Arracacha
A starchy, mild-flavored root vegetable native to the Andes; has a flavor reminiscent of celery, cabbage, and roasted chestnut.

Beetroot (Beet)
A root vegetable known for its dark red color, earthy sweetness, and edible leaves (beet greens).

Carrot
A crunchy, sweet, tapered root vegetable, typically orange, consumed raw, boiled, or roasted.

Celeriac (Celery Root)
The large, bulbous root of the celery plant; has a celery-like flavor and is consumed cooked or raw.

Galangal
The dried rhizome (root) of a ginger-related plant; offers a sharp, citrusy, and piney flavor, essential in Thai and Indonesian pastes/curries.

Ginger
Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems about one meter tall, bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots.

Ginger (Dried)
The dried root (rhizome) of the ginger plant, used for its warm, spicy, and aromatic qualities.

Horseradish
A root known for its intense, pungent flavor and heat when grated; used as a condiment or flavoring.

Jicama
A crisp, watery, sweet-flavored root with an edible brown skin, usually peeled and eaten raw in salads and slaws.

Kohlrabi
The enlarged, round, edible stem/root bulb of a cabbage species; has a crisp texture and a mild, slightly sweet, peppery flavor.

Macca
The root of the Maca plant; known for its malty, butterscotch-like flavor and nutritional properties, often used in powdered form.

Muira Puama
The root and wood of the Ptychopetalum olacoides shrub, used traditionally as a tonic.

Parsnip
A long, pale cream-colored root vegetable related to the carrot; known for its sweet, earthy, and nutty flavor when roasted.

Radish
A small, crisp root vegetable with a sharp, peppery flavor, typically eaten raw in salads.

Salsify (Oyster Plant)
A root vegetable with a delicate, oyster-like flavor when cooked; popular in European cuisine.

Turmeric
The dried and ground rhizome (root) of a flowering plant; provides a vibrant yellow color and an earthy, slightly bitter flavor to curries and savory dishes.

Turnip
A round root vegetable with white flesh and purple skin, possessing a slightly sharp flavor; consumed boiled or roasted.

Zedoary (White Turmeric)
A dried root (rhizome) with a sharp, bitter, earthy flavor, sometimes used as a ginger/turmeric substitute.