by Melanie Aves

Created on: August 30, 2010   Last Updated: September 04, 2010

Especially now, in a time of increased economic stress and a growing concern about the environment, ideas from the past are being re-visited.  Many of our grandmother’s clever tricks for making summer’s plenty last through the winter make sense today as we try to cut costs, conserve energy and live healthier lives.

Before modern refrigeration technology, an old-fashioned method for storing produce during the winter months was the

root cellarx.  Senior citizens who grew up on farms may remember root cellars from their childhood.  Such structures were often excavated into a lower level crawl space.   Today, as we are being encouraged to use locally grown produce, and people are searching for ways to stretch a dollar, root cellars may be an idea whose time has come again.

Temperature is one of three major concerns in constructing a root cellar.  The temperature below the surface of the earth is remarkably stable even at 2 feet, but at 10 feet, one can count on year around stability. When properly constructed, the temperatures in a root cellar stay above freezing in the winter months, and in the summer months, they remain at 30-40° below the temperature outside.

A second concern is maintaining humidity.  Earthen floors are ideal to provide natural moisture because low humidity causes produce to shrivel and spoil. The third requisite for successful storage is air circulation. The root cellar must have an air intake vent placed close to the ground and an outtake vent placed near the top. A root cellar is either dug into the side of a hill (preferably a north-facing hill,) or into flat ground to a depth of 8-10 feet.  Vegetables and fruits are arranged on shelves not touching each other. Sometimes root cellars can be incorporated into the structure of a new home, leaving a small space in the basement with an earthen floor to maintain humidity for storing fresh produce.      

Traditionally the produce stored in a root cellar consisted of root vegetables such as potatoes, carrots, beets, parsnips, turnips and rutabagas and apples.  Citrus fruits and pears, squash,  brussel sprouts (left on the stalk,) winter radishes and Kohlrabi do well too.  Many other fruits and vegetables may be stored successfully for shorter periods of time.

Home grown root vegetables may be used and enjoyed throughout the year, but they taste especially delicious when served during the winter months when the garden is bare. A root cellar is economical, conserves the environment by not using electricity, promotes healthy eating habits, and facilitates gastronomical excellence.  What a grand old idea!

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