when you think of new garden vegetables, you most likely think the green, irpari salads topped through slices that juicy red tomatoes, diced peppers and crisp young cucumbers. Although this above-ground vegetables it is provided fruit brimming with flavor and bursting v color, many less showy vegetables grow beneath the ground and also add selection and texture to your meals.

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soft young carrots get an impressive in the house garden space favored by youngsters who enjoy them appropriate from the garden. Planted by particle in early spring, young roots form and enlarge, producing crisp sweet roots suitable for eating fresh or cooking as a next dish. Filled with vitamin A, these fresh roots add range to the diet while giving a an excellent source the vitamins.



Potatoes thrive quickly, creating tender young tubers in ~ the soil. As soon as hilled with soil, young root produce wealth of ring or oblong tubers. Harvested early, brand-new potatoes space firm and also sweet and also make a mouth-watering meal served with new young peas. Once left come mature, huge tubers make fluffy mashed potatoes, crispy fries and savory small potatoes.

once you think of fresh garden vegetables, you more than likely think of green, irpari salads topped with slices that juicy red tomatoes, diced peppers and crisp young cucumbers. Harvested early, brand-new potatoes room firm and also sweet and also make a mouth-watering meal served with fresh young peas.


Turnip or rutabaga creates a swollen root that gives a sweet flavor to soups and stews. Eaten raw, this underground vegetable has actually a strong spicy flavor, but mellows as soon as cooked. Served mashed v a little butter, salt and also pepper, it renders a flavorful next dish to liven meats and also breads.



Beets, often grown for their fragile young leaves and eaten together beet greens, develop swollen roots under the soil. Once harvested in fall, plump red beets do an appealing side dish to brighten loss meals. Cooked and pickled, this tender morsels last all winter and also bring ago memories of country gardens brimming v produce.



Radishes prosper quickly, sprouting in as tiny a 3 days, and also are ready for harvest in ~ a month. Once picked early, firm round roots supply a tasty garnish for potato or pasta salads. Eaten straight from the garden, radishes produce a burst of spicy flavor unrivaled by various other vegetables.

Turnip or rutabaga forms a swollen root that provides a sweet flavor come soups and also stews. Consumed straight indigenous the garden, radishes develop a burst of spicy flavor unequaled by various other vegetables.
Onions planted in the spring form swollen roots prepared for harvest in late summer or early fall. Harvested and dried, onions store well because that the winter including flavor to soups, stews and stir-fries.

Sweet Potatoes

Sweet potatoes call for a long growing season come produce big tubers. Although difficult to grow to maturity in north climates, southern gardeners prosper sweet potatoes for a next dish or a filling for delectable sweet potato pies.

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Nannette Richford is an avid gardener, teacher and also nature enthusiast with much more than four years' suffer in digital writing. Richford hold a Bachelor of scientific research in second education native the university of Maine Orono and certifications in to teach 7-12 English, K-8 basic Elementary and also Birth to period 5.