taproots

Taproots are the primary vertical root of many flowering plants, developing from the embryonic radicle and extending downward to form the main axis of the root system. In plants with a taproot system, a single dominant root remains visible as the primary root, from which secondary lateral roots arise. This contrasts with fibrous root systems, in which many roots of similar size spread from the base of the stem.

During germination, the radicle enlarges into the taproot. The tip is protected by the root cap as the apical meristem adds cells; behind it, zones of elongation and differentiation establish new tissues. Lateral roots originate from the pericycle, branching out to expand the root network. In many species, the outer root tissues develop root hairs that increase water and nutrient absorption.

Functions of the taproot include anchorage and access to deeper water and minerals. In several species the taproot also acts as a storage organ, accumulating carbohydrates and other reserves; this makes the plant more resilient to drought and seasonal shortages. Taproot size and depth can influence drought tolerance and competitive success in natural communities.

Economic and culinary attention focuses on edible taproots such as carrots, beets, and radishes. These crops store resources in the enlarged taproot. In other plants, the taproot remains primarily a support and transport conduit rather than a storage organ. Domestication can enhance storage capacity, leading to large, harvestable taproots.