Above ground, they don’t look like much. You may see them in a garden and wonder at the leafy stalks, the bunched green stems poking out of the earth in disorganized bunches. But a quick tug will soon reveal that, when it comes to root vegetables, the real magic happens below ground.
What Are Root Vegetables?
Root vegetables are quite literally the fruits of the earth, the hearty bulbs that swell and thrive beneath the soil. Flashier plants and trees will suspend networks of roots below ground, catching nutrients from the soil and using this energy to grow up and out. Root vegetables do things a little differently. Unlike eye-catching floral blooms or fragrant herbs, where the leaves are the coveted parts of the plant, the prize of root vegetables is—you guessed it—the hard-working roots.
Root vegetables themselves absorb nutrients from the soil, fortifying them as some of the heartiest, healthiest foods you can find in the fall. Plus, when harvest time reveals full orange carrots or bright beets, it’s as exciting as discovering buried treasure.
Types of Root Vegetables
These veggie come in all shapes, colors, and sizes. Some of the most common root vegetables are:
- Potatoes
- Carrots
- Beets
- Turnips
- Parsnips
- Onions and shallots
- Radishes
- Sweet potatoes
How To Grow Root Vegetables
Root vegetables are relatively easy to grow and—in the case of an abundant fall harvest—reap plentiful rewards. To grow them, you’ll need a loose, ideally raised soil bed.
The key is to ensure that the soil is loose enough for the plants to send down roots. They grow best in cool weather, so you’ll want to plant in mid- to late-summer for a fall harvest. Full sun exposure is ideal for growing root vegetables.
It’s important to be meticulous and intentional when placing them. Root vegetables need space to grow, and since the seeds are so small, you may have to wait a few weeks after first sowing to go back and adjust the plants as needed. Ideally, you want to space the vegetables two to four inches apart (potatoes, however, will need much more space).
Greg DuPree; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Ways To Cook Root Vegetables
Root vegetables form the foundation of so many of our favorite fall dishes, from hearty vegetable roasts to seasonal stews. They can be roasted, fried, boiled, or mashed. We’re especially fond of loading them into lean winter salads.
They’re known to add extra flavor and nutrition to a fall or winter weeknight meal, but root vegetables really shine on the holiday table. Thanksgiving wouldn’t be the same without at least one potato side. Impress all your guests and bring some serious rustic charm by using farm-fresh potatoes.
And sometimes, the stems can be just as valuable as the vegetables themselves—like in the case of turnips, where the turnip greens can be repurposed as a lovely lettuce. Remember to eat your greens and your roots this season.
