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Turnips, a taproot. Taproot (some types may incorporate substantial hypocotyl tissue) Arracacia xanthorrhiza (arracacha) Beta vulgaris (beet and mangelwurzel) Brassica spp. (kohlrabi, rutabaga and turnip) Bunium persicum (black cumin) Burdock (Arctium, family Asteraceae) Carrot (Daucus carota subsp. sativus) Celeriac (Apium graveolens rapaceum)
Prairie turnip: The prairie turnip is a legume that was often used by American Indians located in the Great Plains. Roots of the legumes provide a valuable source of protein, minerals, and carbohydrates. Most turnips have white skin and the portion of the plant that is seen above the ground is purple, red, or green in color.
Rutabaga is the common North American term for the plant. This comes from the Swedish dialectal word rotabagge, [1] from rot 'root' + bagge 'lump, bunch'. [2] In the U.S., the plant is also known as Swedish turnip or yellow turnip. [3] [4]
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4. Cauliflower. Cauliflower is a true superfood, partly thanks to all its antioxidants. It’s also really mild, which is one reason it’s among the most popular veggies year-round. This ...
And the two foods taste almost identical. Top your tacos, quesadilla or baked potato with plain Greek yogurt, and you won’t even notice the difference. Tahini for butter
Brassica rapa is a plant species that has been widely cultivated into many forms, including the turnip (a root vegetable), komatsuna, napa cabbage, bomdong, bok choy, and rapini. Brassica rapa subsp. oleifera is an oilseed commonly known as turnip rape , field mustard , bird's rape , and keblock .
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