Deep-Rooted Truths
Sunday
There are at least two, and by some counts three, major categories of roots. There’s the familiar thin, wide-branching fibrous roots, the solid single taproot (a carrot is one of these), and adventitious roots, which can grow from many parts of the plant or tree and can provide stability, among other things.
Monday
Aerial roots do not need to be anchored in soil, or even just water, but can exchange oxygen directly with the air. They can also help a plant climb and brace the plant.
Tuesday
While some roots don’t even touch the soil, some go very, very deep. The current record for deepest roots goes to a fig tree in South Africa that went nearly 400 feet down. For context, that’s 1/3 the height of the Empire State Building, underneath a tree that typically grows no more than 30 feet tall.
Wednesday
Studies of root depth reveal a close connection to the water table in a given location. When water is close to the surface, so are the roots, and when deeper, the roots of the same tree or plant grow deeper to pursue it.
Thursday
“Root vegetable” is a food where the edible part grows underground, and includes, among other things, potatoes, carrots, beets, onions, cassava, radishes, taro, celery, water chestnut, ginger, garlic, shallots, parsley, rutabaga, turnips, and yams.
Friday
Before electricity and refrigeration, root vegetables were best kept in root cellars. These are underground storage areas that use soil’s natural insulating and humidifying properties to keep the food cool and tasty in storage long after harvest.
Saturday
In Australia, “rooting” doesn’t mean cheering for, it means having sex.