Root Vegetables: Peasant Gold

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Root Vegetables: Peasant Gold
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First of all, let's get clear on what is and what isn't a root vegetable. Beets, carrots, celery root, horseradish, parsnips, radishes, rutabagas and turnips are root vegetables. Potatoes, sweet potatoes, onions, garlic and shallots are not. Some other root vegetables that may be less familiar are burdock, parsley root and salsify. Potatoes, by the way, are tubers. Onions, garlic and shallots are bulbs.
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Root vegetables used to be considered peasant food. These warming, body-building foods, perfect for making soups and stews probably kept the peasant class going through the long, cold European winters and their rich supply of immune building vitamins no doubt helped to ward off infectious diseases.
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Root vegetables are excellent sources of fiber and low-calorie energy and are rich in vitamins and minerals. Available from fall through spring, some are reportedly best in the fall, particularly turnips, parsnips and rutabagas. Parsnips and some varieties of carrots are reportedly the sweetest tasting after being nipped by the first frost. Since the root vegetables add a warm, hearty element to a meal, it is good to know that they store well and are available throughout the winter months. Some storage methods will keep root vegetables from the garden fresh almost all winter, but if you're not taking any special measures, they should be refrigerated and stored unwashed in plastic bags.
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Now for a breakdown of the more common ones:
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Beets: Beets are believed to strengthen and purify the blood and improve circulation. A silicon-rich vegetable, they are also believed to reduce nervousness and insomnia and strengthen the bones, nervous system and heart tissue by improving calcium metabolism. There are a variety of beets, ranging in color from red to pink, to golden, white and even striped. They should be firm with smooth skin and bright green, crispy tops.
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Carrots: Did you know that one medium-sized carrot will more than meet the recommended daily allowance of vitamin A while only adding about 30 calories to your diet? Well now you do. Carrots, which we have all known since childhood are good for the eyes, have been used as a remedy for a host of ailments over the ages including acne, ear infections, earaches and deafness; whooping cough; pinworms and roundworms; night blindness; tonsillitis, rheumatism; chronic diarrhea and dysentery. The fact is that carrots are loaded with beta-carotene, an antioxidant that reduces the risk of many degenerative diseases, including cancer. Carrots also help maintain the health of the skin and mucous membrane. Small and medium-sized carrots are more tender and tastier than larger ones. It's best to remove the tops before storage but don't throw them away. They make an excellent soup green.
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Parsnips: Parsnips resemble white carrots. Like beets they are high in silicon. Parsnips have been used in soups or teas to alleviate coughs, colds, headaches, shortness of breath, vertigo, rheumatism and arthritis. As with most roots, it's best to choose small or medium-sized ones, unblemished and with smooth skin. Parsnips can be baked, roasted, boiled, sautéed, steamed or mashed. They are available throughout the fall and winter months.
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Radishes: Radishes, eaten regularly, are believed to help ward off viral infections such as colds and flu. They reduce mucous build-up, sinus and upper respiratory congestion, hoarseness and sore throat. Radishes can help relieve indigestion. They are also believed to have an overall detoxifying effect and have been used historically to treat gall stones and kidney stones. There are a number of varieties of radish, red, white, black and daikon. The mild-tasting, white daikon radish is exceptionally low in calories and high in vitamin C. Radishes should be firm, not spongy and the root end should be firm and crisp. Traditionally used in salads, they can also be added to congee (rice porridge, often used as a therapeutic tool), as a digestive aid.
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Rutabagas: Rutabagas belong to the cruciferous family of vegetables, believed to help prevent cancer. They are good sources of niacin, potassium and Vitamin A. Rutabagas are a lot like turnips and can be used in the same ways. However, since they often come to market with a waxy coating, they should be peeled before preparation and unlike turnips the greens are not edible. The best ones are heavy for their size and smooth skinned. Rutabagas can be roasted, or cubed and added to soups. They are available year round and keep in the refrigerator for up to four weeks.
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Turnips: Turnips are at their best from October through February. Small ones with purple bases are better than large, pale ones. A member of the cruciferous family, like rutabagas, they have all the same health advantages but are particularly known among natural healers to help relieve lung congestion. The greens are edible, can be cooked like spinach or used in salad and are rich in vitamin A. Turnips are usually boiled and mashed, or oven roasted, like potatoes but they can also be eaten raw on a vegetable platter or grated into a salad. .
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If you are a gardener, there are a number of ways to store root vegetables over the winter months. Carrots can even be kept in the ground with a thick mulch over them and will probably stay good as long as the temperature does not consistently fall below 20 degrees. A window well lined with heavy cloth can act as a mini root cellar in which the vegetables are layered with straw and covered with a heavy tarpaulin. If there are no window wells available a cold frame can serve the same purpose. The same technique is used and the cold frame covered with a tarp or heavy sheet of plastic to keep the light out. In the absence of window wells or a cold frame, a 2-3 foot pit can be dug, the vegetables placed in boxes or barrels (once again layered with straw) and the containers placed in the pit. The containers should be packed all around with straw or hay, covered with a 6 inch layer of packing material and covered overall with wooden board. Keep everything intact and water out by weighting down the tarps and boards with heavy stones.
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Root vegetables can also be stored in a cellar or garage in boxes of moist sand. With the roots still intact, they should be placed vertically in the sand, just as if they were growing in the ground and spaced so they are not touching each other. An occasional light watering is advised to keep the sand from drying out. This method should work for storing carrots, turnips and beets. For more information on storing root vegetables read The Year Round Vegetable Gardner by Anne Halpin
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This article is intended for informational purposes only. Nothing in this publication is intended or implied to be a substitute for professional medical diagnosis and advice. Always seek the advice of your physician or health-care provider before starting any new diet or procedure involving your health. Prompt professional medical guidance is recommended for any health problem.