You don’t usually think of root vegetables in the springtime, but we eat root vegetables nearly every day. Some examples of root vegetables are potatoes, yams, beets, turnips, carrots, onions, garlic, horseradish, radishes, and ginger, just to name a few.

Roots are known to be some of the most nutrientrich vegetables grown. Each has its own list of health benefits, but they all share one characteristic – they grow underground. Since they grow underground, they absorb nutrients from the soil, and are excellent sources of highly concentrated antioxidants, vitamins C, B and A, and iron. Full of fiber and slowburning carbohydrates, they also help regulate blood sugar levels, and aid in keeping our digestive systems in good shape.

When you’re buying root vegetables, look for the hardest veggies you can find, without cuts or bruises. Store your root vegetables in a cool, dark place. If you store them in the fridge, be sure they’re in a paper or plastic bag in the crisper. Left uncovered, they go bad quickly.

You can easily start your own root vegetable garden from leftover carrot tops, onion roots, and old potatoes with sprouts growing from them, or any other root veggie you have. I take fresh garlic cloves that have passed their peak and have started sprouting little green things, and stick them in dirt. Add some water and sunshine, and they’ll start to grow in just a few days.

The garlic will eventually grow a large, round flower made up of hundreds of little flowers - you can use those garlicky little blooms in your cooking. After the big flower blooms, gently pull it from the ground to reveal a clove of garlic you grew yourself!

Root vegetables are available year-round, although peak season for many is fall through spring.

Lately, I’ve gotten into the habit of chopping up carrots, onions, potatoes, and yams, tossing them with freshly minced garlic, olive oil, salt and pepper, and roasting them. They are delicious as a side dish with lunch or dinner, served with eggs, or even used in tacos. I’ve also taken to tossing my seasoned chicken pieces on top and roasting the meat and veggies for a delicious one-pan meal.

Questions or comments? Email johnskrysta@gmail.com.