Reviewed
Use this chart as a quick reference. For more detailed information about constructing and using a root cellar, check the references listed.
Root Cellar storage requirements
Apples
- Cold and moist
- Do not store with vegetables
- 32 to 40 degrees Farenheit
- 80 to 90 percent relative humidity
Beans, dry
- Cool and dry
- Home and commercially prepared foods also need a cool, dry storage place
- 32 to 50 degrees Farenheit
- 60 to 70 percent relative humidity
Beets
- Cold and very moist
- 32 to 40 degrees Farenheit
- 90 to 95 percent relative humidity
Brussels sprouts
- Cold and very moist
- 32 to 40 degrees Farenheit
- 90 to 95 percent relative humidity
Cabbage
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Cabbage, Chinese
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Carrots
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Cauliflower
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Celeriac
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Celery
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Endive (Escarole)
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Garlic
- Cool and dry
- Home and commercially prepared foods also need a cool, dry storage place
- 32 to 35 degrees Fahrenheit ideal
- 60 to 70 percent relative humidity
Grapefruit
- Cold and moist
- Do not store with vegetables
- 32 to 40 degrees Fahrenheit
- 80 to 90 percent relative humidity
Grapes
- Cold and moist
- Do not store with vegetables
- 32 to 40 degrees Fahrenheit
- 80 to 90 percent relative humidity
Horseradish
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
- May be left in the ground undisturbed until needed. Digging can be done unless the soil is frozen hard. A thick layer of mulch may extend your harvest season.
Jerusalem artichoke
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
- May be left in the ground undisturbed until needed. Digging can be done unless the soil is frozen hard. A thick layer of mulch may extend your harvest season.
Kale
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Kohlrabi
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Leeks
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Onions
- Cool and dry
- Home and commercially prepared foods also need a cool, dry storage place
- 32 to 35 degrees Fahrenheit ideal
- 60 to 70 percent relative humidity
Oranges
- Cold and moist
- Do not store with vegetables
- 32 to 40 degrees Fahrenheit
- 80 to 90 percent relative humidity
Parsnips
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Pears
- Cold and moist
- Do not store with vegetables
- 32 to 40 degrees Fahrenheit
- 80 to 90 percent relative humidity
Peas
- Cool and dry
- Home and commercially prepared foods also need a cool, dry storage place
- Airtight container
- 32 to 50 degrees Fahrenheit
- 60 to 70 percent relative humidity
Peppers, hot dried
- Cool and dry
- Home and commercially prepared foods also need a cool, dry storage place
- 32 to 50 degrees Fahrenheit
- 60 to 70 percent relative humidity
Popcorn
- Cool and dry
- Home and commercially prepared foods also need a cool, dry storage place
- Airtight container
- 32 to 50 degrees Fahrenheit
- 60 to 70 percent relative humidity
Potatoes
- Cold and moist
- Do not store with fruits
- 38 to 40 degrees Fahrenheit ideal
- 80 to 90 percent relative humidity
Potatoes, sweet
- Warm and moist
- To keep sweet potatoes from spoiling in warm and moist storage, do not let temperatures drop below 50 degrees Fahrenheit
- 80 to 90 percent relative humidity
Pumpkins
- Warm and dry
- 50 to 55 degrees Fahrenheit
- 60 to 75 percent relative humidity
Radish, winter
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Rutabaga
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Salsify, oyster plant
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
- May be left in the ground undisturbed until needed. Digging can be done unless the soil is frozen hard. A thick layer of mulch may extend your harvest season.
Squash, winter
- Warm and dry
- 50 to 55 degrees Fahrenheit
- 60 to 75 percent relative humidity
Tomatoes
- Warm and moist
- To keep green tomatoes from spoiling in warm and moist storage, do not let temperatures drop below 50 degrees Fahrenheit
- 80 to 90 percent relative humidity
Turnip
- Cold and very moist
- 32 to 40 degrees Fahrenheit
- 90 to 95 percent relative humidity
Note
Storing foods in a root cellar makes it possible to eat fresh fruits and vegetables from the home garden well into the winter months.
The length of time that fruits and vegetables keep well in root cellars depends on several factors:
- Early or late crops (late-maturing crops store better)
- Storage conditions (less-than-ideal conditions shorten storage life)
- Fruit and vegetable condition at storage time (proper curing of damage-free produce results in longer storage life).
Vegetables and fruits should not be stored together even though temperatures and moisture requirements are similar. As fruits such as apples and pears ripen, they give off ethylene gas which decreases the storage life of vegetables. This is especially evident with potatoes which sprout early if stored near certain fruits. Also, the odor of strong smelling vegetables, like turnips and cabbage, can be absorbed by fruits and other vegetables. Store them away from other food and where the odor cannot waft into the house.
Do not allow fruits and vegetables to freeze.
References
- Bubel M., and Bubel N., Root Cellaring, Rodale Press, Emmaus, PA, 1979.
- Hartzberg, R., Vaughan, B. and Greene, J., The New Putting Food By, Stephen Greene Press, Brattleboro, VT, 1982.