The swollen stem forms above soil, not a root. Harvest small and tender before spring heat makes it woody.
EdibleCool-season crop
Growing spaceVegetable bedClimate fitUrban core · USDA 9b–10a · Valley suburbs · USDA 9a–9b · Desert outskirts · USDA 8b–9bCrop familyBrassicaceae (mustard)Life cycleAnnual cropPhoenix planting windowSeptember–January; transplants can continue into early February.How to plantDirect sow in fall or set out young transplants.Plant spacing6–8 inFrostTolerates light frost once established; cover during a hard freeze.Time to harvestAbout 45–60 days from transplants; 50–60 from seedSuccessionSow every 2–3 weeks in fall and winter.Special categoriesEDIBLETypical harvestFall through late winter swollen stems and edible leaves.
Before you plant
These conditions determine whether it will thrive.
Cold hardinessCover in a hard freeze
Handles normal frost fine. Cover it during a hard freeze.
Heat toleranceNeeds afternoon shade
Bulbs get woody and tough in heat. It likes days of about 60 to 75°F, so harvest by March or April in Phoenix.
