Gathers the starchy and sweet underground storage organs that are boiled, roasted, fried or pickled. It includes potato, sweet potato, yam, cassava, taro, malanga, carrot, parsnip, beetroot, turnip, rutabaga, radish, daikon, jicama, celeriac, salsify, Jerusalem artichoke, lotus root and water chestnut. Within the Vegetables and Vegetable Products subcategory it sits beside the groups Alliums, Cabbages and Brassicas, Leafy Greens and Salad Vegetables, Fruiting Vegetables and Gourds, Stalks, Shoots and Mushrooms, and each entry is placed in the one group whose description fits it best.