Root Vegetables

by VC Staffers

Root vegetables have been known to mankind ever since he began to forage for food. In fact, the popular depiction of early man as a hunter is not quite correct. Although our ancestors were omnivorous, they derived up to 80% of their food from vegetable sources. Roots formed an important part of this. The trend has not changed much and a crop such as potato forms the third most important food source for the world even today.

The list of root and tubers used by man crosses some 80 types. Of course, their importance and availability varies between regions and eating some may be an acquired taste. Nevertheless, they do form a very important part of our diet. Many root crops such as ginger, garlic and onions are more properly used as seasoning agents and spices rather than as complete meals in themselves. A very large number of roots have medicinal properties and form part of herbal and alternative medicines.

Of late, our interest in root vegetables is growing – probably as better analysis has indicated that these vegetables often have very large reservoirs of essential minerals and vitamins and provide a good quantity of fiber. In addition, this group of vegetables is quite inexpensive. People in lesser developed areas are quite fond of these since they can be harvested on an as required basis and do not need special storage unlike grains.

Recommended Consumption

Doctors and dieticians recommend that we consume five portions of fruits and vegetables daily. Of these, at least two or three must have a mix of roots, tubers and fleshy stems to give you a proper bouquet of vitamins and minerals. In addition, non starchy roots such as turnips, carrots, beetroot and radish are an important constituent of dietary fiber.

Ease of Storage

Many root vegetables store easily and can be kept at home without requiring deep freezing or any other special means of preservation. They usually keep well when stored in a cool dark place without an excess of humidity. Do bear in mind though that they should not be stored under sinks or in an area where water collects. This can cause damage and expose the vegetables to mold.

Turnips can be stored in the humid section of the refrigerator whereas potatoes are a strict no-no in fridges. If your vegetables have a green top, you could slice it off. This will ensure that it does not loose moisture too easily.

Growing Roots Vegetables

You can grow a number of root vegetables very easily. It really does not matter if you have a garden patch or not, many of the commonly used vegetables can be easily grown in pots and put up an attractive foliage as well. Did you know that the tops of root vegetables can be grown again to form very attractive kitchen decorations? Simply take the top of a carrot or a beetroot or radish and put it in a shallow tin with a little soil around it. Keep it on a window sill where it catches the sunlight and in a few days you will be rewarded with a beautiful crown of sparkling green leaves.

Selecting Root Vegetables

In general you need to look at the texture of the root while selecting them. Also weigh the root in your hand to get a feel of its internal structure. A heavy turnip or ginger is probably good inside. If it is light, it indicates a “past maturity” vegetable that is beginning to get spongy. Make sure that the roots you select do not have cracks in them and that there are no sprouting eyes.

Basic Recipes

Root vegetables vary a lot. We therefore have a number of recipes for salads, sweets, soups, stews and casseroles. This is probably not the place to list them all out, but I can tell you that the choice is large and the sheer variety is amazing.

There is no doubt at all about the value of these vegetables. Getting down deep in this subject may well be a rewarding experience!