carrot, but converts it to sugars when exposed
to cold temperatures; so winter roots are
sweeter than autumn roots, and before sugar
became cheap were used to make cakes and
jams in Britain. Its pale, somewhat dry tissue
softens faster during cooking than either the
potato’s or carrot’s.
Parsley Root Parsley root is the taproot of a
particular variety of parsley, Petroselinum
crispum var. tuberosum, is also flavored by a
mixture of terpenoids, and is more complex
and pungent than parsley leaves. Parsley is a
Eurasian native (p. 408).
Arracacha Arracacha is the root of a South
American member of the carrot family,
Arracacia xanthorhiza. It has smooth roots of
various colors, and a rich flavor that the
eminent plant explorer David Fairchild called
much superior to carrots.
The Lettuce Family: Sunchoke, Salsify, Scorzonera,