turnip

Turnip is a cool-season root vegetable belonging to the Brassica family, scientifically known as Brassica rapa subsp. rapa. It is grown for both its edible root and its tender green leaves. The roots are typically round to flattened, with white flesh and a skin that can be white, purple, or yellow depending on the variety. Turnips have a mild, peppery flavor that becomes sweeter when cooked.

Cultivation and varieties: Turnips are hardy and prefer cool weather and well-drained, fertile soil. They are usually grown by direct seeding in early spring or late summer in temperate regions. Seeds are sown shallowly and plants are thinned to about 4–6 inches apart. Maturity ranges from roughly 30 to 70 days, depending on the variety. Both roots and greens can be harvested; greens are often picked while young for best texture.

Culinary uses: The root is eaten cooked, roasted, boiled, mashed, or added to stews, and can be eaten raw in salads when small. The greens are also edible and commonly used as a leafy vegetable, sautéed, steamed, or incorporated into dishes. Varieties include globe-type turnips with white flesh and purple tops and other cultivars that differ in color and size.

Nutritional profile: Turnips are low in calories and a good source of fiber, vitamin C, and minerals. Turnip greens provide notable amounts of vitamins A and K, as well as calcium.

History: Turnips were cultivated in Europe in ancient times and are now grown worldwide. They are valued for their adaptability, storage stability, and dual use as root and leafy greens.