BEETS

(5.00 out of 5 stars) 1 review, 272 likes

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Beets come from the south of Europe. They are a member of the amaranth family. The beet has a long history of cultivation stretching back to the second millennium BC.

CARROT

(5.00 out of 5 stars) 1 review, 289 likes

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Ancestors of the wild carrot came from Iran and Afghanistan, the center of genetic diversity for carrot. Carrots were bred from a species of wild carrot, called Queen Anne's Lace. Originally they were grown for their aromatic leaves and seeds. Since...

CELERY ROOT

(5.00 out of 5 stars) 1 review, 59 likes

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This bright food is one of the lightest of root vegetables. It's the only root vegetable with as much flavor and freshness as leafy greens - something you can't get from a turnip or carrot. Imagine a root vegetable that's perfect for spring, and that...

GARLIC

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Regarded as both a force for good and evil, folklore and superstition abound when it comes to this little but poignant member of the onion family. A garland of garlic kept evil spirits and vampires away in the west. In an eastern Islamic myth, garlic...

GINGER (DRIED)

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Ever reach for dried ginger as a quick replacement for the fresh root and assume its an apt substitute? Ginger is ginger is ginger, right? Actually, not at all. Dried ginger...

GREEN ONION

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Like all roots cooked onion brings a grounding feel. Yellow onions are the standard onion in American grocery store shelves. White onions tend to be sweeter and crunchier. Red...

HORSERADISH

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Horseradish is a sharp, acrid spice that kindles agni. It is even used in steakhouses to help digest a heavy meal.

JICAMA

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Although Jicama appears like a dusty old stone, it's taste and texture are refreshingly sweet and crisp. Jicama is the only root in the bean family consumed as a food. Licorice root, the other edible root of the legume family, is largely consumed as an...

PARSNIP

(5.00 out of 5 stars) 1 review, 51 likes

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Parsnip is native to the Mediterranean, where it is cultivated like carrots.

POTATO

(5.00 out of 5 stars) 1 review, 135 likes

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Causes Weight Gain The abundance of starch in potato and their high glycemic index cause weight gain.This heaviness puts you to sleep and can slow digestion. Cools Inflammation Potatoes, un-remedied by spices...

RADISH (RAW)

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The word radish derives from the latin word for root, "radix." Domesticated in Europe in pre-Roman times, radishes are an edible root of the Brassicaceae family. They come in a variety of sizes, shapes, and colors. They are inexpensive, grow quickly...

RED ONION (RAW)

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Like all roots cooked onion brings a grounding feel. Yellow onions are the standard onion in American grocery store shelves. White onions tend to be sweeter and crunchier. Red...

SHALLOTS

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Like all roots cooked shallots brings a grounding feel. Shallots have a sweeter and more delicate than their larger red, yellow and white onion cousins.

SWEET POTATO

(5.00 out of 5 stars) 1 review, 318 likes

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Sweet potato is unique among comfort foods for its Kapha pacifying lightness. This tuber is beneficial even for those with heavy digestive symptoms. Unlike dairy products, potatoes, and other common comfort foods like pasta, sweet potatoes feel light...

TARO ROOT

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Taro root is a staple food in polynesia.

TURNIP

(5.00 out of 5 stars) 1 review, 51 likes

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Turnips are the quintessential winter vegetable, perfect to clenase the system after the holidays. Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking.

YAM

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We note that yams are a useful alternative to sweet potato, a mild diuretic that can aggravate Vata. Yams contains phytoestrogens helpful for tonifying Vata in the female...

YELLOW ONION

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Like all roots cooked onion brings a grounding feel. Yellow onions are the standard onion in American grocery store shelves. White onions tend to be sweeter and crunchier. Red...