Humans have been preserving food for centuries, long before refrigerators, freezers, or modern packaging made storage a simple task. One of the most effective and time-tested methods is using underground food storage. So, what is an underground food storage called? The most common and widely recognized term is the root cellar, although the broader concept includes a range of techniques such as underground pits, caves, ice houses, and silos. These methods leverage the stable, cool temperatures beneath the earth’s surface to keep food fresh for months—sometimes even years.
This article explores the history, types, benefits, and practical uses of underground food storage, with a focus on the root cellar as the central example. Whether you’re interested in sustainable living, historical preservation techniques, or ways to store garden harvests without electricity, understanding underground storage is both educational and practical.
Understanding the Root Cellar: The Classic Underground Food Storage
The root cellar is the most specific answer to the question: what is an underground food storage called? It is a purpose-built structure—either partially or fully underground—designed to store vegetables, fruits, nuts, and even fermented foods like sauerkraut and pickles throughout the fall and winter months.
Origins and Historical Use
Root cellars date back centuries and were a staple in agrarian societies across Europe, North America, and parts of Asia. Before modern refrigeration, families relied on these simple yet effective storage solutions to survive the long winters.
In the 18th and 19th centuries, root cellars were as common as barns on farms. They were often dug into hillsides or located beneath homes or outbuildings to maximize insulation and stability. The earth surrounding the cellar provided natural cooling and helped regulate humidity—two critical factors in preventing food spoilage.
How Root Cellars Work
Root cellars function based on a few key principles:
- Temperature Stability: Underground temperatures remain more constant than surface temperatures. Even in freezing climates, underground spaces maintain temperatures between 32°F and 40°F (0°C to 4°C), ideal for preserving produce.
- High Humidity: Subterranean environments naturally retain moisture, preventing fruits and vegetables from drying out.
- Darkness and Ventilation: The absence of light slows sprouting and decay, while airflow prevents mold and ethylene gas buildup.
These conditions mimic nature’s own method of preservation—think of how potatoes and carrots stay buried in the soil until harvested. Root cellars simply extend that concept by creating a controlled environment.
Other Types of Underground Food Storage
While “root cellar” is the most accurate term, it’s not the only way food has been stored underground. Across cultures and historical periods, various forms of subterranean storage have emerged.
Underground Food Pits
Also known as cache pits or storage pits, these were used by ancient civilizations, including Native American tribes, the Vikings, and early agricultural communities in the Middle East. Food such as grains, roots, and dried meats would be placed in pits lined with stones, clay, or grass, then covered with earth.
These pits offered protection from pests and weather and were especially useful in regions with limited building materials. Archaeologists have uncovered thousands of such pits, some dating back over 5,000 years, revealing their widespread and enduring utility.
Natural Caves and Grottos
In mountainous or rocky regions, people have long used naturally occurring caves for storage. Because caves maintain cool, constant temperatures and high humidity, they are excellent for storing wine, cheese, and root vegetables.
One notable example is the cheese caves of Switzerland and France, where wheels of Emmental and Roquefort are aged in limestone caverns for months. Similarly, wine cellars in Italy and Spain are often carved into hillsides, leveraging geothermal stability to age wine properly.
Ice Houses
Though not used to store food directly in the same way as root cellars, ice houses were a form of underground (or semi-underground) storage crucial to early food preservation. Built during winter, large blocks of ice were cut from frozen lakes and stored in insulated pits or brick-lined chambers.
This ice was then used throughout the year to cool larders and keep perishable foods like dairy and meat from spoiling. The combination of ice houses and root cellars gave pre-industrial households a full spectrum of food storage solutions.
Underground Grain Silos
In agricultural societies, particularly in Africa and the Middle East, underground silos called zirs, matupus, or bin pits were used to store grain. These deep, narrow pits could hold tonnes of grain and were often sealed with clay or wooden lids to prevent insect infestation.
Some of these pits are still in use today, particularly in rural communities with limited access to modern storage infrastructure.
Why Underground Storage Works: The Science Behind It
To understand the power of subterranean food storage, it’s important to consider the environmental factors that affect food preservation.
Temperature Regulation
The ground acts as a natural insulator. At depths of just 10 feet (3 meters), the temperature variation between summer and winter is minimal. This consistency is vital because most spoilage bacteria thrive in warm, fluctuating conditions.
For example:
| Storage Environment | Typical Temperature Range | Suitable for |
|---|---|---|
| Room Temperature | 68°F – 77°F (20°C – 25°C) | Short-term storage (1–2 weeks) |
| Refrigerator | 34°F – 40°F (1°C – 4°C) | Weeks to months |
| Root Cellar (Underground) | 32°F – 40°F (0°C – 4°C) | Months—some foods up to a year |
As the table shows, underground storage matches or exceeds standard refrigeration for many types of food, especially non-perishable produce.
Humidity Control
Many root vegetables—like carrots, beets, and turnips—lose quality rapidly in dry air. Their cells dehydrate, leading to shriveling and softening. Underground environments naturally hold moisture, creating a relative humidity of 85% to 95%, which is ideal for root crops.
Some modern experiments have shown that carrots stored in damp sand in a root cellar can last over 8 months with minimal loss of flavor and texture.
Reduced Exposure to Light and Air
Light promotes sprouting and chlorophyll production in root vegetables—often undesirable. Potatoes, for example, turn green and produce solanine (a toxic compound) when exposed to sunlight. The darkness of underground storage prevents this entirely.
Meanwhile, controlled airflow allows gases released by ripening food (like ethylene) to escape. Poor ventilation, on the other hand, can lead to mold and fruit spoilage, so proper design is critical.
What Can You Store in an Underground Food Cellar?
Not all foods are suited for cold, humid storage. The key is knowing which types of produce thrive in such conditions and which do not.
Foods Best Stored Underground
Root cellars excel at preserving the following items:
- Root Vegetables: Potatoes, carrots, beets, turnips, parsnips, rutabagas
- Winter Squash: Butternut, acorn, and pumpkin (though not in high humidity)
- Apples and Pears: These release ethylene gas, so they should be stored separately from vegetables
- Onions and Garlic: Best in drier, well-ventilated areas of the cellar
- Hardy Greens: Collards, kale, and leeks can be stored in damp sand for weeks
- Fermented Foods: Sauerkraut, kimchi, and pickles benefit from cool, dark conditions
Foods to Avoid in Root Cellars
Some items do not respond well to cold, humid storage:
- Tomatoes: Lose flavor and texture when chilled
- Citrus Fruits: Prefer warmer, drier environments
- Bananas and Tropical Fruits: Freeze damage occurs below 55°F (13°C)
- Green Beans and Peppers: Prone to chilling injury
TIP: Use separate storage zones. Many root cellars have a “wet” side (high humidity for root veggies in sand) and a “dry” side (for onions and garlic).
Modern Applications and Sustainability
Despite advances in technology, underground food storage is not obsolete. In fact, it’s experiencing a resurgence among homesteaders, preppers, and environmentally conscious families.
Eco-Friendly and Off-Grid Benefits
One of the biggest advantages of a root cellar is energy efficiency. Unlike refrigerators and freezers, which consume electricity 24/7, root cellars require no power. This makes them ideal for off-grid living or emergency preparedness.
For example, a family growing their own vegetables can harvest in the fall and store potatoes, carrots, and squash all winter without turning on a single appliance. This reduces reliance on fossil fuels and cuts household energy use significantly.
Food Security and Resilience
In times of crisis—natural disasters, power outages, supply chain disruptions—having a stockpile of preserved food is essential. Root cellars help communities build resilience by enabling long-term food storage without dependence on supermarkets or refrigeration.
The Homesteading Movement in North America has popularized the idea of food self-reliance, with thousands of households building small root cellars in backyards. Similarly, global initiatives promoting food sovereignty often include traditional storage methods as part of sustainable agriculture programs.
Revival of Historical Techniques
Many modern farmers and organic growers are returning to root cellars not just for practical reasons, but to honor traditional practices. Organizations like Slow Food International advocate for heritage preservation, including how food is stored and consumed.
Chefs and farmers markets also benefit: carrots pulled from a root cellar in February often have better flavor than off-season, shipped produce. This freshness, combined with lower carbon emissions from transportation, makes underground storage a win for taste and the planet.
How to Build or Use a Root Cellar Today
While not every home has a traditional root cellar, modern adaptations make underground storage accessible.
Types of Root Cellars
There are several designs suited to different environments:
- Hillside Cellar: Built into a slope, with a door facing north (in the Northern Hemisphere) for maximum coolness.
- Basement Cellar: A designated corner of a home basement, insulated and ventilated properly.
- Buried Container Cellar: An old-fashioned version using a trash can or modified shipping container buried in the ground.
- Clamped Storage (Clamp Pit): A trench filled with root vegetables, covered with straw and soil.
Key Design Elements
A functional root cellar must include:
- Insulation: Thick walls and earth cover to minimize heat exchange
- Ventilation: Two vents—one high, one low—to allow airflow and prevent mold
- Drainage: A floor that slopes toward a drain or gravel base to avoid standing water
- Shelving and Storage Bins: Wood or metal shelves, sand-filled bins for root crops, and separate areas for fruit and vegetables
Step-by-Step Guide to Building a Simple Root Cellar
Choose a Location: Look for a spot with good drainage, away from tree roots. A north-facing hillside is ideal.
Dig the Hole: Excavate a space at least 8 feet deep and wide enough for access (4×6 feet minimum).
Reinforce Walls (Optional): Use stone, concrete blocks, or treated wood to prevent collapse.
Add Ventilation Pipes: Install two PVC pipes—one near the floor (intake), one near the ceiling (exhaust).
Waterproof the Interior: Apply tar, sealant, or landscape fabric if using concrete or wood.
Install Shelving: Use rot-resistant wood like cedar. Include bins filled with damp sand.
Seal the Door: Use thick, insulated wood with weather stripping to maintain internal conditions.
Alternatively, a buried trash can cellar can be made by placing a large, sealed metal can in the ground and accessing it through a removable lid.
Global Examples of Underground Food Storage
Underground storage is not a universal concept in design, but it is nearly universal in use across cultures.
China: The Yakhchāl Ice Houses
Ancient Persians (in modern-day Iran) built massive dome-shaped underground chambers called yakhchāls. These structures stored ice made during winter and used for cooling food and drinks. They featured thick, heat-resistant walls and underground tunnels to keep temperatures consistently low.
Mexico: The Bodega de Tierra
In rural Mexico, families use bodegas—small, underground storage rooms built beneath homes. These are used to store maize, beans, and dried chilies during the dry season, protecting them from pests and moisture.
Iceland: Viking-Age Storage Pits
The Norse settlers of Iceland used underground pits lined with turf to store dried fish, meat, and dairy. These “skyrukeller” pits leveraged the volcanic soil’s insulating properties to preserve food through long winters.
Uganda: Banana and Cassava Storage Pits
In East Africa, underground pits keep staple crops like cassava and banana (used to make the fermented drink matoke) edible for months. These are often communal efforts and represent important cultural traditions.
The Future of Underground Food Storage
With rising concerns about climate change, energy consumption, and food security, underground storage is poised for a comeback.
Urban homesteaders are building miniature root cellars in backyards. Architects are designing homes with integrated climate-stable storage spaces. Agricultural educators are teaching students how to store food without electricity. And in food-insecure regions, low-tech underground storage is being revived as a solution to post-harvest losses.
Root cellars, caches, and subterranean silos aren’t just relics of the past—they’re models for a resilient, sustainable future.
Innovation Meets Tradition
Modern technology now enhances traditional methods. For instance:
– Smart sensors can monitor cellar temperature and humidity.
– Recycled materials (like shipping containers) make construction eco-friendly.
– Community root cellars are being built in co-ops and permaculture farms.
These innovations show that underground food storage can evolve without losing its core principles.
Final Thoughts: Rediscovering the Value of the Earth’s Natural Refrigerator
So, what is an underground food storage called? The most precise term is a root cellar, but the concept spans centuries and continents, encompassing pits, caves, silos, and ice houses. These methods all share one thing: they work with nature, not against it.
Whether you’re a gardener looking to store your harvest, a prepper building food resilience, or someone fascinated by historical preservation techniques, understanding underground food storage opens a door to self-sufficiency and sustainability.
By learning from the past and applying these ancient lessons today, we can reduce waste, lower energy use, and reconnect with the natural cycles of growing, harvesting, and storing food.
In a world increasingly dependent on complex supply chains and fragile infrastructure, sometimes the best solution lies not in new technology—but in returning underground.
What is an underground food storage called, and how has it been used historically?
An underground food storage structure is commonly known as a root cellar, though it may also take the form of natural or man-made caves, silos, or ancient storage pits. These subterranean spaces are designed to maintain cool, stable temperatures and high humidity levels, making them ideal for preserving fruits, vegetables, dairy, and other perishable goods without relying on modern refrigeration. Root cellars have been used for centuries across diverse cultures, from European peasant farms to indigenous North American communities, providing a practical solution for food storage through harsh winters.
Historically, underground storage methods developed naturally in response to seasonal food shortages. Civilizations in colder climates stored harvests in cellars dug into hillsides or beneath homes to extend the shelf life of vital produce like potatoes, carrots, and apples. Similarly, ancient cultures in the Middle East and Asia utilized caves and underground pits lined with stones or clay to protect grains and legumes from pests and spoilage. These timeless techniques reflect early human ingenuity in food preservation and laid the groundwork for modern cold storage systems.
How does a root cellar work to preserve food?
A root cellar functions by leveraging the insulating properties of the earth to maintain a consistent temperature, typically between 32°F and 40°F (0°C to 4°C), and high humidity levels around 85% to 95%. These conditions slow down the natural decay of food by reducing microbial growth and preventing moisture loss, which helps preserve the freshness and nutritional value of stored produce. The cool, damp environment is especially ideal for root vegetables such as beets, turnips, and radishes, which can last for months when stored properly.
In addition to temperature and humidity control, root cellars often incorporate ventilation systems to circulate air and remove ethylene gas, which is emitted by ripening fruits and can accelerate spoilage in nearby produce. Many traditional root cellars are built with shelves or bins made of wood or stone, arranged to allow for air flow and to keep food off the floor where moisture accumulates. By mimicking the natural conditions that keep food dormant through winter, root cellars provide an energy-efficient, off-grid food storage solution that remains effective today.
What are the differences between root cellars, caves, and ancient food pits?
Root cellars are purpose-built underground chambers, typically constructed near homes or farms, designed specifically for food storage. They are engineered with features like insulated doors, ventilation shafts, and drainage systems to optimize temperature and humidity control. Most are partially or fully buried, with walls made of stone, concrete, or timber, and are often used by individuals or families to store seasonal harvests.
In contrast, caves are naturally occurring underground spaces that have been adapted for food storage, particularly in mountainous or rocky regions. While some caves offer excellent natural insulation, their conditions can be less predictable than root cellars. Ancient food pits, such as those used by Neolithic communities, were shallow or deep holes dug into the ground and lined with grass, leaves, or clay. These pits stored grains, tubers, or fermented foods and were often covered with soil or stones. Though simpler in design, they reflect early attempts at creating stable microenvironments for food preservation.
Can modern households still benefit from using root cellars?
Yes, modern households—particularly those interested in self-sufficiency, gardening, or sustainable living—can greatly benefit from using root cellars. These systems provide a natural, energy-efficient way to store homegrown or locally sourced produce without relying on electricity, reducing food waste and grocery expenses. Root cellars are especially valuable for gardeners who produce more than they can consume in a single growing season and want to enjoy their harvest throughout the year.
Additionally, root cellars align with eco-conscious lifestyles by minimizing dependence on refrigeration and factory supply chains. Even in urban settings, small-scale adaptations such as basement storage rooms with temperature and humidity controls can simulate root cellar conditions. With proper planning, insulation, and ventilation, a root cellar can be a functional, low-maintenance addition to any home, offering both practical benefits and a deeper connection to traditional food preservation methods.
What types of food are best stored in underground storage systems?
Root vegetables like potatoes, carrots, parsnips, turnips, and beets are ideally suited for underground storage because they thrive in cool, moist environments and can remain fresh for several months under proper conditions. Other excellent candidates include cabbage, apples, pears, and even certain types of squash such as Hubbard or butternut, which benefit from the stable temperatures that discourage sprouting, rotting, or dehydration.
Dairy products, such as butter and hard cheeses, were traditionally stored in root cellars in tightly sealed crocks to prevent spoilage. Fermented foods like sauerkraut and pickles also do well due to the cool temperature slowing fermentation without stopping it entirely. However, foods requiring dry storage—like onions, garlic, and dried beans—are usually kept in separate, drier areas of the cellar or in alternative storage solutions to prevent mold. Thoughtful organization and understanding of each food’s needs are key to maximizing the efficiency of underground storage.
How did ancient civilizations preserve food using underground methods?
Ancient civilizations across the globe developed underground food preservation techniques tailored to their local climates and agricultural practices. In regions such as Mesopotamia and the Levant, people dug deep pits called “silos” into the earth to store grains like barley and wheat, protecting them from rodents, moisture, and extreme temperature shifts. These pits were often lined with clay or stones and sealed with plaster to create an airtight environment, effectively preserving food for years in some cases.
In colder climates, Norse and Celtic communities built stone-lined underground chambers, precursors to modern root cellars, to store dairy, meat, and root crops through long winters. Meanwhile, indigenous groups in the Americas used caches—elevated or buried storage pits hidden in forests or under rocks—to keep food safe from animals during hunts or seasonal migrations. These methods demonstrate how early societies adapted their environments to maintain food security, relying on natural insulation and careful construction to sustain their populations year-round.
What are the key factors to consider when building a root cellar today?
When building a root cellar today, location is paramount. The site should have well-drained soil and be situated below the frost line to maintain stable temperatures. Ideally, the cellar is built into a north-facing hillside or beneath a basement, where cooler temperatures are naturally sustained. Proper ventilation is also critical, requiring at least two pipes (one near the floor for intake, one near the ceiling for exhaust) to allow airflow and remove excess ethylene and moisture.
Materials and construction must also be carefully chosen to prevent rot, pests, and structural damage. Stone, concrete, or rot-resistant wood are preferred for walls and shelves, and the floor should allow for minor drainage. Insulation around the door and ventilation system helps maintain consistent internal conditions. Finally, monitoring tools like thermometers and hygrometers help ensure optimal temperature and humidity, allowing for timely adjustments. With thoughtful design and maintenance, a modern root cellar can serve as a reliable and sustainable food storage solution.