Root vegetables
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Our range of root vegetables. Grown for their edible roots, these vegetables bring flavour and diversity to the vegetable garden. They come in several major families, to be sown or planted throughout the growing season. Potatoes, true staples of the kitchen garden, come in early, second early and maincrop varieties. 'Charlotte’, ‘Bintje’ or ‘Bleue d’Artois’ offer varied textures and culinary uses, from steaming to chips. Carrots, like the famous ‘Touchon’, straight, tender and sweet, or ‘Nantaise améliorée’, early and juicy, are sown in drills from March in well-worked soil. Radishes include both pink spring varieties and autumn and winter radishes, such as the black radish ‘Gros long d’hiver de Paris’. Turnips are best harvested young. Heritage and forgotten vegetables, like Jerusalem artichokes and swede, are finding their place in the vegetable garden once again. Celeriac ‘Monarch’ develops a large, spherical root with white, very aromatic flesh, ideal grated raw or cooked in a gratin.
Growing root vegetables requires deep, well-drained, stone-free soil and a sunny position. Regular watering and good thinning are essential to encourage root development.
To find out more, also see our guide "Sowing Vegetable Seeds"
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