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root crop

 

n.
A crop, as of turnips or yams, grown for its edible roots.


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Columbia Encyclopedia:

root crop

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root crop, vegetable cultivated chiefly for its edible roots, e.g., the beet, turnip, mangel-wurzel, carrot, and parsnip. All root crops have a large water content and grow best in deeply cultivated soil in cool, overcast weather when the plant's loss of water through transpiration is lowest. Because they require thorough cultivating they are often desirable in a rotation of crops-beets and turnips being most frequently so used. Root crops, especially beets, turnips, and carrots, are also grown as food for livestock.



Plants whose edible portion is the root; for example, parsnips, carrots, and beets.

Wikipedia on Answers.com:

List of root vegetables

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Carrot roots

Root vegetables are plant roots used as vegetables. Here "root" means any underground part of a plant.[1]

Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates.[citation needed] They differ in the concentration and the balance between sugars, starches, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch. Starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of West Africa, Central Africa,[citation needed] and Oceania, where they are used directly or mashed to make fufu or poi.

Botany distinguishes true roots such as tuberous roots and taproots from non-roots such as tubers, rhizomes, corms, and bulbs, though some contain both taproot and hypocotyl tissue, making it difficult to tell some types apart. In ordinary, agricultural, and culinary use, "root vegetable" can apply to all these types.[2]

The following list classifies root vegetables according to anatomy.

Contents

True root

Cassava tuberous roots

Modified plant stem

Taro corms
Ginger rhizomes
Yam tubers

Bulb

Shallot bulbs

Notes

  1. ^ "AskOxford.com". http://www.askoxford.com/concise_oed/root_1?view=uk. Retrieved 2007-05-06. 
  2. ^ López Camelo, Andrés F. (2004). Manual for the Preparation and Sale of Fruits and Vegetables. Food and Agriculture Organization of the United Nations. p. 6. ISBN 9-25-104991-2. http://books.google.com/books?id=DwUdO9hPZ7sC&pg=PA6. Retrieved 2009-07-31. "However, in the case of potatoes (Figure 10), sweet potatoes, and other root vegetables, readiness for harvest is based on the percentage of tubers of a specific size."  Potatoes are technically tubers, not roots, and sweet potatoes are tuberous roots.

External links


 
 
Related topics:
oca (in archaeology)
subsurface irrigation (agriculture)
fodder

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Copyrights:

American Heritage Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Columbia Encyclopedia. The Columbia Electronic Encyclopedia, Sixth Edition Copyright © 2012, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/ Read more
Taylor's Dictionary for Gardeners. Taylor's Dictionary for Gardeners, by Frances Tenenbaum. Copyright © 1997 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.  Read more
Wikipedia on Answers.com. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article List of root vegetables Read more

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