Carrot relative from Siberia and Europe. Among the most cold hardy of vegetables; grown for its delicately sweet, creamy white to yellowish roots, most often used in stews. For its long roots, it needs well-prepared, loose, deep soil (roots of some varieties grow to 15 in.).
In cold-winter areas, sow seeds in late spring, harvest in fall; leave surplus in the ground to be dug as needed in winter. Cold makes the roots sweeter. In mild-winter climates, sow in fall and harvest in spring; in these areas, mature roots will continue to grow if left in the ground, becoming tough and woody. Soak seeds in water for a day before planting to improve germination. Sow 1/4–1/2 in. deep, in rows spaced 2 ft. apart; thin seedlings to 3 in. apart.
Many plants bear the hard-shelled fruits we call gourds. One of the most commonly planted is Cucur...
This is a good compact variety (1 ft. tall) with large deep red flowers bordered in bright yellow.
Bushy plants grow to 12–15 in. high and 9 in. wide. Lance-shaped leaves to 3 1/2 in. long; flowe...