A turnip is an edible vegetable of the mustard family, closely related to cabbage. The best known turnip variety is raised for its mild flavored, bulbous root, identified by a white skin tinged with purple. Another variety does not form an enlarged root but has rich green leaves known as turnip greens, which are cooked and eaten. The rutabaga or Swede turnip, bears a good deal of resemblance to the turnip in flavor, but in appearance it has a bronze skin and yellow flesh.
Turnips have been in existence for centuries, so long, in fact, that the origin has not bee pinpointed to one locality. Since early times, the use of turnips has spread throughout the world. Turnips are a particularly popular food in French and oriental cuisines as well as in the cuisines of the United States.
Although both turnip roots and turnip greens are low in calories, the tops are substantially larger contributors of vitamins and minerals that the roots. Two thirds cup of either cooked turnip roots or turnip greens contains about 20 calories. The roots are a good source of vitamin C and provide small amounts of other vitamins and minerals. Turnip greens, on the other hand, are an excellent source of vitamin A, vitamin C, and the B vitamin riboflavin, as well as a good source of the B vitamin thiamine, and a fair source of iron.
Turnips require cool weather for optimum growth, thus, they are primarily sown as an autumn crop. Fertile soil enables rapid development of roots with optimum flavor. When the seeds have developed into well shaped bulbs, they are dug out, the tops are cut off, and the roots are stored in a cool, dry storehouse. In mild winter regions, turnips can remain in the ground until needed.
Turnip roots are available fresh just about all year, although the peak season is during the winter months. In addition to being available fresh in some localities, turnip greens can be purchased in the frozen state.
Appearance is the best quality determinant. Turnip roots are usually sold with the tops removed and sometimes with a paraffin coating to preserve the freshness. Good ones should be small to medium in size, have good shape and weight for the size, and be fairly round, smooth, and firm. There should be few scars at the crown and few fibrous roots at the base. Avoid cut, punctured, soft, or shriveled turnips. Purchase greens that appear fresh and without bruises or decayed zones.
Turnip roots will keep for an extended time when stored in a cool, moderately dry place such as a dry basement. However, refrigeration is usually recommended. Turnip greens, on the other hand, are more perishable and can be stored in the refrigerator crisper for only a few days.
