Mangel wurzel, also known as mangold wurzel or mangold, is a root vegetable in the beet family (Beta vulgaris), closely related to the sugar beet and the red beet. This versatile plant, often grown as livestock fodder, also serves culinary purposes for humans. The mangel wurzel boasts large, bulbous roots that can be yellow, orange, or white in colour, sometimes weighing several pounds each. Its leafy greens resemble those of Swiss chard and are equally nutritious. Historically, mangel wurzel has been cultivated since the 18th century, primarily in Europe. It thrives in temperate climates and is known for its hardiness, capable of withstanding colder temperatures. Farmers value it for its high yield and the ability to store well over winter, providing a reliable food source for livestock. In human cuisine, mangel wurzel can be used similarly to other root vegetables. It can be roasted, boiled, or mashed, offering a mild, sweet flavour akin to a combination of beet and turnip. The greens are also edible and can be sautéed or added to soups and stews. In some regions, it's used to make traditional dishes like mangel wurzel stew or fermented to produce a unique variety of alcoholic beverage.

Mangel wurzel is rich in essential nutrients, including fibre, vitamins A and C, and minerals such as potassium and magnesium, making it a healthy addition to diets. Its versatility, hardiness, and nutritional benefits underscore its value as both an agricultural staple and a culinary ingredient.

How To Grow

Growing mangel wurzel is relatively straightforward and can be rewarding for both gardeners and farmers. Here are the steps to successfully cultivate mangel wurzel:

1. Choosing the Right Location: Sunlight: Select a location that receives full sun, as mangel wurzel thrives with ample sunlight. Soil: Opt for well-draining soil rich in organic matter. Sandy loam or loamy soil is ideal. The pH should be between 6.0 and 7.0.

2. Preparing the Soil: Tilling: Till the soil to a depth of 8-12 inches to loosen it and remove any weeds or debris. Adding Organic Matter: Incorporate compost or well-rotted manure into the soil to enhance fertility.

3. Sowing Seeds: Timing: Sow seeds directly into the ground in early spring, as soon as the soil can be worked. In mild climates, a fall planting is also possible. Spacing: Plant seeds about 1/2 inch deep, spaced 2-4 inches apart in rows that are 12-18 inches apart. Thin seedlings to 6-12 inches apart once they are 2-3 inches tall to give them room to grow.

4. Watering: Consistency: Keep the soil consistently moist but not waterlogged. Mangel wurzel needs regular watering, especially during dry spells, to develop healthy roots. Mulching: Apply a layer of mulch around the plants to help retain soil moisture and suppress weeds.

5. Fertilising: Initial Fertilisation: Before planting, apply a balanced fertiliser (e.g., 10-10-10) to the soil according to package instructions. Side-Dressing: As the plants grow, side-dress with a nitrogen-rich fertiliser to support foliage and root development.

6. Pest and Disease Management: Monitoring: Regularly check plants for signs of pests such as aphids, beetles, and caterpillars. Remove pests by hand or use insecticidal soap if necessary. Disease Prevention: Ensure proper spacing and airflow to prevent fungal diseases. Rotate crops annually to minimise soil-borne diseases.

How/When To Harvesting

Harvesting mangel wurzel involves a few straightforward steps to ensure you get the best quality roots and greens. Here’s a detailed guide on how to harvest them:

1. Timing the Harvest: Roots: Mangel wurzel roots are typically ready to harvest when they are 4-6 inches in diameter. This usually occurs about 4-6 months after planting. The exact timing will depend on the growing conditions and the desired size of the roots. Greens: The leafy greens can be harvested at any time once they are large enough to use. Regularly harvesting the greens can encourage more growth.

2. Preparing for Harvest: Tools: Use a garden fork or spade to help lift the roots from the soil. A sharp knife or garden shears can be used to trim the greens. Timing: It’s best to harvest in the morning when the plants are turgid, and the greens are crisp. Avoid harvesting when the soil is overly wet to prevent soil compaction and root damage.

3. Harvesting the Roots: Loosening the Soil: Insert the garden fork or spade into the soil about 6-8 inches away from the root to avoid damaging it. Gently lift and loosen the soil around the root. Lifting the Roots: Once the soil is loose, grasp the base of the greens and gently pull the mangel wurzel out of the ground. If the roots are large and deep, you may need to use the fork or spade to lift them completely. Cleaning the Roots: Shake off any excess soil. You can rinse the roots with water if they are particularly dirty, but they should be dried thoroughly if they are to be stored.

4. Harvesting the Greens: Cutting the Greens: Use a sharp knife or garden shears to cut the greens about 1-2 inches above the root crown. The greens can be harvested continuously throughout the growing season.

5. Post-Harvest Handling: Storing the Roots: For long-term storage, store the roots in a cool, dark, and humid place, such as a root cellar. Ideal storage conditions are temperatures between 32-40°F (0-4°C) and high humidity (90-95%). Avoid storing them in direct sunlight or in dry conditions. Using the Greens: The greens should be used fresh or stored in the refrigerator for up to a week. They can be frozen or preserved for longer storage.