Root Cellar Storage Guide
techniques
fall
Storage Priorities
The three keys to successful root cellar storage, in order of importance:
- Temperature — the most critical factor
- Humidity — prevents shriveling or rot
- Air Flow — reduces ethylene buildup and mold
Storage Conditions by Crop
Cold & Very Humid (33–45°F, 90%+ Humidity)
Ideal for 6–9 months of storage:
- Carrots
- Beets
- Parsnips
- Turnips
- Celery
- Leeks
- Broccoli & sprouts (short term only)
Cold & Humid (33–45°F, 80–90% Humidity)
- Potatoes
- Cabbage
- Apples
- Grapes
- Oranges
- Pears
Keep fruits and root vegetables separate — fruits release ethylene gas that speeds spoilage.
Cool & Humid (40–50°F, 80–90% Humidity)
- Cucumbers
- Sweet peppers
- Watermelons
- Cantaloupe
- Ripe tomatoes
Cold & Dry (32–50°F, 60% Humidity)
- Onions
- Garlic
Warm & Dry (50–60°F, 60% Humidity)
- Pumpkins
- Winter squash
- Sweet potatoes
- Green tomatoes
DIY Storage Options
- Unplugged coolers / old fridge in a cool space (e.g., apples in the garage)
- Exterior closet — insulated against freezing
- Crawl spaces — naturally humid
- Under porch or deck — protected from direct weather
- Basement — typically stays in the low 60s
Managing Humidity
- Buckets of water near stored produce
- Spray bottles for periodic misting
- Small ultrasonic mister
Maintenance
Check storage 1–2 times per week. Remove anything that’s starting to go bad before it ruins the rest of the batch.