Rediscover Forgotten Root Crops - West Virginia University

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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
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Rediscover Forgotten Root Crops - West Virginia University

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