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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 .
The edible portion is an enlarged (swollen) hypocotyl. It is a member of the cabbage family and is white, green, or purple in color. 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 ...
Sagittaria cuneata is an aquatic plant, growing in slow-moving and stagnant water bodies such as ponds and small streams. It is quite variable in appearance, and submerged parts of the plant look different from those growing above the surface or on land. It is a perennial herb growing from a white or blue-tinged tuber.
Fusiform root: this root is widest in the middle and tapers towards the top and the bottom: e.g. radish. Napiform root: the root has a top-like appearance. It is very broad at the top and tapers suddenly like a tail at the bottom: e.g. turnip. The edible, orange part of the carrot is its taproot. Many taproots are modified into storage organs ...
Hemlock water-dropwort is a robust hairless perennial growing up to 150 cm tall with hollow, cylindrical, grooved stems up to 3.5 cm across. The stems are often branched. The upper part of the roots include five or more obovoid, pale yellow, fleshy tubers up to 6 cm long, which exude a yellowish oily fluid when cut that stains the skin. [1] [2]
Part image Common name Binomial name Distribution Edible parts and uses Ref. Juneberry: Amelanchier lamarckii: Naturalized in Western Europe: Berries (in June), edible raw [2] Barberry: Berberis vulgaris: Europe, North America, northwest Africa, western Asia: Berries (from July), edible raw, dried as a spice or cooked as a jelly [3] Sweet ...
The fragrant water-lily has both medical and edible parts. The seeds, flowers and rhizomes can all be eaten raw or cooked. [16] The root can be boiled to produce a liquid which can be gargled to treat sore throats or drunk to treat diarrhea. [16] The rhizomes were also used by Native Americans to treat coughs and colds.
The edible tuberous roots of murnong plants were once a vitally important source of food for Aboriginal Australian people in the southern parts of Australia. Indigenous women would dig for roots with a yam stick (a Gunditjmara term for digging stick [5]) and carry the roots away in a dillybag or rush basket. [1] [6]