PARSNIPS

PARSNIPS (Postinaca sativa) Parsnips resemble carrots in cultural needs and the same suggestions for planting apply, except they should have more space for full development.

Parsnips are slower to mature, but have a long storage life, either in the ground or in the cellar. Drying out is the greatest hazard in storage, so they should be surrounded by a moist medium or otherwise protected.

Roots left in the ground are remarkably resistant to decay and to freezing injury. Exposure to cold increases the sugar content and greatly enhances the flavor, but non-chilled roots are not poisonous as is sometimes supposed.

Because parsnip roots are very long, digging them in wet, heavy soil is a burden. Lightening the soil with sand and using raised beds makes digging and washing easier.

Only three varieties are normally available: Hollow Crown, Model and All America. All are satisfactory, though Model is smoother and less thinly tapered than Hollow Crown.

SALSIFY

SALSIFY (Tragopogon porrifolius) Used mostly for soup, in which it may have a faint oyster-like flavor, salsify or oyster plant is not frequently grown. Generally free from cultural problems, salsify has one disadvantage the tendency for a branchy root which is difficult to clean and peel.

There is little or no choice of varieties in the United States. Mammoth Sandwich Island is usually listed.

SPRING RADISHES

SPRING RADISHES (Raphanus sotivus); This is the short-season, strictly annual type of radish. The term "spring radish" is somewhat misleading because these radishes can be grown throughout the season in cooler areas and in all but the hottest months in warmer climates.

Spring radishes live a very fast life, maturing and becoming pithy and unusable in a remarkably short time. Radish seeds germinate very rapidly and seedlings are fast and vigorous compared to those of most relatives in the cabbage family. They tolerate a wide range of conditions. However, hot, dry conditions encourage strong flavor and even faster maturing. Overcrowding results in small unusable roots. Over-fertilization can cause excessive top growth at the expense of root enlargement. The most difficult problem for many gardeners is the cabbage root maggot. Control was discussed earlier in the chapter.

Many varieties of spring radishes are available, especially of the small red globe type. Comet, Sparkler, Cherry Belle, and Early Scarlet Globe are examples. Another distinct variety is the long White Icicle. There are also white globe types which are slightly larger and in some cases longer lasting than the red globe varieties. Try different varieties until you find what suits your particular needs.

WINTER RADISHES

WINTER RADISHES (Raphanus sativus) These radishes are slower in growth, much larger, and longer keeping than spring types. They are almost always grown as a fall crop because the decreasing temperatures and day length discourage flowering.

When planted in spring, most varieties flower before sizable roots can develop. An exception is All Season, a long white variety of the Japanese "daikon" type. Well grown daikons are smooth, cylindrical, and up to 18 inches in length while still of excellent quality.

A giant beet-shaped variety, Sakurajima, can reach 50 pounds or more if a long fall growing period is available. Smaller varieties such as Long Black Spanish and Chinese Rose Winter are also available.

Try varieties to find the degrees of pungency desired. Depending on conditions, they vary from very hot to mild. Winter radishes retain good texture for a long period and are good for cooking and pickling as well as fresh table use.

TURNIP

TURNIP (Brassica raga) The turnip is second to spring radish in quick growth and short life. In hot weather the roots are often strong or bitter in flavor and become pithy almost when they reach maximum size. For this reason turnips are usually grown for harvest in spring and fall and sometimes planted several times during each of these seasons. Cabbage root maggot control is the most critical culture problem.

One variety, Purple Top White Globe, dominates home garden turnip production. There are other choices, however, including pure white, yellow, and red varieties if catalogs are searched. Special varieties for greens such as Shogoin are available, but the tops of any variety can be used.

RUTABAGA

RUTABAGA (Brassica compestris var. nopobrassica) Originating long ago from a cross between cabbage and turnip, rutabaga generally resembles turnip but has slower growth, longer storage life, less prickly leaves, firmer flesh, and a great deal more vitamin A.

Rutabagas may be left in the ground for use during winter, if climate permits. or stored for long periods. They do not become pithy if over-mature, as turnips do. Cabbage root maggot control is equally critical, however.

Most rutabagas grown are of the variety American Purple Top. Others encountered, such as Laurentian, are essentially the same or of no better quality.