9 Winter Root Vegetables You Can Grow from Seed

Root vegetables are staple ingredients in winter dishes, whether roasted, tossed into stews, or turned into delicious soups. Many thrive as the weather cools, with some even tasting better after a light frost. And most of them are easy to grow from seed, no matter your level of gardening experience.

These nine winter root vegetables are ready to sow from spring into summer (and occasionally in fall for those in milder climates). Harvest in fall and winter, storing your produce to keep you busy in the kitchen when it’s too cold to head into the garden.

Keep in mind that most root vegetables don’t transplant well, so direct sowing outdoors is recommended. You’ll find the correct sowing times with a few harvesting tips and variety suggestions below.

Carrot

If you’ve never tasted a carrot pulled right from the soil in your own garden, you’re missing out. Like many gardeners, this was one of the first winter root vegetables I ever grew from seed, and I’ve been obsessed ever since. There is something addictive about waiting to pull your carrots to see what weird and wonderful roots you grew.

Carrots are technically harvested from late summer. However, you can leave mature carrots in the ground under a layer of mulch to harvest throughout winter (depending on your climate). Pull them as needed, or harvest the entire crop before the ground freezes and store them in sand to increase their shelf life.

Succession sow seeds every three weeks, starting four weeks before your last frost and stopping ten weeks before the first fall frost. For a pop of color in your winter dishes, try ‘Atomic Red‘ or ‘Calliope Blend’.

Parsnip

Parsnips are often overlooked in the kitchen, but they’re a perfect winter root vegetable for gardeners. Like carrots (from the same family), the flavor improves after a few frosts, ready to use in your roasts or soups throughout winter. If you plant at the right time, they should last throughout winter and up until spring.

Pull your parsnips as needed whenever the soil is workable. If you’re storing indoors, don’t peel them beforehand. They should keep for a couple of months in an airtight container in your refrigerator.

Direct sow seeds outdoors in late spring or early summer, around four months before your first frost in fall. This will give you winter harvests, but gardeners in milder climates can also sow in fall to harvest the following spring.

Beet

Beets are a staple in my vegetable garden and the one winter root vegetable I recommend to absolutely everyone. For starters, they are one of the easiest root crops to grow, ideal for beginners. They don’t take up much space either. But the best reason to grow from seed is the expanded variety in color, from glowing ‘Golden Boy’ to the stripey ‘Gourmet Blend’.

Beets have a long shelf life if stored correctly. You can leave them in the ground if your climate allows, or store them in an airtight container with the tops removed. They will last up to three months in the refrigerator, ready to use throughout winter.

For an early fall crop, sow your seeds outdoors six to eight weeks before your first fall frost date. In mild climates where the ground doesn’t freeze, you can continue to sow throughout winter.

Onion

Onions grown from seed require some patience. The exact time to harvest depends on the variety, but you can be waiting as long as five months. Luckily, the payoff is well worth it. Once harvested and cured, the bulbs store for months, ready to use in any dish you can think of.

Harvest your onions when the tops discolor and fall over. Lift with a fork and let them cure in a dark, dry place with good air circulation for a week or two. After curing, trim the tops off and store them in a basket or bowl (not the refrigerator).

Start onion seeds indoors about 10 weeks before your last frost. Transplant them outside once the soil is workable. ‘Red Amposta’ or ‘Cabernet’ are great red onion choices, or pick a tasty yellow variety like ‘Yellow Granex PRR’ or ‘Sweet Spanish’.

Turnip

Turnips used to be a lot more popular in the kitchen. In fact, Pliny the Elder considered the turnip one of the most important vegetables of his day. This winter root vegetable deserves a comeback in your garden for its hardiness and ease of growth.

Like many winter roots, turnip flavor improves after a few light frosts. They grow quickly and without much attention, a good option for beginners or impatient gardeners. They should be ready to harvest within two months, with the exact time depending on the variety you’re growing.

For winter storage, sow seeds about eight to ten weeks before your first expected fall frost directly into the ground. Gardeners in milder climates can succession sow throughout fall.

Radish

Sticking with fast-growing root vegetables, radishes will also be ready to harvest in about two months. Summer radishes mature much quicker (under a month), but for winter use and storage, stick with winter radishes like ‘Round Black Spanish’ or ‘Miyashige White’ daikon.

Pull your radishes when they’re ready to harvest and store them in a similar way to carrots. You can also store them in an airtight container with a damp paper towel in the crisper section of your refrigerator for several months. Or pickle them after harvest to ensure they last even longer.

Sow winter radish seeds in late summer, roughly eight to ten weeks before your first frost. This gives them time to mature as fall temperatures drop. In mild climates, continue to sow until soil temperatures drop below 60°F.

Rutabaga

Rutabagas combine the best features of turnips and cabbage. They have a sweet, mellow flavor and a texture perfect for mashing or chopping into stews. And like many other winter root vegetables on this list, they taste better with a little fall chill.

Harvest rutabagas after a light frost or two to bring out their sweetness—they’ll be ready in about three to four months after sowing. Don’t wait too long, as you don’t want the roots to freeze. Once pulled, trim the greens and store the roots in a cool area over winter. Correctly stored rutabagas last for months.

As they don’t like to be transplanted, direct sow outdoors three to four months before first fall frost. In mild climates, sow in fall for a late winter harvest. Try a reliable variety like ‘American Purple Top’ for ease of growth.

Leek

A staple in so many hearty winter dishes, you can’t have a winter root vegetable garden without leeks. Appreciated for their frost tolerance, they handle cold weather with ease, ready to toss into your soups and stews in fall and winter.

Pull leeks as needed when the ground isn’t solid. If hard frosts loom, harvest whatever you have left and store them by wrapping the roots with paper towels or storing the ends in sand. Don’t let the roots completely dry out, as this will affect shelf life.

Start leek seeds indoors as early as eight to ten weeks before last frost, succession sowing throughout spring. Wait to harvest until after a few frosts to boost their flavor. 

Potato

You may be surprised to see potatoes on this list, considering we’re focusing on growing from seed. Well, it is possible to grow potatoes from actual seeds (not seed potatoes) if you pick the right variety. 

‘Clancy’ is an award-winning potato variety you can grow from seed. This hybrid produces oval tubers with a creamy texture ideal for winter meals. Ready to harvest in three to four months, these potatoes will last for months in storage to use all winter long.

Start ‘Clancy’ seeds indoors about six weeks before your last frost, providing warmth and moisture for germination. In mild climates, start seeds in mid-summer. Harvest after the plant begins to flower, but don’t leave them in the ground too long as they are more sensitive to cold than some other winter root vegetables.