Are tubers vegetables

In kitchen language, all edible, subterranean plant parts that form roots and tubers are summarized under roots and tubers.

In kitchen language, all edible, subterranean plant parts that form roots and tubers are summarized under roots and tubers, such as black salsify, parsnips, root parsley, celeriac and fennel, the exotic Jerusalem artichoke, table and sweet potatoes, bunch of carrots and carrots, radishes and radishes and also cabbage vegetables like kohlrabi. In contrast to the root, a rhizome is formed in the tuber. The roots grow on the underside of the rizhom. Roots and tubers include mainly basket and umbelliferous plants.

Many root and tuber vegetable representatives had long been forgotten. The culinary arts then brought them to the fore and used them again. Old vegetables are currently enjoying a renaissance, including salsify and various types of beet (chervil, turnip).

Roots and tubers are among the oldest foods known to man

Roots and tubers are among the oldest foods known to man; our ancestors already fed on it in the Stone Age. However, this type of vegetable has changed a lot over the years: the original vegetables were considerably thinner compared to our current types, contained many bitter substances, the sweetness was missing and the colors were also different. The original carrot was at most as thick as a pencil, and until the 1960s, carrots were more yellowish-pale. At first, breeding was all about obtaining the largest possible tubers and roots in order to feed a growing population. The intense color of carrots, beetroot and Co. was only grown later.

Roots and tubers are always in season

Roots and tubers are always in season: celeriac is ripe from August to April, parsnips, horseradish and Jerusalem artichoke from October to March or May. Butterbeet and chervil are available fresh from the Pfalzmarkt from October to April. White and red radish are harvested from April to November, black radish, black salsify, carrot, red, yellow and ring beds are available all year round. May beets, a special type of turnip, are ripe in May and June. Turnips are only available in January and February; radishes take a break in these two months.

To preserve the vitamins, ferment only briefly

The most famous root vegetable in Germany is the carrot. Just one is enough to meet an adult's daily beta-carotene requirement. Since the vitamin is fat-soluble, the carrot should be tossed in butter or eaten in a salad with olive oil. In general, roots and tubers (with exceptions such as potatoes) should only be cooked briefly, because the sensitive vitamins are destroyed from 70 degrees or go into the boiling water. Most of the nutrients are located directly under the peel, so it is better to just wash or brush the vegetables. The leafy green of roots and tubers is also full of healthy nutrients and can be eaten as a parsley substitute in a salad or on a sandwich.

Valuable ingredients can be retained for a long time

Roots and tubers retain their valuable ingredients for weeks if they are stored correctly. If the tubers are not freshly prepared immediately, all leaves just above the roots are removed for storage - only a short leaf attachment remains. The vegetables stay fresh for one to two weeks in the refrigerator's vegetable compartment, and stored in a cool cellar with high humidity for a few months. If the basement is too dry, it can be stored in a sandpit.

Tips on root vegetables and tuber vegetables

Add roots and tubers for soups just before the dish is ready and don't cut them too small so that nothing overcooks. This preserves an intense taste and the sensitive nutrients.

An overview of our roots and tubers

Roots and tubers recipes