root crop

A root crop is an agricultural product grown for its edible underground parts, which are typically enlarged roots. While the term "root crop" is a culinary classification, it encompasses various underground plant structures, not just true roots. These include tubers, bulbs, corms, and rhizomes.1

Examples of true root vegetables are carrots, beets, and parsnips, which are taproots. Tubers, like potatoes and yams, are modified stems. Rhizomes, such as ginger and turmeric, are also modified stems that grow horizontally. Corms, like taro, and bulbs, like onions and garlic, are other types of underground plant structures consumed as food.1

Root crops are often highly nutritious, providing essential nutrients and calories, frequently in the form of starch. Many are staple foods worldwide, serving as a primary source of carbohydrates. Their hardiness and ability to store well make them historically significant, especially in regions with challenging climates.1