Navets

Navets, the plural form of navet in French, refer to the vegetable commonly known in English as turnips. They are root vegetables from the Brassicaceae family, most often Brassica rapa subsp. rapa. The edible root is typically bulbous with white flesh and a colored crown, which may be purple, red, or green depending on the cultivar. The greens of the plant are also edible and commonly eaten as spinach-like tops.

Navets come in several cultivars, with the purple-top white globe being among the most widely grown. They are a close relative of rutabaga (Brassica napus var. napus), a related root that has yellow flesh and a larger, harder texture. Rutabaga is a distinct vegetable, though it shares a common ancestry with navets.

Cultivation and harvesting: Navets are cool-season crops grown as annuals or short-lived biennials. They are sown in early spring or late summer in temperate climates and typically mature in 30 to 60 days, depending on the size desired. They prefer well-drained soil and full sun. Roots are harvested when they reach usable size; larger roots may become woody. Greens can be picked over the growing season.

Nutrition and usage: Navets are low in calories and high in fiber, with notable amounts of vitamin C and several minerals. The roots can be eaten raw in salads or cooked by roasting, boiling, steaming, or mashing. The greens—when tender—are often sautéed, steamed, or added to soups and stews. They are a staple in various European cuisines and have spread to other regions through trade and cultivation.