Always make sure your turnip greens are ready to be harvested. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Select the best turnip varieties for your garden or container from these 23 Types of Turnips and enjoy this low-calorie root vegetable fresh in your cuisines!. But the best time to harvest turnip greens depends on the growing conditions and seasons. If large bunches of leaves are desired, turnips may be planted densely where roots will remain small and leaves will grow large. Leaves may be harvested as baby turnip leaves or allowed to reach full size. Both turnips and turnip greens provide over 30% of the DV for vitamin C. Additionally, the greens are a great source of folate, vitamin K, and provitamin A. Turnips are an ancient root vegetable that has been grown for over 3000 years! These are only available when freshly harvested and do not keep well. What Are the Best Tips for Turnip Planting. Many of the slaves were of West African origin and their traditional cooking employed a wide variety of greens, of which turnip greens became a substitute. Turnip greens also supply dietary fiber, which is helpful not only in regulating elimination but in maintaining colon health as well. Avoid eating them raw, since they tend to be tough and fibrous. Turnips are most commonly known for their crisp and flavorful roots, but they can also be grown for their greens. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. These include rapini (broccoli rabe), bok choy, and Chinese cabbage. Yummy (Yes, Totally Yummy!) Turnips don't get a ton of attention in the culinary world, and their vibrant, nutritious greens get even less love. There are several procedures for harvesting turnips. One of the most common turnips you'll see on the market is the Hakurei, small white turnips with thinner greens that are sweeter than larger varieties. The root is roughly globular, from 5–20 cm (2–8 in) in diameter, and lacks side roots. Turnip greens are the leaves of the turnip plant, Brassica rapa.The turnip is a member of the Brassicaceae family, which also includes broccoli, cabbage, and mustard.Both the root and leaves of the turnip were much favored by the ancient Greeks and Romans, who developed and bred a … Additionally, cutting all leaves off your plants may discontinue the seed capsules from growing. Get daily tips and expert advice to help you take your cooking skills to the next level. Like spinach you can boil or saute the greens and serve with a … Small leaves can be eaten raw added to salads. Alternatively, you can also use a garden shear to cut the leaves off the plant gently. Nutritionally, turnip greens are considered an excellent source of nutrients, especially vitamins C, E, B6, and K, as well as minerals, such as copper, calcium, and manganese. All rights reserved.Part of the Whirlpool Corp. family of brands. 5/12. All Rights Reserved |. Stored in a plastic bag in the crisper section of the refrigerator, washed greens will usually remain fresh for three to four days. However, when to harvest turnips green is dependent on your preference. In some cases large bunches of leaves may be the goal, while other growers may target larger roots. Turnip greens (the leafy tops of turnips) have fallen out of favour, perhaps because turnips in general aren't revered – in the shops they're often too big and bitter. From one variety to the next, seed size will vary. The root is roughly globular, from 5–20 cm (2–8 in) in diameter, and lacks side roots. Many people add them to soup. It recommends planting in late May or June and weeding and thinning with a hoe throughout the summer.[4]. Healthy, firm large bulbs or the soft, tasty young roots, all your choice still the features displayed when matured remains the same. Turnip greens are the dark leafy green tops of turnips. Turnips are versatile vegetables that are suitable for home gardens. If you are eating them raw, they are better young because the larger ones have a strong flavor. 55–60 days is the average time from planting to harvest. They should be used within a few hours. [2] Sappho, a Greek poet from the seventh century BC, calls one of her paramours Gongýla, meaning "turnip". For … Treated. Farmers' market will usually sell turnips whole with the greens still attached, which are usually the best and freshest options. The turnip is still the heart shield in the arms of Keutschach am See. © 2020 Gardening Bank | All rights reserved. To harvest fall turnips, consider harvesting right after a light frost for a tastier flavor. Turnips and their greens are also enjoyed in Europe, although European turnip consumption saw a decrease following widespread acceptance of the imported potato in the 19th century. There are just as many types of turnip greens as there are turnips, from Purple Top to White Tokyo Cross to Golden Ball. In modern times, these greens remain an important ingredient in Southern regional cooking. Boiled green leaves of the turnip top ("turnip greens") provide 84 kilojoules (20 kilocalories) of food energy in a reference serving of 100 grams (3 1⁄2 oz), and are 93% water, 4% carbohydrates, and 1% protein, with negligible fat (table). Select turnips with bright green leaves sprouting from the top, and utilize the whole plant. Turnip greens are the leaves of the turnip plant, Brassica rapa. Vitamins C and E in turnip greens work together to slow free radicals that may exacerbate joint damage. In warm-weather climates (7 or more month growing season), they are planted in the fall. is a participant in the Amazon Services LLC Associates Program. By using The Spruce Eats, you accept our, Getty Images/Peter Essick / Aurora Photos. The greens can be quickly sauteed, either alone or with other vegetables or grains. The turnip or white turnip (Brassica rapa subsp. It has been cultivated for almost 4,000 years. I repeat the process once just to be sure that they are nice and clean. Turnip greens are high in Vitamin A, which acts as an antioxidant. It comes in different shapes, sizes, and colors, and you can grow it in both fall and spring seasons. However, turnip plants that are developed under the ideal conditions will not take longer to mature. @grumpyguppy: Growing up, my mother was the same way about turnip greens; soak and wash at least three times. MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area. This dish is particularly good alongside duck 55 mins . As an Amazon associate, I earn from qualifying purchases.. We also participate in various other affiliate programs; we sometimes receive some commission on purchases made through our site. This method is best fitted for turnips with a diameter of about 2 inches. Turnip greens aren't as spicy as mustard greens, and unlike capsicum heat, the tingle from this green vegetable dissipates quickly. You could steam them and then mash them with rutabagas. Similar to raw cabbage or radish, turnip leaves and roots have a pungent flavor that becomes milder after cooking. Under the right growth conditions, turnips multiply, and full germination is usually noticed in a few days. Though often discarded, the greens of this plant are edible and utilized in many cuisines, and can be used just like other lettuces and hearty leaves. During the spring, they may be set back in the ground to complete their lifecycle. No turnip roots here — just thick, large leaves that can be cut multiple times. Do you cook it? Smaller leaves are preferred, but the bitter taste of larger leaves can be reduced by pouring off the water from the initial boiling and replacing it with fresh water. Turnips are cold-season tender vegetables with botanical name brassica rappa. This is a “cut and come again” type crop, meaning it can be harvested many times throughout the growing season. The Gilfeather turnip is an heirloom variety, which will take approximately 75 days to reach maturity. Do you eat the root part of the turnip greens? One cup of cooked turnip greens has about 1.15 milligrams of iron, important for the formation of red blood cells.