Rediscover Forgotten Root Crops - West Virginia University

Rediscover Forgotten Root Crops
Larry G. Campbell, WVU Extension Agent, Harrison County
Educational
Objectives
1. To make home
gardeners aware
of the fact that
growing root crops
is an excellent
way to extend the
growing season
and provide a
variety of nutritious
vegetables from the
backyard garden.
2. To increase
the gardener’s
appreciation
for unique root
crops that have
been a part of
our gardening
heritage but have
been forgotten or
neglected in
recent years.
Root crops are valuable additions to the backyard garden because they expand
a garden’s productivity. They extend the growing season – many root crops
actually taste better after a fall frost. They require little space to grow and
have a long storage life.
Valuable root crops that are
a part of our rich gardening
heritage have become the
“forgotten root crops.” These
vegetables include celeriac,
horseradish, parsnips,
rutabagas, turnips, salsify,
and leeks.
Planting
and Culture
Root crops need well-drained,
deeply tilled, loose soil to
produce their best. Adding
compost can help improve the
tilth of heavy soils; however,
coarse organic matter should
not be added immediately
before planting since this
can cause parsnips and other
roots to split and fork. Using
raised beds 4 to 6 inches deep
and deep cultivation can help
to overcome the deficiencies of
heavy soils. Raised beds allow
for easier digging at harvest
and let long-rooted crops such
as parsnips and salsify grow
longer and smoother.
Root crops are not generally limited by soil pH. However, if the fungal disease,
club root, is present, a pH of 7 is best for turnips and rutabagas. A soil test of
the planting site will specifically address both pH and fertility needs.
WVU Extension Service Families and Health Programs
WLG 151
– continued –

Crop
Celeriac
Horseradish
Parsnip
Rutabaga
Salsify
Turnip
Leek
Seed/Plants
per 10’ of Row
20-30 plants
5 sets
1 packet
1/8 packet
1/3 packet
1/8 packet
1/2 packet
Spacing in
Row (inches)
Celeriac
Celeriac is a variant of the common celery.
It is also known as knob celery or turnip-rooted
celery because of the large turnip-like swelling
at the base of the plant. This bulbous base, which
grows to 4 inches in diameter, is the commonly
eaten part of the plant.
Celeriac is a member of the parsley family, which
includes carrots, celery, parsnips, and dill. It was
used by the Egyptians, Greeks, and Romans for
religious purposes. It was used in the Middle Ages
primarily as a vegetable plant and is popular today
with Europeans who eat it raw in salads or cooked
in soups or stews.
Few gardeners try this root crop because of its
long growing season. It is best to use transplants
started indoors 10 weeks before planting time. Such
varieties as Giant Prague and Monarch are typically
grown. Because celeriac is a heavy feeder, two or
more applications of fertilizer during the growing
season are recommended. Side shoots and withered
leaves should be removed when they appear. Plants
can be blanched by slightly hilling them about two
weeks before harvest.
Celeriac will attain its best flavor after the first
frost. It may be left in the garden to be harvested as
needed or pulled and stored in a cool place for up to
six months. The root should be peeled before use. It
can be eaten raw, but it is often cooked like potatoes.
4-6
24
3-6
5-8
2-4
2-6
4
Spacing Between
Rows (inches)
24-30
30
18-30
18-36
18-30
12-30
24
Planting
Depth
NA
3-5
When to
Plant
Early spring
Spring
Early spring
Midsummer
Early spring
Early spring
& late
summer
Seeds in late
March or
transplants
in April
WVU Extension Service Families and Health Programs
1/2
1/4-1/2
1/2-1
1/2
1/4
Days to
Maturity
100-110 or
56-84 for
transplants
180
100-130
390-95
150-155
45-75
100-120
Yield per
10’ Row
6 lbs.
3-7 lbs.
10-12 lbs.
8-10 lbs.
10 lbs.
10 lbs.
6-7 lbs.
Harvest
Duration
3-6 weeks
1-2 months
3-4 months
1-2 months
1-2 months
2-3 weeks
Late fall
to early
spring
Horseradish
Horseradish is a hardy perennial plant of the
Brassicaceae family (formerly Cruciferae), which
includes mustard and cabbages.
Horseradish probably originated in southeastern
Europe and western Asia. It has been used by the
Egyptians and
Greeks for more
than 3,500 years.
Both the root and
leaves were used
for medicinal
purposes during
the Middle Ages.
It is commonly
used today as a
pungent condiment.
Root cuttings
called “sets” are
used to produce
horseradish.
These slender
8- to 14-inch roots
are planted in the early spring in furrows 3 to 5
inches deep. The sets are laid 18 to 24 inches apart,
with the head (large end) slightly elevated and
2 to 3 inches below the soil surface. The plants will
grow 2 to 2-1/2 feet high, and the roots will make
their best growth in early fall. Typical varieties are
Maliner Kren, Big Top, and Hybrid Horseradish.

To produce the best roots, the top and side roots
must be removed. This process, called “lifting,” can
be done by gently lifting the crown end of the plant
with a hoe to break off top and side roots. This forces
the plant to form a longer, straighter root and side
roots at the bottom of the root. Lifting should be
done twice before midseason.
Horseradish is best harvested in late fall. Remove
pencil-size side roots and store in a cool place for
planting as next year’s sets. Clean roots, trim the
tops to within 1 inch of the crown, and wrap them
in plastic for storage in the refrigerator.
To process horseradish, peel and grate or grind
the roots. Add 2 to 3 tablespoons of white vinegar
(not cider vinegar, which discolors the horseradish)
and 1/2 teaspoon of salt or 1 tablespoon of sugar.
Parsnips
Parsnips, another member of the parsley family,
resemble an ivory-colored carrot. Parsnips, native
to Europe and Asia, were popular with the ancient
Romans. The plant was introduced to North
America by the colonists in the 1600s.
Plant parsnip seeds in early April in deep, fertile
soil. The long, tender roots are easily checked and
deformed by any resistance so the soil must be loose
and well-prepared. Because parsnip seed has a
poor rate of germination, sow it thickly. Use fresh
seed since it is short-lived. Good varieties are All
American, Hollow Crown, Harris Model, Cobham
Improved Marrow, Andover, and Lancer.
Parsnips taste best after exposure to near-freezing
temperatures. Harvest roots that are 1-1/2 to 2
inches in diameter. Roots can be left in the ground
for harvesting throughout the winter if a few inches
of soil cover the crowns.
Parsnips can be roasted, cooked in butter, added
to stew, used in soups, or boiled and mashed.
Contrary to belief, parsnip roots are not poisonous.
Rutabagas
Rutabagas originated long ago from a cross
between a turnip and a cabbage. Rutabagas have
smooth, waxy, blue-green foliage and are generally
yellow-fleshed. Rutabagas also have slower growth,
longer storage life, and more vitamins A and C
than the turnip.
The name “rutabaga” comes from the Swedish word
for “thick root,” rotabagge. It is commonly called
WVU Extension Service Families and Health Programs
“Swede turnip” in England and Canada. It has
been used for food in Europe for more than 300
years. It is reported that the first jack-o’-lanterns
were made from carved rutabagas in Ireland.
Rutabagas should be planted about 100 days before
the first frost. If planted too early and allowed
to mature in hot weather, they will become tough
and bitter. Varieties to plant are American Purple
Top, Laurentian, Pike, and Altasweet.
Harvest rutabagas after they have been exposed to
several light frosts. This will enhance the sweetness
and flavor of the roots. Four- to 5-inch roots should
be harvested. Trim off the foliage to within 1 inch
of the crown. Rutabagas will keep for two to four
months in cool storage. The roots can be left in the
ground through early winter if heavy straw mulch
is applied. The roots can be cooked, mashed with
potatoes, and used in stews or casseroles.
Turnips
Turnips, like rutabagas, are members of the
mustard family. Turnips are generally smaller than
rutabagas and have light green, thin, hairy leaves.
Most have white-fleshed roots that have little or no
neck. They are quick to grow and can produce both
spring and fall crops. The fall crop is usually larger
and of higher quality and can be stored for winter
use. Some turnips are grown only for their leaves or
“greens,” which are rich in vitamins and minerals.
Turnips grow wild in some places such as Siberia
and have been used for food since prehistoric times.
The turnip was first planted in North America in
Canada in 1541, and the colonists planted it in
Virginia in 1609.
Plant turnips in the early spring for an early crop
and in late summer for a fall crop. They grow best
in rich, loose soil. If you grow leaf varieties for

greens, use a high-nitrogen fertilizer. Recommended
varieties are Purple Top White Globe, Tokyo Cross,
Just Right, Royal Crown,White Knight, and White
Lady. For greens, try Seven Top, Shogoin, Alltop,
and Topper.
Salsify
Salsify, native to the Mediterranean region, is
cultivated for its edible, long, pale, white-skinned
root. The mature root has been described as a
sickly parsnip that is covered in small grassy
sprouts. Salsify is also known as “Oyster Plant”
or “Vegetable Oyster” because some people feel
that it has a faint oyster-like flavor.
The name “salsify” is derived from the French
salsifis. It has been cultivated in Europe since
about 1600 and was introduced into the United
States before 1800.
Plant salsify in the spring. Salsify is slow-growing
and must be weeded and watered consistently.
It is generally free from most disease and insect
problems. There is little choice in variety other
than Mammoth Sandwich Island.
It can be harvested from October through April,
provided it is mulched with straw to prevent
freezing. Leaves should be cut off 1 inch above
the root. They may be stored unwashed in plastic
for up to a week in the refrigerator. Salsify is
used in stews and casseroles or mashed, cooked,
and deep-fried.
Leeks
Leeks, mild-flavored
members of the onion
family, resemble
onion plants with flat
leaves similar to
garlic. Leeks do not
form bulbs or cloves
but produce an edible
6- to 10-inch-long
round stem about
2 inches in diameter.
The name “leek”
comes from the
Anglo-Saxon leac.
Originally native to the Eastern Mediterranean area
and Asia, leeks have been cultivated for more than
3,000 years. They are never found wild. Leeks were
known in Biblical times and were part of the diet
WVU Extension Service Families and Health Programs
of ancient Egyptians. The Romans were responsible
for the spread of leeks throughout Europe and
the British Isles. By 1775, leeks were being grown
in America.
Direct-seed leeks in March. Transplants should be
planted in the garden in April. Technically not a
root crop, leeks are grown for their thickened, white
stalks. To produce these blanched stalks, 2 to 3
inches soil should be banked up around the stems
when they are pencil-size. This should be done two
or three times during the season. Recommended
varieties are American Flag, Dawn Giant, Titan,
Carina, King Richard, and Jersey.
Harvest leeks when they are at least 1 inch in
diameter. Simply cut off the roots and all but
2 to 4 inches of the top. If mulched heavily in the
fall, many varieties will overwinter. Leeks can be
used raw in salads, but most often they are used
for flavoring soups and stews.
Activity
Try different recipes to appreciate the
goodness of the “forgotten root crops.”
References
Celeriac. (n.d.) Retrieved July 12, 2006, from the Internet
(www.arhomeandgarden.org/fruits_nuts_vegs/Vegetables/
publications.htm).
Drost, Dan. Leeks in the Garden. Utah State University
Extension Service Fact Sheet HG/2004. March 2004.
Growing Your Own Vegetables. USDA Agriculture
Information Bulletin 409. December 1977.
Parsnip. (n.d.) Retrieved July 12, 2006, from the Internet
(www.urbanext.uiuc.edu/veggies/parsnip1.html).
Raymond, Dick. The Joy of Gardening. Garden Way Inc. 1982.
Sanders, Douglas C. Home Garden Turnips and Rutabagas.
North Carolina State University Extension Service Fact
Sheet HIL-8026. December 1997.
2006: 10M
Programs and activities offered by the West Virginia
University Extension Service are available to all persons
without regard to race, color, sex, disability, religion,
age, veteran status, political beliefs, sexual orientation,
national origin, and marital or family status. Issued
in furtherance of Cooperative Extension work, Acts
of May 8 and June 30, 1914, in cooperation with the
U.S. Department of Agriculture. Director, Cooperative
Extension Service, West Virginia University.
ES06-155