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

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 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.

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.

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.

The Magdeburg variety and several other varieties of chicory grow very large roots that can be used as substitutes or additives, providing body and aroma, for a coffee beverage.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot.

Generally considered to be a salad green, chicory is a relative of the endive family of greens, known as Cichorium.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.