If you’re looking for a rewarding way to fill your garden beds, look no further than root vegetables. Planting these underground treasures guarantees a harvest that’s as healthy as it is delicious. From sweet to spicy, the most popular varieties offer a huge range of flavors to play with in the kitchen.
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++Parsnips (Pastinaca sativa)
Parsnips are a bit of an underrated superstar in the garden. These cream-colored roots have a wonderful sweet-yet-earthy flavor that adds depth to almost any dish. While they might not be as famous as carrots, they’ve been a staple for centuries—in fact, people used to make fermented beverages out of them! Today, they are a favorite among chefs for their versatility in roasting and mashing.
++Sweet Potatoes (Ipomoea batatas)
Originally from Latin America, sweet potatoes have become a global favorite. They have a completely different flavor profile than your standard white potato and, surprisingly, can even be eaten raw. If you grow your own sweet potatoes, you can shred them into salads or cook them up into the ultimate crowd-pleaser: sweet potato fries. They also pair beautifully with autumn favorites like pumpkin.
++Radishes (Raphanus sativus)
If you like a little “zing” in your meals, radishes are the way to go. They come in a variety of colors and sizes, but most offer that signature peppery kick. They are incredibly easy to grow and well-suited to many climates. Depending on the variety you choose, you can harvest anything from tiny salad radishes to impressively large winter radishes.
++Kohlrabi (Brassica oleracea var. gongylodes)
Kohlrabi is a classic garden staple that’s been loved for generations. It’s a versatile veggie that tastes great whether it’s cooked in a creamy soup or sliced up raw for a crunchy snack. While it’s traditionally used as a side dish, modern cooks are getting creative with it—try slicing it paper-thin for a refreshing vegetable carpaccio!
++Beets (Beta vulgaris subsp. vulgaris var. conditiva)
Beets are famous for their deep, vibrant color and distinctively sweet, earthy taste. They really stand out on the dinner plate and are packed with nutrients. They grow quite well in most home gardens, and if you learn how to store or pickle them properly, you can enjoy your harvest well into the winter months.
++Carrots (Daucus carota ssp. sativus)
You can’t have a root vegetable list without the carrot! Whether you call them carrots or “yellow turnips” (as they are sometimes known in older traditions), they are a backyard classic. Even the green tops have a lovely scent! Carrots are the ultimate healthy snack, perfect for salads, and a must-have for making flavorful stocks and soups.
++Potatoes (Solanum tuberosum)
The potato is the undisputed king of the root cellar. They are relatively easy to plant and incredibly rewarding to dig up. From crispy hash browns and french fries to silky mashed potatoes, the culinary possibilities are endless. With so many varieties available—ranging from starchy to waxy—you can pick the perfect type to suit your favorite recipes.
%%Ginger (Zingiber officinale)
Looking for something a little more exotic for your garden or sunroom? Try growing your own ginger! While technically a rhizome rather than a true root bulb, it’s a powerhouse in the kitchen. Ginger is famous for boosting the metabolism and supporting the immune system, making it a great “natural pharmacy” plant. Plus, it’s the secret ingredient for authentic-tasting Asian cuisine.