In today’s uncertain times, starting a root cellar garden can be a wise decision for ensuring food security and independence for your family. By growing crops that thrive in storage conditions, you’ll have a reliable source of nutritious meals even during periods of scarcity or crisis. While simply storing your produce in a cool area is an option, maximizing the potential of your root cellar requires careful selection of plants that excel at long-term preservation.
Additionally, understanding proper harvesting and preparation techniques is crucial for maintaining optimal quality throughout storage. This guide will provide you with the essential knowledge to make the most out of your root cellar garden.
The Basics of a Root Cellar
A root cellar is an underground or basement storage space that maintains a consistent climate, characterized by cool temperatures and high humidity, throughout the winter months. This natural refrigeration system allows for the long-term storage of fruits and vegetables without relying on electricity or modern cooling technologies. Ideally, a well-designed root cellar will maintain a temperature range of around 45°F (7°C) and humidity levels around 90%.
To ensure optimal conditions, proper ventilation is also essential, as are shelving units for storing your harvest. If you’re interested in learning more about building a modern root cellar or exploring ways to create this natural storage space in your own home, be sure to check out our article on the subject.
Best Vegetables For The Root Cellar Garden
When cultivating a successful root cellar garden, the selection of compatible plants is crucial. To ensure a bountiful harvest that can be stored for extended periods, it’s essential to choose fruits and vegetables that thrive in this environment. Tomatoes and cucumbers, for instance, are not ideal choices as they have limited storage potential. Instead, focus on varieties that can withstand the root cellar conditions and remain fresh for months to come.
Potato
When it comes to storing potatoes, selecting the right varieties is crucial. For fresh eating, choose the early-maturing types, while reserving the long-season varieties for longer-term storage. Allow the plants to fully decline before harvesting your tubers. Begin by gently removing excess dirt from the potatoes, then cure them on a surface or screen in a cool, dark environment for two weeks. I personally store mine in a well-ventilated three-sided shed.
Once cured, transfer the potatoes to a root cellar maintained at 40-45°F, where they can remain fresh for up to six months. Notable storage potato varieties include Yukon Gold, Kennebec, Satina, All Blue, and Elba.
Onions and Garlic
When the necks of your onions and garlic become soft and their tops turn brown, it’s time to harvest. Many gardeners choose to braid their garlic and onions together and hang them in the kitchen or store them in a root cellar. However, it’s essential to ensure that these storage conditions are suitable for the crops. Onions and garlic prefer slightly warmer and drier air than what’s typically found in most root cellars.
To achieve this, you can hang them from the ceiling or place them individually on the top shelf. Before storing, it’s crucial to cure your onions and garlic properly. When storing, keep them separate from other root crops. When selecting onions for storage, consider varieties like Redwing, Patterson, Cabernet, Cortland, and Yankee. For garlic, opt for softneck varieties such as Californian, Corsican, and Inchelium Red.
Cabbage
When planning their root cellar garden, not everyone thinks of cabbage as a top priority, but most varieties store surprisingly well. In fact, late-season cabbages with tight, firm heads tend to fare the best when it comes to long-term storage. Within this group, red cabbage types often keep longer than their green counterparts.
One thing to consider is that some cabbages can develop a strong odor that may permeate the root cellar, making it less than ideal for other stored vegetables.
To mitigate this issue, you can store these odorous cabbages outside in unused garbage cans if the weather permits, or wrap individual heads in newspaper or packaging paper to contain the smell.
When storing multiple cabbages together, make sure to leave a bit of space between each head to allow for proper air circulation. Under these conditions, you can expect your stored cabbage to last anywhere from 3 to 5 months.
Some notable varieties that are well-suited for long-term storage include Brunswick, Danish Ballhead, Kaitlin, Late Flat Dutch, Murdock, Red Acre, and Storage No. 4.
Sweet Potato and Yam
When curing sweet potatoes and yams, it’s essential to maintain a warm, humid environment of around 80-85°F and 90% humidity. This process toughens their skins, promoting the natural healing of minor scratches before long-term storage. To avoid damaging the skin further, refrain from washing them; instead, gently brush off any dirt or debris. Once cured, store these root vegetables in a well-ventilated container, such as a wooden bin or cardboard box.
For added protection, wrap them in newspaper, similar to apples, or place them in a container filled with sand. A temperature range of around 50°F is ideal for long-term storage, making the top shelf of your pantry an excellent spot for keeping these sweet treats fresh for up to six months. Covington and Muraski varieties are particularly well-suited for storage, offering a deliciously sweet flavor and smooth texture that will keep you coming back for more.
Pumpkin and Winter Squash
Winter squash, including pumpkins, are a cornerstone of many root cellars. To prepare them for storage, cure the fruits by leaving them in direct sunlight for two weeks after harvesting, ensuring they develop a hard rind and retaining their stems. This process helps prevent rot and decay. When storing squashes, it’s essential to place them on lower shelves, keeping them at least several inches apart.
This spacing allows for adequate air circulation and prevents moisture from accumulating between the fruits. Not all winter squash are created equal when it comes to storage life. Cucurbita pepo family members, such as acorn, spaghetti squash, and smaller pie pumpkins, generally last two to three months in a root cellar. Baby Bear pumpkins, in particular, make excellent choices for long-term storage. Buttercup and kabocha squashes, belonging to the C.
maxima group, typically store well for four months. Butternut squashes boast the longest storage life, lasting up to six months due to their hard rinds.
Beets and Carrots
When it comes to storing carrots and beets, these root vegetables share similar requirements. To keep them fresh, place them in boxes filled with moist sand or sawdust, making sure not to overcrowd the containers. After harvesting, quickly cool your crops by moving them from direct sunlight into a shaded area like a garage or shed. Remove any loose dirt and trim the tops to about an inch above the root before laying them down in layers in their storage medium.
This method allows for optimal air circulation and helps prevent moisture buildup. Carrots stored this way typically last three to five months when kept in a cool, humid environment like a root cellar. If you’re looking to store carrots, consider varieties like Bolero, Carson, Kingston, Chantenay, Nigel, Red Core, Royal Chantenay, or St. Valery for their excellent storage qualities.
For beets, opt for reliable keepers such as Detroit Dark Red and Red Ace, Boltardy, Long Season, or Lutz Green Leaf.
Leeks
When it comes to storing leeks, the approach is similar to carrots and beets, but with a few key differences. Unlike those root vegetables, which can be harvested and stored separately, leeks are best kept whole and stood upright in damp sand or soil. A five-gallon bucket or container works well for this purpose. This storage method allows leeks to thrive for up to four months when stored in a cool, dark cellar.
Brussels Sprouts
Brussels sprouts are an excellent addition to any root cellar garden, providing a delicious and nutritious crunch throughout the winter months. One of the best things about growing Brussels sprouts is that they can be harvested after several instances of frost, making them a perfect crop for storage. To keep your Brussels sprouts fresh, it’s recommended to pull up the entire plant and hang it upside down from the roots in your cellar.
This method allows the sprouts to last for up to two months when stored properly. Alternatively, you can pick the individual sprouts and store them in a mesh bag, which will keep them fresh for about a month. When selecting storage varieties, consider options like Jade Cross, Diablo, and Long Island Improved, all of which are well-suited for storing and will provide a bountiful harvest.
Best Fruits For Root Cellar Garden
While veggies often steal the spotlight, it’s equally important to consider storing fruit in your root cellar garden. To achieve success, you simply need to identify the most suitable fruit varieties for this type of storage.
Apples and Pears
When storing apples and pears in a root cellar, it’s essential to consider their specific needs to ensure they remain fresh for an extended period. To achieve this, wrap the fruits individually in newspaper to prevent the release of ethylene gas, which can cause nearby produce to spoil. Instead, store them in wooden or cardboard boxes on the lowest level of the root cellar, where temperatures should be maintained at a consistent 40°F (4°C) with humidity levels reaching approximately 90%.
Under these conditions, apples and pears can last up to five months, depending on factors like handling and storage quality. Some of the best apple varieties for long-term storage include Arkansas Black, Braeburn, Cameo, Crispin, Fuji, Ida Red, Newtown Pippin, Northern Spy, Pink Lady, Rome Beauty, Winter Banana, and Yates. As for pears, look to Anjou, Bosc, Chojuro, Asian Comice, Highland, and Winter Nelis for excellent storage qualities.
Grapes
When it comes to storing fall-harvested grapes, it’s essential to maintain a specific environment. Aim for a cool and humid space with temperatures ranging from 40°F to 45°F (4°C to 7°C) and humidity levels of around 80%. This will help preserve the grapes for up to two months in your root cellar. To ensure optimal storage, it’s crucial to handle the grapes carefully before storing them. Let them ripen on the vine and then cut off the stems using scissors or a sharp knife.
This simple step helps prevent bruising and keeps the grapes looking their best. When arranging the grapes for storage, place them in a single layer on trays or containers to allow for good air circulation and prevent moisture from accumulating. By following these steps, you can enjoy your fall-harvested grapes for months to come.
Some of the best varieties for storing are Catawba, Sheridan, and Steuben, which have been specifically bred for their long shelf life and ability to withstand cooler temperatures.
Quince
While quinces may not be as well-known as some other root cellar crops, they are indeed excellent keepers. To optimize their storage potential, allow the fruit to reach its full tree-ripened state, at which point it will have turned a beautiful shade of yellow. Once ripe, store them in a similar manner to apples – and you can expect them to remain fresh for a period of four to five months when stored properly in a root cellar.
Citrus Fruits
For those in the deep south who can’t resist buying citrus fruits from school groups during the winter holidays, rest assured that these fruits can thrive in a root cellar environment. In my experience, lemons and limes are particularly well-suited for long-term storage in this type of setting. Oranges and tangerines, on the other hand, can last up to two months in a cool spot with temperatures ranging from 32°F to 40°F.
It’s also important to note that they prefer higher humidity levels, making the floor in the back corner of the root cellar an ideal location for storage. With proper conditions, lemons and limes can even outlast their citrus counterparts.
Tips For Harvesting
To maximize the shelf life of your harvested crops, it’s crucial to understand the optimal harvesting and storage techniques. The key is to wait until temperatures drop and nights become chilly before bringing in your yield. Be selective when storing produce – only set aside the best specimens, as any with visible damage will spoil quickly. Vegetables that require curing should be treated accordingly; this step is essential for preserving their quality.
Avoid washing your produce, opting instead to gently brush off loose dirt. This helps prevent rotting and decomposition. Handle your crops delicately to avoid causing bruising or scratches that can lead to spoilage. Store them in a way that respects the unique microclimates found in root cellars – warmer air tends to accumulate near the ceiling, while cooler air settles at floor level.
Don’t overcrowd your storage space; allowing for some distance between each item helps prevent heat buildup and subsequent spoilage. Regularly inspect your stored produce and promptly remove any signs of rot or decay. As the saying goes, ‘One rotten apple spoils the whole barrel!’ This philosophy applies to all stages of harvest, preparation, and storage – treat every crop with gentle care to minimize bruising and spoilage.
Curing Winter Vegetables
Winter storage for vegetables relies heavily on a process called curing, which involves allowing them to dry out slightly before storing. This technique helps to strengthen the natural barriers of certain veggies, making them less susceptible to spoilage over time. Squash, potatoes, and onions are just a few examples of vegetables that benefit greatly from this pre-storage treatment.
Root Cellar Storage Will Help You Eat Well in the Long Term
By cultivating a thoughtful approach to storing fruits and vegetables, it’s possible to maintain a steady supply of fresh produce regardless of the season or external circumstances. By selecting the most suitable varieties, understanding the optimal methods for care and harvesting, and implementing effective storage strategies, you can enjoy the fruits of your labor even during the leanest of times.
