turnips

Turnips are a root vegetable of Brassica rapa subsp. rapa, grown primarily for the edible swollen root and the accompanying leaves. The typical root is globe-shaped, with white flesh and a purple or pinkish crown; other globe varieties include white flesh with colored tops. Leaves are large, green, and can be eaten as greens.

Turnips are cultivated in many temperate regions and are typically grown as cool-season crops. They thrive in well-drained, fertile soil and respond to light fertilization. Seedlings emerge in 7–14 days; roots reach harvest size in 30–60 days for early varieties. The commonly available globe types include purple-top white globe and Hakurei (a sweet, white-fleshed market variety from Japan). Rutabaga, often confused with turnip, is a related root derived from Brassica napus.

Culinary uses: both roots and greens are edible. Roots may be eaten raw in salads or sliced thin, or cooked by boiling, steaming, roasting, or mashing. Greens can be sautéed, stewed, or added to soups. Turnips have a mild, peppery flavor that becomes sweeter with cooking.

Nutrition: turnips are low in calories and provide dietary fiber, vitamin C, potassium, and some calcium. They store best in a cool, dry place or refrigerated, with greens separated to extend shelf life.

History: turnips have a long history in Europe, where they were widely cultivated by the Middle Ages. They spread to other temperate regions and remain a common winter crop in many cuisines.