carrots

  • How to Protect Carrots from Carrot Fly

    You might think it is too early to think about carrot fly.  However, there is a lot you can do at the planting stage to ensure you get a healthy crop.  So well worth reading this now before you sow.

    If you have yet to experience that awful sinking feeling of lifting carrot after carrot riddled with dark crevices, tunnelled out by the dreaded carrot fly larvae, then consider yourself lucky. But for those of you that have, fear not! Haxnicks have been fighting various garden pests for over 20 years, and have picked up a few tricks along the way...

    How to protect your Carrots from Carrot Fly with Haxnicks
    Image courtesy of www.morguefile.com

    But first... some facts about carrot fly:

    • Carrot fly also affects other vegetables in the parsley family, such as Parsnip, Celery, Dill, Coriander, Fennel and Celeriac
    • They are attracted to the smell of bruised foliage
    • The larvae that damage the roots can continue to feed through the autumn into winter, moving between plants
    • The adult carrot fly is approximately 9mm long.  It is a slender, metallic, greenish-black fly with yellow legs and head. Larvae are creamy white, tapering maggots

    How can you tell if your carrots are infected? - Check for reddening of the foliage and stunted growth

    So now we know a little bit about the pest itself, we can look at some of the ways which we can protect our crops from infestations:

    1.  Make sure to avoid using previously infested ground. Carrot fly larvae are capable of surviving through the winter.  So avoid re-sowing any vegetable from the Parsley family (see above)
    2. Avoid sowing during the main egg-laying periods, which are (for most parts of the UK): mid-April to the end of May & Mid-July to the end of August.
    3. Sow disease and pest resistant varieties such as Fly Away F1 and Resistafly F1, available from garden centres and online seed suppliers.
    4. Erect a fine-mesh barrier at the time of sowing – at least 70cm high. Check out our Micromesh Pest & Wind Barrier which will work for containers and open ground.  Or a Micromesh Tunnel - with 0.6mm netting it will keep the Carrot Fly from getting to your precious crop.
    5. Sow thinly so as to avoid ‘thinning out’, releasing the smell of bruised foliage
    6. Thin out or harvest on a dry evening with no wind – or use scissors so that no bruising of foliage occurs
    7. Try companion planting - growing varieties of pungent Rosemary, Sage or Marigold as a deterrent/’smokescreen’
    8. Grow your carrots in a tall planters - for example the Haxnicks Oxford fabric planter or Carrot Patio Planters
    9. Lift main carrot crops by Winter, especially if any are infected – don’t leave them in the ground to serve as food for overwintering larvae.

    Thinning out tip: Use scissors to avoid bruising the foliage (and releasing the carrot-fly attracting scent)

    To find out more about carrot fly, and the other pests that may arrive in your garden check out Pippa Greenwood's excellent RHS book for plant by plant advice on Pests and Diseases

    Have you any experience of carrot fly damage? What do you think went wrong? Please let us know your thoughts using the comments section below.

  • Lush Leftovers: Soy, Chilli Brussels Sprouts with leeks & carrots

    I'm thinking you will have leftover sprouts from christmas dinner to use up so here is a lovely quick recipe.  Years of careful breeding mean that sprouts are no longer as bitter as they once were and this new sweetness, combined with the honey and soy might just convert sprout haters.  If you can get them to try it...

    Ingredientsbrussel_sprouts_on_plant

    • 250g (8oz) Brussels sprouts, halved
    • 2 tbsp vegetable oil
    • 1 leek, finely sliced
    • 1 small onion finely sliced
    • 2cm (1in) piece fresh ginger, finely sliced
    • 2 garlic cloves, sliced
    • 1 red chilli, seeded and finely sliced (or used chilli flakes or dried chilli to taste if you don't have fresh)
    • 1 large carrot, grated
    • 2 tbsp soy sauce
    • 2 tsp clear honey
    • 150g (5oz) dried noodles

    Method

    1. Bring a large pan of water to the boil. Add the sprouts and cook for 5 minutes, or until just softened. Drain and rinse under cold water. Pat dry and set aside.  If your sprouts are already cooked then miss this step out and skip to step 2.  You may wish to leave them whole rather than halving them if they are already quite soft.
    2. Cook the noodles according to pack instructions and run under cold water and set aside.  Or you can use 'straight to wok' ones if you have these to hand.
    3. Put the oil in a wok over a medium high heat. Add the leek and onion and cook for 3 minutes, or until softened. Add the sprouts, stir-fry for 2 minutes more, then add the garlic, ginger and chilli. Stir-fry for a further minute, until fragrant, then add the carrot.  Stir fry for 1 minute more then add the soy sauce and honey. Toss to combine.
    4. Add the noodles and stir-fry until combined and heated through. Serve.

2 Item(s)