The Complete List of Root Vegetables

From coastal markets to mountain farms, root vegetables show up in pantries and plates around the world, anchoring both everyday meals and regional specialties. They’re practical, hearty, and often overlooked ingredients that reward simple preparation.

There are 36 Examples of Root Vegetables, ranging from Arracacha to Yam (general). For each entry you’ll find below Scientific name,Type,Typical size (cm), making it easy to compare varieties and pick the right one for cooking, storage, or planting—you’ll find below.

How can I tell a root vegetable apart from a tuber or bulb?

Look at the plant structure: true root vegetables are storage roots or taproots (like carrots, beets), tubers are swollen stems with growth nodes (potatoes), and bulbs are layered leaf bases (onions). If it sprouts from distinct “eyes” or nodes, it’s likely a tuber; if it develops from the root tip or taproot, it’s a root vegetable. Visual clues plus a quick lookup of the Scientific name usually clears it up.

Which root vegetables store longest and what’s the best method?

Hard, dry-storage roots like carrots, rutabagas, and parsnips keep well in a cool, humid, dark place (root cellar or crisper with ventilation). Remove greens, avoid washing before storage, and use perforated bags, crates, or sand for insulation. Potatoes and sweet potatoes have specific temperature needs—keep potatoes cool and dark, and sweet potatoes slightly warmer to avoid chilling damage.

Examples of Root Vegetables

Images and Descriptions

Carrot

Orange (or purple, yellow) tapered root, crisp and sweet when raw. Common in temperate gardens across Europe and North America; used raw, roasted, or in stews. Harvest in late summer to autumn; stores well in cool conditions.

Parsnip

Creamy, nutty white root similar to carrot but earthier and sweeter when cooked. Popular in northern Europe and North America as roasting or mashing vegetable; best after first frost when sugars deepen.

Beetroot

Round to tapered deep-red (or golden) root with leafy tops. Earthy flavor eaten roasted, pickled, or raw in salads; common in Europe, Asia, and Americas. Harvest late summer–autumn; leaves are edible too.

Turnip

Round, pale root often with purple crown; peppery when raw, mild and sweet when cooked. Used across Europe and Asia in stews, mashes, and pickles. Harvest spring and autumn; small roots are tenderest.

Rutabaga (Swede)

Large, dense root with yellow-orange flesh, hybrid of cabbage and turnip. Sweeter and firmer than turnip; common in northern Europe as mash or stew ingredient. Harvest in autumn; stores for winter.

Radish

Small, peppery roots ranging red, white, or black; crisp and fast-growing. Eaten raw in salads, pickles, or as snack worldwide. Many varieties mature quickly in spring and autumn; cooling and pungent.

Daikon

Long white Asian radish, mild and juicy with firm crunch. Widely used in East Asian cuisines fresh, cooked, or pickled. Harvest in cool seasons; larger roots can be milder but fibrous.

Celeriac (Celery root)

Knobbly, beige root with celery aroma; interior is creamy when cooked. Popular in European soups, mashes, and remoulades. Harvest autumn; needs peeling and stores well in cool, humid conditions.

Potato

Starchy underground tuber with many cultivars varying tuber size, skin color, and texture. Staple worldwide for boiling, baking, frying, and mashing. Grown globally; harvest late summer–autumn and store in dark, cool places.

Sweet potato

Sweet, moist orange, purple, or white-fleshed root. Used roasted, mashed, or fried in many cuisines from Americas to Asia. Harvest late summer–autumn; sweetens after cool storage.

Yam (general)

Starchy tuber from tropical regions, often long and rough-skinned. Staples in Africa, Asia, and the Caribbean; requires thorough cooking. Size and color vary by species; many are large and stored through dry seasons.

Purple yam (Ube)

Vivid purple-fleshed yam popular in Filipino desserts and breads. Sweet, starchy texture used in pastries, ice cream, and jams. Tropical to subtropical cultivation; cook thoroughly before eating.

Cassava (Yuca)

Dense, starchy root that yields tapioca when processed; raw root contains cyanogenic compounds and must be cooked. Central to African, Latin American, and Asian cuisines for fufu, fries, and flour.

Taro

Small to medium corm with purple-speckled flesh when cut; sticky and starchy when cooked. Popular in Pacific, Asian, and Caribbean dishes like poi and stews. Must be cooked to remove irritants.

Malanga (Tannia)/Yautía

Starchy tropical corm used like potato in Caribbean and Latin American cooking. Earthy flavor; good boiled, fried, or pureed. Handles long storage and must be cooked before eating.

Jerusalem artichoke (sunchoke)

Knobbly, small tubers with nutty, sweet flavor reminiscent of artichokes. Eaten raw in salads or cooked into purees and soups. Native to North America; harvest in autumn and winter.

Jicama

Crisp, juicy root with sweet, watery flesh and brown papery skin; eaten raw in salads, snacks, or slaws. Native to Mexico and Central America; refreshingly crunchy and sold year-round in warm climates.

Yacon

Sweet, juicy tuber from the Andes with crisp texture and low-calorie fructans. Eaten raw, in salads, or fermented; mild apple-like flavor. Grown in South America and specialty markets.

Burdock (Gobo)

Long, slender brown root widely used in Japanese cuisine for stews and pickles. Earthy, slightly sweet flavor; roots harvested in autumn or spring. Roots can be fibrous when large.

Horseradish

Pungent white root used as freshly grated condiment; sharp, sinus-clearing heat dissipates with cooking. Common in European and North American cuisines; store roots refrigerated and grate when needed.

Salsify (oyster plant)

Long, thin beige root with subtle oyster-like flavor when cooked. Popular in European heirloom cooking, roasted or in purees. Harvest in cool seasons; best small and tender.

Scorzonera (black salsify)

Dark-skinned root with white flesh and sweet, nutty flavor; used similarly to salsify in European dishes. Harvest autumn–winter; requires peeling and careful cleaning.

Lotus root

Crisp, tubular rhizome with distinctive holes, mild and slightly sweet. Central in Asian stir-fries, soups, and pickles. Harvested from aquatic rhizomes; slices retain crunchy texture when cooked briefly.

Ginger

Aromatic, knobbly rhizome used worldwide as spice, tea, and in savory dishes. Pungent, warm flavor raw or cooked; grown in tropical Asia and sold fresh or dried year-round.

Turmeric

Bright orange rhizome used dried and powdered as spice and dye. Earthy, bitter flavor key in South Asian cuisines and traditional medicines. Fresh rhizome is aromatic; grows in tropical regions.

Arrowroot

Small tuberous rhizomes processed into fine starch; mild-flavored and used as thickener in tropical Americas. Roots cooked or processed into powder; valued for gluten-free culinary uses.

Wasabi

Pungent green rhizome traditionally grated for sushi; sharp sinus-clearing heat that dissipates quickly. Native to cool mountain streams of Japan; fresh wasabi is rare and prized.

Chinese yam (Nagaimo)

Long, slim tuber with sticky mucilaginous texture when grated; used raw in Japanese and Chinese cuisines or cooked in stews. Grows in East Asia; often scrubbed rather than peeled.

Konjac (Konnyaku)

Large starchy corm processed into konnyaku jelly and flour (glucomannan). Mild, gelatinous texture used in Japanese cuisine; must be processed before eating. Grown in East Asia.

Water chestnut

Crisp, sweet aquatic corm used in Chinese stir-fries and salads; remains crunchy after cooking. Grown in Asian marshes; sold fresh or canned.

Oca

Brightly colored Andean tubers with tangy, slightly sour-sweet flavor. Eaten boiled, roasted, or fried; popular in Peru and Bolivia. Tolerant of high altitudes and harvested in autumn.

Mashua

Andean tuber with peppery, slightly bitter flavor; often roasted or boiled. Traditionally grown in high-altitude South America and used for savory dishes.

Ulluco

Glossy, brightly colored Andean tubers with waxy texture and mild flavor. Eaten boiled or in stews; preserves shape well. Staple in Andean highlands.

Arracacha

Carrot-like root vegetable from the Andes with nutty, celery-parsley flavor. Used in purées, soups, and fries; staple in South American cuisine. Harvested after several months of growth.

Chicory root

Bitter taproot often roasted and brewed as coffee substitute or used as inulin-rich ingredient. Grown in Europe and North America; roots harvested autumn and processed or roasted for flavor.

Water yam (ube variant)

Tropical tuber with sweet, starchy flesh used in desserts and savory dishes across Asia and the Pacific. Varieties range in color from white to deep purple; must be cooked before eating.