It can be a challenge to provide ideal storage conditions for each vegetable. But we believe the effort is worth the added food security provided by a full root cellar.  If you are storing quantities, strive for the ideal, knowing that the vegetables will endure some variation in temperature and humidity; they just won’t store as long.

Carrots, Parsnips, Beets, Celeriac, Daikon, Rutabaga, Cabbage: Very Cold and Very Moist 32-38 degrees and 90-98% humidity

Potatoes: Cold and Very Moist 40 degrees and 90 – 98% humidity in complete darkness

Onions: Cold and Dry 32-38 degrees and not over 75% humidity, dark

Squash, Garlic: Cool and Dry-55-60 degrees and 50 – 60% humidity

Apples: Very Cold and Very Moist, 32 degrees and 90 – 98% humidity. Apples need their own room as they emit ethelyne gas that causes other vegetables to mature rapidly. Apples freeze at 28 degrees.