Stay Healthy All Winter: How to Grow, Store & Use the Best Roots for Immunity

Why roots help in winter (and safety)

Roots concentrate energy and protective compounds to sustain plants through cold. In the kitchen, that translates into warming circulation support (ginger), antioxidant and anti-inflammatory activity (turmeric’s curcuminoids), and time-tested tonic benefits (astragalus and burdock in traditional systems). Garlic adds sulfur compounds and beloved flavor that makes “healthy” food craveable. For evidence overviews, see resources from NCCIH and university extensions linked below. Always check personal tolerances, medications, and allergies—especially with concentrated extracts—and talk with your clinician if you have questions.

NCCIH: Ginger     NCCIH: Turmeric     NCCIH: Astragalus

Best roots to grow for winter strength

• Ginger: Likes warmth, moisture, and filtered sun; containers make it easy indoors. Zingy heat supports cozy circulation.
• Turmeric: A cousin to ginger; grow similarly for bright orange rhizomes rich in curcuminoids.
• Astragalus: A hardy garden perennial/annual (depending on region) grown from seed; thin “tongue depressor” roots dry beautifully.
• Burdock: Deep taproot; plant in loose soil or tall beds. Adds earthy sweetness to broths and stir-fries.
• Garlic: Plant cloves in fall for a summer harvest; cure and store for cold-season cooking.

Harvesting & smart storage (so potency lasts)

Ginger & turmeric: Harvest when foliage yellows. Brush soil away, rinse gently, pat dry, and store unpeeled in the fridge for 2–3 weeks, or freeze whole knobs. For longer storage, slice and dehydrate on low heat, or grate and freeze in teaspoon portions.

Astragalus & burdock: Dig when the plant dies back. Scrub, slice lengthwise, and dry thoroughly until snap-dry; store in airtight jars with desiccant. These are ideal for simmering in long-cook broths.

Garlic: Cure bulbs (2–3 weeks in airy shade) until skins are papery, then trim and store in a cool, dark space. Peel a week’s worth at a time for easy daily use. University extensions have excellent curing/storage guides.

Easy daily uses & recipes

Small, daily rituals add up. Aim to include one root-based sip or spoon each day. Rotating flavors keeps it interesting and broadens nutrient variety.

• Warming Root Tea: Simmer 4–5 thin slices each ginger and turmeric with 2–3 astragalus sticks in 3 cups water for 25 minutes. Strain; add lemon and a touch of honey. Thermos it for the day.
• Immune Broth: Add burdock matchsticks, smashed garlic, and ginger slices to chicken or veggie stock; simmer 40–60 minutes. Sip plain or ladle over rice and greens.
• Honeyed Root Spoon: Cover grated ginger and a pinch of turmeric with raw honey; rest 24 hours, then take a teaspoon in tea or warm water.
• Garlic Everyday: Stir crushed garlic into olive oil with parsley and lemon; drizzle on soups or toast just before serving.