cellars

A cellar is a room or space below ground level that is used for storage. Traditionally cooled by surrounding earth, cellars promote stable temperatures and higher humidity, making them suitable for preserving food, aging wine, and storing perishables as well as root vegetables. The term commonly contrasts with above-ground spaces such as attics or living rooms.

Common types include basements or partially below-ground rooms that may be used for storage or habitation; root cellars designed for long-term vegetable storage; and wine cellars that maintain a narrow temperature range and controlled humidity for aging wine.

Construction and design typically involve excavation below ground, with walls of masonry, brick, stone, or concrete. Waterproofing, drainage, and insulation help prevent moisture and heat transfer. Access is via stairs, and ventilation—often passive, with vents or fans—helps control moisture and odors. In modern installations, climate-control systems are sometimes added to stabilize temperature and humidity.

Climate and conditions vary by use. Wine cellars are commonly kept around 12–14°C (54–57°F) with humidity near 60–70%. Root cellars prefer cooler temperatures, roughly 4–10°C (39–50°F), and high humidity to prevent dehydration of stored produce. General food storage favors cool, stable temperatures and moderate humidity.

Safety and maintenance considerations include moisture and mold control, flood risk management, radon assessment in some regions, and ensuring adequate egress and ventilation when cellars are integrated into living spaces. Historically, cellars have played a key role in food preservation and wine production across many cultures.