316 Handbook of herbs and spices
mature, they will be around 5–12 cm in diameter depending on the growing region.
The branching roots at the base are cut away and tops trimmed off. In areas with mild
winters, roots can be mulched with leaves or straw left in the ground and harvested
as needed. Roots may also be removed and stored in moist sand in a cool place.
17.2.10 Yield
The crop is ready for the harvest during October–November. In late November, if
there are any remaining roots, they should be collected and stored in damp sand in a
cool and dry place. Under normal cultivation practices a tuber yield of 15–20 t per
hectare may be obtained.
17.3 Further reading
CLUMP C and SHERF A F (1960), Vegetable diseases and their control, New York, The Ronold.
GEORGE W W and MCCOLLUM J P (1968), Producing vegetable crops, Illinois, The Interstate Printers
and Publishers Inc.
HERKLOTS G A C (1986), Vegetables in South East Asia, London, George Allen and Unwin.
HORE A (1979), ‘Improvement of Minor Umbelliferous spices in India’. Econ. Bot. 33(3): 290–7.
MACGILLIVRAY J H (1961), Vegetable production – with special reference to western crops, New York,
McGraw-Hill.
MCKINLAY R G (1992), Vegetable crop pests, London, Macmillan.
SHEWELL-COOPER W E (1973), The complete vegetable grower, London, Faber and Faber.
SPLITTOESSER W E (1984), Vegetable growing handbook, Connecticut, AVI Publishing.
THOMPSON H C and KELLY W C (1957), Ve getable crops, New York, McGraw-Hill.
TINDALL H D (1983), Vegetables in the tropics, Hong Kong, Macmillan.
WORK P and CAREW J (1955), Vegetable production and marketing, New York, John Wiley and Sons.
YAMAGUCHI M (1983), World vegetables, Connecticut, AVI Publishing.