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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.

A plant belonging to the parsley family that is a common vegetable grown primarily for the pale green stalks or Celery ribs as they are also known.

A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow.

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.

A root vegetable that comes from the Burdock plant a member of the thistle family, which can be readily identified by the large green unsplit and wavy leaves with tall bare stalks....

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 fleshy white root vegetable harvested from a plant that is a member of the mustard family. It is the pungent oil contained in the root that gives horseradish its spicy, hot flavor.

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

Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning.

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.

A flavorful, starchy tuber that can range in shape from a small and kidney-shaped variety to a larger barrel shaped root, similar to a sweet potato.

A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods.

A perennial plant that has celery-like stalks that are greenish pink to dark red in color. Garden variety Rhubarb that is grown outside during the summer months matures from a green into a light pink colored stalk with streaks of green amongst lighter red shades of color.

A shiny, smooth leaf herb with leaves, stem, roots, and seeds that are all used for flavoring. Native to Iran, Afghanistan and southern Europe, Lovage is now grown in many different countries.

A spice made from the ajowan seed, a plant that has an appearance similar to wild parsley. Native to Middle Eastern countries such as Afghanistan, Egypt, India, Iran and Pakistan, ajowan seeds are similar to celery seeds in appearance and provide a distinctive flavor that is very close to the taste of thyme.