Review of popular types of root crops: descriptions and photos

What are root vegetables

Root crops are vegetables, the underground part of which is eaten by humans. It is a modified root that accumulates nutrients. Many vegetable crops, contrary to the common stereotype, do not belong to root and tuber crops. For example, onion is not a root vegetable, but belongs to bulbous plants. But potatoes, carrots and radishes are root vegetables.

What are the parts of the root crop? Such a plant consists of a head, a root collar and the root itself.

The head is the part on which the rosette of leaves is formed. It contains a minimum of nutrients and therefore does not have any particular nutritional value. The neck is a hypocotyl without leaves and lateral roots, but there are roots at the very root part. Outside, the root crop is covered with a strong integumentary tissue.

Root vegetables are an essential part of our diet as these vegetables contain many nutrients.

Video "How to plant carrots and beets"

From this video you will learn how to properly plant carrots and beets.

Schematic classification

Schematically, these vegetable crops can be divided into four main groups:

1. Cabbage. This group includes the most common vegetables that are grown in our country. These include turnips, turnips, radishes, rutabagas, horseradish and radishes.
2. Astrovye. Despite its floral name, this group includes crops such as chicory and scorzonera. The first, for example, is often consumed by people for whom natural coffee is contraindicated for health reasons.
3. Haze. Here, the most common and popular representative of the group is beets.
4. Umbrella. These include carrots, celery and parsnips, which are well known to all residents of our country.

Useful and harmful properties

Root vegetables have a number of characteristics that differentiate them from other vegetable crops. They have both positive and negative properties.

Common types

Now let's talk about what are the most common types of root crops, and consider each of them separately.In fact, they are all very familiar to us, since they are widely used in cooking.

Swede

It belongs to the Cabbage family and tastes similar to the symbiosis of cabbage and turnips. It resembles a beet in shape. The pulp tastes slightly bitter. The aerial part is tall with stalks, and all the foliage is collected near the root zone. The root crop itself is oval or round in shape, and its color depends on the particular variety.

Rutabaga contains many minerals and is often used as a diuretic. However, in case of intestinal diseases, it is better not to eat it.

Ginger

The roots have a primary structure, and from above they are covered with cork tissue. The central cylinder consists of a ring of bundles, and they are already divided into individual fibers. The aerial part consists of straight, non-pubescent stems.

Ginger is a storehouse of vitamins and amino acids. It is often added to tea as a kind of "hot spice". It improves appetite, memory, helps with colds and gastrointestinal diseases.

Potato

A perennial tuberous root crop from the Solanaceae family. The potato tubers are underground, and the aboveground part is a low green bush. On the surface of the tuber there are the so-called lentils, the main task of which is to provide air circulation.

The shape and color of the peel depends on the particular variety. The flesh is white or creamy. The roots grow about 20–40 cm below ground level, so you need to dig out the potatoes very carefully. The fruits themselves contain three quarters of water and dry matter, as well as a huge starch content.

Potatoes should not be stored in the sun, because this way they accumulate the element solanine, which is dangerous to human health.

Carrot

Carrots come in different shapes and sizes, depending on the type of plant. Aerial part - stems with leaves and flowers. Fruit weight ranges from 20 to 100 g, although there are real giants.

Carrots are rich in carotene, which helps improve vision. It also contains vitamins and minerals that have a beneficial effect on the condition of the skin. In addition, the product is rich in essential oils, which makes it an irreplaceable assistant in the manufacture of cosmetics and even perfumery products.

Parsnip

Outwardly, it looks a bit like a carrot, although the parsnips are much larger in size. But the aboveground part can be dangerous for a person and burn his skin if you work without gloves.

The plant is low in calories and rich in vitamins. It has a spicy-sweet aroma, a bit like carrots and parsley. Parsnip is a very healthy plant. It is used to treat gastrointestinal diseases, tuberculosis, obesity and gallbladder diseases.

Celery

A plant with a thickened root and an aerial part, covered with leaves. Grows in swampy areas. This is one of the rare occasions when all parts of the plant are used in cooking. However, the most commonly eaten stalk is rich in minerals and vitamins.

Celery is used to strengthen the immune system and relieve puffiness. It also helps to eliminate gastrointestinal problems and aids in the treatment of atherosclerosis. Although there are contraindications. For example, it should not be consumed by people who have kidney stones or pregnant women.

Jerusalem artichoke

Herbaceous perennial from the Astrov family. Tubers are located on the surface of underground shoots. The fruits are red, purple, yellow or white, depending on the variety. The aboveground part is quite high, reaching up to 40 cm in height.

Jerusalem artichoke is used to treat anemia and obesity. It also helps to eliminate toxins from the body. Jerusalem artichoke is suitable for people who need to reduce the level of hemoglobin in the blood.

Radish

He has small pinkish roots, rather bitter in taste (due to mustard oil in their composition). The aerial part is a small rosette of branched leaves. There are also small flowers.

Radish improves bowel function and helps in the treatment of cardiovascular diseases. Although radish is not recommended for people suffering from gastritis or gallbladder inflammation.

So, we looked at the main root vegetables. In general, they make excellent salads, appetizers, desserts and jams. Even people who are not keen on cooking will find a worthy use for root crops.