Turnip

Turnips

By: Marie Morud

Turnips are root vegetables that are part of the Mustard family, or Brassicaceae.  Brassica rapa is the genus name for turnips, Brassica being Latin for cabbage, and rapa meaning turnip.  Its closest relatives are bok choy, cabbage, cauliflower, broccoli, collard greens, kale, mustard greens, Brussels sprouts, kohlrabi, and rutabaga.  A rutabaga is actually a cross between a cabbage and turnip.  Turnips are often used in root to stem cooking, which uses every part of the vegetable, including the tops, stems, and skins.   

The turnips that are cultivated and grown today were indigenous to Siberia and other parts of Asia Minor and Eastern Europe.  Many of the wild species grow as weeds, especially in North and South America, and Australia.  Turnips were brought to Canada in 1540, but are not believed to have been planted in the United States until the 17th century.  Even today, turnips are more popular in Canada and Europe than in the US.  In 19th century Ireland, turnips were seen as objects that could ward off demons and other wandering evil spirits, so they carved faces into them and placed them into windows or near doors.  This is where the first Jack-O-Lanterns came from.  

There are over 30 varieties of turnips, all of which differ in size, color, flavor, and usage.  Purple Top turnips are most common with their purple top and white bottom, large lobbed greens, and sweet flavor that becomes milder once cooked.  Scarlet turnips are bright red, resembling a large red radish, and Hakurei turnips are a white salad variety, best when harvested young.  There are even specialty varieties of baby turnips that can be white, gold, pink, or purple-topped.  The 1-inch diameter bulbs are best when eaten soon after harvesting, as they do not keep well.  Most baby varieties can be eaten whole, including their leaves.

Turnips are biennial plants, meaning they take two years to complete their life cycle.   In the first year they are planted, turnips will store what will eventually be used for consumption in their roots.  Roots, bulbs, or tubers all absorb water and nutrients to feed the rest of the plant.  In the second year, plants will produce flowers and seed sets.  The taproot of the turnip grows underground at the base of the plant.  These vegetables are a cool-season crop and mature quickly.  Planting in late April can lead to an early summer harvest, giving the opportunity for a second planting and an additional fall harvest.  Turnips should be harvested when roots are 2-3 inches in diameter, smaller if you plan to eat them raw.  The rough leaves can be harvested early on, at 4-6 inches long.  Remove outer leaves with scissors, never taking more than half of the leaves at a time.  Continuously harvest leaves until the root is harvested.