German cucumbers are classified as “Seed Cucumbers” because they are technically plump and smooth unlike other cucumbers. The term “mangel-wurzel” translates literally to “worm ball” and refers to the cucumber’s shape. The seed actually originates from Germany and manganese translates to “worms” while wurzel literally means “worm ball.” The average root of the vegetable is usually well fed and grows up to three meters in length.
The mangel-wurzel mainly thrives in good soil which has already been well-farmed and well-composted. Once these two requirements are met, the root of the vegetable becomes soft and filled with delicious flavor. A well-tilled garden with a little bit of regular manure will make for a great mangel-wurzel crop that will be worth treasured for its thick, sweet flesh.
The name “mangel-wurzell” actually came from the German town called Mangel, which means “of the manger.” This was because the first ones of this root vegetable were hand-picked by local people as they needed them. These root vegetables were then stored in underground storage pits where they were eaten year-round. While this method does assure that the vegetables are fresh when they arrive at your dinner table, it can also be quite labor intensive. This is why mangel-wurzel crops are typically only harvested during the harvest season.
Caring for a mangel-wurzel crop is a relatively simple process. This soft, sweet-juicy root crop does very well on a sunny windowsill or an outside balcony. To prepare for the best flavor, leave the stems on the vines until the plant starts to go into dormancy. This normally happens around six months of age. When you prune the old canes, just push them towards the dirt.
A good manure crop for mangel-wurzel hardy plants is a wonderful way to get vitamins A, C, D and E, which are good for the immune system. Because of their water solubility, mangel-wurzel roots are very easy to moisten with water. On the first day of spring, pour a half-inch of water into each five-inch pot, followed by an application of a light fertilizer. This should be done one to two weeks before the first frost. Mangel wurzels will taste best after you let them air dry. When you pluck the leaves, the buds will have a lively spurt in flavor and will make your mealtime a delight.
When you’re ready to harvest your mangel-wurzel, take the tops off and cut them neatly against the direction of the stem. Use a sharp knife to cut the cleft as well as any dead and damaged roots. Use a sharp pair of garden shears to carefully separate the red and black braids, and then remove the whole root ball. Cut the root ball in half and discard the greens. If you’re in the habit of picking at the leaves while they’re drying, put them aside for drying in the sun.