Most root Crops are frost tolerant and the edible portion is somewhat protected by the soil. Root Crops are the first and last vegetables to be harvested and, under proper storage conditions, are available year round. They take up little space, which makes them ideal for small Gardens. They have no definite stage of maturity that must be reached before they are edible, so they are ideal for short-season areas or areas where the length of season is unpredictable. Vegetable root Crops may be eaten at any size.
Most species are frost hardy and grow if an early fall frost is followed by warm weather.
Soil somewhat protects the edible portion from frost damage. Root Crops require more phosphorus and less nitrogen than nonroot Crops. When starting a new Garden, and every five years thereafter, it is a good idea to have a soil test. Root Crops do best in a sandy soil well supplied with organic matter. Remove stones and add extra organic matter to clay soil to make it more friable.