Which plant roots are edible?
Turnips, radishes, celery, parsnips, carrots, onions, garlic, beets, ginger, potatoes, horseradish, rutabagas, parsley, gravilat, burdock root, edible bell, common dandelion, water lily, tartar katran, kandyk, large goat and meadow goat, chicory, zopnik, marshmallow, seaside reed, egg capsule, water lilies.
potatoes, carrots, sweet potatoes, beets, onions, Jerusalem artichoke, ginger, turmeric. all these plants are called root vegetables, all have edible roots, all are used in cooking from all of them, very tasty healthy and high-calorie dishes are prepared.
There are a lot of edible rhizomes in nature, here are some garden cultivated root crops that I remembered: carrots, potatoes, parsnips, parsley, celery, Jerusalem artichoke, radish, radishes, turnips, beets, daikon, sweet potatoes, rutabagas, onions, horseradish, garlic ...
From wild plants: burdock root, salads are prepared from its roots, boiled jam, dried, ground into flour, you can eat it even raw, frankly, you did not try burdock root, but I love petioles, peeled and cut first the carcass separately, then pour them with eggs.
Dandelion. Washed, finely chopped and roasted dandelion roots taste like coffee.
Chicory. Chicory roots are substitutes for coffee, salads are also prepared, stewed, fried.
The roots of such a weed as wheatgrass creeping are also edible, they make both flour and salad dressing.
Also, most of these plants are medicinal.
On the burdock I "specialize" more, therefore, I will note it.
From its roots it turns out edible and healthy salad!
You wash the roots first, then peel them from the skin and on a stick, and what happened, with cabbage and carrots, which must first be chopped, at the end - mayonnaise and salt. And be sure to interfere.
When I read the question, I immediately remembered the Russian folk tale "Tops and Roots". Remember how a smart guy outwitted a bear?
There are many edible roots in our vegetable garden and in the wild. Among garden crops cultivated by man, most are useful root crops. In the first rows I will name "second bread" - potatoes... I can't ignore my favorite root crop - svkluwhich is almost every day on the table. I will continue the list: it is carrot, radish, turnip, rutabaga, radish, horseradish, celery, garlic and onions. I will specifically mention Jerusalem artichokewhich is the first, as soon as the snow melts, treats us with its vitamins and minerals.
In the wild, you can use the usual dandelion, burdock, chicory and many other herbs.