0_Wizard
I garden and I grow a lot of carrots, root vegetable that is orange
"sativus") is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
chosen_Carrot_0
Carrot
chosen_topic_0_Carrot
Carrot
The carrot ("Daucus carota" subsp. "sativus") is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, "Daucus carota", native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family Apiaceae.
Parsnip
The parsnip ("Pastinaca sativa") is a root vegetable closely related to the carrot and parsley. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh; and left in the ground to mature, it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces its flowering stem, topped by an umbel of small yellow flowers, in its second growing season. By this time, the stem is woody and the tuber is inedible. The seeds are pale brown, flat, and winged. The parsnip is native to Eurasia.
Turnip
The turnip or white turnip ("Brassica rapa" subsp. "rapa") is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. The word "turnip" is a compound of "tur-" as in turned/rounded on a lathe and "neep", derived from Latin "napus". Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. In the north of England, Scotland, and eastern Canada (Newfoundland), turnip (or "neep") often refers to rutabaga, a larger, yellow root vegetable in the same genus (Brassica) also known as swede (from "Swedish turnip").
Colocasia esculenta
Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro. It is believed to be one of the earliest cultivated plants. Linnaeus originally described two species which are now known as "Colocasia esculenta" and "Colocasia antiquorum" of the cultivated plants that are known by many names including eddoes, dasheen, taro and madumbi, but many later botanists consider them all to be members of a single, very variable species, the correct name for which is "Colocasia esculenta". Taro () commonly refers to the plant "Colocasia esculenta", the most widely cultivated species of several plants in the Araceae family which are used as vegetables for their corms, leaves, and petioles.
Sweet potato
The sweet potato ("Ipomoea batatas") is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato ("Solanum tuberosum") and does not belong to the nightshade family, Solanaceae, but both families belong to the same taxonomic order, the Solanales. The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers.
Rutabaga
The rutabaga (from an old Swedish dialectal word), swede (from Swedish turnip), or neep (Brassica napobrassica, or Brassica napus" var. "napobrassica, or Brassica napus" subsp. "rapifera) is a root vegetable that originated as a cross between the cabbage and the turnip. The roots are prepared for human consumption in a variety of ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used as winter feed for livestock, when they may be fed directly, or by allowing the animals to forage the plants in the field. Various European countries have a tradition of carving them into lanterns at halloween.
Beta vulgaris
Beta vulgaris (beet) is a plant which is included in Betoideae subfamily in the Amaranthaceae family. It is the economically most important crop of the large order Caryophyllales. It has several cultivar groups: the sugar beet, of greatest importance to produce table sugar; the root vegetable known as the beetroot or garden beet; the leaf vegetables chard and spinach beet; and mangelwurzel, which is a fodder crop. Three subspecies are typically recognised. All cultivars fall into the subspecies "Beta vulgaris" subsp. "vulgaris". The wild ancestor of the cultivated beets is the sea beet ("Beta vulgaris" subsp.
1_Apprentice
That sounds fun! I have a garden too. I'm growing some pumpkins. 
0_Wizard
The taproot is the most commonly eaten part of the carrot but some people eat the greens, I feed the greens to my chickens
The most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well.
chosen_Carrot_0
Carrot
chosen_topic_0_Carrot
Carrot
The carrot ("Daucus carota" subsp. "sativus") is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, "Daucus carota", native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family Apiaceae.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Ancient Israelite cuisine
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages.
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; "banchan") that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, "doenjang" (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, "gochujang" (fermented red chili paste) and napa cabbage.
Food and drink prohibitions
Some people abstain from consuming various foods and beverages in conformity with various religious, cultural, legal or other societal prohibitions. Many of these prohibitions constitute taboos. Many food taboos and other prohibitions forbid the meat of a particular animal, including mammals, rodents, reptiles, amphibians, fish, molluscs, crustaceans and insects, which may relate to a disgust response being more often associated with meats than plant-based foods. Some prohibitions are specific to a particular part or excretion of an animal, while others forgo the consumption of plants or fungi.
Malagasy cuisine
Malagasy cuisine encompasses the many diverse culinary traditions of the Indian Ocean island of Madagascar. Foods eaten in Madagascar reflect the influence of Southeast Asian, African, Indian, Chinese and European migrants that have settled on the island since it was first populated by seafarers from Borneo between 100 CE and 500 CE. Rice, the cornerstone of the Malagasy diet, was cultivated alongside tubers and other Southeast Asian staples by these earliest settlers. Their diet was supplemented by foraging and hunting wild game, which contributed to the extinction of the island's bird and mammal megafauna.
Assamese cuisine
Assamese cuisine () is the cuisine of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of preservation and those from the plains that provide fresh vegetables and an abundance of fish and meat. Both are centered on the main ingredient — rice. The confluence of varied cultural influences in the Assam Valley has led to the staggering variety and flavours in the Assamese food. It is characterised by the use of an extremely wide variety of plant as well as animal products, owing to their abundance in the region. It is a mixture of indigenous styles with considerable regional variations and some external influences.