The 6 Root Vegetables Every Home Gardener Should Be Growing

Carrots

Versatile raw or cooked, carrots (Daucus carota) are a must-have in any garden. "Carrots are a classic choice, sweet, crunchy, and endlessly useful in the kitchen," says Sara Rubens, certified garden coach and founder of Seed to Sanctuary.

Carrots need deep, well-draining soil to thrive, but also grow successfully in pots and raised beds. "If you struggle to grow carrots in your garden due to stony or heavy clay soil, try growing them in large, deep containers filled with potting mix (but avoid mixes that contain large particles of bark as these can cause stunted or forked roots)," says Charlotte Glen, NC State Extension Master Gardener Program Manager. "Direct seed carrots in mid- to late summer or early spring so they grow and mature in the cooler fall and spring months."

• Zone: 3 to 10
• Size: 12 to 18 inches tall x 2 to 3 inches wide
• Care requirements: Full sun to partial shade; loose, well-draining soil

Radishes

Peppery radishes (Raphanus sativus) are easy to grow, quick to mature, and a welcome addition to various meals. "Radishes are another beginner-friendly option, growing quickly (often ready in under a month) and adding a spicy crunch to salads," says Rubens. Plant in cool weather—either in spring or fall—and harvest when the roots are about 1 inch in diameter to catch radishes at their peak flavor.

• Zone: 2 to 10
• Size: 6 to 12 inches tall x 6 to 12 inches wide
• Care requirements: Full sun; rich, well-draining soil

Potatoes

Whether you're making mashed potatoes or potato salad, potato gratin or oven-baked fries, adding this simple root vegetable to your garden provides you with a base for soups, appetizers, sides, and entrees. "If you're new to gardening or growing root crops, try potatoes," says Glen. "They are easy and fun to grow, and everyone has a favorite way to use them in the kitchen."

He recommends starting with seed potatoes—small tubers grown specifically for potato production. Plant them about 5 inches deep during early spring. "As the potatoes grow, mound soil or mulch around the stems to increase yields," says Glen. "Harvest in early summer, after the leaves start to yellow and die."

• Zone: 3 to 10
• Size: 1 to 4 inches wide x 2 to 3 feet tall
• Care requirements: Full sun; well-draining soil

Beets

Incorporate beets (Beta vulgaris) into your garden for multiple benefits. "Beets pull double duty with edible roots and greens, and their rich flavor makes them a favorite in roasted dishes and salads," says Rubens.

Plant beet seeds in early spring and late summer for an extended harvest, says Glen, with the roots ready to eat in salads and soups about two months after seeding. "You can harvest a few leaves here and there for salads or smoothies without greatly reducing root production," she says. "If you're interested in harvesting more leaves, sow separate crops—one for leaves and one for roots."

• Zone: 2 to 10
• Size: 12 to 18 inches tall x 12 to 18 inches wide
• Care requirements: Full sun; loamy, slightly acidic soil

Turnips

Like beets, turnips (Brassica rapa) provide double the harvest with edible roots and greens. "Turnips are great cool-season root vegetables that are easy to grow in any home garden, even for beginner gardeners," says Samikshya Budhathoki, master gardener at the Oregon State University Extension Service. "Turnips even have soil-improving qualities, as they can be used as cover crops and their taproot system helps break the compaction in soil and improves the aeration." Plant during the cooler weather of early spring or late summer, and expect to harvest the roots in one to two months. 

• Zone: 2 to 11
• Size: 12 to 18 inches tall x 12 to 18 inches wide
• Care requirements: Full sun; rich, well-draining soil

Parsnips

Parsnips are overlooked garden vegetables. "Parsnips are a cold-hardy, underrated root vegetable with a sweet, nutty flavor that improves after frost," says Rubens. Harvest them 3 to 4 months after planting—just in time for a fall feast. After harvesting, serve them caramelized atop mashed potatoes, pureed in soup, or roasted and dipped in a mint yogurt sauce to appreciate their rustic earthiness and innate sweetness.

• Zone: 3 to 9
• Size: 18 to 24 inches tall x 3 to 6 inches wide
• Care requirements: Full sun; well-draining soil