'Souterrains', sometimes known as 'fougou', were huge pits used by the Celts to store food. For many years archaeologists were baffled as to how vegetables and grain could remain dry in such conditions, but now, due to experiments conducted at Butser Celtic Farm in Hampshire, they have their answer. With the pit sealed, contact with the damp walls causes the grain to germinate, using the available oxygen and dispelling carbon dioxide. The rest of the grain then enters a form of suspended animation, allowing it to remain in perfect condition for months.
