Root Vegetable

Definition - What does Root Vegetable mean?

Root vegetables are plants whose roots are commonly harvested for culinary usage. The term is used casually or unofficially to refer to many types of plants, aside from simply taproot plants and tuberous root plants.

For instance, root vegetables are a massive category of edible plants that include smaller categories like bulbs, tubers, true roots, root-like stems, modified plant stems, corns, rhizomes, and so on.

Popular root vegetables include carrots, beets, potatoes, yams, shallots, onions, garlic, ginseng, and turmeric, etc.

MaximumYield explains Root Vegetable

The roots of root vegetables generally act as the plant’s storage organ and are often rich in sugars, starches, and other types of carbohydrates.

Root vegetables, which are often considered starchy, are staple foods in regions like Oceania, West Africa, and Central Africa, surpassing cereals and grains in their value.

Root vegetables have been known to have quite a long shelf life, especially if stored in root cellars. In non-tropical latitudes, it is especially important to store these vegetables in root cellars because there are practically no harvests during winter. When growing carrots, gardeners normally choose to go for larger growing bags and pots to ensure proper drainage.

Similarly, beets also need a deep container to thrive in because they have spherical roots. In general, root vegetables should be regularly watered, without over-watering in order to protect the plants from rot and premature withering.

When working with these types of vegetables, it’s also important to ensure that the soil is loose enough for the plants to send down their roots.

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