Amish Country
Well-known member
Traditionally a root cellar was a hole in the ground with a door or cover which allowed food to be safely held for a longer period of time than it could be at room temperature in warm weather or warmer climates. The temperature below ground (say 2 to 3 feet) is relatively stable between approximately 55 to 60 degrees Fahrenheit. A many root cellars were built under existing homes. Some were build as standalone installations. Many cultures use similar cellars to store and age wine and cheese.
Part of our unfinished, unheated basement substitutes as a root cellar and is capable of storing select winter squash, onions and potatoes through the winter months into early spring provided they are kept in a dark area with plenty of air circulation. Foods stored in a root cellar have to be checked regularly for signs of spoilage and used before they spoil.
If a root cellar was blessed with a spring of running water that could be fed through a graded troth and drained out of the cellar it was called a spring house. The troth had the potential to keep foods even a few precious degrees cooler than a regular root cellar. This helped to preserve the quality of the food and lengthen the amount of time it could be stored. Root cellars and spring houses went out of style with the invention of home refrigerators, frozen foods and convenience shopping.
Here is a link for additional information on root cellars:
http://waltonfeed.com/blog/showCategory/category_id/74
Part of our unfinished, unheated basement substitutes as a root cellar and is capable of storing select winter squash, onions and potatoes through the winter months into early spring provided they are kept in a dark area with plenty of air circulation. Foods stored in a root cellar have to be checked regularly for signs of spoilage and used before they spoil.
If a root cellar was blessed with a spring of running water that could be fed through a graded troth and drained out of the cellar it was called a spring house. The troth had the potential to keep foods even a few precious degrees cooler than a regular root cellar. This helped to preserve the quality of the food and lengthen the amount of time it could be stored. Root cellars and spring houses went out of style with the invention of home refrigerators, frozen foods and convenience shopping.
Here is a link for additional information on root cellars:
http://waltonfeed.com/blog/showCategory/category_id/74