Exotic Root Vegetables

Carrots, sweet potatoes and onions are some of the more common root vegetables cooks use every day but there are plenty of other less common but equally delicious varieties you can try such as salsify. Some people call it the oyster plant due to its oyster flavor. Sow the seeds in early spring when the soil temperature has reached 40 degrees and expect to harvest in 120-150 days. Add salsify to soups and stews or serve it mashed with a little butter and cream.

Also known as Rooseheart, the watermelon radish is a member of the Brassica (mustard) family and has a striking exterior with chlorophyll hues and subtle shades of pink and magenta. It is known for its mild, slightly peppery flavor and pairs well with salads with creamy dressings or in combinations of sliced apples and fennel. 

As you can tell, the name watermelon radish (a heirloom variety of Asian daikon) is completely appropriate as its interior flesh is the color of fresh watermelon slices. From seed they grow from 1 to 5 inches in diameter and fare best in spring and summer plantings.

A refreshingly different kind of yam, this purple variety grows well in early summer in light shade areas with hardiness zones 6 to 10. It has heart shaped leaves and fasting growing vines that by late summer will yield tubers for eating and replanting. Some mail order and specialty stores sell planter startup kits.