Winter Blessings and Beauties, Day 89: Root Vegetables

Root vegetables are perfect seasonal food during the Winter months. For one thing, they store well - depending on conditions some can be left in the ground and harvested when they are needed, and others can be kept for long periods in the right conditions (usually cool, dry and dark). Most are also a source of starchy carbohydrates which help our bodies to stay warm and fuelled throughout the cold months.

The reason root vegetables are in season at this time of year is because they are roots and tubers - the energy of the plant has withdrawn into the roots so that it can safely survive the harsh winter conditions. This is the same mechanism which allows many of the first flowers of spring (e.g. snowdrops, lesser celandines, daffodils, wood anemones) to bloom so early in the year. These flowers all grow from bulbs, rhizomes or tubers which provide a reservoir of stored energy when there's not much sun for them to use for photosynthesis. These types of plants have a valuable lesson for us about ensuring we have adequate reserves to get us through the difficult times! They are also very grounding.

Winter Blessings and Beauties: Day 89

Root Vegetables

Root vegetables are a tasty, warming, filling and versatile Winter staple. There are a wide variety to try - for example potatoes, carrots, parsnips, turnips, swede, beetroot, sweet potatoes, Jerusalem artichokes, celeriac and kohlrabi.

Try them in the following:

• Root vegetable curry - their sweetness goes well with curry spices
• Mashed swede with butter, salt & pepper and chopped coriander
• Roasted root vegetables - season with garlic and chopped rosemary & thyme, or harissa paste, or smoked paprika, cumin & onion powder.
• Add to soups and stews
• Curried parsnip soup
• Home-made vegetable crisps