This post is about winter vegetables
As the winter months roll in, it can be easy to fall into a routine of eating the same old root vegetables and leafy greens. But did you know that there are a variety of delicious and nutritious winter vegetables that you may not have tried yet?
There are plenty of options to choose from. In this article, we'll take a closer look at some of the lesser-known winter vegetables that you should be adding to your meals, including their nutritional benefits and tips on how to prepare them.
Winter is a time when we tend to crave warm and comforting meals. These vegetables are perfect to make hearty soups, stews, roasts, and other delicious dishes that can keep us warm during the colder months.
Eating seasonally not only supports local farmers but also helps us to consume the most nutritious and flavorful foods. This is a great opportunity to try new recipes and to experiment with different ways to prepare vegetables.
20 Winter Vegetables To Grow
1. Celeriac
Celeriac, also known as celery root, is a root vegetable that has a mild celery-like flavor. It is a great source of fiber, vitamin K, and vitamin C.
Celeriac can be eaten raw, roasted, or mashed. To prepare, wash and peel the celeriac before using.
They are a versatile ingredient that can be used in a variety of dishes, from soups and stews to roasted and sautéed side dishes.
2. Kohlrabi
Kohlrabi is a root vegetable that is a member of the cruciferous family. It has a slightly sweet and slightly spicy taste and is a great source of vitamin C and potassium.
Kohlrabi can be eaten raw, roasted, or added to soups and stews. To prepare, wash and peel the kohlrabi before using.
3. Salsify
Salsify is a root vegetable that has a slightly sweet and slightly nutty taste. It is a great source of potassium, iron, and vitamin C.
Salsify can be roasted, sautéed, or added to soups and stews. To prepare, wash and peel the salsify before using.
4. Mustard greens
Mustard greens are a leafy green that has a slightly bitter and slightly spicy taste. It is a great source of vitamin K and vitamin A.
Mustard greens can be sautéed, added to soups or stews, or used as a garnish. To prepare, wash and remove the tough stems before using.
5. Sorrel
Sorrel is a leafy green that has a tangy and lemony taste. It is a great source of vitamin C, vitamin A and vitamin K.
Sorrel can be used in salads, added to soups, or sautéed as a side dish. To prepare, wash and remove the tough stems before using.
6. Celery root
Celery root, also known as celeriac, is a root vegetable that has a mild celery-like flavor. It is a great source of fiber, vitamin K, and vitamin C. Celery root can be eaten raw, roasted, or mashed.
To prepare, wash and peel the celery root before using. They are a versatile ingredient that can be used in a variety of dishes, from soups and stews to roasted and sautéed side dishes.
7. Radishes
Radishes are a root vegetable that has a slightly spicy and slightly sweet taste. They are a great source of vitamin C, folate and potassium.
Radishes can be eaten raw, pickled, or added to salads. To prepare, wash and slice the radishes before using.
8. Parsnips
Parsnips are a root vegetable that are similar to carrots and have a sweet, nutty flavor. They are a good source of potassium, fiber, and vitamin C.
They can be roasted, mashed, or added to soups and stews. To prepare, wash and peel the parsnips before using.
They are a great addition to any meal and can be served as a side dish or added to soups and stews.
9. Watercress
Watercress is a leafy green that has a slightly spicy and slightly bitter taste. It is a great source of vitamin C, vitamin K and vitamin A.
Watercress can be used in salads, added to sandwiches, or sautéed as a side dish. To prepare, wash the watercress before using.
10. Garlic
Garlic is a bulb vegetable that has a strong and slightly spicy taste It is a great source of vitamin B6, vitamin C, and manganese. Garlic can be used as a seasoning in a variety of dishes, from soups and stews to roasted meats and vegetables.
To prepare, peel and chop the garlic before using. It can also be used as a base for sauces such as garlic butter or aioli.
11. Onions
Onions are a root vegetable that have a strong and slightly sweet taste. They are a great source of vitamin C, vitamin B6, and potassium.
Onions can be used as a seasoning in a variety of dishes, from soups and stews to roasted meats and vegetables.
To prepare, chop or slice the onions before using. They can also be caramelized for a sweeter taste.
12. Shallots
Shallots are a type of onion that have a milder and sweeter taste. They are a good source of vitamin C and vitamin B6.
Shallots can be used as a seasoning in a variety of dishes, from soups and stews to roasted meats and vegetables. To prepare, chop or slice the shallots before using.
13. Cauliflower
Cauliflower is a member of the cruciferous family that has a slightly sweet and slightly nutty taste.
It is a great source of vitamin C and vitamin K. Cauliflower can be roasted, mashed, or added to soups and stews. To prepare, wash and chop the cauliflower into florets before using.
14. Broccoli
Broccoli is a member of the cruciferous family that has a slightly bitter and slightly sweet taste. It is a great source of vitamin C, vitamin K, and potassium.
Broccoli can be roasted, steamed, or added to soups and stews. To prepare, wash and chop the broccoli into florets before using.
15. Cress
Cress is a leafy green that has a slightly spicy and slightly bitter taste. It is a good source of vitamin C, vitamin K and vitamin A.
Cress can be used in salads, added to sandwiches, or sautéed as a side dish. To prepare, wash the cress before using.
16. Daikon
Daikon is a root vegetable that has a slightly sweet and slightly spicy taste. It is a great source of vitamin C and potassium.
Daikon can be eaten raw, pickled, or added to soups and stews. To prepare, wash and slice the daikon before using.
17. Arugula
Arugula is a leafy green that has a slightly spicy and slightly nutty taste. It is a good source of vitamin K, vitamin A, and vitamin C.
Arugula can be used in salads, added to sandwiches, or sautéed as a side dish. To prepare, wash the arugula before using.
18. Rampion
Rampion, also known as campion or bellflower, is a leafy green that has a slightly spicy and slightly bitter taste. It is a good source of vitamin C, vitamin K, and vitamin A.
Rampion can be used in salads, added to sandwiches, or sautéed as a side dish. To prepare, wash and remove the tough stems before using.
19. Chinese cabbage
Chinese cabbage, also known as Napa cabbage, is a leafy green that has a slightly sweet and slightly crisp taste. It is a good source of vitamin C, vitamin K, and vitamin A.
Chinese cabbage can be used in salads, added to soups, or stir-fried as a side dish. To prepare, wash and remove the tough outer leaves before using.
20. Sweet potatoes
Sweet potatoes are a root vegetable that have a slightly sweet and slightly nutty taste. They are a great source of vitamin A, vitamin C, and potassium.
Sweet potatoes can be roasted, mashed, or added to soups and stews. To prepare, wash and peel the sweet potatoes before using.
Summary
Eating a variety of winter vegetables is a great way to add new flavors and textures to your meals, as well as to boost your intake of essential vitamins and minerals. From celeriac and kohlrabi to salsify and mustard greens, the options are endless.
We hope this article has inspired you to try some new and lesser-known winter vegetables and to experiment with different ways to prepare them. Eating seasonally not only supports local farmers but also helps us to consume the most nutritious and flavorful foods.
This is a great opportunity to try new recipes and to experiment with different ways to prepare vegetables. So next time you're at the grocery store or farmer's market, take a moment to explore the winter vegetables that are available, and see how you can incorporate them into your meals. Not only will it bring new and delicious flavors to your plate but it will also help you to stay healthy and nourished during the colder months.
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