Dig deep and you will find that from beets and burdock to turnips, turmeric and yams, plant roots are some of the most humble and unassuming – and at the same time underrated – foods we can eat. Economical, healthy, and tasty, roots have been important to humans since the dawn of time.
Now cooks and chefs are rediscovering what early peoples and herbalists of all eras have always known: underground roots, tubers and bulbs of many plants are not only nutritious and satisfying as a food, but they often carry concentrated healing components.
By their very nature as producers and storehouses of energy for the entire plant, roots are full of fibre, vitamins, minerals, proteins and other tremendously important nutrients. Potatoes, for example, provide "per land unit, more energy and more protein for the human body in a shorter time than any other crop (five times more than soybeans, corn or wheat)." (From The Essential Root Vegetable Cookbook, Sally and Martin Stone; Clarkson N. Potter, Inc., NY, 1991.)
Read the rest of the article as it appeared in Vitality magazine here, and download Root Slaw and other root recipes.