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    A Cellar to Root For: Storing Vegetables

    By George and Becky Lohmiller for Almanac.com
    July 20, 2012, 4:34:11 AM EDT


    Even though fresh produce is now available year-round from supermarkets, many gardeners still find that a root cellar provides an inexpensive and convenient way to store a bountiful harvest and lower their grocery bill.

    Before electricity and refrigeration were commonplace, and when fresh produce was only seasonably available at the grocery store, most every home had a root cellar in which to store fruits and vegetables for winter use. This was usually a separate room that was built into the north (coldest) corner of the basement and vented to the outside to provide circulation and to help regulate the temperature to just above freezing.

    Often there were two vent pipes. One brought in cold air close to the floor, while the top vent let out lighter, warmer air. Rock walls and a dirt floor provided enough moisture to create the high humidity needed to keep many stored crops from drying or shriveling. Apples, cabbages and root crops such as carrots, beets and potatoes could be kept for months when properly packed away.


    Modern basements are warmer and drier than those in older houses with fieldstone foundations, but they can still be fitted with a root cellar by applying the same principles used in the past. To provide humidity, lay two to three inches of crushed stone on the concrete floor and keep it moist with frequent sprinklings. See more on how to build a root cellar.

    Keeping Your Harvest in a Root Cellar


    - Vegetables store best when harvested at their peak of ripeness and as late in the season as possible.

    - A second midsummer planting of many crops will give you a lot of produce ready to store at just the right time.

    - Root crops such as carrots and beets are good keepers; just brush off most of the dirt, clip the foliage back to about an inch above the root, and store roots in boxes of moist sand or peat moss.

    - Potatoes simply need to be piled in a bin and covered with straw or burlap.

    - Not all crops like cold, damp storage. Pumpkins and squash, for example, prefer a high shelf in the cellar where conditions are a bit warmer and drier.

    - With practice, you will be able to keep celery, radishes, and even perishables such as tomatoes for months after the harvest.

    See more tips on keeping your harvest in a root cellar.

    More Tips on Storing Vegetables, Fruit, & Herbs


    Even if you don’t build a modern-day root cellar, there are many ways to help your vegetables, fruit and herbs keep longer. For example, never leave apples sitting in a bowl on the counter or they’ll go soft more quickly. Apples like to be cool--and keep well for about 6 months at temperatures between freezing and 45F. If you don’t store them in a cool basement, at least keep them in the fruit drawer of your fridge.

    See more storage tips for common vegetables, fruits and herbs.

    Chances are that your great-grandparents depended on a root cellar for produce during the winter months. Continuing the tradition may just help you get back to your roots.

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