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seed packets, which you have dutifully saved!
There are some curiosities in the root vegetable department, such as the European salsify, which tastes of oysters, and scorzonera, a black-rooted plant with a high inulin content, good for blood sugar regulation. In my own garden, I’ve grown horseradish, celeriac, parsley root (think of a parsley flavored parsnip) and japanese burdock, or gobo, a slim-rooted item, much sweeter than our field burdock. Daikon radishes, another Japanese variety, are good winter keepers and have the useful ability to break up compacted soil: they are often used for this agricultural purpose alone.
Into the kitchen, now, where simplicity, in the form of roasting or pureeing, will render the most delicious, cooked root vegetable dishes. For roasting, heat the oven to 375 degrees, wash, and cut the roots into one-inch pieces. Then lay in a single layer of a baking dish, lightly drizzle with olive oil, sprinkle with salt and bake for 30-40 minutes. The vegetables will caramelize, and all their inherent sweetness will rise to the surface. Small vegetables, as with baby beets, can be roasted whole and added to green salads. Even common dandelion roots are positively addictive cooked in this way, though they should be cooked whole, until they just soften. I also add black sesame seeds to them. Forget about caffeine — this must be the ultimate energy booster! '
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