How to Grow Edible Roots You’ve Never Heard Of

When we think of root vegetables, familiar favorites like carrots, potatoes, and beets come to mind. But the world of edible roots is much broader and far more exciting. Have you heard of yacon, salsify, or skirret? These unique and often overlooked root crops are not only easy to grow but also nutrient-rich, versatile, and perfect for adding variety to your garden and dinner table.

Growing these uncommon edible roots will introduce you to exciting new flavors and textures while giving your garden an edge. In this guide, you’ll learn about seven edible roots you’ve probably never heard of, complete with growing tips, harvesting advice, and cooking ideas to enjoy your bounty.

I. Yacon (Smallanthus sonchifolius)

Yacon, often referred to as the Peruvian ground apple, produces sweet, crunchy tubers that taste like a cross between an apple and a watermelon.

Why Grow It?

• Low in calories but rich in prebiotics like inulin, which promotes gut health.
• The plant is hardy and easy to grow in various climates.

Growing Conditions

• Sunlight: Full sun.
• Soil: Loose, well-draining soil rich in organic matter.
• Watering: Keep soil consistently moist but not waterlogged.

How to Plant

1. Plant yacon rhizomes (similar to ginger) in spring after the last frost.
2. Space plants 3 feet apart to allow room for large tubers to grow.
3. Add compost to boost nutrients.

Harvesting

• Yacon is ready to harvest 6–8 months after planting when the plant’s leaves begin to yellow.
• Gently dig up the tubers and allow them to sweeten for a week in sunlight.

Culinary Use: Eat yacon raw in salads, bake it like sweet potatoes, or juice it for a refreshing drink.

II. Salsify (Tragopogon porrifolius)

Salsify, also called the oyster plant, has a long, thin root with a mild, earthy flavor reminiscent of oysters.

Why Grow It?

• Salsify is drought-tolerant and thrives in poor soils.
• Rich in fiber, potassium, and vitamin B6.

Growing Conditions

• Sunlight: Full sun to partial shade.
• Soil: Loose, sandy, or loamy soil. Avoid heavy clay soil.
• Watering: Water moderately; avoid waterlogged soil.

How to Plant

1. Sow salsify seeds directly into the ground in early spring.
2. Plant seeds 1/2 inch deep and 2–4 inches apart in rows.
3. Thin seedlings to 6 inches apart for robust roots.

Harvesting

• Harvest salsify in late fall or early winter for the best flavor. The cold enhances its sweetness.

Culinary Use: Peel and boil roots, then mash or sauté them in butter. They are excellent in soups and stews.

III. Skirret (Sium sisarum)

Skirret is a medieval root crop that grows clusters of sweet, starchy roots, perfect as a low-maintenance perennial vegetable.

Why Grow It?

• Skirret is hardy, pest-resistant, and produces year after year.
• High in fiber and provides a mild, sweet flavor similar to parsnips.

Growing Conditions

• Sunlight: Full sun to partial shade.
• Soil: Rich, well-drained soil. Avoid overly compact soil.
• Watering: Water regularly but avoid standing water.

How to Plant

1. Plant skirret crowns or seeds in early spring.
2. Space plants 12 inches apart, as they produce clumps of roots.
3. Mulch to retain moisture and suppress weeds.

Harvesting

• Harvest skirret roots in late fall after the first frost for the sweetest flavor. Dig up clumps and separate roots carefully.

Culinary Use: Boil, roast, or mash skirret roots for a sweet, tender side dish. They’re excellent in pies and savory dishes.

IV. Oca (Oxalis tuberosa)

Oca, a traditional Andean crop, produces colorful, tangy tubers that can be eaten raw or cooked.

Why Grow It?

• Comes in vibrant colors like red, yellow, and pink, adding visual appeal to your harvest.
• High in carbohydrates, vitamin C, and antioxidants.

Growing Conditions

• Sunlight: Full sun but tolerates partial shade.
• Soil: Loose, fertile soil with good drainage.
• Watering: Water consistently to prevent tuber cracking.

How to Plant

1. Plant oca tubers in spring after the last frost.
2. Space plants 12 inches apart and hill soil around stems as they grow (like potatoes).

Harvesting

• Oca is ready to harvest in late fall when foliage dies back. Let tubers cure in sunlight for a few days to enhance sweetness.

Culinary Use: Roast oca tubers for a nutty, tangy flavor or eat them raw in salads.

V. Chinese Artichoke (Stachys affinis)

Also known as crosnes, Chinese artichokes produce small, knobby roots with a crisp, nutty flavor.

Why Grow It?

• Perfect for small spaces as plants spread underground.
• Unique and delicious addition to gourmet dishes.

Growing Conditions

• Sunlight: Full sun to partial shade.
• Soil: Loose, sandy soil with good drainage.
• Watering: Keep the soil consistently moist.

How to Plant

1. Plant tubers in early spring, 2 inches deep and 6 inches apart.
2. Use mulch to suppress weeds and retain moisture.

Harvesting

• Harvest in late fall after the foliage dies back. Gently dig to avoid damaging roots.

Culinary Use: Enjoy Chinese artichokes raw for a crunchy snack, or sauté them in butter as a delicate side dish.

VI. Mashua (Tropaeolum tuberosum)

Mashua, a vibrant root crop from the Andes, produces colorful tubers with a peppery flavor, similar to radishes when raw and milder when cooked.

Why Grow It?

• Naturally pest-resistant due to its peppery compounds.
• High in antioxidants and vitamin C, offering immune-boosting benefits.
• The vining plant also adds aesthetic value to gardens with its bright orange flowers.

Growing Conditions

• Sunlight: Full sun to partial shade.
• Soil: Loose, well-draining, and slightly acidic soil.
• Watering: Water regularly to keep the soil evenly moist.

How to Plant

1. Plant mashua tubers in spring after the last frost, spacing them 12–18 inches apart.
2. Provide trellises or stakes for the vines to climb.

Harvesting

• Harvest tubers in late fall after the vines die back. Let them cure in the sun for a few days to reduce bitterness.

Culinary Use: Roast or boil mashua to mellow its flavor, or slice it thinly for use in stir-fries or salads.

VII. Groundnut (Apios americana)

Groundnut, also called the American groundnut or “Indian potato,” is a climbing vine that produces nutty, starchy tubers. It was historically a staple food for Native Americans.

Why Grow It?

• High in protein, making it more nutritious than many other root vegetables.
• Hardy and perennial, providing harvests for years with minimal care.

Growing Conditions

• Sunlight: Full sun to partial shade.
• Soil: Moist, loamy soil with good drainage.
• Watering: Prefers consistent moisture, especially during tuber development.

How to Plant

1. Plant groundnut tubers 2–4 inches deep in spring or fall, spaced 12 inches apart.
2. Provide trellises for vines to climb and prevent overcrowding.

Harvesting

• Dig up tubers in late fall or early winter, after the vines have died back. Mature tubers can grow up to the size of small potatoes.

Culinary Use: Boil or roast groundnut tubers like potatoes. Their nutty flavor makes them ideal for stews, soups, or casseroles.

VIII. Care and Maintenance Tips for Edible Roots

To ensure a productive and healthy harvest of these unique root crops, follow these essential care tips:

1. Soil Preparation

• Most root crops prefer loose, sandy, or loamy soil for easy root development.
• Add compost or well-rotted manure to improve soil fertility and texture.
• Avoid compacting soil, as dense soil can lead to misshapen roots.

2. Watering

• Root vegetables require consistent moisture during their growing season.
• Use a soaker hose or drip irrigation to keep soil evenly moist without waterlogging.

3. Weed Control

• Weeds compete with root crops for nutrients and moisture.
• Apply mulch to suppress weeds and retain soil moisture.

4. Fertilization

• Use a low-nitrogen fertilizer (e.g., 5-10-10) to encourage root growth rather than leafy growth.
• Avoid over-fertilizing, as excess nitrogen can result in smaller roots.

5. Pest and Disease Management

• Watch for pests like aphids, wireworms, and root maggots. Use natural solutions like neem oil or row covers to protect plants.
• Rotate crops each season to prevent soil-borne diseases and nutrient depletion.

Pro Tip: For plants like groundnuts and mashua, ensure proper trellising to prevent vines from smothering other plants.

Expand Your Garden with Uncommon Edible Roots

Growing uncommon edible roots like yacon, salsify, skirret, oca, and mashua introduces exciting flavors, textures, and nutrients to your garden and kitchen. These overlooked root crops are easy to cultivate, require minimal care, and offer a sustainable food source for adventurous gardeners.

To get started:

1. Choose roots suited to your climate, such as frost-tolerant skirret or heat-loving mashua.
2. Prepare the soil with compost to encourage healthy root development.
3. Water consistently and apply mulch for weed suppression.
4. Harvest at the right time to enjoy roots at their peak flavor and texture.

By growing these unique roots, you’re not just expanding your garden—you’re also discovering new ways to enjoy nutrient-dense, homegrown food.

For more information on uncommon vegetables and root-growing techniques, explore these trusted resources:

• Gardening Know How: Unusual Root Vegetables
• The Old Farmer’s Almanac: Growing Root Crops
• Better Homes & Gardens: Root Vegetable Guide

Ready to dig deeper? Start planting these lesser-known roots today and uncover a whole new world of edible treasures! 🌱🥕🍠

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