Look to the Root: A Guide to Root Vegetables

The first agricultural tool in human history is, as we know, the digging stick, which was invented when a person decided to diversify his plant diet with something other than fruits that could be plucked from a branch or bush.
Apparently, our ancestors liked edible roots, since for thousands of years they formed the basis of nutrition, and in some places they still do: in certain parts of Africa and Oceania, for example, the main product is still not cereals, namely root vegetables. Modern man, however, should not ignore root vegetables either - first of all, root vegetables are valued for the fact that they play the role of a storehouse of nutrients, which means they are filled to the brim with complex carbohydrates and are a quick and inexpensive product for satisfying hunger, but they also have other advantages. Today we will talk about them, my dear ones - about root vegetables, good and different, what they are, and why you eat them. [/td]

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Potato

Potatoes are the first thing that comes to mind when you hear the word “root vegetable.” A simple, familiar and understandable vegetable from which you can prepare billions of delicious dishes. Potatoes look equally natural both on the menu of an expensive restaurant and on a table with nothing else on it. Just boiled potatoes, lightly mashed, sprinkled with aromatic oil and seasoned with salt and chopped dill - a delicacy that cannot be tastier. Potatoes appeared in Russia under Peter I, and during the reign of Catherine II they began to spread rapidly and eventually replaced the less productive turnip from the peasant diet. The spread of potatoes went from west to east, so in the western Russian lands it became a national treasure, and the lion's share of Belarusian and Lithuanian dishes are prepared from it.

Culinary Uses: As a versatile root vegetable, potatoes are equally successful in salads, soups, main dishes and baked goods. To me, the most appropriate use for potatoes seems to be side dishes, whether baked, boiled, fried potatoes or French fries. Thanks to their high starch content, potatoes added when mashing other vegetables give it a creamy, silky texture.

Application of root vegetables

Root vegetables make up a significant part of the diet of residents of many countries around the world, including Russia. In our country, root vegetable crops are widely cultivated, beets
. Root vegetables are rich in carbohydrates, contain many minerals, vitamins, proteins and other substances necessary for the body. Root vegetables are eaten in a variety of forms: raw, stewed, boiled, fried, dried, canned.

Carrots, beets, turnips and rutabaga are grown as fodder root crops in Russia. These root vegetables produce a lot of juicy mass, which contributes to better absorption of roughage and concentrated feed by animals.

Root vegetables are widely used in medicine. Indications for the use of a particular root vegetable are determined by the beneficial substances it contains. For example, carrots are used to treat hypovitaminosis, radish as a diuretic, beets and turnips to improve digestion.

Roots and tubers are an invaluable source of food. They are rich in nutrients, especially starch. All roots should be cooked thoroughly unless you are sure what they are. The highest starch content in roots occurs from autumn to spring. In spring, some of the starch is converted to sugar to support new growth. Some edible roots can be up to several centimeters thick and more than a meter long.

Tubers are thickened bulb-shaped roots - a large tuber can provide food for a person in distress for quite a long period. Be aware of the edible bulbs, but be very careful as some bulbs, including the wild onion-like Zygadenus from North America, are poisonous. Many roots are especially tasty when roasted. Boil them until they start to become soft and then roast them on the hot stones in the coals of the fire. Some, including longweed and dandelion (see previous illustrations), make good coffee substitutes when roasted and crushed or ground. Others, such as swamp butterfly, can be pounded or ground to be used as flour. Comfrey root is especially valuable. It contains so much starch that after boiling the solution becomes like plaster, which makes it suitable for making splints for broken limbs. 1. Highlander, buckwheat (Polygonum), has an average height of 30-60 cm, narrow triangular leaves and a small spike of pink or white flowers. It grows in grassy and wooded areas and reaches far to the north. Soak the roots to remove the bitterness, then fry. 2. Tuberous claytonia (ttaytonia tuberosa) has an average height of 15-30 cm, a pair of oval leaves on long stalks in the middle of the stem and small white or pink flowers. Grows in meadows, rocky and sandy places. Use a sharp stick to dig up the tubers, peel them and cook. Young leaves are edible and contain vitamins A and C. 3. Cinquefoil (Potentilla anserina) is a small creeping plant with a silvery-white lower surface of segmented leaves and single (not in inflorescences) five-petaled yellow flowers. Grows in damp places. The fleshy roots are edible, but they are best cooked. Use an infusion of leaves externally for hemorrhoids, and internally for digestive problems. 4. Licorice, licorice (Glycyrrhiza), is a branching plant up to 30-60 cm tall, with small oval leaves in opposite pairs and greenish-cream flowers. Grows in grassy, sandy, bushy areas. The boiled root tastes like carrots. 5. Wild parsnip (Pastinaca sativa) - This hairy, prickly plant averages 1 m in height with serrated leaves and dense yellow heads of small flowers. Grows in wastelands and grassy areas. The roots are eaten both raw and boiled. 6. Comfrey (Symphytum officinale) is a hairy, coarse plant up to 1 m high, with pointed leaves tapering towards the stem and clusters of cream or mauve flowers. Grows in ditches, ditches and damp places. The roots are eaten raw or boiled. Other parts have medical uses. DO NOT BE CONFUSED with Foxglove. 7. Salsify (Tragopogon porrifotius) reaches an average height of 60-90 cm, has long, grass-like leaves, smoothly adjacent to the stem, and large purple single flowers, similar to dandelion flowers. Grows in dry wastelands. The tuberous root and young leaves are eaten boiled. 8. Woolly grass (Pedkularis tanata) is a hairy, creeping plant with pinkish flowers and yellow root that is eaten raw or cooked. Widely distributed in the northern American tundra. WARNING: Almost all other species of mystic grass are poisonous. 1. Ornitho-gallum umbellatum grows on average to 10-30 cm, grass-like leaves have a white main vein and come from the root, the flowers are white, with six petals, green stripes on the petals. Grows in grassy areas. The root is dangerous in its raw form and MUST be cooked. Do not eat other parts of the plant. 2. Wild onion (Allium) is found almost everywhere and is easily recognized by its characteristic smell. Long, grass-like leaves emerge from the very base of the plant. At the top of the stem is a head of six-petalled pink, purplish or white flowers. The edible bulb can be found up to 25 cm underground. 3. Spotted arum (Arum maculatum) grows up to 15-40 cm, has dark green arrow-shaped, sometimes with dark spots, leaves and a purple finger-shaped flowering organ, enclosed in a pale leaf-shaped “hood”, from which red berries appear. Grows in shaded and wooded areas in Eurasia. The root is dangerous in its raw form and MUST be cooked. DO NOT EAT other parts. 4. Boar peanut (Amphicarpaea bracteata) is found in damp areas of North America. A climbing plant with a thin stem, light green oval leaves and white to purple flowers. Remove each seed from the brown seed pod (underground) and cook. 5. American groundnut (Apios americana) is a small climbing plant with oval, pointed light green leaves and flowers from red-brown to brownish tones. Grows in damp, usually wooded areas in North America. Peel small tubers and then fry or boil. 6. The Jerusalem artichoke (Helianthus tuberosus) resembles a sunflower and is a very tall, hairy plant with long, rough, oval leaves and large, yellow, disc-shaped flowers. It grows wild in the heaths of North America and is widespread throughout the world. Cooked tubers are exceptionally tasty. Do not peel them to avoid losing the nutritional value of the product. AQUATIC AND COASTAL PLANTS 7. The marsh calla (Calla palustris) has small size, heart-shaped leaves with long stalks and a pin-like flowering organ surrounded by a leaf-like hood, pale on the inside, from which red berries emerge. Always grows near water. The roots are dangerous and MUST be cooked. DO NOT EAT OTHER PARTS. 8. Arrowhead (Sagittaha) is an aquatic plant, averaging 30-90 cm in height. The leaves are large, their shape can be from narrow to wide arrow-shaped, and sometimes striped under water. The flowers have three rounded petals. Always grows near fresh water. The tubers are edible raw, but are much tastier when cooked. 9. Water chestnut, chilli (Trapa natans), is an aquatic plant with diamond-shaped floating and branching submerged leaves. Widely distributed in fresh waters of Eurasia. Gray hard seeds with a diameter of 2.5 cm, with two “horns”, are edible raw or fried. It is better to cook all root vegetables before eating, as some are dangerous when eaten raw - not only those well known, like cassava and taro or taro, but also many types of temperate zones. Most roots should be cooked until they are soft enough to eat. Peel the root vegetable, rinse in clean water and cook until it becomes soft. Some potato-like root vegetables contain most of their vitamins and minerals near the surface, so don't skin them. The roots will cook faster if you cut them into cubes first. Sharpen the stick to test the doneness of the root vegetables. If it sticks in easily, then the roots are ready.

Carrot

Another good friend of each of us, a nutritious root vegetable with a slightly sweet taste, which contains a lot of fiber and beta-carotene, which is extremely beneficial for vision. Carrots did not immediately acquire the orange color we are accustomed to: the color of different varieties of this root vegetable varies from light yellow to dark purple, and the orange variety is a product of selection. According to one version, this carrot variety was bred in the 16th century in Holland in honor of Prince William I of Orange, to whom the Netherlands owe their independence. Other sources reject this fact, but there is no doubt that the orange carrot, which has spread throughout the world, originated in the Dutch city of Hoorn.

Culinary Uses: Carrots can be eaten raw in appetizers and salads, as well as fried, boiled and baked as a side dish. The high sugar content makes it possible to prepare carrot cake; carrots are also used to enhance the taste of broths, soups and sauces.

Edible roots and root vegetables

Potatoes are undoubtedly the most famous of all root vegetables, especially in our country. In general, potatoes are a tropical plant designed for warm, humid climates. The bulk of nutrients are found in its tubers.
Sweet potatoes may be called sweet potatoes, but they are not actually related. Externally, this root resembles a potato with a slightly sweet taste.
Wild parsnip is a plant completely covered with hairs and spines and has yellow, rather hard flowers. It is customary to consume only parsnip roots, both boiled and raw.
Earthen pear (also known as Jerusalem artichoke). The plant is somewhat similar in appearance to a sunflower and reaches a height of 1 meter. Only the roots of this plant are valued in the world for their nutritional properties. To prevent the roots from losing their value, they do not need to be cleaned.
The American groundnut is a medium-sized plant with bright red flowers. It is widespread in the forests of North America. You can only eat very small tubers, fried or boiled.
Potentilla goose is a rather squat plant and grows mainly in damp places. Potentilla roots can also be eaten raw, although it is recommended to cook them.

In addition to the nutritional properties of root vegetables, there are also beneficial functions. You can read the material about growing turnips in the country.

In modern medicine, the use of roots, tubers, and root vegetables in the preparation of various decoctions, powders and mixtures is widespread.

Beet

The base for vinaigrette and borscht, beets are another very common root vegetable traditionally eaten in Eastern and Northern Europe. In recent years, as Scandinavian cuisine, which is based on a rather meager range of products, has become a trend, beets have made their way into restaurants and from there into home kitchens, even in countries where traditionally they were not widely used. The coloring properties of beets are a double-edged sword: on the one hand, the appearance of beets in any vegetable ensemble immediately colors the rest of the products in a dark red color, on the other hand, beets and beet juice are purposefully used for decorative purposes.

Culinary use: Young and fresh beets can and should be eaten raw; in other cases, beets are best baked. This method is more preferable than cooking, since the nutrients do not go into the water, and the root vegetable itself, on the contrary, does not take up water, which is absolutely useless to it. Baked beets can be used to make appetizers and salads, and also as a side dish.

Roots and taproots as food supplements

In the East, for a long time, plant rhizomes have been famous not only for their medicinal and edible properties, but also for their aromatic properties. You can read the material about preparing and germinating potatoes before planting.

That is why ships always came from India full of spices and seasonings.

Ginger, or rather its root, has a bright, rich smell that can highlight the tastes of sweets, drinks, meat dishes and even marinades. Almost the whole world uses it - the British for pudding, the Russians for kvass and sbiten, and the American nation, first of all, for ginger ale.
Turmeric is another plant whose rhizome is used as an additive to the main meal. In some countries it is even used to dye fabrics yellow, such as in India.

Thus, plants known to us may harbor completely unexpected properties that can not only enrich home cooking, but also have a beneficial effect on certain diseases of our body. We recommend learning how to plant, grow and preserve pumpkins.

Roots and tubers are an invaluable source of food for those in distress. They are rich in nutrients, especially starch. All roots should be cooked thoroughly unless you are sure what they are.

The highest starch content in roots occurs from autumn to spring. In spring, some of the starch is converted to sugar to support new growth. Some edible roots can be up to several centimeters thick and more than a meter long. Tubers are thickened bulb-shaped roots - a large tuber can provide food for a person in distress for quite a long period. Be aware of the edible bulbs, but be very careful as some bulbs, including the wild onion-like Zygadenus from North America, are poisonous.

Many roots are especially tasty when roasted. Boil them until they start to become soft and then roast them on the hot stones in the coals of the fire. Some, including longweed and dandelion (see previous illustrations), make good coffee substitutes when roasted and crushed or ground. Others, such as swamp butterfly, can be pounded or ground to be used as flour.

Comfrey root is especially valuable. It contains so much starch that after boiling the solution becomes like plaster, which makes it suitable for making splints for broken limbs.

1 Knotweed, buckwheat (Polygonum) , has an average height of 30-60 cm, narrow triangular leaves and a small spike of pink or white flowers. It grows in grassy and wooded areas, reaching far to the north. Soak the roots to remove the bitterness, then fry.

2 Tuberous claytonia (ttaytonia tuberosa) has an average height of 15-30 cm, a pair of oval leaves on long stalks in the middle of the stem and small white or pink flowers. Grows in meadows, rocky and sandy places. Use a sharp stick to dig up the tubers, peel them and cook. Young leaves are edible and contain vitamins A and C.

3 Cinquefoil (Potentilla anserina) is a small creeping plant with a silvery-white undersurface of segmented leaves and single (not in inflorescences) five-petaled yellow flowers. Grows in damp places. The fleshy roots are edible, but they are best cooked. Use an infusion of leaves externally for hemorrhoids, and internally for digestive problems.

4 Licorice, licorice (Glycyrrhiza) , is a branching plant up to 30-60 cm tall, with small oval leaves in opposite pairs and greenish-cream flowers. Grows in grassy, sandy, bushy areas. The boiled root tastes like carrots.

5 Wild parsnip (Pastinaca sativa) is a hairy, prickly plant averaging 1 m in height with serrated leaves and dense yellow heads of small flowers. Grows in wastelands and grassy areas. The roots are eaten both raw and boiled.

6 Comfrey (Symphytum officinale) is a hairy, coarse plant up to 1 m high, with pointed leaves tapering towards the stem and clusters of cream or mauve flowers. Grows in ditches, ditches and damp places. The roots are eaten raw or boiled. Other parts have medical uses. DO NOT BE CONFUSED with Foxglove.

7 Salsify (Tragopogon porrifotius) reaches an average height of 60-90 cm, has long, grass-like leaves that flow smoothly to the stem, and large purple single flowers similar to dandelion flowers. Grows in dry wastelands. The tuberous root and young leaves are eaten boiled.

8 Woolly grass (Pedkularis tanata) is a hairy, creeping plant with pinkish flowers and yellow root that is eaten raw or cooked. Widely distributed in the northern American tundra.

WARNING: Almost all other species of mystic grass are poisonous.

1 Ornitho-gallum umbellatum grows to an average height of 10-30 cm, grass-like leaves have a white main vein and extend from the root, the flowers are white, with six petals, with green stripes on the petals. Grows in grassy areas. The root is dangerous in its raw form and MUST be cooked. Do not eat other parts of the plant.

2 Wild onion (Allium) is found almost everywhere and is easily recognized by its characteristic smell. Long, grass-like leaves emerge from the very base of the plant. At the top of the stem is a head of six-petalled pink, purplish or white flowers. The edible bulb can be found up to 25 cm underground.

3 Spotted arum (Arum maculatum) grows to 15-40 cm, has dark green arrow-shaped, sometimes with dark spots, leaves and a purple finger-shaped flowering organ, enclosed in a pale leaf-shaped “hood”, from which red berries appear. Grows in shaded and wooded areas in Eurasia. The root is dangerous in its raw form and MUST be cooked. DO NOT EAT other parts.

4 Boar peanuts (Amphicarpaea bracteata) are found in damp areas of North America. A climbing plant with a thin stem, light green oval leaves and white to purple flowers. Remove each seed from the brown seed pod (underground) and cook.

5 American groundnut (Apios americana) is a small climbing plant with oval, pointed, light green leaves and red-brown to brownish flowers. Grows in damp, usually wooded areas in North America. Peel small tubers and then fry or boil.

6 The Jerusalem artichoke (Helianthus tuberosus) resembles a sunflower and is a very tall, hairy plant with long, rough, oval leaves and large, yellow, disc-shaped flowers. It grows wild in the wastelands of North America and is widespread throughout the world. Cooked tubers are exceptionally tasty. Do not peel them to avoid losing the nutritional value of the product.

Celery

While the first three root vegetables on this list have become popular because of their versatility, the same cannot be said for celery: in its raw form, it is quite strong and has a distinctly aniseed flavor that many will find too strong. For this reason, the use of celery root is mostly limited to flavoring broths and sauces, although its potential is much broader.

Culinary use: The main way to use celery root has already been described above - it is added when cooking broth or cooking meat in sauce. In addition, celery can be eaten fresh (in salads), lightly fried or baked; celery soup or puree is no less wonderful - during cooking, the taste of the root vegetable softens, and the side dish comes out great.

Edible roots and tubers. Part 1. How not to die of hunger

Correct calculation of food is an extremely important component of preparing a tourist trip. One is always the risk of force majeure, due to which products may run out much earlier than planned. And in such circumstances, knowledge of edible common plants that are found almost everywhere will be extremely useful. But you should be especially careful, since some plants are edible only if prepared in a certain way. So, what edible roots and tubers can save you from hunger?

The content of the article

Convolvulus knotweed

Fallopia convulus. A small plant with narrow arrow-shaped leaves and an inflorescence in the form of a small pink or white spike. Found in grassy areas. The root, as the name suggests, is a little bitter, but if you soak it thoroughly and then fry it, it is quite edible.

Claytonia tuberosa

Claytonia tuberosa. A low plant (up to 30 cm) with short oval leaves and five-petaled white or pink flowers. It grows in both rocky and forested areas. The edible part is the tubers. They must first be cleaned and then cooked. Young shoots are also suitable for food.

Licorice or licorice

Glycyrrhíza glábra. A branching perennial plant with small oval leaves. The flowers are greenish-cream. The edible part is the root. Moreover, it is a medicine that has a positive effect on the condition of ulcers. Otherwise, it can be boiled and dried. When cooked, it tastes similar to carrots.

Comfrey officinalis

Symphytum officinale. A perennial plant, up to a meter high, the stem of which is covered with stiff hairs and the leaves are oblong-lanceolate. It grows in damp places, such as near ditches and ditches. The edible part is the root. You can eat it raw – the taste is quite tart, or you can cook it.

Salsify

Tragopogon. The stems are long, sometimes branched. The leaves are like those of cereals. The flower is a yellow basket. Young leaves and roots are edible if boiled. Some people recommend soaking them first to eliminate the bitter taste.

Spotted arum

Árum maculátum. A low plant with arrow-shaped leaves. The inflorescence resembles a pin covered with a hood of leaves. It can be found in shaded, wooded areas. The edible part is only the root. Berries should not be eaten under any circumstances. And it is advisable to boil the root thoroughly.

Cinquefoil anseri

Potentilla anserina. Low creeping plant. The leaves are imparipinnate. The flowers are scarlet, yellow, five-petaled. The fleshy root is edible raw, but it is better to cook it.

This, of course, is not a complete list of edible plant roots. But even such a list is enough to not die of hunger. Well, or to diversify the tourist diet a little.

Parsley

Parsley is one of the few plants in which both tops and roots are used: if the former are almost the main greens for seafood dishes, and indeed any other, moderately spicy, unobtrusive, but with its own distinct taste, - then the latter are less universal. As a rule, parsley root is added when cooking broth, and that’s it. Error. Parsley is a close relative of carrots, so you can do everything with its root that you can do with other root vegetables.

Culinary uses: Broths and stews are not the only use for parsley root. It can be boiled, fried and baked to make a side dish along with other root vegetables, or as a main vegetarian dish.

Radish

A fairly rare representative of annual plants among root vegetables, radishes are a vegetable that appears on the shelves in the spring and remains there until the end of summer. Usually radishes are eaten raw - in summer salads or just like that - and do not think that radishes, like any other root vegetable, can be baked just as well: this will soften its sharp taste, so you get an unusual but tasty side dish .

Culinary use: As part of all kinds of vegetable salads and summer dishes.

Overcome grass, White water lily

A perennial herbaceous aquatic plant that grows in reservoirs at a depth of 1 to 3 meters. The flower is white, plunges into the water at about 6 o'clock in the evening and emerges at about 7 o'clock in the morning.

Water lily roots can only be eaten boiled and fried.

Poisonous in their raw form!

Dry the roots, grind them into powder and you can bake bread. But you should not pick the water lily without great need, there is not so much of it.

By the way, water lily roots stain fabrics brown. The roots of the water lily contain a lot of tannins and therefore before drying it should be soaked in water, often draining it.

Kohlrabi

Strictly speaking, kohlrabi is not a root, but an underground part of the stem of a plant that is a close relative of ordinary cabbage. This is why kohlrabi stands out from the rest of the list, combining the best of the advantages of root vegetables and cabbage: kohlrabi can successfully replace potatoes in most dishes where they do not play the first fiddle (for example, in soups), but at the same time contains one and a half times more fiber , three times less calories and does not contain starch at all, of which potatoes contain as much as 17%.

Culinary Uses: Salads (raw), soups (cooked), purees, pancakes and whatever comes to mind when you think of cabbage.

What is a root vegetable

A root crop is the lower, underground part of a plant, which is used to accumulate beneficial vitamins, micro- and macroelements necessary for the full growth and fruiting of the crop.
The main difference between a fruit and a root vegetable is its botanical purpose. If a plant uses fruits as a seasonal “attempt” to spread its seeds for the purpose of reproduction, then root crops are a “storehouse” of nutrients for itself.

Unlike fruits, edible roots are never immature. Their consumption is not as harmful as unripe fruits. They differ from the roots by thickening and different shapes, which can be round or oblong.

Root vegetables have long been cultivated for the purpose of harvesting the underground part. They can form in crops with different life expectancies, but are most often found in biennial plants.

Sweet potato

I’ll say right away that I’ve almost never seen sweet potatoes on sale here: they say that this heat-loving plant is grown somewhere in Bashkortostan and Khakassia, but one thing is for sure - this root vegetable never became “ours” in our kitchen. The reason, I believe, is that sweet potatoes are quite climate-sensitive, but at the same time they are nothing special, being similar to carrots when raw, and like pumpkin when fried or baked. Another name for sweet potatoes is “sweet potatoes” because their tubers actually resemble potatoes. Well, because it's sweet.

Culinary use: Sweet potatoes are fried, boiled, baked, and also, unlike regular potatoes, eaten raw. Depending on the cuisine, sweet potatoes can be either a side dish or a main dish, especially in countries where they are a staple crop.

Healthy roots and root vegetables. Recipes

Content

Healthy roots and root vegetables. Edible plant roots contain a huge amount of nutrients that have a beneficial effect on the human body. They are healthy and tasty. Turnips, carrots, beets, onions, radishes, celery... What other roots and root vegetables are known to us, but are rarely on our table? How to cook them correctly and what dishes can and should be added to them?

Roots are the underground part of plants (root), necessary for securing the plant and its nutrition. The concept of “roots” does not mean the same thing as “root vegetables”. Root vegetables are a modified root. The taste is more reminiscent of vegetable fruits.

Root crops include such crops as carrots, turnips, celery, rutabaga, and chicory. Roots include lovage, licorice, parsnip, salsify, and ginger.

Our ancestors ate the roots of various plants for a long time. This is primarily due to the fact that gathering, along with hunting and fishing, served as the main way of obtaining food.

Parsnip

In appearance, this root vegetable looks like carrots, but in composition it is much closer to potatoes.

Parsnips (white root) are rich in nutrients. It contains many vitamins (C, PP, group B), as well as phosphorus, iron, potassium and calcium. Due to the potassium content, parsnips are able to reduce the amount of water in the body, remove swelling and have a pronounced choleretic effect. Pharmacists use parsnip to make cardiovascular drugs, as it contains substances that have a vasodilating effect.

Traditional medicine uses parsnip root to treat diseases of the kidneys, digestive tract and nervous system. It also has restorative and tonic properties. In dermatology, parsnips in the form of an infusion are used for vitiligo and psoriasis.

Root vegetables are used in cooking as a spice (dried) and for preparing first and second courses and salads (fresh).

It can also be used as a cosmetic product, as it contains coumarins, which promote better absorption of sunlight. It is recommended to apply parsnip juice to discolored areas of skin before tanning, and then the pigmentation partially returns.

But there are also contraindications - for example, if you have photodermatitis.

Ginger

In Eastern countries, ginger root has been actively used in the fight against chronic illnesses and to maintain natural beauty for centuries. For us, ginger has also long ceased to be exotic and is actively used in the prevention and treatment of many ailments. An excellent product for maintaining youth and beauty.

Ginger helps with bronchitis and even asthma. Substances called “gingerols” are isolated from it, which have an anti-inflammatory effect. Used for joint diseases. Ginger can suppress the feeling of nausea and fight motion sickness.

At the same time, those who have problems with blood pressure, liver, and gastrointestinal tract should be careful with ginger - the root can cause exacerbation of diseases.

Turnip

In Rus', turnips were the most important food product. Mysteries about it were preserved in ancient chronicles. Until the 18th century, turnips were a traditional and favorite vegetable on every table. A wide variety of dishes were prepared from it both on weekdays and on holidays, both ordinary people and princes. But when Peter I came to power, the “popularization” of potatoes began, which subsequently replaced a more healthy product from our diet.

Since ancient times, turnips have been valued not only as a food product, but also as a medicinal product. The healing power of turnips, unlike expensive medicines, was available to everyone.

Raw turnips contain up to 9% sugars and have a very high vitamin C content - twice as much as any other root vegetable. Vitamins B1, B2, B5, PP, provitamin A (especially in yellow turnips), easily digestible polysaccharides, sterol (an element necessary in the treatment of atherosclerosis.

Turnips contain a rare element, glucoraphanin, a plant analogue of sulforophane, which has anti-cancer properties.

This element is found in turnips and various types of cabbage: broccoli, kohlrabi and cauliflower.

Turnips contain rare trace elements and metals: copper, iron, manganese, zinc, iodine and many others. Turnips contain more phosphorus than radishes and radishes, and sulfur, which is necessary for purifying the blood and dissolving stones in the kidneys and bladder.

Magnesium contained in large quantities helps the body accumulate and absorb calcium. Turnips even contain a natural antibiotic that retards the development of certain fungi, including those dangerous to the human body (though it has no effect on E. coli and staphylococci).

Turnip is contraindicated in case of exacerbation of gastrointestinal diseases, hepatitis, cholecystitis, and some diseases of the nervous system.

Jerusalem artichoke

Jerusalem artichoke, or earthen pear, was once an important element of Russian cuisine. Its “golden age” occurred at the end of the 18th and beginning of the 19th centuries.

Later, Jerusalem artichoke, like turnips, gradually began to be replaced by potatoes and became exotic for many years.

And this is sad, because Jerusalem artichoke can rightfully be called a vegetable leader in the content of iron and the beneficial prebiotic inulin. Jerusalem artichoke is also very useful for dysbiosis; it normalizes the intestinal microflora.

It’s especially nice that Jerusalem artichoke can be included in children’s diets. For them, this root vegetable is sold in the form of candied fruits similar to raisins.

Swede

Rutabaga came from crossing turnips and white cabbage. This root vegetable is similar to a turnip, but slightly larger and sweeter. The color of rutabaga can be red-violet or gray-green.

Rutabaga contains sugars, proteins, fiber, starch, pectins, vitamins B, C, A, rutin, mineral salts (potassium, sulfur, phosphorus, sodium, iron, copper), essential oil.

This root vegetable contains the highest percentage of calcium trace elements. Rutabaga is a good remedy for treating patients suffering from softening of bone tissue.

Rutabaga root vegetables are considered an excellent wound-healing, diuretic, anti-inflammatory and anti-burn agent.

Rutabaga is a valuable food product, especially in winter and early spring, when there is a lack of vitamins.

In medical nutrition it is recommended for constipation, and is included in the diet of patients with atherosclerosis. Rutabaga also has a mucolytic effect - the ability to thin sputum.

Rutabaga was taken to relieve edema in cardiovascular and kidney diseases, as it has diuretic properties and removes excess fluid from the body.

Rutabaga juice has antibacterial properties; it has long been used to treat purulent wounds and burns.

People with gastrointestinal diseases should not consume rutabaga during periods of exacerbation. This is explained by the high content of coarse plant fibers in the root crop, which can irritate the replenished mucous membrane.

In addition, a contraindication to the use of this vegetable is individual intolerance.

Parsley root

Parsley is the most widespread herb crop in the world.

Its root contains many useful substances, due to which it has a beneficial effect on vision, mucous membranes and skin (vitamin A), cardiovascular and endocrine systems.

It is popularly used as a choleretic agent, as well as for diseases of the genitourinary system in men and women (cystitis, prostatitis, menstrual disorders, potency disorders in men).

Parsley root relieves swelling and stimulates kidney function.

Parsley root has a powerful diuretic effect. Therefore, it is used for diseases of the urinary system, obesity, and also for diseases associated with cardiovascular pathology.

Parsley root is the record holder among root vegetables for the content of vitamin C. Although this, of course, applies mainly to fresh roots, there are not enough vitamins left in dried ones.

Parsley is often used in cosmetology for the preparation of creams, lotions and masks.

It refreshes and rejuvenates the skin, relieves swelling and protects against wrinkles. A decoction of the roots whitens the skin, destroys freckles and spots due to vitiligo.

Celery root

Celery root. A tragedy typical of Russian culinary history happened to him - the tops eclipsed the roots.

But our Ancestors were very familiar with this root vegetable. In pre-potato times, it, along with turnips, was a fairly common vegetable even at the peasant table.

Celery root is rich in plant fiber, contains vitamins E, K, PP, as well as riboflavin and thiamine. Eating celery normalizes salt metabolism in the body. It is an excellent prevention of rheumatism, gout, arthritis.

The fiber contained in celery root helps relieve constipation.

In folk medicine, celery is used to treat the endocrine and nervous systems.

Due to its antiseptic, anti-inflammatory, anti-allergic effects, it is used to treat skin diseases, in the form of juice and aqueous infusions.

Celery, due to its low calorie content, can be included in the diet.

In cooking, celery root is used raw, stewed and boiled.

Elecampane root

The Russian name for this plant came from the nine magical powers that were attributed to it and the nine diseases that it treated.

Elecampane has anti-inflammatory, choleretic, tonic, antiseptic, diuretic, expectorant, and anthelmintic effects.

In folk medicine, it is used as a reliable expectorant for respiratory diseases - inflammation of the nasopharynx, tracheitis, bronchitis, bronchial asthma, pulmonary tuberculosis, as well as for diseases of the oral cavity.

Its preparations are used as a blood purifier and metabolism-improving agent for joint diseases, radiculitis, scurvy, thrombophlebitis, anemia, hypertension, uterine prolapse, nervous diseases, goiter, etc.

Elecampane roots are used for medicinal purposes and as a flavorful addition to drinks or prepared dishes.

They have a peculiar smell: fresh ones smell like camphor, and dry ones smell like violet. They have a spicy, bitter-burning taste.

Chopped elecampane root can be added to vegetable soup and other dietary first courses, red sauce or oatmeal.

Adding this spicy plant to confectionery, compotes and other drinks helps the finished dish acquire a rather pleasant aroma.

The aromatic properties of elecampane root are also relevant for the canning and fishing industries, where it is often added as a substitute for ginger and spices. Elecampane essential oil is highly valued.

Horseradish root

Horseradish root contains a large amount of vitamin C, many useful microelements and substances, thanks to which it has an antibiotic, anti-inflammatory, and choleretic effect.

Horseradish root is taken as an infusion to increase appetite, stimulate digestion, as well as for diseases of the respiratory tract, kidneys, rheumatism, and gout.

Its juice is used to treat purulent wounds. Due to its high content of vitamin C and lysocine, horseradish root is used for colds and flu.

As an external remedy, the infusion is used for radiculitis, pleurisy, pneumonia, it is used to treat purulent wounds, and its juice helps with colds and saves from toothache.

Horseradish infusion is also used to remove freckles, age spots and whiten skin after excessive tanning.

Kalgan

The rhizome of galangal (cinquefoil erect) contains essential oils, tannins, resins and various acids. Cinquefoil is included in gastric preparations.

Galangal root has a number of properties: bactericidal, anti-inflammatory, astringent, hemostatic. Most often it is used to treat diseases of the gastrointestinal tract, inflammation of the oral cavity, and skin diseases.

Lovage

This plant looks a little like celery, but has a much more subtle aroma and taste.

Lovage contains many useful substances, microelements, and vitamins. The plant is rich in potassium salts and essential oils. Lovage roots contain sugar, starch, coumarin, tannins, resins, malic acid, and gum.

Medicinal lovage has excellent anti-inflammatory properties. Heals scratches and cuts well. This plant is not only able to cleanse the skin, but also cure even purulent wounds. Modern pharmacology and cosmetology uses lovage to make many medications.

As for traditional medicine, a decoction of the roots and leaves of lovage, as well as its juice, is actively used as an effective diuretic, expectorant and tonic.

The beneficial properties of lovage have a good effect on intestinal motility, so it is often used for constipation and inflammation of the gastrointestinal tract.

To strengthen hair and enhance its growth, use lovage infusion as a rinse. After a set of such simple procedures, the hair acquires incredible shine, fluffiness and silkiness.

Lovage essential oils are used as a natural aphrodisiac.

Licorice

Licorice root contains many active substances that have medicinal properties.

Glycyrrhizic acid: relieves inflammation, stimulates the adrenal glands, has anti-allergic properties. It inhibits the biosynthesis of cholesterol, reacts with it and forms an insoluble complex. This is the basis for its anti-sclerotic effect.

Flavonoids: relax smooth muscles, relieve spasm, inflammation, normalize the level of permeability of blood vessel walls.

Foaming substances (saponins): increase the secretory function of the mucous membrane of the respiratory tract and gastrointestinal tract, gently envelop, protect against irritation, thin mucus and facilitate coughing. They have an anti-inflammatory and disinfectant effect.

Licorice root is drunk for coughs, bronchitis, bronchial asthma and other inflammatory diseases of the upper respiratory tract. It is used in gynecology in the treatment of inflammatory diseases and erosions.

Used for dermatitis, psoriasis, lupus, eczema, pemphigus, neurodermatitis, dermatitis, allergic manifestations and other skin diseases.

Licorice root is suitable for the treatment and prevention of metabolic disorders and water-salt balance, and normalization of blood pressure. They treat gastritis, peptic ulcers, constipation, inflammation of the genitourinary system and joints, rheumatism, kidney pathologies and decreased function of the adrenal cortex, diseases of the eyes, nose, ears and inflammatory processes in the oral cavity.

Licorice root is also used as a complementary therapy for Addison's disease and diabetes.

Licorice root is taken for a limited time; prolonged and uncontrolled use can be harmful.

Chicory

Chicory roots contain a special substance called inulin, which is of great value for the human body.

Inulin is indispensable in dietary nutrition; this substance is especially useful for people suffering from diabetes. The roots also contain ascorbic acid, tannins, carotene and riboflavin.

A decoction of them promotes digestion, is used in dietary nutrition, and heals wounds.

Medicines based on chicory have choleretic and diuretic properties. Useful for pyelonephritis, diabetes, improves blood composition. Increases overall tone and mood.

Chicory roots have long been used as a coffee bean substitute. To prepare a fragrant drink, the root was roasted, and then several teaspoons of chicory powder were poured with boiling water. Ground chicory root is used as a spice.

How to properly dry roots

Roots and rhizomes are most often harvested in the fall after the end of the growing season or in the spring before it begins (harvesting in the spring is more difficult, since the above-ground part of the plant is missing).

Before the drying process itself, prepare the root. Cut off the top greens and rinse off dirt with running water.

There are several types of root drying.

The first of them is drying in the open air with the raw materials exposed to the sun, and the second is oven drying at a temperature not exceeding 35-40 degrees (after 42 degrees, irreversible destruction of some substances begins). Drying in air will take about 10-15 days, and in an oven or electric dryer - several hours.

The type of drying you choose is up to you.

After the roots have dried, it is important to store them correctly.

Different types in separate packages, cans. And put it in a dry place where there is practically no moisture. The greatest danger to dry roots is the appearance of mold and food moths.

To avoid moths from eating your dried roots, store them in impenetrable containers, preferably labeled. Place the container itself in a dark, dry place, at a temperature not lower than room temperature. Your kitchen cabinet is perfect for this, as there will definitely be some space for dried roots. Protect products from direct sunlight.

Compliance with all the rules for drying roots and storing them will save you from further worries about their use.

Drying roots is a great idea, since we can use raw materials containing many vitamins for our body all year round, regardless of the period of their growth.

It is better to use dried raw materials until the next harvest, since long-term storage loses the taste and color of the roots, as well as their quality.

Delicious recipes

Fresh and dried roots are used in cooking. Usually the roots are boiled and then fried. In addition, fresh roots are used to prepare salads, soups and main dishes. Often, roots act as an independent nutritional and, what is really important, healthy food product, which is also capable of having a healing effect.

Oatmeal with elecampane root, seasoned with linseed oil

Prepared with water and without sugar. Elecampane root is bought at the pharmacy and ground in a coffee grinder, after which it is sifted through a fine sieve (for tea), the powder should be in the form of flour, added to the porridge (to taste) 15 minutes before the end of cooking.

Add to the finished porridge to taste and optionally: blueberries; raisins (pre-fill with clean water and let the berries take in water so that they increase in size to the size of a grape); ground in a coffee grinder to choose from: flax seeds, hemp seeds, pumpkin seeds (or all together)

When ready, add a little melted butter or a little unrefined flaxseed oil.

Parsley root salad with cottage cheese

For the salad, you need to grate parsley root and carrots with cottage cheese and add sour cream. The salad laid out on a plate can be decorated with the remaining sour cream and fresh parsley.

Creamy parsnip soup

For the soup you will need parsnip root, celery root, carrots and onions. All ingredients are randomly chopped, immersed in a saucepan and fried. After that, pre-prepared chicken broth and finely chopped garlic are added to the saucepan. Beat the finished soup in a blender until smooth and add cream.

Jerusalem artichoke cutlets with fried celery garnish

For this dish, boiled Jerusalem artichoke root must be ground through a sieve. Into the resulting mass you need to add the yolk, butter, add breadcrumbs and mix thoroughly. Fry the finished minced meat in a frying pan until golden brown. For garnish, lightly fry chopped celery root.

Candied ginger

For candied ginger, you will have to boil the ginger root, cut into pieces, in boiling water for an hour and in sugar syrup for another hour. Then the resulting ginger slices should be placed on a dish and sprinkled generously with sugar. After which, to achieve the best result, the candied fruits should be kept at room temperature for 24 hours.

Don't be afraid to experiment with cooking roots and root vegetables.

In this case, remembering or rediscovering what was well known to our Ancestors means enriching your diet with new tastes and aromas and bringing undoubted benefits to your health.

Parsnip

A white root vegetable with light yellow skin, a close relative of carrots, and in general the taste is also similar to it, only with a slight hint of spice and not so sweet. Like many other carbohydrates, parsnips have numerous healing properties, so it's worth including them in your diet more often.

Culinary use: Adjusted for taste, parsnips are used in the same way as carrots - added when cooking broth, baked, parsnip puree has a sweetish delicate taste and goes well with fish and white meat dishes.

Edible root vegetables - main types

Depending on the botanical characteristics and internal structure, all root vegetables are divided into several main groups. They differ not only in external characteristics, but also in which part, wood or bast, accumulates beneficial vitamins and mineral elements.

Main types of root vegetables:

carrots;
beet;
rare.

In addition, root vegetables also differ depending on the family to which they belong. They are divided into umbelliferous (parsley, carrots, parsley), pigweed (all types of beets) and cruciferous (radish, turnip, turnip, radish).

Carrot

Carrot-type root vegetables are real natural “record holders” for the content of vitamins, micro- and macroelements, amino acids and other useful substances. Every person knows which root vegetables contain carotene - carrots, parsley, celery and parsnips.

Carrot-type root vegetables have an oblong shape that can be cylindrical, blunt, with a sharp or conical tip. Carrot root vegetables accumulate valuable biological elements in the tissues of the secondary phloem, located under the cork. For this reason, the main half of the root crop is allocated to the bast part.

The woody tissues of the root crop, that is, its core, contain a minimal amount of nutrients and more lignified elements. It can be identified by its lighter shade. The cortical tissue and the pith are clearly demarcated by a cork cambium. Accordingly, the less space the core takes up, the healthier and more nutritious the root vegetable will be.

Beetroot

Beet root vegetables are round, oval, slightly flattened or oblong in shape. These include table beets and sugar beets.

When cutting a beetroot, you can see a clear alternation of layers of woody xylem and bast phloem. The first is light red stripes, the second is dark red, almost burgundy.

All nutrients are accumulated in the bast part of the root crop, which has a darker and richer shade. Moreover, all light layers, which are woody, contain a minimal amount of nutrients, vitamins and minerals and much more lignified tissue.

Rare

Radish root vegetables are radishes, radishes, rutabaga and turnips. Root vegetables of this type are distinguished by their round, elongated-conical or oblong shape. Their colors can vary from white to pink or dark red.

They deposit nutrients in woody elements, which occupy a large proportion of the entire root crop. The internal tissues are arranged radially. The bast cells in these root crops are poorly developed and adhere closely to their skin.

Jerusalem artichoke

Aka earthen pear, aka Jerusalem artichoke, this close relative of the sunflower came to Europe from America, and has now become one of the most common weeds on this continent. Jerusalem artichoke is quite unpretentious, and has small but very tasty roots, which appeared in Russia during the time of Alexei Mikhailovich the Quiet, but were initially used as medicine. Jerusalem artichoke does not store very well, so I don’t see it on sale often, but if you come across it at the market or in a store, take it with confidence, Jerusalem artichoke is worth it.

Culinary use: Jerusalem artichoke is boiled, stewed, baked, eaten raw; Jerusalem artichoke is very tasty simply fried in butter.

Edible roots

Photo

Roots and tubers are an invaluable source of food for those in distress. They are rich in nutrients, especially starch. All roots should be cooked thoroughly unless you are sure what they are.

Comfrey root is especially valuable. It contains so much starch that after boiling the solution becomes like plaster, which makes it suitable for making splints for broken limbs.

1 Knotweed, buckwheat (Polygonum), has an average height of 30-60 cm, narrow triangular leaves and a small spike of pink or white flowers. It grows in grassy and wooded areas, reaching far to the north. Soak the roots to remove the bitterness, then fry.

2 Tuberous claytonia (ttaytonia tuberosa) has an average height of 15-30 cm, a pair of oval leaves on long stalks in the middle of the stem and small white or pink flowers. Grows in meadows, rocky and sandy places. Use a sharp stick to dig up the tubers, peel them and cook. Young leaves are edible and contain vitamins A and C.

3 Cinquefoil (Potentilla anserina) is a small creeping plant with a silvery-white undersurface of segmented leaves and single (not in inflorescences) five-petaled yellow flowers. Grows in damp places. The fleshy roots are edible, but they are best cooked. Use an infusion of leaves externally for hemorrhoids, and internally for digestive problems.

4 Licorice, licorice (Glycyrrhiza), is a branching plant up to 30-60 cm tall, with small oval leaves in opposite pairs and greenish-cream flowers. Grows in grassy, sandy, bushy areas. The boiled root tastes like carrots.

5 Wild parsnip (Pastinaca sativa) is a hairy, prickly plant averaging 1 m in height with serrated leaves and dense yellow heads of small flowers. Grows in wastelands and grassy areas. The roots are eaten both raw and boiled.

6 Comfrey (Symphytum officinale) is a hairy, coarse plant up to 1 m high, with pointed leaves tapering towards the stem and clusters of cream or mauve flowers. Grows in ditches, ditches and damp places. The roots are eaten raw or boiled. Other parts have medical uses. DO NOT BE CONFUSED with Foxglove.

7 Salsify (Tragopogon porrifotius) reaches an average height of 60-90 cm, has long, grass-like leaves that flow smoothly to the stem, and large purple single flowers similar to dandelion flowers. Grows in dry wastelands. The tuberous root and young leaves are eaten boiled.

8 Woolly grass (Pedkularis tanata) is a hairy, creeping plant with pinkish flowers and yellow root that is eaten raw or cooked. Widely distributed in the northern American tundra.

WARNING: Almost all other species of mystic grass are poisonous.

9 Ornitho-gallum umbellatum grows to an average height of 10-30 cm, grass-like leaves have a white main vein and extend from the root, the flowers are white, with six petals, with green stripes on the petals. Grows in grassy areas. The root is dangerous in its raw form and MUST be cooked. Do not eat other parts of the plant.

10. Wild onion (Allium) is found almost everywhere and is easily recognized by its characteristic smell. Long, grass-like leaves emerge from the very base of the plant. At the top of the stem is a head of six-petalled pink, purplish or white flowers. The edible bulb can be found up to 25 cm underground.

11. Spotted arum (Arum maculatum) grows up to 15-40 cm, has dark green arrow-shaped, sometimes with dark spots, leaves and a purple finger-shaped flowering organ, enclosed in a pale leaf-shaped “hood”, from which red berries appear. Grows in shaded and wooded areas in Eurasia. The root is dangerous in its raw form and MUST be cooked.

DO NOT EAT other parts.

12. Boar peanut (Amphicarpaea bracteata) is found in damp places in North America. A climbing plant with a thin stem, light green oval leaves and white to purple flowers. Remove each seed from the brown seed pod (underground) and cook.

13. American groundnut (Apios americana) is a small climbing plant with oval, pointed light green leaves and red-brown to brownish flowers. Grows in damp, usually wooded areas in North America. Peel small tubers and then fry or boil.

14. Jerusalem artichoke (Helianthus tuberosus) resembles a sunflower and is a very tall, hairy plant with long, rough, oval leaves and large, yellow, disc-shaped flowers. It grows wild in the heaths of North America and is widespread throughout the world. Cooked tubers are exceptionally tasty. Do not peel them to avoid losing the nutritional value of the product. vk.com/sv_bunker

WATER AND COASTAL PLANTS

1. The marsh calla (Calla palustris) is small in size, has heart-shaped leaves with long stalks and a pin-like flowering organ surrounded by a leaf-like hood, pale on the inside, from which red berries emerge. Always grows near water. The roots are dangerous and MUST be cooked. DO NOT EAT OTHER PARTS.

2. Arrowhead (Sagittaha) is an aquatic plant, averaging 30-90 cm in height. The leaves are large, their shape can be from narrow to wide arrow-shaped, and sometimes striped under water. The flowers have three rounded petals. Always grows near fresh water. The tubers are edible raw, but are much tastier when cooked.

3. Water chestnut, chilli (Trapa natans), is an aquatic plant with diamond-shaped floating and branching submerged leaves. Widely distributed in fresh waters of Eurasia. Gray hard seeds with a diameter of 2.5 cm, with two “horns”, are edible raw or fried.

It is better to cook all root vegetables before eating, as some are dangerous when eaten raw - not only those well known, like cassava and taro or taro, but also many types of temperate zones. Most roots should be cooked until they are soft enough to eat. Peel the root vegetable, rinse in clean water and cook until it becomes soft. Some potato-like root vegetables contain most of their vitamins and minerals near the surface, so don't skin them. The roots will cook faster if you cut them into cubes first. Sharpen the stick to test the doneness of the root vegetables. If it sticks in easily, then the roots are ready.

Turnip

Once upon a time, turnips (by the way, a cousin of cabbage) were the main Russian root vegetable, which today is reflected only in folklore: turnips, whatever one may say, do not appear on our table too often. It was practically forced out of the Russian diet after the advent of potatoes due to the higher yield of the latter, but taking at random any of the ancient Russian dishes in which potatoes are present, it can be said with a high degree of probability that turnips were once in its place . Now that it is possible to alternate different root vegetables, it would be quite useful to remember turnips - they are extremely useful both in the prevention and treatment of many diseases.

Culinary use: Turnips are stewed, fried, baked, stuffed, added raw to salads, in addition, turnips can be pickled or fermented, after which turnip cabbage soup can be prepared from it.

Medicinal root vegetables

Turnip – this root vegetable can be eaten both raw and cooked. It can be stuffed or made into vegetable sticks. Turnip contains a large amount of minerals and vitamins, which help stimulate intestinal motility. It is also widely used for colds of the lungs, as it has the ability to relieve inflammatory processes.
Rutabaga is another indispensable root vegetable for various diseases. It has a laxative and diuretic effect, can restore intestinal function, and also strengthen bones. Moreover, rutabaga juice can be used to treat coughs by acting as an expectorant.
Beetroot - although it is one of the most common root vegetables in our country, not everyone knows about its beneficial properties. While it strengthens the immune system and normalizes stomach function.

You can learn how to grow edible chestnuts.

Radish

Another representative of the Cabbage family with a rich folklore past, radish, which we do not eat very often, but in vain: in a good way, in addition to obvious medicinal benefits (radish with honey is a traditional Russian cough remedy), radish also has gastronomic benefits. Residents of Asia in this sense are more loyal to radishes - just remember the green Margelan radish from Uzbekistan and the daikon, beloved by the Japanese. When accustoming yourself to radishes, it is better to start with the latter - daikon is not bitter, has a pleasant sweetish taste and, in addition, contains a huge amount of vitamin C.

Culinary use: Most often, radish is eaten raw, added to salads or simply poured with fragrant oil over chopped radish slices. However, radishes can and should be pickled, fried, stewed and added to soups, especially when it comes to dishes native to Southeast Asia.

Ginger

Being one of the main ingredients of Asian cuisine, ginger has firmly established itself in Russian cuisine: as one of the first overseas spices brought to Rus', ginger has become mandatory for many dishes, mainly baked goods and drinks. In its own form, ginger is practically not used; in this sense, pickled ginger, which the Japanese use to refresh their taste buds, is a pleasant exception - the marinade somewhat pacifies the sharp taste of ginger, which is very welcome in those dishes where ginger is present in small doses.

Culinary use: Ginger is mainly used as a spice, fresh or dried. The preparation of many Asian dishes begins with frying finely chopped ginger in hot oil; a relative of ginger, galangal, is actively used in Thai cuisine, including in soups. Ribs or wings are excellent with ginger.

Horseradish

Horseradish is our everything in terms of spicy dishes: I think it was precisely the addiction to horseradish and mustard that led to the fact that hot peppers somehow didn’t take root with us. Being not a very picky plant, horseradish appeared in Rus' quite a long time ago, and its root, as well as its leaves, are actively used in fermenting or pickling vegetables, preparing drinks and tinctures, and also as raw materials for the seasoning of the same name.

Culinary use: Fresh horseradish is used as a seasoning in the preparation of dishes of various cuisines, primarily Russian. Table horseradish, which is grated horseradish root with additives, is the best addition to jellied meat and any cold meat dishes.

The main types of edible root vegetables and what makes them special

Edible root vegetables are a valuable plant product, a source of many nutrients, which has long been used as food. This is the underground part of vegetable crops that are grown in agriculture specifically to produce root crops. In some varieties of such crops, the above-ground part is also used - for human or livestock nutrition. The main value of edible root vegetables lies in their unique biochemical composition and high content of vitamin and mineral elements, especially useful in the autumn-winter season.

What is a root vegetable

A root crop is the lower, underground part of a plant, which is used to accumulate beneficial vitamins, micro- and macroelements necessary for the full growth and fruiting of the crop.

The main difference between a fruit and a root vegetable is its botanical purpose. If a plant uses fruits as a seasonal “attempt” to spread its seeds for the purpose of reproduction, then root crops are a “storehouse” of nutrients for itself.

Unlike fruits, edible roots are never immature. Their consumption is not as harmful as unripe fruits. They differ from the roots by thickening and different shapes, which can be round or oblong.

Root vegetables have long been cultivated for the purpose of harvesting the underground part. They can form in crops with different life expectancies, but are most often found in biennial plants.

Formation and structure of root crops

The process of formation of edible root crops in biennial and perennial crops follows the same pattern. During the first year after planting, the formation of leaf rosettes and the initial establishment of the root crops themselves take place.

During the second year from the moment of planting, the fruiting stem begins to actively grow. It grows from buds formed in the axils of rosette leaves. After the formation of the stem is completed, the above-ground part of the two-year-old plant blooms and dies. The perennial's root system continues to develop.

Depending on the botanical characteristics, the structure of edible root vegetables is represented by the following elements:

The head is the aerial part with minimal nutritional value, which serves to form the stem and rosettes of foliage. Most often, when ripe, the head of the root crop hardens, becomes woody, or dies completely.
The collar or hypocotyl is the part of the root crop between the main rhizome and the stem. The neck can be identified by the absence of lateral root processes.
The root is covered with lateral processes, which distinguishes it from the neck. The root has a cortical, covering covering, under which woody and bast tissues are located. They are used as a kind of “storage” of useful micro- and macroelements.

Useful vitamin and mineral substances accumulate only in the rhizome and neck; the head of the root crop does not provide any nutritional value.

Edible root vegetables - main types

Main types of root vegetables:

carrots;
beet;
rare.

Carrot

Beetroot

Beet root vegetables are round, oval, slightly flattened or oblong in shape. These include table beets and sugar beets.

When cutting a beetroot, you can see a clear alternation of layers of woody xylem and bast phloem. The first is light red stripes, the second is dark red, almost burgundy.

Rare

Main families

Edible root vegetables differ not only in species, but also in the family to which they belong.

Main botanical families:

Brassicas (Cabraceae from the Dicotyledonous class and the Flowering department) - rutabaga, turnip, daikon, radish, turnip, radish, loba, Peruvian poppy.

Umbelliferae (Umbelliferae from the Dicotyledonous class and the Flowering division) - parsley, celery, carrots, parsnips, arracacha.

Asteraceae (Asteraceae from the Dicotyledonous class and the Flowering division) - oat root and scorzonera.

Most root vegetables make up a significant part of the daily diet - carrots, beets, parsley, radishes. Certain species, for example, scorzonera, loba, Peruvian maca and arracacha, are extremely rarely grown by Russian summer residents and are most often used as an exotic garden decoration.

A root crop is an underground part of a vegetable crop that can accumulate a huge amount of useful vitamin and mineral elements throughout the growing season. Such vegetable crops are most often grown specifically to produce tasty and healthy root vegetables, which are widely used in cooking. Rare types of root crops are grown as original garden decorations.

What edible root vegetables can be grown in the country - video

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Salsify

Salsify was long and firmly forgotten until the New Northern Cuisine came into fashion, the concept of which is based on the use of local products even in the harsh climatic conditions of the north. When there are not so many products available, each of them is given the utmost attention. It was then that we remembered salsify, an unpretentious and resilient plant. Its white, elongated and almost non-tapering spine has appeared in the kitchens of restaurants that follow global trends, but I have never seen it in retail sale.

Culinary uses: Salsify, if you can find it, is boiled, fried and stewed. When raw, salsify has a distinct bitter taste, which disappears when cooked.