Rhizomes and Persimmons Month is celebrated every October, highlighting the unique flavors and textures of rhizomes, such as ginger and turmeric, alongside the sweet persimmon fruit. This month encourages people to appreciate these often-overlooked foods and their deep connection to nature. Typical customs include cooking with fresh rhizomes in soups and stews, creating desserts with persimmons, and enhancing salads with sliced Fuyu persimmons. Additionally, individuals can preserve persimmons for later use or create seasonal decor featuring the fruit. The celebration aims to invite exploration and enjoyment of these ingredients, fostering a deeper appreciation for the harvest season. While the origins of the month remain unclear, it has gained popularity among food lovers and seasonal cooks.