Turnip

Turnip or Brassica rapa grows in temperate climates throughout the world. Turnip is white skinned except the upper part that may be purple, red or greenish in color. Known for its sweet taste, turnip is often eaten raw. In Eastern Europe and Siberia, turnips grow wild and have been in use since pre-historic times. Turnips contain cyanoglucosides which are bitter and release small proportion of cyanide.

History

Turnip has been known to be cultivated since last 4,000 years. European settlers primarily introduced turnips to North America. They are easy to cultivate if sown in proper seasons. For roots or greens, one can plant turnip either in late summer, spring or fall. They take two months to mature.

Purpose/Use

Turnip is used as salad, cooked as a vegetable and sometimes eaten raw. Its pickles are very popular in Japan. Turnip used to be a staple food crop until 18th century, when it was replaced by potato.

Benefits & Features

Turnip root is rich in vitamin C while the green leafy part of it is a good source of vitamin A, C and K. Folate and calcium are also found in substantial amount in it. Turnip is highly recommended for people suffering from rheumatoid arthritis. It is also rich in antioxidants. Turnips are a good source of potassium, thiamine and magnesium.