Nothing quite matches the feeling of going down into the cellar and collecting the bounty of the summer harvest during the cold of mid-winter. “Bulb” type crops lend themselves very well to being stored after harvest. We’ve had leeks, onions and shallots (garlic too) last well into late April-early May… and even longer.
Sadly, with the advent of modern refrigeration, the “Root Cellar” went out of favor shortly after WWII. We highly recommend that if you have room in a cool corner of the basement, that you consider a small root cellar of your own. Once you do, you’ll think twice about putting root crops into the fridge ever again.