For generations, Vermonters have relied on root cellars to carry harvests through the harshest months. Before freezers and modern refrigeration, cool underground storage was essential — and today, it’s just as valuable for homesteaders looking to stretch their harvest and reduce grocery bills.
Why Root Cellars Work
Root cellars take advantage of the earth’s stable temperatures and humidity. In Vermont, the ground stays cool enough year-round to keep produce fresh while preventing freezing, provided your cellar is properly built and maintained.
What You Can Store
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Root vegetables: carrots, beets, parsnips, potatoes.
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Cabbages: hardy and long-lasting when kept cool.
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Apples: a traditional staple, though they require separate storage from potatoes to avoid spoilage.
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Squash and pumpkins: thrive in slightly warmer, drier corners.
Building or Adapting a Root Cellar
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Basement Cellars: Many Vermont homes already have partial cellars perfect for retrofitting.
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Outdoor Mounds: Simple earth-covered bins can keep smaller harvests through winter.
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Ventilation: Key for regulating temperature and preventing mold.
Tips for Success
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Keep humidity between 85–95% for most root crops.
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Use sand, sawdust, or peat moss to pack carrots and beets.
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Check weekly and remove any produce that shows signs of rot.
Root cellaring connects us to Vermont’s past — and ensures our food security for the future.