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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 .
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts.
Murnong is a Woiwurrung word for the plant, used by the Wurundjeri people and possibly other clans of the Kulin nation. They are called by a variety of names in the many different Aboriginal Australian languages, and occur in many oral traditions as part of Dreamtime stories. The tubers were often dug out with digging sticks and cooked before ...
The yellow flowerheads are composed of tiny flowers arranged in racemes, and are 2–4 cm (3 ⁄ 4 – 1 + 1 ⁄ 2 in) high by 1.5 cm (1 ⁄ 2 in) wide. [4] They appear from April to June, [3] from March to October in Alabama, [5] and year-round in the Everglades. The seeds are smaller than 1 mm in size. The edible root tastes of licorice. [6]
Root vegetables are underground plant parts used as vegetables. They are called root vegetables for lack of a better generic term, but include both true roots such as tuberous roots and taproots , as well as non-roots such as tubers , rhizomes , corms , bulbs , and hypocotyls .
Lomatium roots range from woody taproots to more fleshy underground tuberous-thickened roots.The plants are green and grow the most during the spring when water is available, and many species then set seed and dry out completely above ground before the hottest part of the year, while storing the energy they gained from photosynthesizing while water was available to them in their deep roots.
Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa.
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. The root below the surface is known as the taproot and is usually around 5-20 centimeters in diameter. [292] Pteris ensiformis