TAT SOI: A round, crispy green with a sweet taste.
TRAVISSIO: A sweet and spicy green.
WATERCRESS: A round-leafed, fast-growing green with a bitter aftertaste.
Roots
Roots are starchy, nourishing plants that grow underground. Most root greens are edible and highly nutritious. A root can be cut into a few pieces
that, if put in the ground, will each grow new full roots (provided each piece includes some portion of the root’s external surface).
BEETS: A large, bulbous root with red and green leaves.
Chioggia: A red-and-white-ringed beet that looks tie-dyed inside.
Golden: A golden variety that makes a beautiful decoration.
Red: A common variety of beet quite high in iron.
CARROT: A long orange root with a wispy green top.
CELERY: A large root with multiple stalks that are high in water and organic sodium content and have small leafy greens on the tips.
CHINESE ARTICHOKE: A small white root.
GINGER: A beige root, grown in riverbeds, with a sweet and spicy flavor.
GINSENG: A gummy root in a variety of colors. Especially valued for its energy-boosting and yang-tonifying characteristics.
JICAMA: A large light-brown root with a white, crispy inside.
LOTUS: A conical tuber that contains hollow tubes in a ring.
PARSNIP: A bitter, white root—very nice when shredded.
POTATOES: A smooth-skinned, eye-covered root that grows prolifically.
Golden russet: A golden watery potato (very starchy raw).
Purple: A dark-skinned, purple-fleshed dry potato.
Red romano: A red-skinned, white-fleshed, very starchy potato.
RADISHES
Daikon: A long, large, white, crispy, spicy root.
Horseradish: A very spicy white root.
Red: A round, red-skinned, juicy radish.
White: A slightly spicier version of the red.
RUTABAGA: A purple-and-white-skinned crispy root with a watery taste.
SALSIFY: A brown, long, skinny, slightly hairy root.
SWEET POTATO: An orange-fleshed, very sweet root.
TARO: A dense tuber that causes intense mouth and throat discomfort when eaten raw.
TURMERIC: A pungent, bitter, orange root used often in Indian food.
TURNIP: A spicy and bitter, large, round, white root.
YAM: A root very similar to the sweet potato in taste and appearance.
YUCCA: A plant also known as cassava that is too dense and starchy to eat raw.
Brassica
These hardy plants grow in cooler climates in clusters flanked by leaves. They are coated with layers of acidophilus, which helps increase intestinal
flora.
BROCCOLI: A green, clustered, flowerlike plant with some purple overtones that is very high in calcium.
BRUSSELS SPROUT: A plant that looks like miniature, tight cabbages growing on a stalk.
CABBAGES: An acidophilus-rich plant that grows in cooler climates.