VEGETABLE CROPS
AVERAGE TIME OF MATURING
It is useful to have some idea of how long any given crop will take to come to maturity from the time of sowing the seed.
It should be understood that the following table is only approximate, results depending upon many influences, such as the age of the seed, state of the soil, and climatic conditions. The variety of vegetable, also, has a big bearing on the time bf maturing, early varieties of peas, for instance, coming to perfection two or three weeks more rapidiy than main crop kinds.
Here is the list:
Broad Beans. —13 to 14 weeks. French Beans.—ll to 12 weeks. Runner Beans.—l 2 weeks. Turnip Beet.—l 2to 14 weeks. Long Beet.—lß to 20 weeks. Brussels Sprouts.—6 to 8 months, Cabbages.—ls to 18 weeks. Carrots.—lß to 24 weeks. Cauliflowers.—ls to 18 weeks. Celery.—s to 6 months. Cucumbers (outdoors). —15 to weeks.
• Leeks. —6 to 8 months. Lettuces. —10 weeks.. Onions.—l 6. to 18 weeks. Parsley.—l 2 weeks. Parsnips.—lß to 20 weeks. Peas.—l 4to 15 weeks. Radishes.—s to 6 weeks. Spinach.—lo to 14 weeks. Tomatoes. —16 to 18 weeks. / Turnips.—B to 9 weeks. Vegetable Marrows.—ls to 18 weeks,
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19400711.2.176.3
Bibliographic details
Evening Post, Volume CXXX, Issue 10, 11 July 1940, Page 19
Word Count
196VEGETABLE CROPS Evening Post, Volume CXXX, Issue 10, 11 July 1940, Page 19
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