Turnip

Brassica rapa L.

Cabbage Family- Brassicaceae (Cruciferae)

Common Names: Navet, rave (French). Nabo (Portuguese)

Turnips are economical to grow because they do well in poor soils and also store well after harvest.

They are a good source of complex carbohydrates.

Turnips come in an astonishing range of shapes and sizes.

Producers:

The leading producers in the USA are California, Colorado, and Indiana.Turnips are especially appreciated in the south of the USA

Part used

Turnip is cultivated for its root which is a good source of complex carbohydrates as well as its greens which are rich in vitamins and several minerals.

Turnips come in an astonishing range of shapes and sizes depending on the age and the variety. The size may be as small as a golf ball or larger and weighing up to 22kg (50Ib).

The shape is variable from flattened globose to ellipsoid and cylindrical; and blunt or sharply pointed.

The colour also varies from white to pink, red or yellow. The top or the apex of the turnip can be white, green, red, pink, purple or bronze. The most common commercial turnip is usually white at the base and purple at the apex.

Turnip flesh: can be white or yellow, but most commercial turnips have a white flesh.

Flavour: they have a mild aroma compared to cabbage and Brussel sprouts. They have a sweet, somehow peppery flesh.

Nutrition

100g (3.5 oz) provides 22 calories, 14% RDA of vitamin C and 5% of RDA carbohydrates. Turnips have no beta carotene.

Use

They make an excellent side. They can also be added to salads, soups and stews or cooked and mashed together with potatoes or roasted with other root vegetables.

Availability

Turnips are available all year partly because they store very well, up to four months or more at 0°C (32°F) in commercial storage. The peak is in fall and winter when the bulk of the crop is harvested.