Root Vegetables | List of Root Vegetables With Description

Root Vegetables: Root vegetables refer to the underground parts of plants that humans consume. They acquire nutrients from underground and develop strong roots and skin not to get destroyed while growing. These vegetables require great care, adequate space and usually store energy in the form of carbohydrates.

There are many root vegetable names, and each of them can be cooked in various ways. We have prepared a list of root vegetables and their scientific classification so that you can easily remember which vegetables are known as root vegetables. This list of root vegetables with pictures will help you to easily identify the vegetables as well.

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List of Root Vegetables

Name of Root Vegetables

Description of root vegetables given on the list

Beetroot

The taproot of a beet plant is referred to as beetroot. They have dark purple roots and are typically grown in temperate to cool climates or during winter. They tolerate relatively high soil salt concentration but are vulnerable to high acidity levels and low boron levels when extensively cultivated under irrigation.

Shortage of boron slows the growth process and results in black sores in the flesh of the root. Beets can be consumed raw, boiled, or roasted.

Kingdom Plantae
Clade Tracheophytes, Angiosperms, Eudicots
Order Caryophyllales
Family Amaranthaceae
Genus Beta
Scientific name Beta vulgaris subsp. vulgaris Conditiva Group

Carrot

The carrot is a unique root vegetable usually orange in color; however, white, black, yellow, red, and purple cultivars are also available. Among the other kinds of root forms, this ranges from a spherical to long shape, having a blunt or pointy lower end. It is a biennial plant and can be used in preparing many different cuisines and can also be eaten raw.

Kingdom Plantae
Clade Tracheophytes, Angiosperms, Eudicots, Asterids
Order Apiales
Family Apiaceae
Genus Daucus
Species D. Carota
Subspecies D. c. subsp. sativus
Scientific name Daucus carota subsp. sativus

Celeriac

Celeriac, also known as knob celery or turnip-rooted celery, is a type of celery grown for its edible stem (hypocotyl) and shoots. It has a bulbous hypocotyl, and many tiny roots are attached to it. The leaves of the celeriac are pretty tender and have a flavorsome taste. Celeriac can be consumed raw or can be roasted, boiled, blanched, and mashed.

Kingdom Plantae
Division Magnoliophyta
Class Magnoliopsida
Order Apiales
Family Umbellifers
Genus Apium
Species graveolens
Variety rapacious
Scientific name Apium graveolens var. rapaceum

Jerusalem Artichoke

Jerusalem artichoke, also known as wild sunflower, sunchoke, or topinambur is a type of sunflower that is endemic to Central North America. It is widely grown along the temperate zone because of its tuber used as a root vegetable. The tubers are cooked in the same way potatoes are cooked and can also be consumed raw.

Kingdom Plantae
Clade Tracheophytes, Angiosperms, Eudicots, Asterids
Order Asterales
Family Asteraceae
Genus Helianthus
Species H. tuberous
Scientific name Helianthus tuberosus

Root Vegetables 1

Parsnip

Parsnip is a root vegetable closely associated with parsley and carrot and belongs to the family of Apiaceae. It is an annual biennial plant that has long cream-colored taproots that becomes sweeter after the winter frost. Endemic to Eurasia, parsnip, since antiquity, is being used as a vegetable. They can be consumed raw or cooked.

Kingdom Plantae
Clade Tracheophytes, Angiosperms, Eudicots, Asterids
Order Apiales
Family Apiaceae
Genus Pastinaca
Species P. Sativa
Scientific name Pastinaca sativa

Potato

Potato is the starchy tuber of the Solanum tuberosum, a perennial nightshade plant, and is a root vegetable endemic to America. It is from to the Solanaceae family and is usually served mashed or whole as a cooked vegetable. They are also processed, and potato flour is made that is used for either baking or as a sauce thickener. The tubers of potato contain protein, Vitamin C, niacin, and thiamin.

Kingdom Plantae
Clade Tracheophytes, Angiosperms, Eudicots, Asterids
Order Solanales
Family Solanaceae
Genus Solanum
Species S. tuberosum
Scientific name Solanum tuberosum

Radish

Radish is a root vegetable that is cultivated and consumed throughout the world. It is usually consumed as a crunchy salad vegetable and has a robust flavor. There are various radishes, each having a different flavor, size, color, and maturation period. It has low calories and is usually eaten raw. The young radish leaves can be cooked in a similar way that spinach is cooked. They germinate and proliferate, and they are also not susceptible to diseases.

Kingdom Plantae
Clade Tracheophytes, Angiosperms, Eudicots, Rosids
Order Brassicales
Family Brassicaceae
Genus Raphanus
Species R. raphanistrum
Scientific name Raphanus sativus

Swede

Swede, commonly known as Rutabaga, is a type of root vegetable whose roots are consumed in different ways, and its leaves are used as a leaf vegetable. Many places like England, Scotland, Ireland follow a tradition where the roots of rutabagas are carved during Halloween.

Kingdom Plantae
Clade Tracheophytes, Angiosperms, Eudicots, Rosids
Order Brassicales
Family Brassicaceae
Genus Brassica
Species B. napus
Scientific name Brassica napus Napobrassica Group

Root Vegetables 2

Sweet Potato

The sweet potato is a dicot plant that belongs to the family of Convolvulaceae. The young leaves and shoots of this plant are often consumed as greens, and the fleshy roots are cooked as vegetables. The crop is produced in Japan for drying and also for the production of alcohol and starch.

Kingdom Plantae
Clade Tracheophytes, Angiosperms, Eudicots, Asterids
Order Solanales
Family Convolvulaceae
Genus Ipomoea
Species I. batatas
Scientific name Ipomoea batatas

Turnip

The turnip often referred to as the white turnip, is a type of root vegetable produced or cultivated worldwide in temperate climates for its white and meaty taproot. The young turnip roots are consumed either raw or pickled, whereas the young leaves can be cooked and then served. Either whole or mashed, the seeds are commonly used in stews.

Kingdom Plantae
Clade Tracheophytes, Angiosperms, Eudicots, Rosids
Order Brassicales
Family Brassicaceae
Genus Brassica
Species B. Rapa
Scientific name Brassica rapa subsp. Rapa

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