Add flavor and variety to homecooked meals with these types of root vegetables that are easy to grow.
Root vegetables are mostly grown for their underground partstasty roots, tubers, rhizomes, bulbs, etc.
These structures are packed with carbohydrates and water for the plants, and deliciousness for us.
Credit:Bob Stefko
Learn how to grow each tasty jot down of root vegetable with these must-know planting and harvesting tips.
To hasten germination, soak the seed overnight before planting.
Sow 1 to 2 inches apart.
Credit: Marty Baldwin
Once the seedlings have grown a couple inches, thin to 3 to 4 inches apart.
Beets are ready to harvest once they reach golf ball size but can be left to grow larger.
Sow the seed directly in the garden, spacing seeds about an inch apart (or sprinkled thinly).
Credit: Bill Hopkins
The radishes makegood companion plantsbecause they germinate quickly to mark the row and help prevent soil crusting.
The radishes will be almost ready to harvest when the carrots have just begun to grow.
Thin the carrots to about 2 inches apart and keep the soil evenly moist and well weeded.
Credit:Denny Schrock
you could mulch to help retain moisture and suppress weeds.Small carrots can be harvested by pullingthem individually.
Larger carrots may require a garden fork to lift them without breaking the roots.
Like beets, fall carrots can be left in the ground and harvested as needed until the soil freezes.
Credit: Jay Wilde
The bulb is composed of several cloves, which are separated and planted individually in the fall.
Cover the cloves with soil and mulch well.
If you are planting more than one row, space the rows 8 to 12 inches apart.
Credit:Marty Baldwin
Garlic should be harvested the following summer when leaves begin to yellow and tops begin to fall over.
If the soil is loose, pull by hand.
If not, use a garden fork.
Credit:Marty Baldwin
Store garlic in a cool, dark, dry place andcheck regularly for signs of rot.
Horseradish
Denny Schrock
Horseradish has a very distinctive spicy flavor.
Its ahardy perennial vegetablethats easy to grow but can be difficult to contain.
Credit: Marty Baldwin
To control its spread, plant horseradish in a submerged 5 gallon bucket with the bottom removed.
Water regularly and control weeds.
The root of horseradish should be harvested in fall before the ground freezes.
Credit:Dean Schoeppner
Refrigerate roots that you will use in a month or so.
For long term storage, bury the root in moist sand in a cool, dark place.
Grate or grind raw roots toadd zesty flavor to fish, soups, sauces, dips, and more.
Credit:Marty Baldwin
Onions
Onions can be grownfrom seeds, sets (small bulbs), or young seedlings.
Onions planted from seed should be started indoors about 6 weeks before thelast spring frost.
Seedlings or sets can be ordered online or purchased from a garden center.
Credit: Marty Baldwin
These are typically planted in early spring as soon as the soil can be worked.
Be sure to orient the set so its growing end is pointed upward.
Cover with loose soil and water.
Credit: Marty Baldwin
Harvest onionsin dry weather when their leaves turn yellow and start to fall overusually by mid to late summer.
Once cured, store onions in a dark, dry location that remains between 40 and 60oF.
Check them regularly and remove any that show signs of rot.
If you want to store onions for extended use, select varieties known to store well.
Sweet onions typically do not store for long.
Keep the bed watered and weededmulching alongside the row will help keep soil moist and weeds down.
Like many othercool season crops, the flavor of parsnips is improved with a few frosts.
This is another cool season crop, so plant the seed pieces in furrows in early spring.
Once the top of the potato plant dies backusually early summercarefully lift all the tubers using a garden fork.
Any that are damaged during harvest should be used promptly.
Radishes
Radishes are a fast-growing cool season cropoften maturing in less than a month from seeding.
They can be round or cylindrical in shape and they come in a variety of colors.
Sow radish seeds directly in the garden starting from early to late spring and again in fall.
The root often pushes its way partially out of the ground as it matures.
Make several plantings two weeks apart for a steady supply.
Also known as swedes, the bulbous roots can grow to the size of softballs.
They make hearty additions tomixed root vegetable dishes.
Sow seeds about 90 days before you expectyour first fall frostthats usually in mid-summer.
Keep them well watered and weeded.
Once harvested, trim off the leaves and store the roots in a dark, coolnot freezinglocation.
The root can be boiled, roasted, mashed, or added to soups and stews.
In milder regions, a late summer planting can be harvested in winter.
Mulch to suppress weeds and help retain soil moisture.
Slips are available in late spring from garden centers or online suppliers or you canstart your own slips.
These heavy feeders will appreciate a side-dressing of a balanced fertilizer about a month after planting.
Use damaged sweet potatoes promptly.
Once cured, they will store for several months in a cool room (55-60oF).
Turnips
Turnipsdevelop rounded roots with a cabbage-like flavor; they can be eaten raw or cooked.
This cool season crop can be grown in spring or fall from seed planted directly in the garden.
Sow seed one inch apart and about a fourth-inch deep.
When seedlings are a few inches tall, thin to stand 4 to 6 inches apart.
Keep soil moist and be sure to weed carefully;mulching will help keep weeds down.
Harvest small turnips to allow others to grow larger.
Mulchfall grown turnipsheavily and harvest as needed until the ground freezes.
Root vegetablesshare similar requirements for soil preparation and care.
The ideal soil is loose, well-draining, and free of rocks.
