Turnips on a blue background with a plate of four browned slices of polenta on a bed of greens

Digging it Old School with Retro Root Crops

Updated on Jan 08, 2024
By Michelle Johnson

Introduction

Root crops might not be the most beautiful plants in the garden, but they really pull their weight when it comes to versatility, nutrition, and flavor! Root crops, with their long storage life, were – and still are – an important cold weather food source for self-reliant households. Here are five that we think deserve a place in your garden! 

Baker Creek GM John Brazaitis holds two giant white kohlrabi in front of Jere Gettle's 1960s Chevy Bel-Air

Baker Creek's General Manager John B. with Superschmeltz kohlrabi in front of an old-school Chevy Bel-Air

Salsify:

This Mediterranean native (Tragopogon porrifolius) is an under-the-radar root that delivers depth in soups and stews, with a delicate flavor that some people liken to oysters or artichokes. Salsify root, sometimes called “oyster plant”, was first cultivated in Italy and France and was introduced to North America in the 18th century. Our Mammoth Sandwich Island salsify (shown in photo) dates back as far as the 1800s.  

Six whole white Mammoth Sandwich Island Salsify roots with some dirt still clinging to them and green and white tops intact on a dark plate with sliced salsify below them

Freshly dug Mammoth Sandwich Island salsify 

Parsnip:

We think parsnips (Pastinaca sativa) should be a part of every fall garden! The tasty, cream-colored roots sweeten when harvested after a frost, and they are so versatile in the kitchen. We love them fried, roasted, mashed, sauteed, or in soups and stews. Parsnip is a biennial and closely related to carrots and parsley. Since its introduction to America in the early 17th century, parsnip has become widely cultivated. Our Hollow Crown parsnip dates from the 1820s. Harris Model (shown in photo) is a good, reliable producer. Meanwhile, Half Long Guernsey was the most popular parsnip variety of the 19th century! 

dark blue plate with roasted parsnips sliced lengthwise to show charred outer surface as well as tender, pale interior, sprinkled with fresh herbs. There are lime slices and a fork on the plate. Sliced and whole parsnips surround the plate on a bright blue background.

Parsnips are delicious roasted

Rutabaga:

We root, root, root for the humble rutabaga! This big, sweet brassica relative is believed to have originated in Russia; a Swiss botanist first observed them growing wild in Sweden in the 1600s. The word rutabaga comes from the Swedish word “rotabagge” which could be translated to “baggy root”, referencing its round shape. 

The plant has many names. In Europe, rutabaga is known as Swede or tumshie. In Scotland, it’s called neep. In the U.S., rutabaga is often called Swedish turnip or yellow turnip. With a milder, sweeter flavor and larger size than a turnip, rutabagas offer a terrific (and lower carb) alternative to potatoes. Rutabagas are packed with nutrition and can be used for all sorts of culinary delights! They require a long growing season (90-120 days), prefer cool weather, and taste best when harvested after the first frost. 

Row of 4 whole turnips, pale yellow with green tops, with the stems trimmed short on a wooden tray with sliced, diced, and french-fry cut turnips on a dark brown surface.Any way you slice them, rutabagas are delicious!

Celeriac:

Don’t let the gnarly looks of celeriac turn you off – beneath that intimidating exterior lurks a tender, delicately flavored winter vegetable that will give your stews, soups, and mashes a lift of nutty, celery goodness. Giant Prague celeriac (pictured) has been a reliable standby in Europe since its introduction in 1871. Like its stalky cousins, celeriac likes rich, moist soil and full sun. Celeriac is best when harvested after a light frost, which makes it sweeter.

A bulbous celeriac root with rough dark brown skin and multiple root fibers shown up close on a pale surface 

The rough-skinned and bulbous celeriac tastes much better than it looks!

Kohlrabi:

While it isn’t technically a root vegetable, kohlrabi plays well with them! Its bulbous stems taste like a cross between cabbage and broccoli stems, which makes sense since it’s a brassica! While kohlrabi is relatively obscure in the United States, it has been grown here since the early 1800s. Its history in Europe dates back to the 1500s, where it is a popular fall crop. The plants thrive in cool weather and develop an especially sweet flavor when exposed to light frost. 

close up photo of purple kohlrabi plant with stems emerging from the sides on a grey background

Early Purple kohlrabi is ready for its close-up!

Main Takeaways

While they might not look the most visually appealing, roots like salsify, parsnip, rutabaga, celeriac, and kohlrabi, are a must for the cold season. They will add a richer and more flavorful taste to soups, stews, and other culinary creations. Make some room for these wonderful storage crops in your garden–your future self will thank you! 

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