The Vegetable Closet

The Vegetable Closet

9 November 2008

The Root Cellar

We grow our own vegetables, storage has been a problem.

The bulk of the storage produce is potatoes, onions and garlic. There are lots of other garden harvest products we obtain but they are consumed fresh or can be frozen.

The problem with vegetable storage is controlling ventilation, temperature and humidity. Ventilation is necessary to remove the gaseous product of the maturing produce and to remove excess humidity. Some vegetables require humidity, some abhor excesses in moisture. For the bulk of our produce a temperature close to freezing is optimal

Vegetable storage takes place during the fall, winter and spring when ‘outdoor’ temperatures are better for the produce than indoors. Garages are normally unheated and vary in temperature less.

So if we build a vegetable closet with a fan, insulated, and with a source of humidity, then we have a chance at ideal storage.

Vegetables	Temp F.	% Humidity	Storage Time	Comments
Beets	32°	90-95	3 Months	Leave 1" stem.
Brussels Sprouts	32°	90-95	4 Weeks	Wrap to avoid drying
Cabbage	38°	90-95	4 Months	Late maturing varieties **
Carrots	32°	90-95	5 Months	Top leaving ¼” stem *
Cauliflower	32°	85-90	3 Weeks	Wrap in leaves *
Celery	32°	90-95	4 Months	Dig with roots ***
Chinese cabbage	32°	90-95	2 Months	Dig with roots ***
Cucumbers	50°	85-90	3 Weeks	Waxed or moist packing *
Kohlrabi	38°	90-95	3 Months	Trim leaves *
Onions	32°	55-60	8 Months	Dry for two weeks.
Parsnip	32°	90-95	6 Months	Top leaving ¼” stem *
Potatoes	38°	85-90	8 Months	Pack in boxes unwashed.
Squash	60°	55-60	3 Months	Winter types, leave 2" stem
Tomatoes	60°	55-60	8 Weeks	Single layer in covered boxes
Turnips	38°	90-95	3 Months	Waxed or moist packing *
Small Fruits	32°	85-90	7 Days

* Pack in moistened sawdust or sand. ** Wrap in clean newspaper. *** Replant in moist sand.

Potatoes should be stored in a dark location; they are light sensitive.

Our Vegetable Closet is built around milk crates. They are easily cleaned and resistant to dirt and water. They are portable and well proportioned for storage. A fan in the top provides air being forced down. Onions do not like humidity so they are stored on top. A pan and a sponge can be inserted part way down in the stack of crates to humidify the bottom, since the air is being directed down and out.

The closet is kept in the garage to be kept cool. It is insulated to keep the temperature uniform. Finally, temperatures here go well below freezing so the unit is provided with a plumbers heating coil, a thermocouple that senses freezing temperatures and heats up. This coil is set near the air intake so if required the heat supplement is forced through the stack.

We hope this works and that it is not too late in the making.