Harvesting roots
Root vegetables like carrots, beets, and radishes grow underground, so knowing when and how to harvest them ensures you get crisp, flavorful produce without damaging the crop.
Care instructions
Know when they’re ready.Most root vegetables are ready to harvest based on size or days since planting. Check your seed packet or label for guidance. If left too long, roots can become woody or split, so don’t wait too long after they reach maturity. In general,carrots: 60–80 days, tops ½ inch thick at soil line.Beets: 50–70 days, shoulders pushing above the soil.Radishes: as little as 20–30 days, firm and round at the top
Water before harvesting (optional).If the soil is very dry or compacted, lightly water the day before harvest. This softens the soil and makes roots easier to pull without breaking.
Gently lift the roots.Grip the base of the plant and pull straight up, or use a hand fork to gently loosen the soil alongside the root and lift it out. Be careful not to spear or snap the root.
Brush off soil, don’t wash (if storing).Shake off loose dirt and brush gently. Avoid washing if you plan to store them, it can shorten shelf life. For immediate use, go ahead and rinse.
Store cool and dry.Trim leafy tops to 1–2 inches (2-5cm) above the root to prevent moisture loss. Store most roots in a cool, dark place or the fridge in a perforated bag.
Harvest in stages.If you're growing a whole row, you don’t need to pick everything at once. You can harvest gradually, leaving smaller ones to grow a bit longer.