UNITED STATES DEPARTMENT OF AGRICULTURE 
BULLETIN No. 503 ¢ 
a 
Contribution from the States Relations Service 
A. C. TRUE, Director 
Washington, D. C. PROFESSIONAL PAPER March 6, 1917 
TURNIPS, BEETS, AND OTHER SUCCULENT 
ROOTS, AND THEIR USE AS FOOD. 
By C. F. LanewortuHy, Chief, Office of Home Economics, States Relations 
Service. 
CONTENTS. 
Page. | Page- 
PnGROGUCGEL ON sess ee ne 1 } Roots used as condiments_________ 15. 
Food value of succulent roots______ ead MMM SILD TA 802 CA gee ce eae oe SR eae ee Pe. AG 
Root vegetables less commonly known- 14 : 
INTRODUCTION. 
The succulent roots, so called because water (juice) makes up so 
large a part of their edible substance, include such common and 
long-known vegetables as turnips, parsnips, radishes, carrots, salsify, 
beets, celeriac, onions, and garlic. In the same general group belong 
also a few roots which are used as condiments or spices rather than 
for their food value, the most common being ginger and horse-radish. 
The succulent roots which are grown as garden vegetables: have 
undoubtedly all been developed from wild forms, though, as is the 
case with many other plants which have been under cultivation for 
centuries, the wild forms of most of them are not definitely known. 
It can be said with certainty, however, that as they have come under 
cultivation the roots have increased in size, the texture has become less 
tough, and the flavors have been modified. Those here grouped to- 
gether include such diverse forms as bulbs, roots, stalks, root-stocks, 
and tubers. It is evident, therefore, that from the botanist’s stand- 
point this use of the term “roots” is not accurate; it has come into 
use in discussing the matter from a household standpoint doubtless 
Note.—This bulletin is of special interest to housekeepers and to home economics 
extension workers, teachers, and students. It summarizes data regarding the nature, 
uses, and food value of succulent roots. 
70557 °—Bull. 503—17 1 
