Generally, in the kitchen, Root Vegetables are plant roots, or at least parts of the plant that grow underground that are eaten as Vegetables. Not all Root Vegetables are technically “Roots” either. Root Vegetables in culinary circles can also include Stems, Bulbs, Tubers, etc.
Typically, Root Vegetables are the energy storage organs of the plant. As the plant harvests energy from the sun, it stores that energy as Carbohydrates underground in its Root. Roots with high concentrations of Carbohydrates are often Mashed as staple foods, especially in Africa.
True Root Root Vegetables include: Cassava, Rutabaga, Turnip, Black Cumin, Burdock, Carrots, Celeriac, Daikon, Jicama, Parsnip, Parsley Root, Radish, Salsify, Black Salsify, Sweet Potatoes, Chinese Yams, Korean Yams, Earthnut, Native Ginger, and Beets.
In general, Root Vegetables that are firm without blemishes are the best ones to bring home.
In general, Root Vegetables can be stored at room temperature out of direct sunlight. They can also be stored refrigerated, but should be Tempered before use.
The individual Resource Pages for each type of individual Root Vegetable will have the most specific information on any one of them. Here in this listing we will lay out some broad guidelines.