With frost on the forecast and winter just around the corner, it’s time to gather in the last of your autumn harvest! But while many crops can be preserved with canning and pickling, if you don’t want to bother with glass jars and messy canning methods, you can also preserve your homegrown produce in a root cellar!
Some veggies, like lettuce and kale, are too delicate to store in a root cellar. But sturdy root vegetables, winter squash and pumpkins, some fruit, and a few other crops will keep beautifully in a cool and moist root cellar environment. Below, you’ll discover the best crops to store in a root cellar, as well as some simple preservation tips to keep your produce fresh even longer!
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16 crops that can be stored in a home root cellar
Compared to pickling, canning, and dehydrating, root cellaring is a much simpler food preservation method that doesn’t require much (if any) equipment. However, some vegetables contain high moisture levels, or they have delicate leaves, which make them inappropriate for storing in root cellars. However, the crops listed below will all stay fresh and tasty in a basement or other cool storage environment for many months… no refrigeration needed!
1. Potatoes
| Crop name: | Potatoes |
| Storage method: | Well-ventilated crates or boxes (limit light to prevent green potatoes); Shelves. Don’t store with fruit. |
| Storage length: | 5 to 8 months |
Potatoes are staple foods in many cultures, and they can be cooked right out of the garden, or they can be frozen for longer-term storage. But if you’ve harvested a bumper crop of potatoes and have run out of space in your freezer, keeping potatoes in the root cellar is a fantastic solution! All potatoes can technically be stored in root cellars, but storage potatoes, like ‘Kennebec’ and ‘German Butterball’ are particularly good for winter storage.
In order to extend their shelf life, potatoes should be completely dry before they’re stored, so it’s a good idea to cure your potatoes in a dry, dark place for several days before you place them in your root cellar. Any potatoes with worm holes or damage should be eaten right away while healthy-looking spuds can last in a cool root cellar for 5 to 8 months! Just be sure to keep potatoes out of direct light so they don’t turn green, and store them away from ethylene-producing fruits and veggies, like apples and onions, to keep them from spoiling.
2. Sweet potatoes
| Crop name: | Sweet potatoes |
| Storage method: | Well-ventilated crates or boxes; Shelves |
| Storage length: | 4 to 6 months |
Sweet potatoes may look like standard mashing potatoes, but they’re actually more closely related to morning glories! But while sweet potatoes and potatoes may not be different plants, they have similar storage requirements in root cellars. Specifically, sweet potatoes should be cured for 5 to 10 days before they’re stored in a cool, dark place.
Standard potatoes should be kept cool, at around 40 to 45F in root cellars; however, sweet potatoes can be stored in slightly warmer conditions, with 50 to 60F being ideal. Sweet potatoes can be stored in airy crates, or they can be wrapped individually in newspaper, depending on your preferences. When properly stored, these tasty roots will stay fresh for about 4 to 6 months.
3. Winter squash
| Crop name: | Winter squash |
| Storage method: | Well-ventilated crates or boxes; Shelves |
| Storage length: | 4 to 6 months |
Unlike summer squashes, which are ideal for fresh eating during the growing season, winter squashes have thick skins, which help them last for months in a root cellar. Most gardeners are familiar with acorn and butternut squashes, but there are tons of other tasty winter squash varieties to choose from, including Red Kuri, Delicata, and Sweet Dumpling. But regardless of what type of winter squash you grow, they have the same basic storage instructions, and they’ll typically stay fresh in root cellars for about 4 to 6 months.
Like many other root cellar veggies, winter squashes should be cured for about 10 days in a dry, dark place before they’re placed in storage. Curing will seal up any cuts or scratches on squash skin, which helps these crops last longer, but you should still gobble up damaged or bruised squash as soon as you can. If you want to extend the life of your winter squash even further, be sure to leave a few inches of stems attached to your squash when you harvest them!
4. Rutabagas
| Crop name: | Rutabagas |
| Storage method: | Crates or boxes with moist sand |
| Storage length: | 2 to 4 months |
Rutabagas are less commonly eaten veggies, but that doesn’t make them any less tasty! A perfect cozy ingredient for soups and casseroles, rutabagas can be stored right in your garden and dug up as needed if you live in an area with mild winters. However, if you live in a spot where the ground freezes solid, you may want to dig up your rutabagas in autumn and store them in your root cellar, where they’ll stay fresh for about 2 to 4 months.
As with many other root vegetables, rutabagas can be prone to drying out and becoming limp and wrinkly when they’re kept in a root cellar, which is why many home preservers store rutabagas in damp sand. Crates, wooden boxes, and sturdy cardboard boxes work best when storing veggies in sand, but you can also store crops in plastic totes if you leave the lid off or poke some ventilation holes. Rutabagas stored in damp sand should be blemish-free to discourage rot, and it’s best to separate rutabagas by an inch or two just to make sure that if one rutabaga goes bad, it won’t spoil the entire lot!
5. Apples
| Crop name: | Apples |
| Storage method: | Well-ventilated crates or boxes; Shelves. Don’t store with vegetables. |
| Storage length: | 2 to 7 months |
Apples are usually harvested in autumn and baked into pies or slow-cooked into apple butter. But if you still have lots of homegrown apples leftover after your harvest, don’t fret! Apples happen to be some of the easiest crops to store in a root cellar!
Some apples are better for fresh eating, while tart apples or apples with russeted flesh are particularly good for winter storage. To prevent rot, only store unblemished apples in cold storage and make sure you use up damaged apples right away. Wrapping apples individually in newspaper before placing them in wooden crates or cardboard boxes can also extend their shelf life, but remember the old saying, “One bad apple can spoil the bunch!”
Different apple varieties last longer in winter storage than others, but in general, apples can be kept in root cellars for about 2 to 7 months.
6. Beets
| Crop name: | Beets |
| Storage method: | Crates or boxes with moist sand |
| Storage length: | 3 to 5 months |
Beets can be canned, pickled, frozen, or dehydrated, but they’ll also last in root cellars for about 3 to 5 months. As with other root vegetables, it’s best not to wash beets before popping them in your root cellar, as moisture can increase the rate of spoilage. Instead, allow your beets to dry for a few hours after you harvest them, and then brush off any extra dirt before you store them away for the winter.
Beet greens are entirely edible, and they can be used just like kale and spinach; however, as useful as beet greens are, they don’t last in root cellars. Instead, snip away all of the beet greens before you store the roots and leave just 1 to 2” of beet stems attached to your beet. Like rutabagas, beets store best in damp sand or sawdust, and it’s recommended to leave the beetroot tip attached to your beets to prevent the roots from drying out.
7. Cabbage
| Crop name: | Cabbage |
| Storage method: | Outdoor containers or individually wrapped in boxes, crates, or shelves |
| Storage length: | 3 to 4 months |
The most traditional way to store cabbage in winter is to make lacto-fermented or canned sauerkraut. But if you don’t like the taste of fermented foods or you just love fresh cabbage, you can also store heading cabbages in root cellars. Softer cabbage types, like Napa cabbage, are better for fresh eating as their tender leaves won’t keep as well in winter storage.
Some varieties of cabbage are better suited for winter storage than others, and late varieties and red cabbages are particularly ideal for keeping in a root cellar. For the best flavor, harvest cabbages immediately after a light frost, as this will sweeten their flavor. Some home preservers store cabbages in outdoor containers as they can get a bit smelly, but you can also wrap cabbage heads individually in newspaper to help contain that distinct cabbage-y aroma!
8. Garlic
| Crop name: | Garlic |
| Storage method: | Well-ventilated crates or boxes; Shelves; Braids |
| Storage length: | 5 to 8 months |
Garlic is one of the longest-lasting crops in root cellars, which isn’t surprising as many home chefs keep braids of garlic for months right in their kitchen. However, if you want to preserve your garlic for longer, it’s critical that you keep your garlic cloves dry. Overly moist conditions or damp root cellars can cause garlic cloves to sprout prematurely, and you definitely don’t want to store garlic in damp sand!
Garlic bulbs are typically harvested earlier in the season than most other crops, but garlic harvested in summer will usually stay fresh and plump for about 5 to 8 months. As most growers know, there are two main types of garlic: hardneck garlic and softneck garlic. Softneck garlic is often stored in garlic braids, while hardneck garlic bulbs (sans leaves) are often stored in mesh bags.
9. Carrots
| Crop name: | Carrots |
| Storage method: | Crates or boxes with moist sand |
| Storage length: | 4 to 6 months |
Depending on where you live, you may be able to grow carrots outdoors all winter long and harvest your roots as needed. Mulching over carrot rows with straw or another natural mulch can keep the soil from freezing solid, and it will also help protect your roots from cold damage. However, mulch can only offer so much protection, and if you live in a very chilly region, you’ll probably want to harvest your entire carrot crop in autumn, just in case.
As with many other root vegetables, carrots will store best in crates or cardboard boxes filled with damp sand. When storing carrots, space your roots apart so that none of them are touching, and layer carrots with alternating layers of sand to keep everything moist and separated. Before storing carrots, you’ll want to snip away all of their greens as carrot greens can sap roots of their energy and limit their shelf life.
The best carrots to store in root cellars are large storage carrots, while smaller carrots with tender flesh are recommended for fresh eating. When properly kept, storage carrots will generally last for about 4 to 6 months.
10. Pumpkins
| Crop name: | Pumpkins |
| Storage method: | Well-ventilated crates or boxes; Shelves |
| Storage length: | 5 to 6 months |
Pumpkins are favorite foods around the holidays, and they make creative craft projects for anyone who loves pumpkin carving. But pumpkins will also keep for many months in a root cellar, allowing you to enjoy fresh pumpkin pie, pumpkin soup, and other pumpkin-y dishes even in the middle of winter. Pumpkins with thick skins will store better than thin-skinned varieties; however, most pumpkins will last for about 5 to 6 months if they’re stored away properly.
As with winter squash, pumpkins should be stored with several inches of stem attached, as this will prevent bacteria from spreading into the gourd and also keep pumpkins from drying out. For best results, cure pumpkins for about 10 days in a warm, dry environment and then pile pumpkins on a dry shelf or place them in airy crates. Some of the best pumpkins for winter storage include ‘Howden’ and ‘Winter Luxury,’ but feel free to experiment with different pumpkin varieties to see what will store best for you!
11. Onions
| Crop name: | Onions |
| Storage method: | Well-ventilated crates or boxes; Shelves; Braids |
| Storage length: | 5 to 8 months |
Onions are handy vegetables to have around. After all, most stir-fries, soups, stews, and casseroles call for at least a few diced or sliced onions! Depending on how you like to preserve your harvest, you may store onions with pickling, canning, freezing, or dehydrating, but onions can also be kept in root cellars!
Some onions are better suited for storage than others, and varieties like ‘Yellow Gold,’ ‘Brunswick,’ and ‘Stuttgarter’ will typically last longer than sweet Spanish-type onions. Regardless of what type of onion you grow, onions will need to be cured for 10 to 14 days in a dry and well-ventilated space until their roots are dry and their skins are papery. After that, onions can be braided or stored in mesh bags or ventilated crates, where they’ll stay fresh for about 5 to 8 months.
Storing onions in plastic bags or containers is not recommended, as high moisture levels will encourage rot. You’ll also want to avoid keeping onions in damp basements, as these conditions can cause onions to sprout prematurely.
12. Leeks
| Crop name: | Leeks |
| Storage method: | Buckets with moist sand |
| Storage length: | 2 to 3 months |
Leeks are cold hardy crops that can be grown throughout winter in some areas when they’re well-mulched. But if you live in a region where winters are harsh, you may need to keep your leek crop in a root cellar through the winter months. When stored properly, leeks will last for about 2 to 3 months in a root cellar; however, if you wait until late fall to harvest your crops, you may be able to enjoy fresh leeks through most of the winter!
The best way to store leeks is in a bucket or crate filled with moist sand. Bury the leek bottoms in the sand to keep them well-hydrated, but do your best to keep the leek leaves dry. You can pack leeks in your storage bucket much tighter than you would plant them in your garden, but leave a bit of air space between your leeks so that air can still move around a bit.
13. Parsnips
| Crop name: | Parsnips |
| Storage method: | Crates or boxes with moist sand |
| Storage length: | 4 to 6 months |
Parsnips are long-season crops that are typically planted in spring and harvested in fall. However, in areas with mild climates, parsnips can be grown throughout the winter in garden beds with a bit of straw mulch. But in areas with extreme cold, parsnips should be harvested in autumn, as these root vegetables can be damaged with cold or alternating freeze and thaw cycles.
Parsnips are often used like carrots in stews and other savory dishes, and parsnips and carrots happen to have very similar storage requirements, too. Like carrots, parsnips will stay fresh longer if you nip away their greens and store them in moist sand. With proper storage, parsnips will typically remain fresh for about 4 to 6 months, but they should be stored away from apples and pears, which can turn them bitter.
14. Pears
| Crop name: | Pears |
| Storage method: | Individually wrapped in ventilated boxes or crates. Don’t store with vegetables. |
| Storage length: | 2 to 3 months |
Pears may seem delicate, but pears can be kept in root cellars throughout the winter by following a few simple tips. Compared to other food crops, pears are sensitive to humidity and temperature, so it’s important to keep pears in a cool and humid environment, ideally with a temperature between 33 and 40F. Pears, as well as apples, should also not be stored with vegetables, as these crops emit ethylene gas, which can speed up the decay of vegetables, cause sprouting, or diminish flavor.
In order to keep your pears fresh throughout the winter months, make sure you select only undamaged and unblemished pears for your root cellar. Varieties like ‘Bosch,’ ‘D’Anjou,’ and ‘Comice’ tend to overwinter well, but you may have luck with other varieties. For best results, wrap pears individually in newspaper and store them in a cardboard box.
Tip: Some preservers recommend storing pears in a perforated plastic bag placed inside of a storage box or crate.
15. Turnips
| Crop name: | Turnips |
| Storage method: | Crates or boxes with moist sand |
| Storage length: | 4 to 6 months |
Turnips can be stored outdoors under mulch in some areas, but for us gardeners in cold areas, we’ll need to dig up our turnips in fall. After that, turnips can be frozen or canned with pressure canning, but turnips are also ideal for root cellars. And what could be cozier than baking or roasting fresh turnips in the middle of winter and enjoying these savory root vegetables when the winter winds are blowing!
Turnips and rutabagas don’t just look similar – they also have similar storage needs. Turnips should have their greens removed, and then they should be packed in moist sand in layers. Ideally, temperatures should be kept around 32F, which will keep your turnips fresh for about 4 to 6 months.
16. Winter radishes
| Crop name: | Winter radishes |
| Storage method: | Crates or boxes with moist sand |
| Storage length: | 2 to 3 months |
Most gardeners think of radishes as springtime crops, but radishes can grow well in the cold, making them suitable for autumn gardening, too. But while fast-growing ‘French Breakfast’ and ‘Easter Egg’ radishes are ideal for fresh eating, their thin skin makes them unreliable in root cellars. Enter the winter radish!
Winter radishes generally have larger roots and thicker skins than fresh-eating radishes, which helps them store better in root cellars and resist desiccation. There are many varieties of winter radishes to choose from, including the spicy ‘Black Spanish’ radish and the uber colorful ‘Watermelon’ radishes. Storage instructions for winter radishes are very similar to other root crops: pack them in moist sand and keep them cool!
Frequently asked questions about root cellaring
Different vegetables store better than others in root cellars, but many crops will last for 2 to 6 months if they’re stored properly. Most root vegetables store best with extra moisture, which is why carrots, parsnips, and other veggies are typically stored in root cellars in containers filled with moist sand.
Root cellars should be cool but not so cold that they freeze. Beyond temperature, root cellars should also have relatively high humidity levels, and they should be kept dark to prevent sprouting and green potatoes. That said, certain vegetables like onions and garlic store better in drier environments, so you may need to adjust the conditions in your root cellar depending on the crops you’re interested in storing.
No. Generally speaking, root cellars should not freeze, although they should be kept cold. Freezing temperatures will often spoil produce, which is why root cellars are typically kept at between 32 and 40F.
Air ventilation is key for preventing mold in root cellars. To boost airflow, make sure that you space vegetables apart on shelves or in crates and use crates, containers, and boxes that are ventilated with air holes.
No, excess moisture can promote rot in root cellars. Instead, let carrots dry for an hour or two after harvesting. Then, brush away the excess dirt before storing the roots in moist sand.
For the most part, vegetables should be kept in the same basic shape that they were in when you harvested them. Vegetables should be as whole as possible, although the greens from root vegetables should be clipped away. It’s best to avoid washing vegetables before root cellaring since extra moisture promotes rot, but you can allow your veggies to dry a bit to make it easier to brush off excess dirt.
Summary
When the winter storms arrive, and your garden is covered with fresh snow, you can rest easy in the knowledge that your homegrown produce is tucked safely away in your root cellar. Compared to other methods of food preservation, root cellaring keeps produce just as it was in your garden. That means that you can decide exactly how you want to prepare your carrots, rutabagas, and pumpkins… even in the middle of winter!
As we’ve seen in this article, there are tons of vegetables that are preserved beautifully with root cellaring. But if you’d like to learn more tips about storing foods for winter, be sure to check out our full guide on storing pumpkins and squash in a root cellar.
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