Carrot – Tendersweet

Description

Tendersweet Carrot

250 Seeds per pack

Days to Maturity: 65–75 days

Sun Requirements: Full sun; tolerates partial shade.

Botanical Name: Daucus carota

Introduced in 1928 by Peter Henderson & Co., Tendersweet quickly earned its name—and its reputation. This heirloom variety is prized for its exceptional sweetness, tender texture, and reliable performance in the garden. Its long, tapered roots grow 8–10 inches on average and about 1 to 1½ inches in diameter, with smooth, fine-grained skin and a deep orange-red color that holds beautifully through cooking, steaming, or freezing.

The roots are nearly coreless and cylindrical, tapering gently to a semi-blunt end with narrow shoulders. The flavor is remarkably sweet and crisp, making Tendersweet a favorite for fresh eating, juicing, or cooking. Even after nearly a century, its flavor still stands out among modern types.

Plants grow 12–15 inches tall with dark green, upright tops making it easy to harvest. Gardeners appreciate its excellent storage qualities and dependable yields, while market growers value its eye-catching color and uniform shape.

Whether you’re filling your cellar or a market stand, Tendersweet offers beauty, flavor, and dependability in every row!

Planting Instructions for Tendersweet Carrot Seeds

When to Plant:
Direct sow Tendersweet carrot seeds outdoors 2 to 3 weeks before your last expected spring frost, once the soil reaches at least 50°F (10°C). Tendersweet grows best in cooler temperatures and can be planted again in late summer—about 10 weeks before your first fall frost—for a sweeter, fall-harvested crop. For staggered harvests, continue sowing small batches every 3 to 4 weeks during the main season. Avoid transplanting, as disturbed roots can grow misshapen.

Where to Plant:
Choose a site in full sun with light, loose, stone-free soil. Tendersweet thrives in well-drained, fertile soil and benefits from a deeply prepared seedbed. Avoid beds that were recently amended with fresh manure, which can cause forking. A soil pH of 6.0 to 6.8 is ideal. Before planting, loosen the soil deeply and mix in well-aged compost.

How to Sow:
Sow Tendersweet seeds ¼” deep and 1″ apart in rows spaced 12 to 18 inches apart. The seeds are tiny—try mixing them with sand to distribute them more evenly. Cover with ⅛” to ¼” of sifted compost or fine soil, not coarse dirt. Press down gently and keep the surface moist. For best results, cover rows with burlap or shade cloth until the seeds sprout. Germination may take 7 to 21 days depending on soil temperature and moisture.

Watering:
Tendersweet seeds need consistent moisture to germinate properly. Use a fine mist spray or a micro-spray system to avoid displacing seeds. Once established, water about 1 inch per week. When carrots begin to size up, increase watering to 2 inches per week to encourage root development. Avoid inconsistent watering, which can cause roots to split. Always water at the soil level—avoid overhead sprinklers that may promote disease.

Fertilization:
Before sowing, mix in 2–3 inches of compost or well-rotted organic matter. Avoid nitrogen-rich fertilizers, which encourage leafy growth at the expense of root development. Once tops are about 4 inches tall, side-dress with a balanced organic fertilizer or compost tea. Avoid adding extra phosphorus unless your soil is deficient, as it may lead to split or misshapen roots.

Mulching:
Once seedlings are 1–2 inches tall, add a layer of mulch to retain moisture, suppress weeds, and keep soil temperatures consistent. Use straw, shredded leaves, or dried grass clippings. Avoid using fresh clippings, which release too much nitrogen too quickly and can lead to forked roots. Let clippings dry for a few days before applying in a thin layer. Mulch also helps keep carrot shoulders from turning green from sun exposure. In early spring, black plastic mulch can warm the soil and speed up germination.

Thinning:
Thin Tendersweet seedlings when they are 1–2 inches tall to about 2–3 inches apart. Use scissors to snip the tops at soil level rather than pulling, which can disturb nearby roots. Proper spacing allows Tendersweet to grow straight and uniform.

Pest & Disease Management:
Tendersweet is vulnerable to the same pests as other carrots, including carrot rust fly, weevils, nematodes, and leafhoppers. To prevent damage, use floating row covers from planting until harvest, and avoid disturbing the foliage when weeding, as its scent can attract pests. Rotate crops yearly, and don’t plant carrots in the same area more than once every three years. Keep the bed free of weeds and debris. For nematodes, avoid planting in infected soil and consider interplanting with French marigolds.

Common Diseases:
This variety may be affected by powdery mildew, leaf blights, and root canker. Ensure good air flow by thinning and avoiding overcrowding. Water early in the day and avoid wetting the foliage. Remove any infected plants immediately to prevent spread.

Harvesting:
Tendersweet is typically ready to harvest 65 to 75 days planting. Begin pulling when roots are 8 to 10 inches long and about 1 to 1½ inches in diameter. These carrots have a deep orange-red color, fine-grained texture, and a sweet, crisp flavor. Loosen soil with a fork before pulling to avoid breakage. Trim tops to ½–1 inch after harvest.

Storage:
Store freshly harvested Tendersweet carrots in the refrigerator for up to two weeks. For longer storage, leave them in the ground under mulch and harvest as needed, provided your soil doesn’t freeze. Alternatively, store in damp sand or sawdust in a root cellar. Tendersweet also preserves well by freezing, canning, or dehydrating.

Freezing:
Wash, peel, and cut Tendersweet carrots into slices or small pieces. Blanch in boiling water for 2 minutes (or 5 minutes for whole carrots), then transfer immediately to an ice bath. Once cooled, drain thoroughly and spread in a single layer on a parchment-lined baking sheet. Freeze until firm, then pack into freezer bags or containers. Label and store in the freezer for up to 12 months.

Canning:
Use a pressure canner. Wash, peel, and cut Tendersweet into slices or small chunks. Raw pack or hot pack (simmer 5 minutes). Fill clean jars with carrots and boiling water, leaving 1 inch headspace. Optional: add 1 tsp canning salt per quart. Remove air bubbles, wipe rims, and seal. Process in a pressure canner based on your altitude. Cool completely and check seals after 24 hours.

Dehydrating:
Wash, trim, and peel if desired. Slice or dice carrots, blanch for 2 minutes, and cool in ice water. Drain and arrange in a single layer on dehydrator trays. Dry at 125°F (52°C) for 4–12 hours, until brittle or leathery. Let cool fully before storing in airtight containers in a cool, dark, dry place.

Seed Saving:
Tendersweet is a biennial variety. Leave healthy carrots in the ground or replant them to overwinter. In year two, they’ll flower and produce seed. Isolate by at least ½ mile from other carrot types or use row covers to prevent cross-pollination. Collect and store dried seed in a cool, dry place. Properly saved Tendersweet seeds remain viable for 2–4 years. We offer pre-labeled seed-saving envelopes to help you stay organized.

FAQ: