Root cellar

A root cellar (American English), fruit cellar (Mid-Western American English) or earth cellar (British English) is a structure, usually underground or partially underground, used for storage of vegetables, fruits, nuts, or other foods. Its name reflects the traditional focus on root crops stored in an underground cellar, which is still often true; but the scope is wider, as a wide variety of foods can be stored for weeks to months, depending on the crop and conditions, and the structure may not always be underground. Root cellaring has been vitally important in various eras and places for winter food supply. Although present-day food distribution systems and refrigeration have rendered root cellars unnecessary for many people, they remain important for those who value self-sufficiency, whether by economic necessity or by choice and for personal satisfaction. Thus, they are popular among diverse audiences, including gardeners, organic farmers, DIY fans, homesteaders, anyone seeking some emergency preparedness (most extensively, preppers), subsistence farmers, and enthusiasts of local food, slow food, heirloom plants, and traditional culture. Root cellars are for keeping food supplies at controlled temperatures and steady humidity. Many crops keep longest just above freezing () and at high humidity (90–95%), but the optimal temperature and humidity ranges vary by crop, and various crops keep well at temperatures further above near-freezing but below room temperature, which is usually . A few crops keep better in low humidity. Root cellars keep food from freezing during the winter and keep food cool during the summer to prevent the spoiling and rotting of the roots, for example, potatoes, onions, garlic, carrots, parsnips, etc.. Typically, a variety of vegetables is placed in the root cellar in the autumn after harvesting. A secondary use for the root cellar is as a place to store wine, beer, or other homemade alcoholic beverages. Vegetables stored in the root cellar primarily consist of mostly root vegetables (thus the name): potatoes, turnips, and carrots.