Why are vegetables sweeter in the winter?

Some root vegetables have some of their starch changed to sugar under the effect of frost, most notably parsnips and celeriac. A technique my Dad used was to lift the parsnips while still quite small and young, ergo before any frosts, and make a mound or 'clamp' of them above ground, and lightly cover with earth and straw. read more

A "This is a phenomenon called cold-sweetening," says UW-Madison horticulture professor Irwin Goldman. As plants produce sugars through photosynthesis, most are combined and stored in the plant as starches and other large polymers. read more

The crunchy, sweet taste of a post-frost carrot. Relish their survival skills, rendered futile by your ability to yank them out of the ground (or, you know, buy them at the store.) This post-freeze deliciousness will be true of any of the vegetables that can survive a hard frost. read more