While carrots, beets, turnips, and potatoes are familiar staples in many edible gardens, other root vegetables like jicama, sunchokes, and scorzonera may be less well-known. For those who haven’t encountered them before, these unusual roots offer a chance to discover new flavors and textures. If you’re eager to diversify your garden and culinary horizons, keep reading!
You’ll uncover some surprising variations on classic root vegetables, as well as potentially stumble upon hidden gems that will expand your palate and gardening repertoire.
Hinona Kabu Turnips
Hinona Kabu turnips are a unique breed that deviates from the typical round shape of most turnips. Instead, they resemble long and slender carrots in appearance. Despite their unusual appearance, these heirloom turnips are surprisingly easy to cultivate, thriving even in dense clay soils as long as they receive sufficient sunlight and moisture. With roots dating back to the early 1700s, it’s essential to track down some seeds if you come across them.
Not only do Hinona Kabu turnips make for a delightful addition to any garden, but they also boast exceptional pickling qualities, allowing you to add a pop of bright pink flavor to your pantry.
Uzbek Golden Carrots
Are you looking to mix things up in your vegetable garden? If you’re a fan of carrots but want something new, you might be surprised by the unique qualities of these bright yellow wonders. Unlike traditional long and pointed carrots, these blunted beauties boast a sweet and crunchy texture that’s sure to delight. Originally from Uzbekistan, they thrive in cooler weather, making them an ideal choice for autumn planting.
If you’ve grown carrots before, you know they require loose, well-draining soil with high sand content – this species is similarly adaptable, tolerating different soil types as long as drainage remains good. As a versatile and exciting option, these unusual root vegetables are perfect for both picky eaters and cautious gardeners seeking to add some variety to their harvest.
Chinese Red Meat Radishes
As aficionados of vibrant hues, you may have encountered the captivating watermelon radish before – a name that pays homage to its sizeable appearance and striking red flesh paired with bright green skin. This delightful root vegetable boasts a sweet and crunchy texture, making it a treat to enjoy both raw and cooked. Try it sliced thinly on toasted bread or roasted with your preferred herbs for a flavorful experience.
While the leaves of radish plants are edible in their own right, those belonging to the watermelon variety can be quite prickly and require careful handling – much like stinging nettles. However, once cooked, the spiky bits do soften enough to be consumed.
Radishes generally grow rapidly and flourish in cooler temperatures. In fact, they become even sweeter when exposed to a light frost.
If you’re looking to add some excitement to your autumnal garden, consider planting these beauties in a sunny spot – I’m confident you won’t be disappointed.
Celeriac
If you’re looking to expand your winter cellar with an assortment of lesser-known root vegetables, celeriac is definitely worth considering. While its unusual appearance may initially deter some, this underrated gem has a lot to offer. With its ability to thrive in cooler temperatures and mature in around 100 days, celeriac can be successfully cultivated from summer planting, providing a delicious and unique addition to your Thanksgiving table.
The plant’s flavor profile is reminiscent of celery, making it an excellent choice for adding depth to salads, soups, and roasted dishes. However, keep in mind that celeriac requires a nutrient-rich environment, necessitating the incorporation of plenty of compost into your soil prior to cultivation. To ensure optimal growth and a bountiful harvest, refer to our comprehensive guide on growing celeriac.
Chiogga Beets
The Chioggia beet’s unique striped appearance is undeniable. Its vibrant, concentric circles add a pop of color to any dish, making it a standout addition to the table. Not only do they make stunning pickled preserves, but their mild sweetness also lends itself well to a wide range of recipes. For instance, I like to incorporate them into traditional Russian borscht, giving it a playful twist inspired by their Italian origins.
Beets in general require loose, nutrient-rich soil and ample sunlight to flourish. While their seeds take a bit longer to germinate than other varieties, the wait is well worth it. What’s more, their greens are just as edible and delicious as the roots, perfect for adding to salads or cooking like spinach.
Russian Giant Scorzonera
Imagine savoring a root vegetable that echoes the brininess of oysters. Black salsify, with its distinctive flavor and texture, is an unexpected delight. To coax this crop to success, you’ll need well-drained beds with ample sand and compost, or raised plots at least a foot deep. As a cool-season plant, black salsify thrives in autumn gardens that receive plenty of sunshine. Be sure to harvest it just as it reaches maturity, lest the flavor turn unpalatably tough.
Cassava
If you’re lucky enough to reside in USDA Hardiness Zones 8-11, consider cultivating cassava. Although this versatile root vegetable is widely enjoyed globally, many individuals in the northern United States, Canada, and Europe may be unfamiliar with it. This might be due to the cooler climates in these regions, which can limit its growth potential. Cassava plants are heavy feeders that require ample space, rich, loamy soil with compost, and a warm, humid environment to thrive.
Once established, cassava root is incredibly versatile and can be used to prepare a wide variety of dishes. Its popularity in Paleo diets and natural gluten-free status make it an excellent choice for Celiac-friendly recipes. However, it’s essential to properly boil and drain the raw root to remove its naturally occurring cyanide content before using it in cooking.
Sunchokes/Jerusalem Artichokes
For centuries, Jerusalem artichokes have been a vital food source for Indigenous communities, and they can be a wonderful addition to any decorative or edible garden. What’s more, these perennial tubers are perfect for stealthy gardening projects, as their Black-Eyed Susan-like flowers allow them to blend in with the surroundings. Just remember that sunchokes need to be propagated from tuber pips rather than seeds.
They thrive in a wide range of soils and bask in full sun, making them a low-maintenance option for gardeners. However, it’s essential to note that some individuals may experience intense gastrointestinal discomfort when consuming Jerusalem artichokes. If you’re new to this ingredient, consider starting with a small serving at home, solo, to gauge your body’s reaction.
Pusa Jamuni Radishes
For garden enthusiasts who adore purple, this Indian radish is an absolute must-have. Its vibrant violet hue is not only visually stunning but also packs a punchy flavor that will delight even the most discerning palates. The rich coloration is a testament to its exceptional antioxidant properties, making it an excellent addition to a variety of dishes, from crisp salads and tangy salsas to more nuanced recipes.
When it comes to cultivating this radish, it’s essential to take note of its sensitivity to heat. As such, autumn is the ideal season for planting, as the cooler temperatures allow for optimal growth. If you’re in a region with a milder spring, you can also sow in the early months. However, it’s crucial not to plant during the peak summer months, as this can cause the radish to bolt.
Envision incorporating these purple gems into your kimchi or pickled vegetable creations – the pop of color and fiery flavor they add will undoubtedly elevate the dish.
Skirret
While we briefly explored this intriguing vegetable in our previous article on medieval roots, let’s dive deeper into its unique characteristics. The name ‘skirwhit’ – meaning ‘white root’ in Middle English – accurately describes the plant’s appearance. Unlike parsnips or carrots, which have a prominent taproot, skirwhit’s roots are long and slender, resembling delicate fingers.
This unusual root vegetable is adaptable to various soil conditions, flourishing in rich soil with aged compost and also tolerating poor soil as long as it receives sufficient light. As a perennial crop, skirwhit rewards growers with higher yields from the second year onwards. Moreover, it’s relatively easy to propagate via root cuttings rather than seeds.
Touchstone Golden Beets
Golden beets, notoriously more challenging to cultivate than their red counterparts, offer a delightful exception with Touchstone varieties. These sweet and juicy roots boast flavorful leaves and exhibit impressive resistance to pests. While other beet seeds typically thrive in cooler temperatures, Touchstone seeds require a warmer environment for germination. Start by sowing them indoors in sterile seed starting medium, then transfer the young seedlings outside once they’ve gained strength.
After 55 days, you’ll be ready to reap the rewards of your autumn harvest.
Peruvian Purple Potatoes
There’s nothing quite like the majesty of purple potatoes. While all spuds have their charm, the violet hue of these tubers elevates them to an unparalleled level of whimsy and wonder. The possibilities for culinary creativity are endless! Envision them as the crowning glory of a vibrant shepherd’s pie, or transformed into crispy fries. Even the classic tarte tatin takes on a new dimension with their presence. But what truly sets purple potatoes apart is their nutritional profile.
Boasting a lower glycemic index and higher antioxidant levels than regular potatoes, they’re an excellent choice for health-conscious cooks. And, as an added bonus, they require fewer resources to produce. To coax the best from these royal tubers, provide them with at least six hours of direct sunlight per day. They thrive in well-draining, aerated soil with a mix of perlite, sand, compost, and loam to prevent waterlogging.
As heavy feeders, they’ll appreciate phosphorus- and potassium-rich fertilizers applied during the growing season. Aim for a balanced 10-20-20 N-P-K ratio, as their nitrogen needs are relatively low.
Jicama
For gardeners in warm, sunny climates, jicama is a must-grow root vegetable. Native to Mexico, it thrives in zones 7-11, making it an ideal choice for many regions. This sweet and crunchy tuber is a heavy feeder, requiring rich soil amended with aged manure and compost. Additionally, provide support structures like trellises to hold the vines’ weight. As you explore the world of root vegetables, you’ll discover numerous unique varieties to add to your garden.
For container gardens, small varieties like radishes are perfect; simply amend the soil to meet the plant’s specific needs and you’ll be enjoying a bountiful harvest in no time.
