I) True Root Vegetables:

Ideally these are vegetables derived from a tap root. A tap root is a single straight root of a plant that grows vertically down. A tap root may have root hairs but no other roots are seen. Carrot is an apt example. So are Radish, Turnip, Parsnip, Black Cumin and Beetroot.

a) Carrot (Daucus carota) : aka Bird's nest, Bishop's Lace, Queen Anne's Lace

Kingdom: Plantae

Order: Apiales

Family: Apiaceae

Genus: Daucus

Species: carota

Archeological and biological findings suggest that carrots date back to 2000 or 3000 BC, from carrot seeds found in fossils along with pottery chards. There is evidence that carrot seeds were used for medicinal purposes. However, the earliest evidence of carrot cultivation and farming dates back to Afghanistan in the tenth century. Daucus carota is the Wild Carrot and Daucus carota sativus is the cultivated carrot.

Carrots are biennial with umbel shaped inflorescence; generally concave looking like a bird's nest. Taproot is from white to yellow to orange to red to purple; the most common being orange. Yellow carrots are grown as fodder for grazing animals.

Carrots are rich in vitamin A, vitamin K dietary fiber, folate, manganese, panthothenic acid, and iron with traces of Vitamin B6, potassium and copper.

Carrots are best eaten raw, although they are delicious even when cooked. The best form however, to combine easy digestion with its nutritional value is to par boil them or steam them lightly first before consuming. Not only are the taste and nutrients retained, it also becomes easier on the digestive tract. However, for infants, the most advisable form is boiled carrots, mixed optionally with ghee / butter / a pinch of salt / milk /

The color of the carrot is dependent on the depth or strength of carotene. Generally smaller or tender carrots are choicest because they seem to be juicier. However, larger carrots have a stronger supply of Vitamin A. Nutrients present in carrots are good for the health of the eyes, to treat nervous disorders, for skin care, arthritis, gout, diarrhea, and in the treatment of cancer. There is a common adage: Have you ever seen a rabbit wear glasses?

b) Radish (Raphanus sativus)

Kingdom: Plantae

Order: Brassicales

Family: Brassicaceae

Genus: Raphanus

Species: sativus

Radish dates back to about a thousand years ago and earliest cultivated forms have been China, which later spread to Egypt and Greece. The Greeks took such a liking to it that they even had gold replicas of radishes made. By 1550, they became popular in Europe and by 1630 Radish became famous in the U.S. The Greeks were instrumental in naming them Raphanus which means appearing quickly indicative of their germination period.

Colours of the radish tap root may vary from white to pink, red, lavender, purple and even black. Radish is made up of 90 percent water, the remaining being fiber, vitamin A, vitamin K, folate, potassium and magnesium. Ascorbic content of radish is approximately half of what is present in Oranges. Radish should be stored in plastic bags in the refrigerator without the shoots and leaves.

Tender radish roots may be eaten raw, but tougher ones are generally eaten steamed or boiled. White radish is called Daikon Radish or Chinese Radish and the black radish in France is called Raifort. Radishes in general have a pungent, peppery taste. Shapes may vary from bulbous to conical.

c) Turnip (Brassica rapa rapa)

Kingdom: Plantae

Order: Brassicales

Family: Brassicaceae

Genus: Brassica

Species: rapa

Sub-species: rapa

Turnip is a bulbous tap root which is largely grown mainly in temperate climates and more famous for being food for livestock. Most turnips are white when under the soil, but when exposed to sunlight, they turn red, purple or greenish in colour. The edible turnip vegetable is part root and part stem. Turnip leaves can be eaten as turnip greens. Turnips are rich only in Vitamin C, but turnip greens are fairly richer in Vitamin A, Vitamin K, Folate and Calcium.

Kingdom: Plantae

Order: Caryophyllales

Family: Chenopodiaceae

Genus: Beta

Species: vulgaris

Sub-species: vulgaris

Beetroot is more a salad root and at times is also cooked. Tap root is bulbous and is rich in carbohydrates, minerals, proteins and nutrients. Beet is an excellent source of folic acid. Beets contain soluble fiber and are helpful in controlling blood pressure and in the treatment of cardiovascular disorders. It contains carotenoids and flavinoids which help control bad cholesterol in the human arteries. Medically, a pregnant woman is adviced to eat beetroot as the folate in beetroot helps in the development of the baby's spinal cord, protecting it from birth related spinal disorders such as Spina Bifida. Beetroot consumption is advisable for diabetic patients as it helps keep sugar levels down.

II) Modified Root Tubers:

Some of the common so-called root vegetables are derived from modified lateral roots. These are roots which branch out laterally and either the tip, part or the whole root turns into a storage organ. Examples in this category are Manihot esculenta (Tapioca / Cassava) and Ipomea batatas (Sweet potato).

III) Pseudo / False Root Vegetables

a) Stem Tubers : eg Potato (Solanum tuberosum), Yam (Diascorea)

Here, it is the stem that is below the soil and is the modified storage organ. Tubers are generally rich in starch and other forms of carbohydrates.

b) Corm: eg Taro (Colocasia esculenta) and Elephant Foot Yam (Amorphoplallus)

Corms are generally any modified part of a stem below the ground which contain nodes and internodes and modifies to form a storage organ. Leaves or scale leaves may also be present.

c) Rhizome: eg. Ginger (Zingeber officinale) and Turmeric (Curcuma longa)

Rhizomes are horizontal stems of the plant which are found under the soil. Roots are seen at the internodes. Generally vegetative propagation of rhizomes is adopted to farm and cultivate these plants. New plants sprout from the nodes of rhizomes.

d) Bulbs: eg. Onion (Allium cepa), Garlic (Allium sativum)

Bulbs are underground vertical stems with modified shoot bases which turn into storage organs. Leaf base does not contain leaves and is below the soil surface, and lateral veined leaves emerge above the bulb, above the soil.

Most root vegetable come under the group of staple vegetables. They are found in our everyday diet and are of commercial, medicinal and dietary importance. The true roots, modified root sand pseudo root vegetables are in general called root vegetables because of their common function; underground food storage.

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What are Root Vegetables?

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