Most things slow down in the cold. Winter veggies keep for a long time in storage (think piles of potatoes and turnips in root cellars). Many can be preserved through processes like pickling, lacto-fermenting, dehydrating, or freezing. Some root veggies can even be stored in the soil where they grow - the sweetest carrots and parsnips you’ll ever taste might have been pulled out of frozen ground.This article takes a look at some of the healthiest winter vegetables and why you should include them in your diet.
Other veggies thrive in the frigid air even without the benefit of being tucked in all snug under the soil. And some varieties of leafy greens, broccoli, Brussels sprouts, and turnip greens can survive in medium to heavy frost temperatures and be ready for harvest during the winter months. Kale and collard greens are the chilly cruciferous champions, staying viable down to 20 degrees F. And they don’t need mittens or balaclavas (though they’d sure be cute)!
Winter veggies are a versatile bunch - you can use them in a variety of ways and feature them in all sorts of recipes. They’re also nutrient-dense. Roots serve to sustain the plant for long periods of time when photosynthesis is offline, and they sustain the animals and humans who eat them in a similar fashion.
Since winter veggies can be harvested over a wide time frame, it may be possible to pick them on a just-in-time basis, which optimizes their nutrient profile. And like pretty much all vegetables, the winter ones are, in general, good for you, and the more of them you include in your diet, the better. And in a society in which so few people consume enough fruits and vegetables, the winter ones can help provide critical nutrients, including that all-important fiber.
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