This group of vegetables includes carrots, garlic, kohlrabi, sweet potato, leek, radish, celeriac and Jerusalem artichoke. 10% of bunched carrots produced in Italy come from Polesine, and in particular from farms in Lusia. On the table these are a symbol of freshness, flavour and health. In Polesine and nearby Chioggia in the province of Venice, conditions are ideal for cultivation: healthy soil, light, soft and sandy; and above all, the age-old wisdom of the farmers. Bunched carrots, with their leaves still on, can only be processed by hand. Polesano white garlic has held DOP status since 2010, and the Polesine area in the province of Rovigo, with its temperate climate and soils fertilised by the frequent flooding of the Po and the Adige, boasts a long radition of garlic production, dating back to the 16th century. Polesano garlic is distinctive for its bright colour, its compact heads, its keeping qualities and, once dried, its unmistakable intense aroma. The turnip is a biennial herbaceous plant with a large fleshy taproot; its skin is white or purple and its flesh is compact and white, with a slightly sweet flavour. There are many varieties, distinguished by the shape (round, tapered, flat) and colour (white, purple, yellow) of the root. Celeriac, also known as Verona celery, is a variety cultivated for its root, which is rather large (8 cm diameter) and covered in a brown outer layer, with pleasantly aromatic white flesh. Its calorie and nutritional properties are similar to the carrot. The radish is appreciated for its characteristic spicy roots; the numerous varieties are distinguished by their specific pinkish red, pink-white or white colour and their round or conical shape. Radishes have little nutritional value, with low levels of carbohydrates compared to turnip, carrot or beetroot, but they are a good source of vitamins B and C and minerals. They also have antiseptic and diuretic properties. Leeks are available practically all year round. The edible part of the leek is the false stem, consisting of a bundle of overlapping leaf sheaths which is blanched by pushing soil around it (trenching). In the kitchen the leek is partially replacing the onion, as it is more delicate and pleasant-tasting. It is highly appreciated for its tendency to sweetness, brought out by cooking. Leeks can be eaten raw or cooked. Chefs are increasingly using them to create delicious dishes, to surprising effect. This vegetable is particularly suitable as a base for many dishes. It is an excellent background flavour for fish and vegetables.