Root vegetables such as parsnips and turnips (and later potatoes) are easy to keep in a cool dry room i.e. a cellar. For other vegetables pickling was and is extremely popular. Cabbages (sauekraut is one form of this), onions, and cucumber pickled in vinegar with dill and caraway or mustard seeds are traditional over large parts of Europe. There are also winter vegetables, certain varieties of cabbage and brocoli and gourds could be kept alive on the closer fields and gardens covered with straw for a couple extra months and provide fresh produce into the winter.