Root cellars are a time-tested solution for storing the harvest surplus through winter. The temperature and humidity underground can provide favorable conditions for certain vegetables. Traditionally, onions, garlic, turnips, carrots and potatoes are stored in cellars. However, many types of fruits, squash, nuts and other vegetables can successfully be stored as well. Here are a few tips to increase the shelf-life of your harvest.
- Store fruits separate from vegetables to avoid ethylene exposure to vegetables.
- Turnips, cabbage and other vegetables with a strong odor may transmit this to nearby produce
- See the chart below for recommended storage conditions for specific produce.
Temperature (degrees F) |
Humidity (%) |
Produce |
32-35 |
60-70 |
garlic, onions |
32-40 |
80-90 |
apples, grapes, oranges, pears |
32-40 |
90-95 |
beets, Brussels sprouts, cabbage, carrots, cauliflower, celery, horseradish, artichoke, kale, kohlrabi, leeks, parsnips, radish, rutabaga, turnips |
32-50 |
60-70 |
dry beans and peas |
38-40 |
80-90 |
potatoes |
50-55 |
60-75 |
pumpkins, winter squash |
above 50 |
80-90 |
sweet potatoes, tomatoes |
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