Root Vegetables

Root Vegetables

Root vegetables are roots of plants that are consumed as vegetables. Although, there is a miscalculation that all underground plants the contain vegetables are root vegetables. Root vegetables are the ones which have both the true root and the tap root. Some of the root vegetables are:

Parsley: It is a biennial herb which is green in colour and is also used as a spice. Its origin is from Iran and is a common ingredient in American and European cooking. It comes in two varieties: Italian and curly leaf. Curly leaf is essentially used as a garnish. Another type of parsley is the hamburger root parsley which is a root vegetable and is a common in European cuisine. It has certain medicinal properties like controlling blood pressure, strengthening the bladder, and also to keep the breath fresh.

Wild Carrot: It is a flowering plant and is also called as Queen Anne’s lace and bishop’s lace. It is common in Europe, Asia and North America. The common name of this plant in Brittan is Bird’s Nest. The root of wild carrot is edible and can be consumed when the plant is young, but it soon turns woody. It is supposed to be a natural birth control if women consume a teaspoon full of crushed seeds of wild carrot. Its leaves can cause phytophotodermatitis, a condition which leaves the skin sensitive to ultraviolet light.

Turmeric: It comes under the ginger family and is very common ingredient in south Asia and the turmeric trading centre at Sangli, a town in Maharashtra, India is probably the largest trading centre of turmeric in the world. It is used as a colouring agent and in the recipes of south Asian and Middle Eastern dishes. It is well known for its medicinal value and is extensively used in Ayurvedic medicine in India. It is used as an antiseptic and antibacterial and has shown to have suppressing effects on tumours.

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