Roots

From a biological point of view, roots or radix is a vegetative organ of plants, which is usually hidden underground and carries out a number of vital functions. for example, with the help of the root system, plants are not only fixed in space, but also feed, that is, they receive the substances necessary for growth and development from the ground. More surprisingly, it is the plant's roots that act as unique in the storage of nutrients and compounds that come from the soil.

If you follow the definition that roots adhere to in the food industry, these are nothing more than the roots of some plants that are used in cooking and consumed. Usually, the plant has a main, as well as lateral or subordinate roots. It is worth emphasizing especially that roots and root crops are completely two different concepts. Firstly, because the root crop is, first of all, a modified root. And secondly, because root crops mean the thickened main root of the plant, which accumulates nutrients coming from the soil in its composition.

The main difference between roots and root crops can be considered the appearance and taste characteristics of products. Roots do not change their appearance, which cannot be said about root crops, which more resemble the fruits of vegetable crops that grow underground. Root crops include such famous crops as turnips, swedes, carrots, celery, chicory, scorzonera, etc. It is also worth distinguishing between roots and tubers, which, like root crops, belong to modified modifications of the plant's root system.

It is noteworthy that people began to eat various types of roots in ancient times. This is primarily due to the fact that gathering along with hunting and fishing served as the main way to extract food. Mother Nature arranged in such a way that at different times of the year the chemical composition of the roots is different. For example, during the period from deep autumn to early spring, roots contain a large amount of starch, which during the warm season transforms into starch.

It is noteworthy that some types of edible roots reach about a meter in length. Fresh and dried roots are used in cooking. Usually the roots are boiled and then fried. In addition, fresh roots are used to make salads, soups and main dishes. Often, roots act as an independent nutrient and what is really important is a useful food.

The following types of edible roots can be distinguished: highlander root, tuber cleitonia, licorice, parsnip, goatee, amateur, ginger, galangal and others. This is only a small part of edible roots, which are used not only in cooking. Many of the edible roots of humans have been using Earth in various parts of the planet as traditional medicine for thousands of years of human existence.