The turnip, a member of the cabbage (Brassica) family, is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender, varieties are grown for human consumption, while larger varieties are grown as feed for livestock.
Pliny the Elder writes that he considered the turnip one of the most important vegetables of his day, rating it "directly after cereals or at all events after the bean, since its utility surpasses that of any other plant." Pliny praises it as a source of fodder for farm animals, and this vegetable is not particular about the type of soil it grows in and because it can be left in the ground until the next harvest, it "prevents the effects of famine" for humans.
In Turkey, particularly in the area near Adana, turnips are used to flavour şalgam, a juice made from purple carrots and spices served ice cold.
The Macomber turnip is featured in one of the very few historic markers for a vegetable, on Main Road in Westport, Massachusetts.
Old turnips need to be peeled but young ones can just be scrubbed with a pan scourer. Top and tail them and boil with potatoes until you can get a knife into them. Make mashed potatoes using 50/50 potatoes and turnips. They can be cooked with carrots but need to be cut about the same thickness. Grate young turnips over a salad for a sweet crunch. Roast them with roast potatoes, again keeping the sizes similar.
This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.
Turnips are at their best and in season during the following months:
June, July, August, September, October, November, December & January.
5 a day; fruit and vegetable portion sizes
We have recently started to take delivery of a weekly organic fruit and vegetable box which has of course heightened our interest in the 5 a day fruit and vegetable regime. This simple app will show you what makes up one of your 5 a day portions of vegetables. You'll be surprised how small the quantities are in some instances. You'll be able to eat healthier and feel all the better for it.
Select a fruit or vegetable from the picker below to see what its daily portion consists of
What are you waiting for? Pick your fruit and veg now!
3 heaped tablespoons of tinned Ackee
2 Globe Artichoke hearts
7 spears of tinned asparagus
5 spears of fresh asparagus
One third of an Aubergine/Eggplant
3 heaped tablespoons of barlotti beans
3 heaped tablespoons of black-eyed beans
3 heaped tablespoons of broad beans
3 heaped tablespoons of butter beans
3 heaped tablespoons of cannellini beans
4 heaped tablespoons of French beans
3 heaped tablespoons of kidney beans
3 heaped tablespoons of pinto beans
4 heaped tablespoons of runner beans
3 heaped tablespoons of soya beans
2 handfuls of fresh bean sprouts
3 whole bottled beetroot
3 whole fresh baby beetroot
2 spears of broccoli
8 Brussels sprouts
3 heaped tablespoons of butternut squash
2 handfuls of sliced cabbage
3 heaped tablespoons of shredded cabbage
3 heaped tablespoons of tinned carrots
3 heaped tablespoons of fresh carrot slices
8 florets of cauliflower
3 sticks of celery
3 heaped tablespoons of chickpeas
One fifth of a head of Chinese leaves
Half a large courgette
5 cm (2 inch) piece of cucumber
4 heaped tablespoons of curly kale
Half a karela (bitter melon)
1 leek (white portion only)
3 tablespoons of lentils
1 cereal bowl of lettuce (mixed leaves)
1 handful of mange-tout
3 heaped tablespoons of marrow
3 tablespoons of frozen mixed vegetables
2 tablespoons of dried mushrooms
16 medium Okra
1 medium Onion
3 heaped tablespoons of pak choi (Chinese cabbage)