Root Vegetables
Root vegetables are underground plant parts eaten by humans as food. They are typically storage organs, enlarged to store energy in the form of carbohydrates. Common examples include carrots, beets, radishes, parsnips, and turnips.
Planting Root Vegetables
Most root vegetables prefer cool weather and are best planted in spring or fall. Loose, well-drained soil is essential for good root development, free of stones and clumps.
- Sowing: Most are direct-sown into the garden as they do not transplant well.
- Soil: Deep, loose soil is key. Raised beds or deeply tilled soil works well. Avoid overly rich or freshly manured soil, which can cause roots to fork (especially carrots). pH generally between 6.0 and 7.0.
- Thinning: Proper spacing is crucial. Thin seedlings once they emerge to prevent overcrowding, which leads to small or misshapen roots.
Common Root Vegetable Varieties
Carrots (Daucus carota subsp. sativus)
Varieties come in different lengths, shapes, and colors (orange, purple, yellow, white). Require loose soil to prevent forking.
Beets (Beta vulgaris)
Grown for both their roots and their edible greens. Colors range from deep red to golden yellow and striped.
Radishes (Raphanus sativus)
Fast-growing, cool-season crop. Spring varieties are small and quick to mature; winter radishes are larger and can be stored.
Parsnips (Pastinaca sativa)
Long, tapered roots with a sweet, nutty flavor that improves after frost. Require a long growing season.
Turnips (Brassica rapa subsp. rapa)
Cool-season crop grown for roots and greens. Best harvested when young and tender.
Care and Maintenance
- Watering: Consistent moisture is important for even growth and to prevent roots from cracking or becoming woody.
- Weeding: Keep the area weed-free, as weeds compete for nutrients and moisture. Mulch can help.
- Pest and Disease Management: Carrot rust fly, flea beetles (on radishes/turnips), and root maggots can be problematic. Crop rotation and row covers can help.
Harvesting
Harvesting time depends on the variety and desired size. Many root vegetables can be left in the ground in cool weather and harvested as needed. Some, like parsnips, improve in flavor after a frost. Gently loosen the soil around the roots before pulling to avoid breakage.