Root cellaring, as many people remember but only a few people still practice, is a way of using the earth’s naturally cool, stable temperature to store perishable fruits and vegetables. Root cellaring, as Mike and Nancy Bubel explain here, is a no-cost, simple, low-technology, energy-saving way to keep the harvest fresh all year long.
First published in 1979, the Bubels’ classic Root Cellaring tells how to successfully use this natural storage approach. It’s the first book devoted entirely to the subject, and it covers the subject with a thoroughness that makes it the only book you’ll ever need on root cellaring.
Root Cellaring will tell you:
Root cellaring need not be strictly a country concept. Though it’s often thought of as an adjunct to a large garden, a root cellar can in fact considerably stretch the resources of a small garden, making it easy to grow late succession crops for storage instead of many rows for canning and freezing. Best of all, root cellars can easily fit anywhere. Not everyone can live in the country, but everyone can benefit from natural cold storage.
Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book.
Most of the time with cooking and eating, the rules are clear.
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