Ingrediente Alimentare - Legume rădăcinoase și tuberculi

a vegetable with a round dark red root that is used in cooking or producing sugar

sfeclă

the tender and edible shoot of the bamboo plant

lăstar de bambus, mugur de bambus

a plant with edible roots and large leaves, known for its potential health benefits

bărbălău

a flowering plant native to North America, known for its edible bulbs

camas, plantă cu bulbi comestibili

a long orange vegetable that grows beneath the ground and is eaten cooked or raw

morcov

a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form

ghimbir

the long and starchy roots of a tropical plant that is native to South America, used in cooking

manioc, yuca

a mild radish with a white slender root that is used in Asian cuisine

daikon

a plant that grows small, peanut-like tubers that can be eaten

alune de pământ, mazăre de pământ

a large edible root of a tropical climbing plant with a red skin

yam, cartof dulce

a root vegetable commonly used in cooking, with a starchy texture and a nutty flavor

taro, taro (legumă rădăcină)

an aromatic plant with curly green leaves, used for garnishing food or in cooking

pătrunjel

the root of a European plant of the mustard family, with a white color and a strong flavor

hrean

a spicy root with a citrusy taste, often used in Southeast Asian cooking

galangal, rădăcină de galangal

the white root of a plant of the parsley family with a sweet taste that is used in cooking

păstarnac

a small edible tuber with a nutty flavor, commonly found in woodlands and used as a wild food source

pignut, nuc sălbatic

a tropical plant with edible rhizomes that are commonly used as a source of starch in cooking and baking

arrowroot, planta de arrowroot

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

cartof, tubercul

a root vegetable with creamy flesh and white and purple skin, used in cooking

nap, ridiche

an edible root of red color with a pungent taste that is eaten raw in salads

ridiche

the swollen yellow root of a plant of the cabbage family, used in cooking

rutabagă, repa suedeză

the swollen yellow root of a plant of the cabbage family, used in cooking

nap, măcriş

a root vegetable with a long, slender shape and a mild, earthy flavor often compared to that of oysters

salsify

a root vegetable with a long, black-skinned appearance and a subtle, nutty flavor reminiscent of asparagus or artichokes

scorzonera

a root vegetable with a sweet and delicate flavor, resembling a combination of carrots and parsnips

skirret, skirret

a vegetable similar to a potato in shape that has a sweet taste and white flesh

cartof dulce, boniță

a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines

curcuma

an aquatic plant known for its distinctive horn-shaped nuts

castan de apă, caltrop acvatic

an aquatic plant that produces edible, tuber-like corms with a crisp texture and subtly sweet flavor

castan de apă, nuc de apă

a root vegetable known for its high sugar content, commonly cultivated for the production of sugar

sfecle zaharoase, sfecle de zahăr

a vegetable with a round and dark red root that is eaten as food

sfarc, sfeclă

a mild radish with a white slender root that is used in Asian cuisine

mooli, ridiche albă

a potato

cartof, cartof dulce

the long and starchy roots of a tropical plant that is native to South America, used in cooking

manioc, cassava