wortelruif

Wortelruif is a root vegetable cultivated for its swollen taproot, used as food in temperate regions. Although the name is uncommon outside certain linguistic areas, wortelruif describes a carrot-family crop whose roots are eaten fresh or cooked. The plant is typically biennial, grown as an annual for its edible root; leaves are pinnate and the flowers form small umbels similar to other Apiaceae crops. Roots are usually tapered, with colors ranging from pale orange to deep orange; some varieties show white or purple flesh inside.

Origin and distribution: The crop is thought to have originated in Europe and the Near East, with long-standing cultivation in traditional gardens. It is now grown commercially and in home gardens across Europe, North America, and parts of Asia, adapted to cool-season growing conditions.

Cultivation: Wortelruif prefers loose, well-drained soil and full sun. Seeds are sown directly in the field, with thinning to provide adequate spacing. It responds to regular moisture and can be susceptible to bolting in warm weather. Harvested roots should be lifted without damage and stored in cool, humid conditions.

Varieties and uses: Breeders have developed varieties differing in root size, shape, and sweetness, including early-maturing types and long-storage types. The root can be eaten raw in salads or cooked by boiling, steaming, roasting, or mashing. Flavor complements butter, herbs, and spices; it is used in soups, stews, and purees.

Nutrition and storage: Wortelruif provides dietary fiber, carbohydrates, and beta-carotene precursors, with modest amounts of vitamins and minerals. Store roots away from fruit to avoid ethylene damage.

See also: Carrot, Rutabaga, Parsnip.