répa

Répa is a root vegetable term used in several Central European languages, with the exact meaning varying by language and context. In linguistic usage, it often refers to one of the two common garden roots, depending on the region.

In Czech and Slovak, repa (Czech: řepa, Slovak: repa) denotes beetroot, Beta vulgaris subsp. vulgaris. Beetroot is a rounded root with red to purple skin and flesh, though there are varieties with golden or white flesh. It is consumed boiled, roasted, pickled, or raw in salads, and its leaves are edible as beet greens. Beetroot is valued for its betalains, fiber, folate, and nitrates, while sugar beet is cultivated separately for sugar production.

In Hungarian, répa generally refers to the carrot, with the more specific term for the common orange carrot being sárgarépa. Répa can be used in everyday speech to indicate a carrot root. Carrots are eaten raw or cooked and are known for their beta-carotene content, fiber, and potassium. They store best in a cool, humid environment, such as a root cellar or refrigerator, to preserve texture and sweetness.

Cultivation and usage: Both beetroot and carrot are temperate-climate crops grown for edible roots. They are versatile in cooking—used in soups, stews, salads, and sides—and are staples in many regional cuisines. Storage and preparation practices vary by variety and climate but typically emphasize cool, dark, and slightly humid conditions to maximize shelf life.