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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.
Alternatively, if you're craving a chunky version, follow Mazzucca's example and simmer diced parsnips, potatoes, carrots, butternut squash, and onions in your favorite broth.
"By vegetable roots, food such as turnips, radish, carrots and sweet potatoes is meant", says Vos. [3] English translations of the Caigentan title range from literal to figurative: "Musings of a Chinese Vegetarian" [4] "Discourses on Vegetable Roots" [5] "The Roots of Wisdom" [6] "Discourses on a Simple Life" [7] "Tending the Roots of Wisdom" [8]
“Heart disease is still the No. 1 killer in the United States, and we know that if you eat enough fruits and vegetables, you lower your risk for heart disease — and that goes along with ...
In Scottish and some other English dialects, the word turnip can also refer to rutabagas (North American English), also known as swedes in England, a variety of Brassica napus, which is a hybrid between the turnip, Brassica rapa, and the cabbage. Turnips are generally smaller with white flesh, while rutabagas are larger with yellow flesh.
Lovage (/ ˈ l ʌ v ɪ dʒ / LUV-ij; Levisticum officinale) is a tall perennial plant, the sole species in the genus Levisticum in the family Apiaceae, subfamily Apioideae. [1] [2] It has been long cultivated in Europe and the leaves are used as a herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine.
Vegetables refer to any other part of the plant that can be eaten, including roots, stems, leaves, flowers, bark or the entire plant itself. [44] These include root vegetables (potatoes and carrots), bulbs (onion family), flowers (cauliflower and broccoli), leaf vegetables (spinach and lettuce) and stem vegetables (celery and asparagus). [45] [44]