Root Cellaring: The Key to Making Your Produce Last

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Root Cellaring: The Key to Making Your Produce Last

Without the use of a refrigerator the modern world would probably teeter on the edge of chaos (only kidding, but maybe not far off), as we have become so accustomed to having modern conveniences, that we forget what it may have been like to not have them.

Even without widespread energy concerns and while we have our modern refrigerators, there may still be a good usage for root cellars and for preparing ourselves with the mentality that perpetuates things like root cellars. It is better to have them now so that they are ready when we need them.

It’s a long-time old-world practice to store root vegetables in optimum conditions to extract the maximum usable life out of them; this includes everything from carrots to onions, to beets, potatoes and turnips. It prevents freezing of vegetables, spoiling, flavor degradation, and allows harvests to be enjoyed more fully.

For those with a large group to feed or a large garden that produces root vegetables, root cellaring actually makes more sense than modern refrigeration in some respects.
Being able to eat biennials year round is another advantage of root cellaring.

Biennial vegetables are those that set seed during their second growing season, yet have a hearty build, which means they are tailor-made for winter keeping in storage. Some would say that we are trying to disrupt the rules of nature by keeping beets, cabbage, and turnips to eat over the cold months. Essentially we are just cooperating with the vegetable’s actual intention to live another cycle and reproduce.
Not only are the sturdy root and core vegetables great candidates for root cellaring, you can also store celery, leeks, Brussels sprouts, peppers, grapes, and citrus fruits in a cold room for periods of two to eight weeks, depending on the type of vegetable and the conditions. Onions, garlic, squash, pumpkins, sweet potatoes, and green tomatoes will last until spring if you leave them in good conditions. This technique also works in climates where overheating can occur as well.

A root cellar is any storage location that mimics or uses the natural cooling, insulating, and humidifying properties of the earth. Ideally the cellar temperature would remain at 32 to 40 degrees Fahrenheit and have a relative humidity of 80 to 90 percent.

This system works by slowing the release of ethylene gas and stopping the growth of microorganisms that cause decomposition. These effects are achieved through cool temperatures and low evaporative effects. The humidity level prevents loss of moisture through evaporation.

A root cellar isn’t entirely ineffective if it doesn’t meet the ideal conditions set out above, but it enhances its effectiveness when it can meet these conditions. Any amount of controlled environment will enhance the longevity of some fruits and most vegetables…..More Here

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Root Cellaring: The Key to Making Your Produce Last