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root crop |
Also found in: Dictionary/thesaurus, Wikipedia, Hutchinson | 0.03 sec. |
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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. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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From Orange & Mango Sherbet, to Root Vegetable Nests, All-in-One Tuna Risotto, Grow-Your-Own Alfal, and so much more, these recipes and accompanying tips about the nutrients and culinary history of various delicious plant foods make for a wonderful, health-conscious cookbook to share with the whole family. You can serve these entrees with great sides ranging from Baby Carrots with Horseradish and Curry to Roasted Root Vegetable Mash, from Curry Coconut Rice to Sauteed Baby Bok Choy with Pine Nuts. ARRACACHA: A white or yellow root vegetable that resembles a carrot, grown in the Andean regions of South America, often in conjunction with maize, beans and coffee. |
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