Beet aroma comes largely from an earthy-
smelling molecule called geosmin, which was
long thought to originate with soil microbes,
but now appears also to be produced by the
beet root itself. The sugariness of beets is
sometimes put to use in chocolate cakes,
syrups, and other sweets.
Celery Root
Celery root or celeriac is the swollen lower
portion of the main stem of a special variety
of celery, Apium graveolens var. rapaceum.
Roots project from a knobbly surface that
requires deep peeling. Celeriac tastes much
like celery thanks to the same oxygen-ring
aromatics, and contains a moderate amount of
starch (5–6% by weight). It’s usually cooked
like other root vegetables, but also finely
shredded to make a crunchy raw salad.
The Cabbage Family:
Turnip, Radish