Root Cellaring 101: How to Store Fresh Food for the Long Haul

Lately, I’ve been really inspired by the idea of using a root cellar for storing fresh produce. I am not sure root cellaring is in our future due to the land we have, but I know many people have a huge interest in it so wanted to write about it. 

So, I’ve been doing my research, and here’s everything I’ve learned so far about the art of root cellaring.

What is Root Cellaring?

Root cellaring is an age-old method for preserving fresh fruits, vegetables, and even some other foods by storing them in cool, damp environments that help prevent spoilage. Long before we had refrigerators and freezers, people relied on root cellars—cool, dark, underground spaces where they could keep produce fresh throughout the winter.

The reason it works so well comes down to a few simple science facts: vegetables, fruits, and some other foods spoil more slowly when kept in cold, humid conditions. The root cellar environment keeps them from wilting, sprouting, or rotting too quickly, so they can last for months. 

Root cellars don’t require electricity, which makes them an incredibly low-cost and eco-friendly solution. And they don’t require much maintenance once they’re set up. It’s a hands-off way to keep food fresh for your family, which, as a busy mom, sounds like a huge plus.

Benefits of Root Cellaring

So why would a modern mom choose root cellaring over just stocking up on canned goods or frozen foods? Here are a few benefits that make it especially appealing for families:

• Sustainable & Eco-Friendly: Root cellars don’t need electricity to keep your food fresh. That means they’re saving both energy and money, which I know we could all use. It’s a way to lower your family’s carbon footprint without much effort.
• Cost-Efficient: Buying in bulk when produce is in season (or when it’s on sale) and storing it in a root cellar lets you take advantage of low prices without worrying about how quickly everything will spoil. If you’re gardening, it’s a way to extend the value of your harvest and avoid waste. It’s great knowing you’re getting the most out of the food you buy or grow.
• Emergency Preparedness: For anyone looking to be more self-sufficient, root cellaring is an amazing resource. Knowing you have a stockpile of nutritious, fresh food for power outages, storms, or other emergencies is comforting, especially when you’re thinking about how to keep your kids fed and healthy.
• Supports Healthy Eating: A root cellar lets you keep a variety of fruits and vegetables at home, so you’re less likely to rely on canned or processed foods in the off-season. It’s a treat to have fresh apples or crunchy carrots even in the middle of winter, something my family would really appreciate.

Choosing the Right Location for a Root Cellar

If you’re wondering how to make a root cellar, it starts with finding the right space. The key is to find a spot that’s cool, dark, and has good airflow. Here are some common types of root cellars and how they work:

1. Basement Root Cellars: If you have a basement, you’re already partway there! A cool, dark corner of a basement can often be turned into a root cellar with some modifications. You’ll need to think about ventilation, as proper airflow is critical. It’s easy to set up, and having a root cellar in the basement means you can access your stored food even in bad weather.
2. Outdoor Root Cellars: These traditional root cellars are often dug into the ground, insulated by soil to maintain steady temperatures. Building an outdoor root cellar requires some initial work—digging, insulating, and creating drainage are all necessary—but once it’s built, it’s there for years. This option is ideal for people with some yard space and a bit of a DIY spirit. Just remember to make it accessible for when winter snows start to pile up.
3. Alternative Root Cellar Options: For those of us without basements or yard space for a dug-out root cellar, there are other solutions. You can create a makeshift root cellar in a garage, crawl space, or even a shaded corner of a porch using insulated storage bins. As long as the area is cool, dark, and has stable temperatures, it can work.

Building or Setting Up a Root Cellar

Setting up a root cellar is simpler than it might seem. Here’s a quick guide:

• Planning: The first step is choosing a location that stays cool. You’ll want to make sure there’s good ventilation—this prevents the stale air that can lead to mold and rot. You can install small vents or add some airflow with a fan if needed.
• Excavation (for Outdoor Cellars): If you’re building an outdoor root cellar, you’ll need to dig down to reach the cooler underground temperatures. Insulating the cellar walls is crucial for keeping things cool in the summer and warm in the winter.
• Insulation & Ventilation: The trickiest part of a root cellar is managing the temperature and humidity. Insulation will help maintain stable temperatures. Proper ventilation is key to letting fresh air in and keeping excess moisture out.
• Moisture Control: Certain produce likes a humid environment, but you don’t want it so moist that things start rotting. Sand or sawdust can help keep foods dry while providing a cushion for items like carrots and beets.

Which Foods Store Best in a Root Cellar?

One of the best parts about root cellaring is how versatile it is. Here are the types of foods that do really well in a root cellar:

• Vegetables: Potatoes, carrots, beets, parsnips, turnips, squash, and onions all store exceptionally well. 
• Fruits: Apples and pears are great for root cellaring and can last for months if kept at the right temperature and humidity.
• Other Items: Hard cheeses, cured meats, and homemade canned goods can also be stored in a root cellar. Just keep in mind that certain items should be separated (like apples and potatoes) to avoid spoilage from gas emissions.
• Pickled Foods: If you have food that has been pickled, those can be stored as well.

Quick tip: If you store apples and potatoes together, the ethylene gas from the apples can cause the potatoes to sprout and spoil faster. So, it’s best to keep these separate for maximum freshness.

Temperature & Humidity Requirements for Different Foods

When it comes to root cellaring, getting the temperature and humidity just right can make a big difference in how long your produce stays fresh. Here’s a deeper look at the requirements for different types of foods:

1. Cold and Moist Storage (32-40°F, 90-95% humidity)
   • Ideal for: Root vegetables like carrots, beets, parsnips, and turnips.
   • How to Achieve It: To create this cold, moist environment, you’ll want to keep these vegetables in bins filled with slightly damp sand or sawdust. This keeps the humidity high and prevents them from drying out. You can also store them in open plastic bags with a bit of moisture inside. If you live in a very cold climate, this can be easier to achieve, but if it’s too warm, adding a little extra insulation and monitoring moisture levels will help.
2. Cold and Dry Storage (32-40°F, 55-60% humidity)
   • Ideal for: Vegetables like onions, garlic, and winter squash.
   • How to Achieve It: For these, you’ll want a cold environment with lower humidity to keep them from sprouting or rotting. Storing onions and garlic in mesh bags or hanging them to allow air circulation works well. For winter squash, keep them on open shelves with a bit of space between each item. The key here is airflow—too much moisture and these foods can mold quickly.
3. Cool and Humid Storage (45-50°F, 85-90% humidity)
   • Ideal for: Fruits like apples, pears, and some hardy vegetables like cabbages and leeks.
   • How to Achieve It: You’ll need a slightly warmer and humid spot for these items. In traditional root cellars, this would typically be a higher shelf or corner area that doesn’t get as cold. To maintain humidity, keep produce in perforated plastic bags or bins that can trap some moisture but still allow a bit of airflow. For apples and pears, it’s essential to store them separately from potatoes since they emit ethylene gas, which speeds up spoilage in nearby produce.

Keeping these different areas or storage conditions can require some trial and error, but it’s well worth it once you have it dialed in. The beauty of a root cellar is that you can arrange different zones or sections for specific types of foods and adjust insulation and airflow to help control temperatures within these zones.

Foods Not Suitable for Storing in a Root Cellar

Not everything belongs in a root cellar. Here are some items to avoid:

• Highly Perishable Items: Leafy greens like lettuce and soft fruits like strawberries spoil quickly, even in cool temperatures.
• Tropical Fruits: Bananas, pineapples, and mangoes prefer warm conditions, so a root cellar is too cold for them.
• Milk and Dairy Products: Aside from hard cheeses, most dairy doesn’t last well in a root cellar. If you wax your cheese first, it can be stored in the cellar.
• Eggs: Unless they’re preserved, eggs are too sensitive to temperature fluctuations.
• Foods with Strong Odors: Certain foods, like garlic, can cause off-flavors if stored too close to other items.

For these foods, stick with refrigeration or other methods for preserving food. 

Common Challenges and How to Solve Them

Like any method of food storage, root cellaring can come with a few hurdles, especially as you’re getting started. Here are some of the common challenges that people face and practical tips on how to handle them:

1. Pest Control
   • Challenge: Root cellars can sometimes attract pests, including rodents, insects, and other small creatures looking for a warm, food-filled hideaway. Mice are particularly known for seeking out root cellars, especially as the colder months set in.
   • Solution: Start by sealing up any cracks, holes, or entry points, no matter how small they may seem. Rodents can squeeze through tiny gaps, so it’s worth taking the time to inspect thoroughly. Consider using hardware cloth (a strong wire mesh) over vents, windows, and other openings. To further discourage pests, you might place natural deterrents like peppermint oil-soaked cotton balls or vinegar-soaked cloths around the cellar—rodents dislike the smell. If pests persist, you may need to set humane traps or use additional pest control methods to protect your food supply.
2. Temperature Fluctuations
   • Challenge: Maintaining a stable temperature can be difficult, especially if your root cellar is in an area where outside temperatures vary significantly. Fluctuations can cause food to spoil faster or even freeze, particularly in very cold climates.
   • Solution: Insulation is key to stabilizing temperatures. In outdoor root cellars, adding soil, straw, or hay around the exterior can help regulate the temperature. For basement or indoor cellars, adding insulation to walls or floors may help, especially if you live in an area with very cold winters or hot summers. You may also want to open vents slightly or cover them depending on the season—open for cool air in the winter, closed in the summer to keep the heat out. Using a thermometer to monitor temperatures regularly can help you make necessary adjustments as the seasons change.
3. Moisture Issues
   • Challenge: Maintaining the right humidity can be tricky. Too much humidity can lead to mold growth and rotting, while too little can cause produce to dry out and shrivel. This balance can be even harder to control if your cellar is affected by seasonal humidity changes.
   • Solution: Regularly monitoring humidity with a hygrometer can give you a clear picture of what adjustments are needed. If your root cellar is too humid, you can try using drying agents like straw, sand, or sawdust, which absorb excess moisture. Alternatively, placing a dehumidifier (if electricity is available) can help manage moisture levels in areas with severe humidity issues. If the root cellar is too dry, try adding a pan of water, a damp cloth, or even a few moist bags of sand in the area around the vegetables that need extra moisture. Remember that some vegetables do best in drier conditions, so separate them accordingly to avoid over-humidifying or drying out your food.
4. Preventing Spoilage and Rot
   • Challenge: Spoilage can be a problem if items are stored too close together, not ventilated properly, or if even one item in a batch starts to go bad. Spoiled produce can lead to mold and rot spreading quickly, affecting your entire stash.
   • Solution: One of the best ways to prevent spoilage is to space out your items, giving each one a bit of airflow. Avoid packing vegetables and fruits directly on top of each other, as crowded conditions can cause moisture to build up, which then leads to rot. Storing items in perforated bins or containers can help with airflow. Additionally, checking your produce every couple of weeks and removing any items that seem to be softening or showing signs of spoilage is crucial for keeping the rest of your food fresh.
5. Odor Control
   • Challenge: Strong-smelling vegetables like garlic, onions, or cabbages can release odors that permeate other foods and make the cellar smell less pleasant.
   • Solution: Store strong-smelling foods in separate areas or bins whenever possible. Keeping these items in mesh bags, allowing for some air circulation while separating them from other produce, can also help. For an extra layer of odor control, you might consider using charcoal deodorizers or small bags of baking soda in your cellar. Just make sure these are kept away from food to avoid contamination.
6. Accessibility and Organization
   • Challenge: Once your root cellar is stocked with various types of produce, it can be easy to lose track of where everything is stored, especially as items shift around throughout the season. Accessibility becomes even more challenging during colder months when snow, ice, or mud can make it hard to access an outdoor cellar.
   • Solution: Organizing the cellar so that items that spoil more quickly are within easy reach, or clearly marking sections based on food type, can make access easier. For outdoor cellars, planning a clear, winter-proof path to your cellar is helpful—consider adding a small shelter or cover to keep snow from piling up near the entrance. Inside, labeled shelves or bins will help you quickly find what you need without having to disturb everything.

Root Cellaring Maintenance Tips

To keep your root cellar functioning at its best and your produce lasting as long as possible, regular maintenance is essential. Here’s a guide to the key upkeep steps:

1. Regular Checks
   • Frequency: Aim to check on your produce every 1-2 weeks.
   • What to Look For: Spoilage or signs of softening. It only takes one bad potato or apple to start affecting the rest, so remove any items that show signs of decay. Mold or rotting should be dealt with immediately to prevent spread.
   • Why It Matters: Regular checks help you catch issues early, saving the rest of your food. For example, potatoes that start to sprout can quickly spread this process to nearby potatoes, reducing your storage time.
2. Ventilation Maintenance
   • Frequency: Check vents monthly to ensure they’re clear.
   • What to Do: Make sure that ventilation holes or vents aren’t blocked by debris or pests. In cooler seasons, keep vents open slightly to allow fresh air to circulate. In warmer months, you may want to limit airflow to maintain cooler temperatures.
   • Why It Matters: Proper ventilation helps prevent mold and maintains a steady temperature and humidity, which are crucial for long-term storage.
3. Humidity Monitoring and Adjustments
   • Frequency: At the start of each season or whenever there’s a big weather change.
   • What to Look For: Use a hygrometer to monitor humidity levels. If humidity is too high, mold can form; if it’s too low, certain vegetables will shrivel.
   • What to Do: For high humidity, try adding materials that absorb moisture, like straw or sand. For low humidity, add moisture by keeping a pan of water nearby or adding damp cloths to bins.
   • Why It Matters: Keeping humidity levels within the ideal range for each type of produce will prevent rot and keep your food fresher longer.
4. Pest Control
   • Frequency: Inspect for signs of pests every few weeks.
   • What to Look For: Signs of pests include droppings, chewed-up produce, and small holes or tunnels around your cellar.
   • What to Do: Seal any cracks, holes, or weak spots where pests might enter. Consider using traps or natural deterrents like peppermint oil or vinegar-soaked cotton balls, which can help keep rodents away.
   • Why It Matters: Pests can quickly ruin your hard-earned stores, and no one wants to find a mouse nest in their stash of apples.
5. Seasonal Adjustments
   • Frequency: At the beginning of each season.
   • What to Do: In the fall, prepare the cellar by cleaning it out and checking insulation, airflow, and any other features that could affect temperature stability. In winter, you may need extra insulation to keep it from freezing. In spring, ventilate to avoid excess moisture.
   • Why It Matters: Seasonal changes impact temperature and humidity, which in turn affect how well your food keeps. Preparing your root cellar for each season will ensure your produce lasts longer and is ready whenever you need it.
6. Annual Deep Cleaning
   • Frequency: Once a year, usually before restocking in the fall.
   • What to Do: Remove any remaining food, brush out shelves, sweep the floor, and wipe down any bins or containers. A diluted vinegar solution works well for disinfecting without introducing harsh chemicals.
   • Why It Matters: This yearly cleaning helps prevent bacteria and mold from building up in your cellar, which can otherwise lead to faster spoilage.

I’m excited to give root cellaring a try because it feels like such a natural, effective way to keep my family prepared. There’s something deeply satisfying about knowing you can rely on your own stored food rather than always needing to buy more. Root cellaring may take a little time to set up, but once it’s ready, it’s easy and self-sustaining.

If you’re curious about trying it, you don’t have to go all-in right away—maybe start with a few items and build from there. Here’s to keeping our families well-fed, safe, and prepared, no matter what comes our way!