Oatmeal Farm Network | Root Vegetables Varieties

Oatmeal AI

Root Vegetables Plant Types

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Beet (2 Varieties)
A root vegetable with a sweet, earthy flavor, often red or yellow.

Beetroot (36 Varieties)
A vibrant, deep red root vegetable with an earthy and sweet flavor profile, often used in salads or roasted.

Carrot (39 Varieties)
A crunchy, biennial root vegetable with a sweet, earthy flavor, known for its high beta-carotene content.

Cassava (34 Varieties)
A tropical shrub with a starchy tuberous root, a staple food in many regions.

Horseradish (8 Varieties)
A pungent perennial root used as a condiment, delivering a strong, spicy heat when grated.

Lotus Root (15 Varieties)
An edible rhizome from the lotus plant, with a crisp texture and delicate flavor, often used in Asian cuisine.

Parsnip (19 Varieties)
A creamy white root vegetable similar to a carrot, but with a more earthy, nutty, and sweet flavor, often roasted.

Rutabaga (0 Variety)
A large root vegetable with a yellowish flesh, similar to a turnip but with a sweeter, milder flavor.

Sugar Beet (0 Variety)
A root vegetable whose taproot contains a high concentration of sucrose, serving as a primary source for sugar production.

Turnip (39 Varieties)
A root vegetable with a round, white bulb and leafy green tops, known for its mild, peppery flavor when young.

Wasabi (8 Varieties)
A pungent green root vegetable used as a condiment, delivering a strong, sinus-clearing heat.