Larders vs. Root Cellars

Location

• Larders were really nothing more than a large pantry, built off the kitchen, preferably on the north side of the house to keep it cool. Some larders were actually an added room that protruded from the house, while others were built next to the kitchen. The advantage of an added room is that it received little insulating shelter from the rest of the house and stayed very cool in the winter. Unfortunately, it was also hotter in the summer. A root cellar was built underneath the house, either as part of an existing basement, or as a separate space accessible by stairs and a door.

Purpose

• Larders were used to store food that benefited from a cool, but dry, location. A larder might include jars of dried beans and sugar, canned goods, bins of potatoes and even butter, pies, breads, eggs and meat. Larders often housed an icebox, as well. A root cellar was designed for long-term storage of vegetables, such as carrots, winter squash, potatoes, apples, and cabbages, as well as home-canned items. Root cellars also served as a make-shift shelter during tornadoes.

Features

• Both larders and root cellars usually had shelves, preferably made of slate or stone to keep them cool, and both had a ventilation system to allow fresh air to penetrate the area. Root cellars were a bit more complicated to maintain because the food was stored for months on end. Apples, carrots and potatoes were often stored in sand or covered with straw to help stave off decay. Frequent inspection was necessary, because, as the saying goes, "One bad apple can spoil the whole barrel."

Modern Use

• Interest in home food preservation and storage is on the rise, due to increases in food prices, concerns over food safety, and a resurgence of interest in locally grown and home-grown food, according to "The New York Times." While you may not have room in your home for a full-blown larder or root cellar, even a few creative changes can provide the room to store some food staples. Install shelves under the stairs for a makeshift root cellar, or transform a closet near the kitchen into a larder. Select a location that is cool, dry and somewhat dark. Organize it so food is accessible and label items with the date stored. Use the oldest foods first and discard any food that shows signs of decay.