Root vegetables are nutrient-dense crops grown primarily for their edible underground roots, prized for both flavor and storage longevity. Varieties such as carrots, beets, radishes, turnips, and parsnips offer a wide range of textures and sweetness levels suited for fresh eating, roasting, or long-term storage. Reliable and adaptable, root vegetables perform well in loose, well-drained soils and provide consistent yields throughout the cool growing seasons.