Growing Food: A Guide to Food Production

2D. ROOT CROPS

A wide range of species are commonly referred to as “root crops”, their common
feature being their fleshy, underground storage organs, which may be either a true
root, or a tuber or a corm—the difference between the various types of “roots” is

potatoes, cassava and sugarbeet are more useful as sources of energy. The global
production of all root crops, including those for animal food, is only slightly less
than that of cereals, although in terms of dry nutrients the root crops are much less
important due to their high moisture content.

regions in the Peruvian Andes for example at least six species of root crops are
eaten which are hardly known in the rest of the world. Similarly, in Africa “fra-fra
potatoes” (Coleus dysentericus), aroids (Araceae) and sedges (Cyperaceae)—see
below—are eaten only in certain relatively small regions. With some effort and
imagination these and other root crops could be introduced and promoted in many
parts of the world where there is a shortage of starch in the diet.

temperate climates, and the cassava (manioc) and sweet potato in tropical climates.
The other root crops described in this section are the taroand the yam.

Listed below are some of the minor root crops:
Anu (Mashua, Cubio, Quecha, Apina-mama or Ysano)Tropaeolum tuberosum
(Tropaeolaceae or nasturtium family). Looks very similar to Oca (see below) which
grows in the same area (high Andes). Hardy, climbing plants up to 2 m long.
Reddish flowers, 5-lobed leaves, similar to but smaller than the garden nasturtium.
Dry tubers contain about 14–16% protein, 80% carbohydrate, 9 microgramme/100 g
beta-carotene and about 480 mg Vitamin C/100 g.
Chufa (Tiger Nut)Cyperus esculentus (Cyperaceae or sedge family). Grown since
early Egyptian times they are now mainly grown in West Africa and Spain. The so-
called “nuts” are small underground stem tubers, eaten either raw or roasted, which
contain about 24% fat, 30% starch, 4% protein and 16% sucrose. They are used also
to make certain non-alcoholic drinks.
Jerusalem Artichoke Helianthus tuberosus (Asteraceae/Compositae or daisy
family). Originated in North America, it was taken to Europe in the early 1600s. A
perennial herb with irregularly shaped underground stem tubers 5–20 cm long, with
white or red skin, eaten boiled, baked or in stews and soups. Contains fructose,
which is acceptable to diabetics as a substitute for glucose. The plants can grow to 3 m
high; in temperate climates it flowers only after a long warm summer.

R oot crops mainly contribute energy to the diet, being high in starches and sugars
but low in oil and protein. Some are eaten as vegetables, such as carrots, radish
and parsnips, and are more useful as sources of vitamins, flavour and subtle nut-
rients than as sources of energy. Other root crops such as sweet and Irish

eaten in times of famine. Some species are known and eaten only in very limited
—

W ild species of many plants produce edible roots and rhizomes that can be

T he three most important root crops grown for food are the Irish potato, in

204 TONY WINCH

discussed in 1Eh, page 40.