I just now got another bucket of carrots and a few potatoes out of the root cellar for the pot-luck at church Sunday.... they have been in there since mid - October. The carrots were laid in layers on damp sand in 5 gallon buckets (at left, showing them laying in sand).. They are still as crisp as they were when they were put there 7 months ago, and will probably hold another 2 months. The potatoes were just put in bushel baskets and they are also just as crisp as they were last October. I just washed the sand off some carrots, and rinsed the taters to show how nice they kept. A Bic lighter shows the relative size. The root cellar is kept right at 36 degrees and 60% humidity during the winter, if the temperature dips below that (usually February), there is a little coal stove that will take the chill off by firing it up twice a week for 2-3 hours (about a shovel full of coal each time). We keep all our filled canning jars in there after harvest time too, as well as the long-term storage of bulk grains and legumes and some cases of store-bought canned meats and chicken. Cool dark and dry will keep everything good a long time.