Root vegetables are underground stem food eaten by human beings as food. Botanology distinguishes true roots form artificial roots, but the word “root vegetable” has been used to describe these classifications in culinary and agricultural usage. In North America, Asian countries, and many other locations around the globe, root vegetables are most often consumed in their fresh form. Often times, a variety of root vegetables such as potatoes or carrots are combined with potatoes or carrots for a sweet and sour concoction that is commonly known as a vegetable soup. In Thailand, root vegetables are referred to as such and in Indonesia as barberry.
Cucumbers, carrots, beets, onions, potatoes, tomatoes, and squash are other common types of root vegetables. The edible root vegetables have the most fiber, vitamins, minerals, and carbohydrates among all the vegetables eaten in the world. Based on studies, scientists estimate that in places where root vegetables are more abundant, there are less heart disease, stroke, and certain types of cancer. Based on reports, the nutrient content of these root vegetables assist in lowering cholesterol levels and helping to prevent atherosclerosis.
Some foods, like salsify, are actually false roots of true roots. However, salsify contains more vitamin C than any other food, including carrots, corn, cauliflower, and broccoli. This super food also contains vitamin B6, iron, calcium, phosphorus, zinc, manganese, potassium, and vitamin E. Other foods like salsify and horseradish contain only small amounts of these nutrients. Salsify is used to flavor foods such as:
Root vegetables may also be cooked. Canned, store bought, or grated carrots are good examples. Tomatoes can be fried, but be careful when using tomatoes and frying them too high. Carrots should always be steamed or baked.
Many varieties of root vegetables can be stored for months or even years in a root cellar. Beets should be frozen right after they are harvested because they take longer to firm up. Fruits should be frozen within a day of picking; other fruits can be kept for up to a month in a refrigerator. However, fresh fruit should be picked and eaten as soon as possible.
Root vegetable availability depends upon soil and weather conditions. Certain root vegetables, like radishes, turnips, and beets, are more commonly available than others. The most expensive root vegetable is the kidney bean, which costs about $3.00 per pound. Carrots cost a little less than beans. Although carrots cost more than beans, both are low in vitamin c. Other vegetables, including corn, cauliflower, spinach, and artichokes, are also low in vitamin c. The best time to grow root vegetables is late winter through early spring. The best way to ensure good root vegetable availability is to buy the seeds or young tubers at the end of summer.