Root vegetables are plant roots used as vegetables. While botany distinguishes true roots such as tuberous roots and taproots from non-roots such as tubers, rhizomes, corms, and bulbs (though some contain both taproot and hypocotyl tissue, making it difficult to tell some types apart); in ordinary, agricultural, and culinary use, "root vegetable" can apply to all these types.Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates.