Edible roots and roots

15-05-2018

Tips and ideas

Since ancient times, our ancestors highly valued the so-called roots and roots of plants. Usually they contain many nutrients, including starch. In the period from autumn to spring, the starch content in the tubers is greatest, after which in the spring its part may turn into sugar. The thickness of some edible roots can reach a couple of centimeters, and in length - more than a meter. Tubers are shaped like bulbs. Most of the roots are edible and may even have healing properties, but there are those that have poison in their composition. Therefore, before you use the product, you need to know the exact information about it.

The following types of roots and root crops are considered the most popular and well-known.

Edible roots and roots

Potatoes are undoubtedly the most famous of all root crops, especially in our country. In general, a potato is a tropical plant intended for a warm, humid climate. The bulk of the nutrients is in its tubers.
Sweet potatoes can be called the sweet counterpart of potatoes, but in reality they are not relatives. Outwardly, this root resembles a potato with a slightly sweet taste.
Wild parsnip - this plant is completely covered with hairs and prickles and has pretty yellow solid flowers. It is accepted to use only the roots of parsnip, both boiled and raw.
Ground Pear (also known as Jerusalem artichoke). The plant looks something like a sunflower and reaches a height of 1 meter. In the world, only the roots of this plant are valued for their nutritional properties. So that the roots do not lose value, they do not need to be cleaned.
American groundnut is a medium-sized plant with bright red flowers. It is distributed in the forests of North America. You can eat only very small tubers in fried or boiled form.
Silverweed goose - the plant is rather squat and grows predominantly in wet places. Potentilla roots can be eaten raw, although it is recommended to cook them.

In addition to the nutritional properties of root vegetables, there are also useful functions. You can read the material on the cultivation of turnips in the country.

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

We also recommend reading: Growing turnips. Roots and eustoma tubers. Growing cilantro and coriander from seeds. Sweet and juicy watermelon: varieties and rules of cultivation.

Medicinal roots

Oat root (or Vegetable oyster) - the roots of this plant have extremely nutritious and beneficial properties, as they contain about 8% of inulin, a substance so vital for a special diet food of diabetics.
Scorzonera (also known as black or sweet root) - a plant can get a very pleasant taste if it is properly cooked. But its popularity, it seems, is still obliged to medicinal properties. First of all, the roots contain inulin, useful for patients with diabetes. In addition, the plant is able to cure heart disease, nervous and eye diseases. It is also recommended to give it to children to strengthen the immune system.
Medicinal celery roots can often be seen in culinary programs, as this type of plant is very common in this area. In addition to the rich taste and smell, celery has a number of therapeutic functions. So, the juice of fresh celery normalizes digestive processes, has a beneficial effect on the liver and kidneys. It is also used to strengthen the immune system.

Medicinal root vegetables

Turnip - this root vegetable can be eaten both raw and cooked. You can stuff it or make vegetable sticks out of it. Turnip contains a large amount of minerals and vitamins, thanks to which the stimulation of intestinal motility is realized. It is also widely used for colds lungs, as it tends to remove inflammatory processes.
Swede - another indispensable root vegetable for various diseases. It has a laxative and diuretic effect, is able to restore the bowels, as well as strengthen the bones. Moreover, turnip juice can be used in the treatment of cough, acting as an expectorant.
Beetroot - although it is one of the most common root crops in our country, not everyone knows about its beneficial properties. While it strengthens the immune system and normalizes the work of the stomach.

You can learn how to grow edible chestnut.

Growing root crops in the country (video)

Roots and roots as food additives

In the East, the rhizomes of plants have long been famous not only for medicinal and edible properties, but also for their aromatic properties. You can read the material on the preparation and germination of 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 is able to shade tastes of sweets, drinks, meat dishes and even marinades. Almost the whole world uses it - the English for pudding, Russians for kvass and sbitena, and the American nation, first of all, for ginger ale.
Turmeric is another plant whose rhizome is used as an additive to the main food. In some countries, it is even used to dye fabrics in yellow shades, such as in India.

Thus, plants known to us can conceal completely unexpected properties that can not only enrich home cooking, but also have a beneficial effect on certain diseases of our body. We recommend to learn how to plant, grow and save a pumpkin.