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A taproot is a large, central, and dominant root from which other roots sprout laterally. Typically a taproot is somewhat straight and very thick, is tapering in shape, and grows directly downward. [1] In some plants, such as the carrot, the taproot is a storage organ so well developed that it has been cultivated as a vegetable.
Turnips, a taproot. Taproot (some types may incorporate substantial hypocotyl tissue) Arracacia xanthorrhiza (arracacha) Beta vulgaris (beet and mangelwurzel) Brassica spp. (kohlrabi, rutabaga and turnip) Bunium persicum (black cumin) Burdock (Arctium, family Asteraceae) Carrot (Daucus carota subsp. sativus) Celeriac (Apium graveolens rapaceum)
Root vegetables are underground plant parts used as vegetables.They are called root vegetables for lack of a better generic term, but include both true roots such as tuberous roots and taproots, as well as non-roots such as tubers, rhizomes, corms, bulbs, and hypocotyls
Roots of the legumes provide a valuable source of protein, minerals, and carbohydrates. Most turnips have white skin and the portion of the plant that is seen above the ground is purple, red, or green in color. The root below the surface is known as the taproot and is usually around 5-20 centimeters in diameter. [296] Pteris ensiformis
D.C. var. albus D.C) or known by the French name Gros Noir d'Hiver. It dates in Europe to 1548, [ 19 ] and was a common garden variety in England and France during the early 19th century. [ 20 ] It has a rough, black skin with hot-flavored, white flesh, is round or irregularly pear shaped, [ 21 ] and grows to around 10 cm (4 in) in diameter.
The beetroot (British English) or beet (North American English) is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. [1] The plant is a root vegetable also known as the table beet, garden beet, dinner beet, or else categorized by color: red beet or golden beet.
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot.Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.
The parsnip is a biennial plant with a rosette of roughly hairy leaves that have a pungent odor when crushed. Parsnips are grown for their fleshy, edible, cream-colored taproots.