Root vegetable

Root vegetables are underground plant parts eaten by humans or animals as food.

[1] Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates.

There are also season extension methods that can extend the harvest throughout the winter, mostly through the use of polytunnels.

Starchy root vegetables are of particular economic importance as staple foods, especially in tropical regions.

They overshadow cereals throughout much of Central and West Africa, as well as Oceania, in these areas being used directly or mashed to make foods such as fufu or poi.