Root Veggies: The 2-for-1 Veggie
Many root vegetables, such as beets, when first discovered by humans, didn’t really have any beet root at all—the leaves were just eaten. After time, humans selected for plants that yielded larger, starchier roots and –voila- today we grow beets and other root vegetables primarily for their starchy root and not necessarily their greens. However, the greens are incredibly nutritious with vitamins A, C and K, folic acid, calcium and iron present. Root vegetables that are still attached to their greens are fresher because the greens only stay fresh for a week or two once picked. That being said, root vegetables store very well when the greens are removed, hence why beets, turnips and rutabagas are popular in northern climates where the winters are harsh and food is preserved in root cellars. Read on for some tips to get the most bang for your buck and veggies!
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