Root Vegetables: Carrots, Beets, and Radishes

Root vegetables are generous crops. They store well, need little fuss once established, and many are fast enough to fit between other plantings.

Prepare the soil

The secret to straight carrots and clean parsnips is loose, stone-free soil to a depth of at least 25 cm. Dig in compost the previous autumn rather than fresh manure, which can cause forking. Avoid compacted layers.

Carrots

Sow thinly, 1 cm deep, in rows 25–30 cm apart. Carrots need consistent moisture to germinate and can take two to three weeks. Thin to 5–8 cm apart; thin in the evening to reduce carrot fly attraction. Keep soil moist but not soggy.

Beetroot

Sow 2 cm deep, 10 cm apart, from spring to midsummer. Each seed cluster produces several seedlings; thin to strongest plants. Beetroot tolerates most soils but prefers moisture. Harvest at 5–8 cm for tenderness.

Radishes

The fastest root crop — ready in as little as 25 days. Sow little and often. Keep watered or roots become woody and bolt. Thin to 3–5 cm. Grow in partial shade in hot weather.

Harvest and storage

Lift roots when mature but before they become woody. Twist off foliage rather than cutting, which can cause bleeding. Store carrots and beets in damp sand in a cool dark place, or leave hardy varieties in the ground under mulch.