When it comes to yielding flavorsome herbs and spices, the
most productive parts of plants are usually above the soil: leaves (basil,
sage, cilantro); seeds (mustard, nutmeg); fruits (chiles, tamarind); and even
flowers and buds (saffron, cloves, capers). However, just below the culinary
sight line and no less robust in taste are seasonings derived from roots and stems.
Some, like cilantro
roots, are often discarded despite having as much flavor as the leafy or
fruity parts more commonly used for spices and herbs. Others are mainstays of
the pantry, such as bulbous onions and garlic, and root-like ginger. But if
you’re looking to liven up your spice repertoire with new down-to-earth
seasonings, give the following tasty trio a try.