you store?

The University of Alaska Fairbanks Cooperative Extension Service in cooperation with the United States Department of Agriculture offers the following chart with storage information for specific produce:

Vegetables	Temp F.	% Humidity	Storage Time	Comments
Beets	32°	90–95	3 months	Leave 1-inch stem.
Brussels sprouts	32°	90–95	4 weeks	Wrap to avoid drying
Cabbage	38°	90–95	4 months	Late maturing varieties **
Carrots	32°	90–95	5 months	Top leaving ¼-inch stem *
Cauliflower	32°	85–90	3 weeks	Wrap in leaves *
Celery	32°	90–95	4 months	Dig with roots ***
Chinese cabbage	32°	90–95	2 months	Dig with roots ***
Cucumbers	50°	85–90	3 weeks	Waxed or moist packing *
Kohlrabi	38°	90–95	3 months	Trim leaves *
Onions	32°	55–60	8 months	Dry for two weeks.
Parsnip	32°	90–95	6 months	Top leaving ¼-inch stem *
Potatoes	38°	85–90	8 months	Pack in boxes unwashed.
Squash	60°	55–60	3 months	Winter types, leave 2-inch stem
Tomatoes	60°	55–60	8 weeks	Single layer in covered boxes
Turnips	38°	90–95	3 months	Waxed or moist packing *
Small fruits	32°	85–90	7 days

* Pack in moistened sawdust or sand.
** Wrap in clean newspaper.
*** Replant in moist sand.
(source)

Fruits like apples and pears can also be stored this way; plus it's a good place to keep all your canned foods if you don't have a basement.

Organizing the Produce For the Longest Storage

Fruits and vegetables should never be stored together and different fruits should not be stored together because they produce a gas called ethylene, which is a ripening gas. The idea here is that you want your produce to ripen naturally and slowly.

Strong smelling produce like cabbage or parsnips should be wrapped in paper so other produce doesn't pick up their odors.

It is important to keep the humidity high (between 80 and 90 percent) so the food doesn't dry out and wrinkle and the temperature should be maintained between 30°F and 40°F.

Be sure to check your produce every week or two and remove any that are spoiling.

Types of Root Cellars

Outdoor Root Cellar

A root cellar can be built out of cement or cinder block and covered on three sides with soil to keep it at an even cool temperature.

Or excavate a large hole, line with wood or concrete, and install a hatch or trap door for the entry. Install an air vent for circulation and humidity control.

Barrels or Steel Drums For Simple Root Cellars

Turn the barrel on its side and store other types of produce.

(Photo Source)

Some types of produce can be stored in warmer areas inside the house, such as, onions, pumpkins, and squash, which need temperatures between 50oF and 55oF with humidity of 60-70 percent. Onions and herbs can be hung upside down in the kitchen.

At the end of the growing season when threat of frost is imminent, I usually pick all green tomatoes left on the vine and store in a box in the basement. They must not be stacked up, however. A single layer, not touching each other, will prevent spoilage when one goes bad and provides air circulation.

Need more about Root Cellars? Basics, How To Store, Building Plans

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