Johann Hunt
Some of the most fascinating and flavorful crops don’t grow up; they grow down. Beneath the soil, a world of vibrant, nutrient-packed vegetables awaits unearthed, as these underground wonders bring something unique to every garden. Here are ten of them you should plant.
Carrots
Packed with beta-carotene and vitamin A that keeps the eyes sharp, carrots light up your garden with vibrant hues and a crunch as satisfying as their health benefits. Plant them in early spring or late summer to dodge the heat and give them loose, well-draining soil for picture-perfect roots.
Radishes
Do you know that radishes are usually ready in just 21 days? Talk about instant gratification! These zippy little root veggies thrive in cool weather and loose soil, making them perfect for beginner gardeners. Plus, if you want to keep the harvest rolling, plant new seeds every week for a never-ending supply of crunchy, peppery goodness.
Turnips
Turnips have been a staple since Roman times, feeding both peasants and nobility with their hearty, versatile flavor. These fast-growing root vegetables thrive in the cool seasons of fall and early spring and produce mildly sweet bulbs that pair beautifully with roasted meats and stews. Turnips get even better as temperatures drop, as frost triggers a natural sweetness.
Potatoes
Potatoes have nourished civilizations for over 7,000 years, first cultivated in the Andes before becoming a global staple. Growing them feels like uncovering hidden treasure, as rich soil helps tubers develop fully. However, adding soil around the stems is essential to improve yields and prevent exposure to sunlight, which can make potatoes green and unsafe to eat.
Garlic
This root needs to be adequately dried for long-term storage, but it must first be grown to perfection. Planted in autumn, garlic stays dormant underground through winter, then emerges in summer as a flavorful bulb rich in immune-boosting sulfur compounds. It is a kitchen essential that can be roasted to mellow sweetness or chopped raw.
Beets
Earthy and filled with nutrients, beets are a garden gem that keeps on giving. Not only do they produce sweet, flavorful roots, but their leafy tops make a delicious, nutrient-rich addition to salads and sautés. Harvest when they reach golf ball size for a tender bite with the perfect balance of earthiness and sweetness.
Onions
Onions bring bold flavors to the kitchen, whether it’s the sweetness of Vidalias or the sharp bite of red onions. Plant sets or seeds in early spring and enjoy a steady harvest. They also deter pests like aphids and rabbits and store well when properly cured.
Celeriac
Unlike traditional celery, cultivated for its stalks, celeriac develops a hearty root that shines in everything from mashed dishes to crispy fries. It demands patience because it takes up to 120 days to mature, but the reward is worth the wait. Beneath its knobby, rough exterior lies a mildly sweet, nutty vegetable with a creamy texture when cooked.
Parsnips
Packed with fiber and potassium, parsnips support digestion and heart function. And the best part is that they get sweeter over time. As winter approaches, frost converts their starches into sugar, creating a rich, caramel-like flavor. Plant them in deep, fertile soil to ensure a smooth harvest and prevent misshapen roots.
Kohlrabi
Neither turnip nor cabbage, kohlrabi is a quirky, space-age-looking vegetable with a crisp, refreshing crunch. This cool-season crop matures quickly, forming a round, swollen stem that hovers just above the soil like a little alien spaceship. Its subtle, sweet flavor makes it perfect for slicing raw into salads or slaws.