### plant part | root | carrot:

Larger carrot
* are good for canning or storage.
* are often fibrous
  - too fibrous and tough

Damaged root
* reduce the ability of vegetables and flowers to take up water and nutrients.
* result in a reduced uptake of nutrients and water.
* rot quickly in storage.

### plant part | root:

Deep root
* Most deep roots provide nutrients.
* account for a lawn's drought tolerance.
* allow it to tolerate heat and drought.
* are better able to withstand drought and extreme cold
  - killed, so the plant takes up less water and nutrients
  - less likely to soak up water immediately
* break up hard soil, trace elements to surface.
* can move water and nutrients to the shoots even in cold weather
  - survive fires
* help control erosion
  - grass withstand the droughts of summer
  - keep the soil from sliding and help keep the bank from sloughing
  - sunflowers to withstand most droughts
* promote greater health and stress tolerance of the grass.
* provide ample nutrients for fruit development

Diseased root
* are dark brown or black, healthy roots white
  - dark, reddish brown
* have soft brown lesions.
* lead to stunting and poor growth of plants.
* turn pink in color, shrivel and die.

Dry root
* can severely decrease the potential for transplant success.
* lead to leaf tip dieback, or a browning of the leaf tip
  - leaf-tip dieback, or a browning of the leaf tip

Fern root
* Most fern roots have light brown tips
* staple part of the diet.

Fibrous root
* Most fibrous roots grow up to feet.
* Some fibrous roots grow from bottoms
  - rhizomes
* anchor plants
  - the plant less securely to the ground than taproots
* are fine and hairlike, forming a densely branched mass
  - primarily responsible for the absorption of water and minerals from the soil
  - probably the most common root type
  - thin and all more or less the same size
* occur at the stem nodes.

Fine root
* are an important source and sink for nutrients in terrestrial biogeochemistry.
* dry out rapidly when exposed to air.
* have effects
  - other functions besides absorption, including transport of water and nutrients

Fleshy root
* act as water-storage organs.
* are thick like taproots but branch like fibrous roots.

### plant part | root:

Ginger root
* Some ginger roots contain magnesium
  - have levels
* flavoring that is also valued for medicinal purposes.
* is added for cold stomach and chronic diarrhea.
* is also good for preventing and treating balance problems and dizziness
  - very effective for stomach queasiness
  - lemony and sharp
  - one such herb
  - red skinned and nobby, with a pinkish white flesh, eaten raw or cooked
  - used by traditional herbalists to treat flatulence, colic, and diarrhea
* is used in Chinese medicine for many ailments, including headache, asthma and fever
  - sauces, condiments, chicken or fruit dishes
  - worldwide for safe and effective relief of nausea
* lowers cholesterol, high blood pressure and dilates blood vessels.
* popular folk medicine.
* relieves nausea and vomiting.

Goldenseal root
* have a long history of medicinal use.
* is antiseptic and hemostatic, which means it stops bleeding.

Healthy root
* are firm and usually lighter in color than the surrounding soil
  - vital to the well-being and the continued development of most cultivated plants
* make healthy plants.

Horseradish root
* Take two capsules with meals three times daily.
* are roots.
* has a sharp, mustard-like taste.

### plant part | root | horseradish:

Prepared horseradish
* is white to creamy-beige in colour.
+ Horseradish, Culinary uses: Root vegetables :: Medicinal plants :: Spices :: Brassicaceae :: Condiments
  * Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced.