12 Vegetables that Grow Underground

Vegetables come in all shapes, sizes, and growing habits. While some flourish above ground, basking in the sunlight, there’s a whole world of vegetables that thrive beneath the soil’s surface. These subterranean wonders not only offer nutritional benefits but also add depth and flavor to our culinary creations. Let’s dig into the earthy realm and explore 12 vegetables that grow underground, adding diversity and vibrancy to our plates.

Potatoes: Perhaps the most well-known underground vegetable, potatoes come in various colors and shapes, from the classic russet to the vibrant purple varieties. Versatile and hearty, they’re a staple in cuisines worldwide, whether mashed, roasted, or fried.

Carrots: Crunchy and sweet, carrots are packed with beta-carotene and other essential nutrients. Their vibrant orange hue brightens up salads, stews, and side dishes, while their earthy flavor adds depth to soups and sauces.

Beets: With their deep red flesh and earthy flavor, beets offer a burst of color and nutrients to any meal. Whether roasted, pickled, or raw in salads, they provide a unique blend of sweetness and earthiness.

Radishes: These peppery root vegetables come in a range of colors and varieties, from the classic red radish to the daikon radish used in Asian cuisine. They add a crisp texture and a spicy kick to salads, sandwiches, and garnishes.

Turnips: Often overshadowed by their more popular counterparts, turnips are a versatile and nutritious root vegetable. With a slightly bitter flavor when raw, they mellow into a sweet and tender delight when cooked, perfect for roasting, mashing, or stewing.

Onions: While we often think of onions as mere flavor enhancers, they’re also a type of underground vegetable. From the sharp bite of raw onions to the caramelized sweetness of cooked ones, they form the foundation of countless dishes worldwide.

Garlic: A close relative of onions, garlic boasts a pungent flavor and numerous health benefits. Whether minced, sliced, or roasted whole, it adds depth and complexity to savory dishes, sauces, and marinades.

Ginger: Widely used in Asian cuisine, ginger is prized for its spicy, aromatic flavor and medicinal properties. Whether grated fresh or dried and ground, it adds warmth and zing to stir-fries, curries, teas, and baked goods.

Sweet Potatoes: Unlike their starchy counterparts, sweet potatoes are rich in vitamins, minerals, and antioxidants. With their creamy texture and sweet flavor, they’re a nutritious addition to casseroles, soups, and desserts.

Yams: Often confused with sweet potatoes, yams are a staple in many African and Caribbean cuisines. They have a starchy texture and a slightly earthy flavor, making them ideal for roasting, boiling, or frying.

Horseradish: Known for its potent, sinus-clearing kick, horseradish is a pungent root vegetable used as a condiment in many dishes. Whether grated fresh or prepared as a creamy sauce, it adds bold flavor to sandwiches, meats, and seafood.

Jerusalem Artichokes: Despite their name, Jerusalem artichokes have no relation to artichokes but are instead the tuberous roots of a sunflower species. Also known as sunchokes, they have a nutty, slightly sweet flavor and can be roasted, sautéed, or pureed into soups and dips.

From the humble potato to the pungent horseradish, underground vegetables offer a diverse array of flavors, textures, and nutrients to explore. Whether roasted, mashed, or grated into salads, these subterranean wonders add depth and complexity to our culinary creations. So, the next time you’re in the kitchen, don’t forget to dig deep and discover the delicious world of vegetables that grow underground.