Root Vegetables

To understand the difference between root and bulb vegetables, consider the bulb vegetable to be a storage unit, similar to an underground parking lot. The nutrients are taken in by the roots at the base of the bulb and are absorbed into a concentrated mass, comprised of many fleshy layers. They remain in this storage area until dispersed at a slow rate, allowing for some greenery to grow above the soil. However, the bulk of the nutrients lie just beneath the soil, in the edible bulb that grows much larger than the roots. The greens that grow above the soil, closest to the bulb, contain the most nutrients. The greens that grow the farthest away from the fleshy layered bulb will be too tough for consumption. They may, however, be used as a flavor enhancer. In fact, the darker greens of the leek are used in bouquet garni. Bulb vegetables are known for their strong perfume and pungent taste, in varying degrees. This is due to the presence of sulfur compounds, and some are so potent they will make the eye tear, as with onions. This is characteristic of the Allium genus, the plant family to which bulbs belong.