HARVESTING AND PRESERVING ROOTS

Sunday, December 4, 2011

It is a root’s function as a storage organ which mankind has found most useful. The nutritional content of the old pot herbs; carrots, turnips, parsnips, skirted and the flavoring bulbs of onion and garlic are valuable because of the stored principles. Many of these principles have medicinal uses like those of valerian and ginseng. Others are aromatic like sweet flange, ores and rose roots. Some are powerful spices like ginger, turmeric and galangal. There are many underground treasures just waiting to be mined. Perhaps the main resistance to the use of roots is that it appears to end a plant’s life by taking the root. But many of these roots, like horseradish and elecampane, spread and it is easy to dig a section of root for culinary use, and benefit the plant by the pruning. Additionally, any thick piece of root like horseradish, comfrey or marsh mallow left in the ground will grow new shoots. Roots are usually dug in the autumn when the goodness from the foliage has returned to the root for winter storage or in warm, but early, spring when root circulation is stirring but before it sends goodness back up the stems. When digging a piece of root with the intent of leaving the main part behind so that the plant will continue to grow, sever the piece neatly either with the sharp edge of a spade or a gardener’s knife, depending on the size of the root.