These are ordinarily little used as table vegetables, but will be found
very palatable as an ingredient of soups and stews. They are very
easily grown, the seed being planted in drills and the plants thinned
to six or eight inches apart. The seed should be sown in April or May,
and they will be ready for use early in the summer. For winter use they
should be stored in the manner described for beets and turnips; they
will retain their quality throughout the winter, and form a pleasant
variety in the winter supply of vegetables. The rich yellow and
red-fleshed varieties are the most popular, and retaining their bright
colors when cooked, lend an attractive appearance to the dish of which
they form a part.