Credit: Everything Gardening (Facebook)

In cold conditions, many starchy vegetables convert the starches in their cells into a natural "anti-freeze" to protect themselves from cold damage. This "anti-freeze" is sucrose, commonly known as sugar! As a result, certain vegetables taste sweeter and better after being exposed to frost. These include kale, cabbage, chard, carrots, parsnips, Brussels sprouts, beets, leeks, turnips, swedes, and celeriac.

📷 Artist GARY BUNT Parsnips, Sprouts & Greens