We eat the root part of both carrots and radishes. They are called root vegetables for this reason. This root is vital to the plant. It keeps the plant steady in the dirt. It also drinks up water and food for the plant to grow.

Eat them! They taste like spinach or silverbeet. Just chop the leaves off the beetroot first, so the root stays firm longer.

Yes, totally! Most root veggies freeze really well. Just blanch them first: pop the chopped pieces in boiling water for 2–3 minutes, then straight into ice water to cool. Pat them dry so they don’t get icy, then toss them into freezer bags. They’ll keep for months and still taste great in soups or roasts!

Run a normal peeler over carrots and radishes. For beetroot or turnips, zap them in the microwave 1–2 minutes – skin slides right off.

Put them in the fridge, always. First, chop off the green tops right away because they take up all the moisture and make carrots go bad. Next, put them in the fridge in an airtight container to keep them fresh.