Berlicum

Family: Apiaceae Root Vegetable

Planting Schedule

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Sweet, carrot-top fragrance rises from the soil as Berlicum develops—an Imperator carrot with a rich, true-orange core and a crisp, fine-grained bite.

At maturity (about 75 days), roots are long and smoothly tapered, holding their color and tenderness for standout freshness in the garden. Grow Berlicum for vibrant, clean flavor in fresh salads, plus reliable performance for roasting trays and bright, silky sauces.

Light: Full SunMaturity: 75 DaysHabit: Taproot

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Berlicum Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Direct Sow	May 25th	Aug 8th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jul 29th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jul 29th – Sep 1st
Zone 3b	Direct Sow	May 19th	Aug 2nd – Sep 21st
Zone 4a	Direct Sow	May 15th	Jul 29th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jul 27th – Sep 27th
Zone 5a	Direct Sow	May 8th	Jul 22nd – Sep 30th
Zone 5b	Direct Sow	May 4th	Jul 18th – Oct 5th
Zone 6a	Direct Sow	May 1st	Jul 15th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jul 9th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jul 4th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	Jun 24th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	Jun 15th – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	Jun 6th – Nov 12th
Zone 9a	Direct Sow	Mar 6th	May 20th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Apr 25th – Dec 9th
Zone 10a	—	Oct 1st	Dec 15th – Feb 28th
Zone 10b	—	Oct 1st	Dec 15th – Feb 28th
Zone 11a	—	Oct 1st	Dec 15th – Feb 28th
Zone 11b	—	Oct 1st	Dec 15th – Feb 28th
Zone 12a	—	Oct 1st	Dec 15th – Feb 28th
Zone 12b	—	Oct 1st	Dec 15th – Feb 28th
Zone 13a	—	Oct 1st	Dec 15th – Feb 28th
Zone 13b	—	Oct 1st	Dec 15th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Built like an Imperator for eating fresh: Berlicum’s sweetness and fine-grained crunch make it shine in shaved or lightly dressed applications. When cooked, it caramelizes cleanly and turns down any stubborn earthiness, giving you a bright, silky sauce without tasting stewed.

Best Uses

shaved raw salads where the fine bite holds under dressing
sheet-pan roasting for caramelized edges without going woody
quick-blitzing into a silky purée or smooth sauce

Flavor Profile

true-orange sweetness snappy fine-grained crunch gentle earthy carrot aromatics clean finish that stays sweet

Kitchen Pairings

lemon ginger honey butter cumin yogurt

Frequently Asked Questions

What should I do if my berlicum starts developing downy mildew or leaf spotting?

In berlicum (75 days to maturity), downy mildew shows as pale yellow patches on upper leaves with a gray-purple growth on the underside, especially in cool, damp weather. Remove and discard infected leaves, improve airflow by spacing plants, and water at soil level early in the day so foliage stays dry. If it keeps spreading, apply a labeled protectant fungicide (follow the label for berlicum/greens) and repeat as directed until new growth is clean.

How often should I water berlicum during its main growing phase (weeks 3–9)?

During the main growth period, water berlicum about 1–2 times per week to keep the top 1 inch of soil consistently moist but not soggy. If you push a finger into the soil and it feels dry 1 inch down, water thoroughly; if water pools or the soil stays wet, cut back to prevent rot and mildew. Aim for steady moisture through leaf expansion, then slightly ease off near harvest so leaves don’t stay constantly wet.

How can I tell when berlicum is ready to harvest?

Berlicum is typically ready around 75 days after sowing when plants have formed a firm, well-sized head/rosette and leaves look fully expanded and sturdy. For peak flavor, harvest when outer leaves are mature but before they start yellowing or getting tough and bitter—usually when the center is tight and the plant holds its shape. Cut at the base in the morning, and don’t wait until leaves are visibly senescing.