By Blake Jackson
As the growing season comes to an end, many gardeners begin missing the fresh vegetables harvested during summer. However, planting cold-tolerant vegetables can help extend the harvest into late fall and winter.
According to David Trinklein of the University of Missouri's Division of Plant Science & Technology, several root crops, including turnips, rutabagas, parsnips, salsify, and Jerusalem artichokes, can withstand colder temperatures and provide fresh produce well beyond the traditional gardening season.
Turnips (Brassica rapa) are among the most widely grown vegetables in this group. Believed to have originated in India, turnips have a long history of cultivation and eventually spread throughout Europe and Asia.
Both their roots and leafy tops are edible and provide valuable nutrients, including vitamins C, A, and K, folate, and calcium. Cold weather can also improve the flavor of turnip roots.
Rutabagas (Brassica napus), sometimes called Swedish turnips or swedes, developed naturally from a cross between turnips and cabbage. Like turnips, they grow best in cool conditions, particularly when temperatures remain between 40 and 60 degrees Fahrenheit.
Turnips are generally planted in late summer for fall harvesting, while rutabagas benefit from earlier planting, usually in June. Both crops prefer fertile, well-drained soil with a pH between 6.0 and 6.5. Their roots can remain in the ground until freezing conditions arrive, after which they should be harvested and stored in a cool, moist location.
Parsnips (Pastinaca sativa) and salsify (Tragopogon porrifolius) are spring-planted root vegetables that can also survive winter conditions. Parsnips are related to carrots and develop sweeter flavors after exposure to cold temperatures.
They grow best in deep, fertile garden soil rather than rocky or heavy clay conditions. Their roots can remain underground throughout winter without damage from freezing.
Salsify, sometimes known as oyster plant because its root reportedly tastes similar to oysters, requires approximately 120 days to mature. It grows best in deep, loose soil with sufficient moisture and fertility. Gardeners can plant seeds outdoors in early spring or start plants indoors before transplanting.
Jerusalem artichokes (Helianthus tuberosus) offer another option for extending seasonal harvests. Despite their name, they are native to North America and are grown for their edible underground tubers. These tubers contain inulin rather than significant amounts of starch and can be eaten raw, pickled, or cooked.
The perennial plant grows in various soil types but performs poorly in poorly drained conditions. Harvesting should begin after the soil starts freezing, with straw mulch helping protect remaining tubers.
Planning ahead and selecting cold-hardy vegetables allows gardeners to enjoy fresh produce throughout colder months while making winter gardening both productive and rewarding.
Photo Credit: gettyimages-johnbraid
Categories: Missouri, General