{"id":8264,"date":"2021-04-15T10:49:19","date_gmt":"2021-04-15T08:49:19","guid":{"rendered":"http:\/\/localhost:8888\/gardenfrutta\/products\/roots\/"},"modified":"2021-09-08T12:22:38","modified_gmt":"2021-09-08T10:22:38","slug":"roots","status":"publish","type":"page","link":"https:\/\/www.gardenfrutta.it\/en\/products\/roots\/","title":{"rendered":"Roots"},"content":{"rendered":"\t\t
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Shapes and flavours from underground.<\/H2>\n\t\t\t\t\t<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tasty, low-calorie and with curative properties, they are currently being rediscovered in cooking.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
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Turmeric<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Turmeric<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Turmeric has a wonderful spice with a strong flavour that reminds of saffron. The taste is more intense if you choose to buy the fresh product.
\r\nTurmeric root has been used since ancient times and was considered a product with magical properties.
\r\nYou can use it to prepare tea and infusions, to season serving dishes, and as a touch of colour in some sweet recipes.\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 10 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

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Cassava<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Cassava<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Cassava is a typical plant of South America that is used in lots of recipes.
\r\nIt cannot be eaten raw and the peel must be removed.
\r\nPeel it and cook it in water for 30 minutes. Then cut it into strips and fry it in boiling oil.
\r\nYou will get some exotic French fries!\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

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\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
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Jerusalem artichoke<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Jerusalem artichoke<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

It is an edible root that has been rediscovered in recent years for the preparation of tasty recipes.
\r\nIt is appreciated for its pleasant flavour reminiscent of potatoes and artichokes and also because it does not contain starch or gluten.
\r\nTry it baked in the oven with a veil of Parmesan, salt, and pepper!\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

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Ginger<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Ginger<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Ginger has countless properties! It can be used as an anti-inflammatory, digestive, and against disorders related to nausea.
\r\nIn the kitchen, it is excellent as a spice or you can add it to desserts and smoothies.\r\n\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 8 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

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Salsify<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Salsify<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

It is a plant that grows spontaneously in northern Italy but it is also cultivated (for example in Piedmont).
\r\nIn the kitchen, the roots are used because they are low in calories and rich in fiber. Salsify boasts remarkable health properties, which is why it is much more than just a vegetable to put on the table.
\r\nOur advice is to savour it plain with extra virgin olive oil, whole sea salt, a few drops of lemon juice, and if you like, ground black pepper.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

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Galanga<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Galanga<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Galangal is a root with a pungent flavour that resembles ginger and is used above all to season savoury dishes and as a base for drinks and natural remedies for purifying the body.\r\n\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 10 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

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Yam<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Yam<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Yams are irregularly shaped root tubers that are pulled out of the ground in every size.
\r\nYam is similar to sweet potato in taste. The skin can go from light to dark brown, with hair-like root shoots.
\r\nThe consistency is firm with white, yellow, or pink colour.\r\n\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 10\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

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Horseradish<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Horseradish<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Horseradish is a large white root with a cylindrical shape and a strong, decisive flavor.
\r\nYou can use it to prepare accompanying sauces for boiled meat, or you can grate it directly on the food.
\r\nIn the Trieste cuisine, it is combined with cooked ham!\r\n\r\n \r\n\r\n
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\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 2\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

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Lotus roots<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Lotus roots<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

The lotus root is the least known part of this wonderful plant. It contains lots of virtues, as well as being excellent in the kitchen.
\r\nNOTICE:<\/strong> It must never be raw.\r\n \r\n\r\n
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\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 2\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

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Eddo<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Eddo<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

This potato-like tuber is very rich in iron and calcium.
\r\nTo consume it is necessary to peel it and cut it into small pieces to cook in the oven, in a pot, or fried.
\r\nIt is often used in soups to add flavour and texture!\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 10 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

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Parsnip<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Parsnip<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Before the arrival of the potato in Europe, they were a very popular food.
\r\nThe roots look like large, white-yellow carrots. Parsnips are slightly sweeter than carrots.
\r\nIf you taste careful, you can even perceive a hint of anise.\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 2 and 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

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Parsley root<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Parsley root<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Parsley root is not very common in Italy. Unlike traditional parsley, it is grown only for the root: white and with an elongated shape.
\r\nIt helps to keep blood sugar levels low and to regulate blood pressure. It is recommended for anaemics as it is very rich in iron.
\r\nThe flavour is close to that of carrot and it can be used as an ingredient in soups and minestrone or served raw in salads or alone with oil and lemon juice!<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

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Turnip<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Turnip<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Turnips are tender and sweet, but they can also have a spicy aftertaste. Their flavor can be compared to that of tender radishes.
\r\nLike a true spring vegetable, turnips are perfectly paired with other spring vegetables.\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Turmeric<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Turmeric<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Turmeric has a wonderful spice with a strong flavour that reminds of saffron. The taste is more intense if you choose to buy the fresh product.
\r\nTurmeric root has been used since ancient times and was considered a product with magical properties.
\r\nYou can use it to prepare tea and infusions, to season serving dishes, and as a touch of colour in some sweet recipes.\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 10 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

\n \n\n\n
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\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
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Cassava<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Cassava<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Cassava is a typical plant of South America that is used in lots of recipes.
\r\nIt cannot be eaten raw and the peel must be removed.
\r\nPeel it and cook it in water for 30 minutes. Then cut it into strips and fry it in boiling oil.
\r\nYou will get some exotic French fries!\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

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\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
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Jerusalem artichoke<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Jerusalem artichoke<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

It is an edible root that has been rediscovered in recent years for the preparation of tasty recipes.
\r\nIt is appreciated for its pleasant flavour reminiscent of potatoes and artichokes and also because it does not contain starch or gluten.
\r\nTry it baked in the oven with a veil of Parmesan, salt, and pepper!\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Ginger<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Ginger<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Ginger has countless properties! It can be used as an anti-inflammatory, digestive, and against disorders related to nausea.
\r\nIn the kitchen, it is excellent as a spice or you can add it to desserts and smoothies.\r\n\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 8 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

\n
\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Salsify<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Salsify<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

It is a plant that grows spontaneously in northern Italy but it is also cultivated (for example in Piedmont).
\r\nIn the kitchen, the roots are used because they are low in calories and rich in fiber. Salsify boasts remarkable health properties, which is why it is much more than just a vegetable to put on the table.
\r\nOur advice is to savour it plain with extra virgin olive oil, whole sea salt, a few drops of lemon juice, and if you like, ground black pepper.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Galanga<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Galanga<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Galangal is a root with a pungent flavour that resembles ginger and is used above all to season savoury dishes and as a base for drinks and natural remedies for purifying the body.\r\n\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 10 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

\n
\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Yam<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Yam<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Yams are irregularly shaped root tubers that are pulled out of the ground in every size.
\r\nYam is similar to sweet potato in taste. The skin can go from light to dark brown, with hair-like root shoots.
\r\nThe consistency is firm with white, yellow, or pink colour.\r\n\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 10\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Horseradish<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Horseradish<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Horseradish is a large white root with a cylindrical shape and a strong, decisive flavor.
\r\nYou can use it to prepare accompanying sauces for boiled meat, or you can grate it directly on the food.
\r\nIn the Trieste cuisine, it is combined with cooked ham!\r\n\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 2\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

\n
\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Lotus roots<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Lotus roots<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

The lotus root is the least known part of this wonderful plant. It contains lots of virtues, as well as being excellent in the kitchen.
\r\nNOTICE:<\/strong> It must never be raw.\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 2\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Eddo<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Eddo<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

This potato-like tuber is very rich in iron and calcium.
\r\nTo consume it is necessary to peel it and cut it into small pieces to cook in the oven, in a pot, or fried.
\r\nIt is often used in soups to add flavour and texture!\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 10 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

\n
\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Parsnip<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Parsnip<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Before the arrival of the potato in Europe, they were a very popular food.
\r\nThe roots look like large, white-yellow carrots. Parsnips are slightly sweeter than carrots.
\r\nIf you taste careful, you can even perceive a hint of anise.\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 2 and 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n

\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Parsley root<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Parsley root<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Parsley root is not very common in Italy. Unlike traditional parsley, it is grown only for the root: white and with an elongated shape.
\r\nIt helps to keep blood sugar levels low and to regulate blood pressure. It is recommended for anaemics as it is very rich in iron.
\r\nThe flavour is close to that of carrot and it can be used as an ingredient in soups and minestrone or served raw in salads or alone with oil and lemon juice!<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

\n
\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Turnip<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Turnip<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Turnips are tender and sweet, but they can also have a spicy aftertaste. Their flavor can be compared to that of tender radishes.
\r\nLike a true spring vegetable, turnips are perfectly paired with other spring vegetables.\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\n
\n
\n
\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Turmeric<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Turmeric<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Turmeric has a wonderful spice with a strong flavour that reminds of saffron. The taste is more intense if you choose to buy the fresh product.
\r\nTurmeric root has been used since ancient times and was considered a product with magical properties.
\r\nYou can use it to prepare tea and infusions, to season serving dishes, and as a touch of colour in some sweet recipes.\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 10 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

\n
\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Cassava<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Cassava<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Cassava is a typical plant of South America that is used in lots of recipes.
\r\nIt cannot be eaten raw and the peel must be removed.
\r\nPeel it and cook it in water for 30 minutes. Then cut it into strips and fry it in boiling oil.
\r\nYou will get some exotic French fries!\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

\n
\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Jerusalem artichoke<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Jerusalem artichoke<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

It is an edible root that has been rediscovered in recent years for the preparation of tasty recipes.
\r\nIt is appreciated for its pleasant flavour reminiscent of potatoes and artichokes and also because it does not contain starch or gluten.
\r\nTry it baked in the oven with a veil of Parmesan, salt, and pepper!\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

\n
\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Ginger<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Ginger<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Ginger has countless properties! It can be used as an anti-inflammatory, digestive, and against disorders related to nausea.
\r\nIn the kitchen, it is excellent as a spice or you can add it to desserts and smoothies.\r\n\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 8 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

\n
\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Salsify<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Salsify<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

It is a plant that grows spontaneously in northern Italy but it is also cultivated (for example in Piedmont).
\r\nIn the kitchen, the roots are used because they are low in calories and rich in fiber. Salsify boasts remarkable health properties, which is why it is much more than just a vegetable to put on the table.
\r\nOur advice is to savour it plain with extra virgin olive oil, whole sea salt, a few drops of lemon juice, and if you like, ground black pepper.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

\n
\n \n\n\n
\n\n\t
\n\t\t\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\"\"<\/a>\n\t\t\t\t\t\t<\/figure>\n\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
Galanga<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
Galanga<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Galangal is a root with a pungent flavour that resembles ginger and is used above all to season savoury dishes and as a base for drinks and natural remedies for purifying the body.\r\n\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 10 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

\n
\n \n\n\n
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Yam<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Yam<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Yams are irregularly shaped root tubers that are pulled out of the ground in every size.
\r\nYam is similar to sweet potato in taste. The skin can go from light to dark brown, with hair-like root shoots.
\r\nThe consistency is firm with white, yellow, or pink colour.\r\n\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 10\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

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Horseradish<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Horseradish<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Horseradish is a large white root with a cylindrical shape and a strong, decisive flavor.
\r\nYou can use it to prepare accompanying sauces for boiled meat, or you can grate it directly on the food.
\r\nIn the Trieste cuisine, it is combined with cooked ham!\r\n\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 2\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

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Lotus roots<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Lotus roots<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

The lotus root is the least known part of this wonderful plant. It contains lots of virtues, as well as being excellent in the kitchen.
\r\nNOTICE:<\/strong> It must never be raw.\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 2\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

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Eddo<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Eddo<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

This potato-like tuber is very rich in iron and calcium.
\r\nTo consume it is necessary to peel it and cut it into small pieces to cook in the oven, in a pot, or fried.
\r\nIt is often used in soups to add flavour and texture!\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 10 and 12\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

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Parsnip<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Parsnip<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Before the arrival of the potato in Europe, they were a very popular food.
\r\nThe roots look like large, white-yellow carrots. Parsnips are slightly sweeter than carrots.
\r\nIf you taste careful, you can even perceive a hint of anise.\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended between 2 and 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

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Parsley root<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Parsley root<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Parsley root is not very common in Italy. Unlike traditional parsley, it is grown only for the root: white and with an elongated shape.
\r\nIt helps to keep blood sugar levels low and to regulate blood pressure. It is recommended for anaemics as it is very rich in iron.
\r\nThe flavour is close to that of carrot and it can be used as an ingredient in soups and minestrone or served raw in salads or alone with oil and lemon juice!<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n

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Turnip<\/h5>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t
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Turnip<\/a><\/h5>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t

Turnips are tender and sweet, but they can also have a spicy aftertaste. Their flavor can be compared to that of tender radishes.
\r\nLike a true spring vegetable, turnips are perfectly paired with other spring vegetables.\r\n \r\n\r\n
\r\n
\r\nAVAILABILITY:<\/strong> Year-round.\r\n
\r\nSTORAGE:<\/strong> Recommended around 4\u00b0 C.<\/p>\t\t\t\n\t\t\t\t\t\t\t<\/section> \t\n\n\t\t\t\t\t\t\t<\/a>\n\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n<\/div> \n\n<\/div>\n<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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These are a selection of products we offer.
We source all fruits on the market.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tContact us<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Shapes and flavours from underground. Tasty, low-calorie and with curative properties, they are currently being rediscovered in cooking. Curcuma Curcuma Una meravigliosa spezia dal sapore forte, che pu\u00f2 ricordare quello dello zafferano, decisamente pi\u00f9 intenso se si sceglie di acquistare il prodotto fresco. La radice di curcuma \u00e8 utilizzata fin dall\u2019antichit\u00e0, ed era considerata un […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":8250,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-8264","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.gardenfrutta.it\/en\/wp-json\/wp\/v2\/pages\/8264","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gardenfrutta.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gardenfrutta.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gardenfrutta.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gardenfrutta.it\/en\/wp-json\/wp\/v2\/comments?post=8264"}],"version-history":[{"count":0,"href":"https:\/\/www.gardenfrutta.it\/en\/wp-json\/wp\/v2\/pages\/8264\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.gardenfrutta.it\/en\/wp-json\/wp\/v2\/pages\/8250"}],"wp:attachment":[{"href":"https:\/\/www.gardenfrutta.it\/en\/wp-json\/wp\/v2\/media?parent=8264"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}