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United States Department of Agriculture

Agricultural Research Service

Research Project: CONSERVATION, CHARACTERIZATION, AND EVALUATION OF CROP GENETIC RESOURCES AND ASSOCIATED INFORMATION

Location: Plant Genetic Resources Conservation Unit

Title: Roots as a source of food.

Authors
item Austin, Daniel -
item Jarret, Robert

Submitted to: Plant Roots The Hidden Half
Publication Type: Book / Chapter
Publication Acceptance Date: June 10, 2012
Publication Date: April 17, 2013
Citation: Austin, D., Jarret, R.L. 2013. Roots as a source of food. In: Eshel, A. and Beeckman, T., editors. Plant Roots: The Hidden Half. 4th Edition. CRC Press. Chapter 30.

Interpretive Summary: Numerous plant species produce edible roots that are an important source of calories and that contribute to human nutrition. This book chapter discusses the origin and domestication, production aspects and nutritional aspects of a number of root crops including; cassava (Manioc), sweetpotato (Ipomoea batatas), beet (Beta vulgaris), carrot (Daucus carota), radish (Raphanus sativus), turnip (Brassica rapa), chicory (Cichorium intybus), groundbean (Apios americana), turnip-rooted parsley (Petroselinum crispum), horseradish (Armoracia rusticana), parsnip (Pastinaca sativa), salsify (Tragopogon porrifolius), skitter (Sium sisarum), Spanish salsify (Scolymus hispanicus), parsnip chervil (Chaerophyllum bulbosum) and alexanders (Smyrnium olusatrum). A short discussion is also presented on the future of roots crops as regards potential for their improvement.

Technical Abstract: Numerous plant species produce edible roots that are an important source of calories and that contribute to human nutrition. This book chapter discusses the origin and domestication, production aspects and nutritional aspects of a number of root crops including; cassava (Manioc), sweetpotato (Ipomoea batatas), beet (Beta vulgaris), carrot (Daucus carota), radish (Raphanus sativus), turnip (Brassica rapa), chicory (Cichorium intybus), groundbean (Apios americana), turnip-rooted parsley (Petroselinum crispum), horseradish (Armoracia rusticana), parsnip (Pastinaca sativa), salsify (Tragopogon porrifolius), skitter (Sium sisarum), Spanish salsify (Scolymus hispanicus), parsnip chervil (Chaerophyllum bulbosum), alexanders (Smyrnium olusatrum). A short discussion is also presented on the future of roots crops as regards potential for their improvement.

Last Modified: 10/1/2014
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