Crossword Solver > found answer > EDIBLEROOT

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CROSSWORD
ANSWER

edibleroot

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The answer EDIBLEROOT has 5 possible clue(s) in existing crosswords.

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The word EDIBLEROOT is NOT valid in any word game. (Sorry, you cannot play EDIBLEROOT in Scrabble, Words With Friends etc)

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Definitions of edibleroot in various dictionaries:

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Possible Crossword Clues
Beet, for one
Radish, for one
When empty, eat sandwiches or boiled fresh carrot?
Jicama or rutabaga

Last Seen in these Crosswords & Puzzles
Mar 16 2019 The Washington Post
Mar 16 2019 L.A. Times Daily
Sep 4 2014 The Telegraph - Toughie
Feb 25 2012 L.A. Times Daily
Jul 21 2001 New York Times

Edibleroot might refer to
Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl and taproot tissue), the term "root vegetable" is applied to all these types in agricultural and culinary usage.Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance among starches, sugars, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch; starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of Central Africa, West Africa and Oceania, where they are used directly or mashed to make fufu or poi. * Many root vegetables keep well in root cellars, lasting several months. This is one way of storing food for use long after harvest, which is especially important in nontropical latitudes, where winter is traditionally a time of little to no harvesting. There are also season extension methods that can extend the harvest throughout the winter, mostly through the use of polytunnels.

Edibleroot might refer to

Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl and taproot tissue), the term "root vegetable" is applied to all these types in agricultural and culinary usage.Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance among starches, sugars, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch; starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of Central Africa, West Africa and Oceania, where they are used directly or mashed to make fufu or poi.
* Many root vegetables keep well in root cellars, lasting several months. This is one way of storing food for use long after harvest, which is especially important in nontropical latitudes, where winter is traditionally a time of little to no harvesting. There are also season extension methods that can extend the harvest throughout the winter, mostly through the use of polytunnels.

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