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Types of Root Vegetables

Black Salsify​
Black Salsify​

Scorzonera root vegetables are also more vigorous than their counterpart, salsify. In its second year, black salsify bears yellow flowers, looking much like dandelions, off its 2-3 foot stems. Scorzonera is a perennial but is usually grown as an annual and is cultivated just like parsnips or carrots.

Carrot​
Carrot​

Many root vegetables keep well in root cellars, lasting several months. This is one way of storing food for use long after harvest, which is especially important in nontropical latitudes, where winter is traditionally a time of little to no harvesting.

image: wisegeek.org
Celeriac​
Celeriac​

Celeriac is like a root vegetable except it has a bulbous hypocotyl with many small roots attached. In the Mediterranean Basin and in Northern Europe, celeriac is widely cultivated. It is also cultivated in North Africa, Siberia, Southwest Asia, and North America.

image: amoils.com
Celery​
Celery​

Root vegetables are truly natural, unadulterated sources of complex carbohydrates, antioxidants and important nutrients. Plus, they tend to be lower in calories, have a lower glycemic index load, and cause less digestive or inflammatory issues than many grains do.

source: draxe.com
Common ​Camas​
Common ​Camas​

Like Great Camas, Common Camas is a stunning and iconic Northwest wildflower with a sweet, edible bulb and blue-purple flowers. Edible Uses. The smaller (but equally sweet and more abundant) bulbs of Common Camas were also considered one of the most important root vegetables for trade in the traditional cultures of the Northwest.

Garden Radish​
Garden Radish​

Sautéed // Making a vegetable sauté or stir fry is a great way of preparing root vegetables. This is a relatively quick and easy cooking method, and all sorts of flavors can be added to the dish. When cooking with other types of vegetables besides roots, sauté the roots first, as they take longer to cook than other vegetables.

Ginger​
Ginger​

Additionally, ginger root can be found in grocery stores in a vast array of forms -- from pickled, powdered and crushed to candied and dried. Because the portion of the ginger plant used is its root, the classification of ginger as a fruit or vegetable is not black and white.

image: wisegeek.org
Jerusalem ​Artichoke​
Jerusalem ​Artichoke​

Jerusalem artichoke also has potential for production of ethanol fuel, using inulin-adapted strains of yeast for fermentation. Jerusalem artichokes are easy to cultivate, which tempts gardeners to simply leave them completely alone to grow.

Parsley Root​
Parsley Root​

Add parsley root to soups and stews (this is an especially good choice for any roots that have started to get a bit flabby). Parsley root can also be substituted in recipes calling for celeriac, carrots, parsnips, and turnips.

source: food52.com
Parsnip​
Parsnip​

The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot and parsley. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh; and left in the ground to mature, it becomes sweeter in flavor after winter frosts.

Potato​
Potato​

Many root vegetables keep well in root cellars, lasting several months. This is one way of storing food for use long after harvest, which is especially important in nontropical latitudes, where winter is traditionally a time of little to no harvesting.

Rutabaga​
Rutabaga​

The rutabaga (from Swedish dialectal word rotabagge), swede (from Swedish turnip, being introduced from Sweden), or neep (from its Latin name Brassica napobrassica) is a root vegetable that originated as a cross between the cabbage and the turnip.

image: wisegeek.com
Salsify​
Salsify​

Salsify can be boiled, mashed, or fried like a potato, and it makes a yummy addition to soups and stews. Gardening expert Barbara Damrosch recommends simply peeling the roots, steaming them for 15 to 30 minutes, and then browning them in butter. You can even eat the leaves.

source: parade.com
Scorzonera ​Humilis​
Scorzonera ​Humilis​

Scorzonera root vegetables are also more vigorous than their counterpart, salsify. In its second year, black salsify bears yellow flowers, looking much like dandelions, off its 2-3 foot stems. Scorzonera is a perennial but is usually grown as an annual and is cultivated just like parsnips or carrots.

Skirret​
Skirret​

What is a Skirret Plant? According to the 1677 Systema Horticulurae, or the Art of Gardening, gardener John Worlidge referred to skirret as “the sweetest, whitest and most pleasant of roots.” Native to China, skirret cultivation was introduced to Europe in classical times, brought to the British Isles by the Romans.

Sugar Beet​
Sugar Beet​

Beets. Beets are root vegetables with edible roots, stems and leaves. Like Swiss chard, spinach, bok choy, kale and turnip greens, beet greens qualify as dark green vegetables. The root bulb is a non-starchy vegetable, in that it’s made up of simple carbohydrates that digest easily.

image: ebay.com
Turnip​
Turnip​

Sautéed // Making a vegetable sauté or stir fry is a great way of preparing root vegetables. This is a relatively quick and easy cooking method, and all sorts of flavors can be added to the dish. When cooking with other types of vegetables besides roots, sauté the roots first, as they take longer to cook than other vegetables.

Wild Radish​
Wild Radish​

Wild radish is an herbaceous annual in the Brassicaceae family that is also known as Rattail radish, Jointed radish, Cadlock or Jointed Charlock. Botanically named Raphanus raphanistrum, it is similar to the common cultivated radish in the appearance and taste of its leaves, but its root is considerably smaller and very fibrous.

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