If you’ve ever wandered the grocery store aisles or planned your fall garden, you may have noticed sweet potatoes and yams often sold side by side. Many people assume they’re the same, but in reality, they are quite different—botanically, nutritionally, and in the garden. Sweet Potatoes (Ipomoea batatas) Sweet potatoes are a member of the…
Rutabaga is a hardy, cool-weather biennial vegetable grown as an annual. Rutabaga is grown for its large swollen root which has a purple or creamy brown or combination of both skin and yellow or white flesh. It is larger, denser, and sweeter than a turnip. Rutabaga has a rosette of smooth, deeply lobed, deep green…
Celeriac is a cool-season biennial grown as an annual. It has similar requirements as celery. Celeriac is also known as celery root. Celeriac is grown for its large, swollen root that looks something like a turnip. The root develops at the soil level similar to a turnip but celeriac is a member of the celery…
Rutabaga is one of my favorite cool-season root crops because it rewards good timing with rich, sweet, dense roots that taste best after the weather turns cold. In my Sonoma Valley garden, I’ve learned that rutabaga isn’t difficult—but planting at the right moment is everything. Below is what’s worked for me after many seasons of…
Celeriac can be served cooked or raw. Celeriac combines the sweet taste of the mildest celery with the light peppery zip of parsley. Celeriac—which is also known as celery root, celery knobs, and turnip-rooted celery—is a cool-weather vegetable that comes to harvest between late fall and early spring. How to choose celeriac Kitchen Helpers from…
Parsnips are cool-weather biennials grown as an annual. Parsnips taste best if brought to harvest in cool weather. The parsnip is a creamy white root that grows from 4 to 9 inches (10-22cm) long, similar to a carrot in appearance and tasty like a celery heart. The parsnip is a biennial grown as an annual….
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