FoodFood InformationVegetables
Nearly all root vegetables are available year-round. As a rule they sell
at fairly moderate prices because they are quite hardy and there is very
little loss to shrinkage or spoilage either en route to retail markets or
on retailers' display counters. Even though they are hardy, they have a
longer shelf life if stored in the refrigerator.
The greens of most of the root vegetables are inedible. The two exceptions
are beet greens and turnip greens, which, if fresh, are an excellent substitute
for cooked spinach. Whenever root vegetables are sold in bunches with attached
greens, cut off the greens from the root vegetables whether they
be edible or inedible. If left attached, the greens draw moisture from the
root and drain some of the vitality and flavor.
These products are known as root vegetables because the portion of the plant
used is produced beneath the earth's surface. Onions, potatoes and yams,
which are also grown underground, are discussed in other chapters.
Root vegetables are available twelve months of the year and should be refrigerated
immediately after purchase.