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A Root Cellar for your Homestead: Part 1

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Long before the first light bulb, “miraculously” illuminated our lives—almost everyone owned a root cellar. The root cellar kept apples, carrots, turnips, potatoes and squash, through the winter, sustaining the family through those cold and bleak months. Salt pork and smoked meats, milk, cream, butter and cheese were also kept in the root cellar to stay cool and fresh, ready for use.

It is thought that the first root cellars originated in the United Kingdom before colonial times. The immigrants then brought with them their country skills, including the functional and practical root cellar.

An earth-friendly, root cellar is the natural choice for the homesteader, whether or not you’re, “on the grid.” The low-tech root cellar, will keep your harvest fresh for two months or longer, depending on what you store, without ozone-depleting refrigeration, or electricity. In addition to the above mentioned foods, you can store your canned tomatoes, peaches, pears, green beans, peas, fish and meat, in fact, any type of canned foods in your root cellar. They will provide a pleasing array of natural colors; the result of a summer’s hard work and patience, all neatly lined up on shelves. There are several types of root cellar and different ways in which to construct one. There’s the Hatch Cellar, Hillside Cellar and the Above Ground Cellar.

The Hatch Cellar usually consists of a large hole dug into the ground then lined with rocks. The floor is left in its natural state, just plain dirt. Beams and plywood sheets are securely laid over the hole, with a hatch door incorporated into the ceiling/floor, along with the installation of a ladder for safe and easy access. A shed is then built over the top of the cellar, overlapping the walls by about three feet each side.

The Hillside Cellar is dug out of a hillside, lined with rocks, and then a plywood ceiling is attached to overhead support beams. This type of cellar has a regular insulated door to walk through.

The Above Ground Cellar is made from a wood frame, covered thickly with sod on the outside, lined inside with rocks, with a regular insulated door at the front.

Shelves are installed in each type of cellar, three inches away from the walls, to allow air to circulate freely and inhibit the growth of molds. An exhaust pipe is installed through the ceiling to allow hot air to escape from the cellar. Installation of an intake pipe ensures fresh, cold air to enter, forcing the hot air to escape from the exhaust pipe. You must try to maintain an ideal temperature and humidity ratio to provide optimum freshness for your bountiful harvest.

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