5 Exotic (SuperFood) Root Vegetables and Herbs For Containers

If you’re planning to grow something unusual and exotic, try one of these SUPER HEALTHY root vegetables and herbs for containers!

1. Turmeric

Turmeric is not just a food coloring spice or a medicinal herb. It’s a superfood! It’s obtained from the underground tubers or rhizomes. If finding real turmeric is a problem, growing turmeric in pots can be your option.

How to Grow

Growing turmeric is easy to moderately difficult, depending mostly on the climate. It grows best in the warm climate. Grow it from rhizome, like a ginger plant or find readily available turmeric plants in the nursery.
You’ll need a medium-sized pot, in which you can grow at least 2 plants. Use light and loamy soil, water the plants regularly to maintain the moisture level and feed them with half strength all-purpose liquid fertilizer twice a month.
To learn more read our Turmeric Growing Guide here!

2. Parsnip

If you consider white colored food nutritionless, parsnip can change your mind. This carrot lookalike root vegetable is full of micro and macronutrients and has a sweet and earthy flavor. You can eat it cooked or raw (internet is full of parsnip recipes).

How to Grow

Growing parsnip in pots is not very difficult, but container gardeners avoid this root vegetable because of its requirement of large container and time it takes for the harvest.
To grow, choose deep planters, at least 24 inches deep and half wide. You can grow 2-3 plants in such a planter or experiment with the spacing. Keep your container parsnips in full sun and water often to keep the soil slightly moist, use all-purpose fertilizer or compost to feed it.

3. Beet Root

Beetroot earned its reputation of superfood due to its amazing nutritional benefits. You can add both the roots and greens to your regular diet.  If you’ve grown carrots and radishes previously, you’ll find growing beetroot in a container super easy!

Also Read: Fast Growing Vegetables

How to Grow

Even if you’re a beginner, you can grow beets in pots successfully. Find 10-12 inches deep pots with sufficient drainage holes and place the pots in a space that receives full to part sun. The soil you use must be loamy and penetrable, and watering must be regular to maintain the slight moisture. You’ll be able to harvest your beetroots in 6-8 weeks after planting, during this time, keep harvesting the beet greens.
Learn everything about growing beets here in this detailed guide!

4. Peanut

Peanut, which is also called groundnut is not a nut but a legume and opposed to how other legumes grow; it grows underground. It contains many trace elements like copper, zinc, manganese and vitamin B and is very nutritious.
Check out 13 best peanut recipes at Craftsy!

How to Grow

To grow groundnuts in pots, you’ll need warmth and humidity. Also note, this exotic plant requires 100 frost-free days to mature, so adjust your planting time according to it.
Choose a medium-sized pot that is 1 feet deep and wide similarly. You can grow 3 plants in such a pot.
There are a few other growing requirements and care tips, which you must check out here!

5. Ginger

Ginger is a warm climate spice or herb, like garlic or turmeric, it’s termed as a superfood and has anti-inflammatory and antibiotic properties. It’s ability to expedite the digestion power is also well-known.

How to Grow

Growing ginger in a pot is an excellent idea if you don’t have a gardening space or you’re living in a cool climate. To propagate, find fresh ginger rhizomes with growth buds. Soak them in water overnight and plant them afterward with the buds facing upward. The plants will emerge in a couple of weeks. Remember to use sandy-loamy soil and keep the plants in part sun. However, if you live in a really cool climate, place your container ginger plants in full sun.
To know more about growing ginger in pots, click here!

Also Read: Ways To Get Super Soil For Garden

6. Carrot ‘Dragon’

‘Dragon’ carrots are uniquely beautiful with reddish-purple skins and yellow-orange interiors. They have a distinctive flavor that ranges from sweet to spicy, and they can be harvested in just 90 days after sowing.

7. Garlic ‘Pskem River’

‘Pskem River’ garlic, a type of hardneck garlic, is a flavorful variety that originates from Uzbekistan. The bulbs of this garlic produce 4 to 5 cloves, which are characterized by their purple marbling. Additionally, these cloves have a long shelf life and can be stored for extended periods of time.

8. Chinese Flowering Leek

The Chinese flowering leek is a perennial herb that has versatile culinary uses. Asian chefs appreciate this herb for its flower buds, stems, and long flattened leaves, which impart a subtle onion and garlic flavor to dishes. Typically, the flowers take about two years to bloom, requiring low winter temperatures and long days during the growing season. This herb can be used in various recipes, such as stir-fried dishes or salads.

9. Coriander and Cilantro

Coriander is a versatile plant that is categorized as both an herb and a spice since its leaves and seeds are commonly used as a seasoning. It is a well-known ingredient in Asian and Latin American cuisine. The fresh leaves of coriander, also known as cilantro, possess a potent fragrance and flavor. Cilantro is prone to bolting in hot weather, so it is best to plant it during spring or fall. To harvest coriander seeds, simply remove the seed heads once the plant turns brown and place them in a paper bag to dry.

10. Salt Wort

‘Salt Wort’ greens are a great addition to salads or sushi when they are young and tender. The Japanese name for this plant is “land seaweed,” and it is known for its nutrient-packed and succulent leaves. The sprawling plants can grow up to 20 inches tall and have a spread of 25 inches, providing an abundant supply of flavorful greens.

11. Chinese Daikon Radish

Daikon radishes, also known as white radishes, can grow to over a foot in length. These radishes, similar to their cousins, have a spicy and tart flavor that adds a unique taste to salads, stir-fries, and pickled dishes.

To grow daikon radishes, sow the seeds in deep and loose soil as soon as the ground becomes workable, allowing 60-70 days for the radishes to mature fully. It is essential to keep the plants well-watered throughout the growing period. Due to their preference for cooler temperatures (below 80 degrees), it is best to grow daikon radishes as a fall crop rather than a spring crop.

12. Sunchokes

Sunchokes, also known as Jerusalem artichokes, have a similar appearance to ginger roots, with light brown skin that may have a color tinge depending on the soil they are grown in. These tubers are better suited for cooler climates found in the northern United States. With a taste similar to that of a water chestnut, sunchokes can be enjoyed fresh or pickled.

13. Sweet Leaf Stevia

Sweet Leaf stevia is a plant whose leaves are a natural sweetener, up to 30 times sweeter than sugar. To preserve them for later use, dry the leaves in the sun, powder them, and store them in airtight containers. With a single plant, you can expect to yield up to half a pound of dried leaves.

14. Taro Roots

15. Elephant Foot Yam

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