Root Vegetables
Root vegetables are plants grown primarily for their edible underground roots or other enlarged underground or near-ground portions. They come in a wide range of shapes, colors, textures, and flavors, from sweet carrots and beets to peppery radishes and earthy rutabagas.
This group includes carrots, beets, turnips, rutabagas, radishes, daikon radishes, parsnips, celeriac, and other specialty roots. While not all are technically roots botanically, vegetables such as celeriac and kohlrabi are often used and prepared in similar ways and are commonly considered alongside root vegetables in the kitchen.
Root vegetables are especially versatile. They can be eaten raw, roasted, sautéed, steamed, boiled, mashed, pickled, or added to soups and stews. Many become sweeter and more flavorful when roasted or cooked slowly.
Where to buy fresh Root Vegetables near you
No farms or markets are listed for Root Vegetables yet. Check back soon.
Cooking Guide
Root vegetables are available across a long growing and storage season. Some, such as radishes and young carrots, are harvested in spring and summer, while others are primarily fall crops. Many roots can be stored for months and remain available throughout the winter.
Season Starts: April
Peak Season: June through November
Season Ends: Winter, with many varieties available from storage
Where to find locally grown Root Vegetables
No farms or markets are currently listed for Root Vegetables.
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