nabos

Nabos, commonly known as turnips, are root vegetables in the mustard family (Brassicaceae). They are grown for the swollen underground root as well as for the edible leaves. Nabos belong to Brassica rapa subsp. rapa and are among the oldest cultivated crops in temperate regions.

The roots are usually round to slightly elongated, with white flesh and a skin that can be white, purple, or pink at the crown. The greens are large and tender, with a peppery flavor that complements the roots. Popular varieties include Purple Top White Globe and White Globe, which are grown primarily for the root, and others grown mainly for greens.

Cultivation and storage: nabos are a cool-season crop, sown in early spring or late summer in temperate climates. They prefer fertile, well-drained soil and steady moisture. Harvest when roots reach a usable size, typically in 4–8 weeks for many varieties. Store roots in a cool, humid place or refrigeration to extend shelf life; greens can be kept separately and used soon after harvest.

Culinary uses and nutrition: the roots can be eaten raw in salads or cooked by boiling, steaming, roasting, or mashing. Leaves (nabos greens) are edible and can be sautéed, boiled, or added to soups. Nutritionally, nabos are low in calories and a good source of dietary fiber, vitamin C, and potassium; the greens provide additional vitamins and minerals.

Pests and diseases: nabos can be affected by flea beetles, root maggots, and clubroot, especially in compact soils or poor drainage. Proper crop rotation and soil management help reduce issues.