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An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

A turnip-like root vegetable that has a flavor similar to strong Celery combined with parsley. Unlike Celery, it must be pealed before it is prepared.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

Vegetables that have an edible root as an extension of the vegetable which grows underground. Highly nutritious, low in calories and containing little or no fat, many Root Vegetables are commonly eaten raw or prepared by cooking.