Root Vegetables
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How to Plant and Grow Carrots
Carrots are among the easiest garden vegetables to grow—and the most bountiful–given the right conditions. Carrot culture is very simple. Sow the seeds rather thickly and thin the plants to 3 to 4 inches apart. If the soil is nutrient-rich and loose, there will be no trouble with root development. Remember, young, tender, quick-growing carrots […] More
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How to Plant and Grow Onions
Onions can be grown for their green immature stems or they can be grown for their mature bulbs. These strong-smelling plants have been extremely popular for centuries. Two main types of onions are grown in the home garden: the young, green or white, bunching sorts eaten fresh and before the mature bulb has formed, and […] More
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How to Plant, Grow, and Harvest Horseradish
Horseradish is grown for its pungent roots. Horseradish is a large-leaved perennial plant. The leaves are smooth with wavy edges. The roots grow long and narrow, sometimes to 2 feet (.6m) long. Horseradish is best grown as an annual. In the second year, horseradish’s large roots can become tough and fibrous. For the best flavor, […] More
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How to Plant and Grow Turnips
Turnips are grown as a root vegetable or for their green leaves, Turnips are a cool-season crop; they grow and taste best when they come to harvest in cool weather. The turnip is a hardy, cool-weather biennial grown as an annual. The turnip has a rosette of bright green, wavy-edged leaves that grow to 12 […] More
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How to Plant, Grow, and Harvest Radishes
Radishes are one of the easiest crops to grow. The radish is a cool-weather crop. Harvest radishes in spring or fall for the best flavor and texture. Radish is ready to eat as few as three weeks after sowing seeds. It is easy to understand why radishes are a favorite of home gardeners. Spring radishes […] More
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Ways to Serve Daikon
Daikon is a long white radish sweet-mild to peppery in flavor and juicy crisp. Daikon–which means “long root” in Japanese–is most commonly eaten raw or stir-fried. It is a staple in nearly all meals in Japan, Korea, and China. Daikon is often shredded and served as an accompaniment to Japanese raw fish dishes, such as […] More
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Five Ways to Cook and Serve Celeriac
Celeriac can be served cooked or raw. Celeriac combines the sweet taste of the mildest celery with the light peppery zip of parsley. Celeriac—which is also known as celery root, celery knobs, and turnip-rooted celery—is a cool-weather vegetable that comes to harvest between late fall and early spring. How to choose celeriac Kitchen Helpers from […] More
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How to Cook and Serve Parsley Root
Parsley root can be steamed, boiled, puréed, or creamed. Use parsley root in braises, soups, stews, and vegetable mixes to add depth and aroma. The flavor of parsley roots is somewhere between celeriac and carrot with hints of celery, turnip, and parsley leaf. Parsley root works particularly well in combination with other roots and tubers […] More
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Five Quick Ways to Cook and Serve Parsnips
Parsnips can be peeled, sliced, and sautéed or steamed like carrots. You can boil and mash them with butter and cream like potatoes. Parsnips can be cut into chunks and added to soups or stews or baked in the oven with meat stock and butter. Roast parsnips with beef, pork, or chicken. You can parboil […] More
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Five Ways to Cook and Serve Salsify
Some say salsify has the subtle, sweet flavor of an oyster. Some say salsify has the flavor of asparagus or artichokes. Salsify is sometimes called “oyster plant”. Salsify can be cooked in many of the same ways as carrots, parsnips, and potatoes. It can be steamed, baked, boiled, sautéed, or braised. Salsify can come to […] More
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Eight Ways to Cook and Serve Turnips
Turnips can be boiled, steamed, and stir-fried. Cook turnips until they are just tender-crunchy–less than seven minutes or so for a young turnip. The flavor will be mildly sweet and crisp. Turnips can be cooked in several ways. Roast turnips, braise turnips in butter, make turnip and potato purée, glaze turnips, or make a turnip […] More
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Tasty Ways to Serve and Cook Radishes
Radishes are commonly eaten raw but they are also quite delicious cooked in butter. Radishes can taste mild and sweet or peppery and pungent. Common round and oblong radishes can be bright pink to crimson red, purple, and white. Daikon radishes –common in Asian cooking–are ivory. Black radishes–a winter radish–are spicy hot. Also of interest: […] More