Root vegetables are some of the most satisfying crops for home gardeners: they’re nutrient‑dense, space‑efficient, store well, and bring color and flavor to everyday cooking. In this guide we’ll show how to plant, care for, and harvest carrots, beets, radishes, and turnips—plus recommended varieties you can find right now in the OK Seeds shop.

Why grow root vegetables

• Fast and rewarding: many roots mature quickly, perfect for succession planting.

• Cold‑tolerant: several become sweeter with cool nights and light frosts.

• Kitchen versatility: roast, pickle, sauté, or eat raw depending on the crop.

• Great for small spaces: thrive in raised beds and deep containers.

Explore all options in the root vegetables section of the store.
Shop root vegetable seeds

Carrots: crisp, sweet, and perfect for continuous harvests

Soil & sowing: Carrots need deep, loose, stone‑free soil to avoid forked roots. Direct‑sow ¼” deep, keep evenly moist, and thin seedlings so roots have room to size up. For steady yields, sow every 2–3 weeks in cool weather.

Varieties to try from OK Seeds

• Scarlet Nantes – classic, sweet 6–7″ roots ideal for fresh eating, juicing, and storage. Buy Scarlet Nantes

• Red Core Chantenay – stocky roots that excel in heavier soils; great flavor and shelf life. 

• Imperator 58 Orange – long, slender roots with a crunchy texture; a classic for snacking and cooking. Buy Imperator 58

Need a quick overview of all carrot options?
See carrot seed category 

Beets: two crops in one (roots + greens)

Soil & sowing: Direct‑sow ½” deep; pre‑soaking can speed germination. Thin to 4–6″ so each plant can form a full, round root. Harvest greens young for salads without impacting root development.

Radishes: the speed champions

Soil & sowing: Direct‑sow shallowly and keep moist; harvest promptly for best texture. Perfect for intercropping—they’re out of the ground before slower crops need space.

Turnips: tender roots and delicious greens

Soil & sowing: Direct‑sow; thin to 3–4″ for uniform bulbs. Harvest baby turnips small and sweet, or let them size up for roasting and mashing. Don’t skip the greens—they’re excellent sautéed.

Bed preparation and care (applies to all four)

• Prep deeply: Remove rocks and clods; amend with compost for steady moisture and nutrients.

• Easy on nitrogen: Excess N = big tops, small roots. Opt for balanced or slightly P‑K‑leaning fertilizers.

• Water evenly: Irregular moisture causes cracking in carrots and pithiness in radishes/turnips.

• Succession plan: Re‑sow radishes every 10–14 days and carrots every 2–3 weeks for a rolling harvest.

• Organic pest control: Floating row covers help against root maggots and flea beetles. For a complete natural strategy, check this guide: How to prevent pests without using chemical pesticides.

Harvesting & storage

• Carrots: pull when shoulders color up; brush off soil and refrigerate after trimming tops.

• Beets: harvest at 2–3″; remove greens to extend storage; keep cool and humid.

• Radishes: best young and crisp in the fridge.

• Turnips: store in a cool, humid spot; greens are best cooked soon after harvesting.