Note: this piece first appeared in the October 2005 issue of Clark Wellness ForkBytes.
The roots of any plant are its anchor and foundation; they are the essential parts that support and nourish the plant. Root vegetables lend us these properties when we eat them, making us feel more physically and mentally grounded and rooted, increasing our stability, stamina, and endurance. Roots are rich in nutritious complex carbohydrates, providing a steady source of energy to the body. Since they absorb, assimilate, and supply the plant with vital nutrients, roots likewise increase absorption and assimilation in our digestive tracts.
Long roots like carrots, parsnips, burdock, and daikon radish are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots, such as turnips, radishes, beets, and rutabagas, are nourishing to the stomach, spleen, pancreas, and reproductive organs and can help regulate blood sugar, moods, and alleviate cravings.
Root vegetables are wonderfully nourishing and delicious, especially in the autumn. Their hardiness makes them great choices in cooler weather, and they’re substantial enough to be the basis for a meal. Prepare them by boiling and mashing, adding to soups, or oven-roasting. Enjoy!
