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Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs , corms , rhizomes , and stem tubers .
Lotus root The edible portion is a stem modified for underwater growth. Buds and branches are visible on the vegetable sold as lotus root. Potato The edible portion is a rhizome (an underground stem) that is also a tuber. The "eyes" of the potato are lateral buds. Potatoes come in white, yellow, orange, or purple-colored varieties. Sugar cane
The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, becomes sweeter in flavor after winter frosts.
Root vegetables like beets, carrots, and radishes all have roots that reach down deep within the Earth. These roots anchor the plant to the ground, which is its foundation for life.
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...
The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.
Curran is a microcrystalline nanocellulose fibre derived from the pulp of root vegetables. It was developed by Scottish scientists David Hepworth and Eric Whale, with funding from the Scottish Government. The sources of root vegetable pulp used to manufacture Curran include carrots, sugar beets, and turnips.
The word "Kraut", derived from this food, is a derogatory term for the German people. [15] During World War I , due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as "liberty cabbage" for the duration of the war.