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Meats and most root and bulb vegetables can be roasted.
The phenological growth stages and BBCH-identification keys of bulb vegetables are:
Root and bulb vegetables, such as onions and garlic, as well as carrots, turnips, and beets are equally common.
In biology, the BBCH-scale for bulb vegetables describes the phenological development of bulb vegetable plants, such as onion, leek, garlic and shallot, using the BBCH-scale.
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