Leafy greens get a lot of attention, but root vegetables bring just as much flavor and often even more nutrition to the table.
Grown quietly beneath the soil, these underground treasures are packed with taste, texture, and goodness. Many are perfect for roasts, soups, or fresh salads, and most require minimal care once you get them started.
In this guide, you’ll find 19 tasty root vegetables that are easy to grow and worth adding to your garden. Some prefer cooler months, while others thrive in warm soil.
Whether you’re after earthy sweetness or bold crunch, these roots have something special to offer. Check out each one and see which fits best in your space.
#1 Turnip
Source: Harvesttotable
Turnips are cold-hardy and perfect for early spring planting. They grow quickly and produce round roots with a mildly peppery flavor.
You can also eat the leafy tops in soups and sautés. Keep them in loose, well-drained soil for the best shape and size.
#2 Onion
Source: Almanac
Onions are garden staples that adapt well to different growing methods, seeds, bulbs, or sets. They prefer full sun and fertile, loose soil.
Once their green tops begin to dry and fall over, it’s a good time to harvest. Store them in a cool, dry place for long-lasting flavor.
#3 Radish
Source: Rhs
Radishes are one of the fastest-growing root vegetables. You’ll see results in just a few weeks if planted in direct sun and sandy soil.
Their crisp texture and sharp bite add freshness to salads and sandwiches. Sow them in succession for a steady harvest.
#4 Potato
Source: Harvesttotable
Potatoes form underground tubers that spread well in loose, rich soil. Once their leafy tops flower and begin to die back, you’ll know the roots are ready.
Hill the soil around the stems as they grow to encourage more tuber development. Harvest gently to avoid bruising.
#5 Cassava
Source: Alchetron
Cassava is a tropical root loaded with starch and energy. Grow it from stem cuttings in full sun and wait 14–18 months before digging up the thick, edible roots.
Make sure to cook it thoroughly, as raw cassava can contain compounds that need to be broken down.
#6 Shallot
Source: Gardenerspath
Shallots belong to the onion family but offer a sweeter, milder flavor. Their green tops are also edible and flavorful. They grow best in full sun with well-drained soil.
Separate and plant the bulbs, then enjoy clusters of delicious cloves at harvest.
#7 Sweet Potato
Source: Walterborolive
Sweet potatoes love warm weather and grow best when planted in loose, sandy soil. They take about four months to mature, and the vines will tell you they’re ready when they begin to yellow.
The roots are sweet and tender, perfect for baking or roasting.
#8 Ginger
Source: Gardeningknowhow
Ginger thrives in heat and moisture. It starts from a chunk of root called a rhizome and can be harvested in about 8–10 months.
You’ll notice the leaves yellowing when it’s time. Keep it in dappled sunlight and rich soil to get the biggest rhizomes.
#9 Carrot
Source: Thegreenpinky
Carrots prefer cooler weather and soft, loose soil to grow straight and smooth. You can enjoy them in a range of colors—from classic orange to deep purple.
They’re great raw, roasted, or added to stews. Just make sure to keep the soil consistently moist.
#10 Arrowroot
Source: Thelostseed
Arrowroot offers a slightly nutty flavor and grows well in full sun with plenty of warmth. This tropical plant produces starchy rhizomes that can be used as a thickener in cooking.
Give it space and patience, it needs about 10–12 months to mature fully.
#11 Rutabaga
Source: Almanac
Rutabagas resemble large turnips but have denser, sweeter flesh. They prefer cool temperatures and do best in well-drained soil.
You’ll get the best taste after a light frost, which enhances their natural sugars. They’re perfect for mashing or roasting.
#12 Garlic
Source: Thisnzlife
Garlic is a low-maintenance crop that’s easy to grow, even in pots. Plant individual cloves in the fall for a summer harvest.
Once the lower leaves turn brown, it’s time to dig them up. Hang them in a dry, airy space to cure for long-term storage.
#13 Beet
Source: Harvesttotable
Beets thrive in cooler seasons and offer two harvests: sweet, earthy roots and nutritious leafy tops.
Keep the soil moist but not soggy, and space them well to avoid stunted growth. Enjoy them pickled, roasted, or tossed into salads.
#14 Parsnip
Source: Lovethegarden
Parsnips look like pale carrots but have a sweeter, nuttier flavor that deepens after frost. They take a little longer to mature, up to 4 months, but are worth the wait.
Keep them in loose, well-prepared soil and don’t rush the harvest.
#15 Jicama
Source: Plantinstructions
Jicama prefers tropical warmth and lots of sunlight. This crunchy, juicy tuber is delicious raw in salads or slaws.
The vine grows quickly, but the root needs around 5–9 months to bulk up. Be sure to harvest before any risk of frost.
#16 Kohlrabi
Source: Gardeningknowhow
Kohlrabi develops a round, edible bulb just above the soil. It has a mild, sweet taste and is best when picked young.
Full sun and regular watering keep it tender. You can eat it raw with dips or cook it like turnip or potato.
#17 Taro
Source: Yates
Taro is a starchy root that thrives in warm, wet conditions. The large leaves also make a tasty cooked green.
Plant it in spring and wait several months for mature roots. Be sure to cook both roots and leaves before eating.
#18 Daikon
Source: Kcpinternational
Daikon is a large, mild-flavored radish that grows best in moist, loose soil. It needs plenty of space and water to develop long, thick roots.
Great for grating into salads or pickling, it’s a cooling vegetable that stores well in the fridge.
#19 Celeriac
Source: Plantinstructions
Celeriac, or celery root, has a mild celery flavor and dense, knobby texture. It prefers rich, moist soil and full sun.
Harvest in fall after a few frosts for the best flavor. It’s great for soups, mashes, or raw slaws.
