Root Cellar Techniques Work Without a Root Cellar

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Melissa K. Norris argues that root cellaring — storing harvested vegetables in controlled conditions — is the most underused food preservation method, and that most people don't realize they can do it without a dedicated root cellar. Garlic, onions, and winter squash don't require high humidity or very low temperatures; storing them in a cool interior room or closet averaging roughly 50 to 65 degrees can keep them viable for close to a full year with virtually no processing, equipment, or extra ingredients. She notes she still has onions from the previous August's harvest as she brings in the current year's crop.