From Wikipedia, the free encyclopedia. For the nomenclature of turnips, see Turnip (terminology). Brassica rapa rapa redirects here: Rapini is in the same subspecies. Turnip Turnip roots Scientific classification: Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Rosids Order: Brassicales Family: Brassicaceae Genus: Brassica Species: B. rapa Variety: B. r. var. rapa Trinomial name Brassica rapa var. rapa L. The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word turnip is a compound of turn as in turned/rounded on a lathe and neep, derived from Latin napus, the word for the plant. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. In Northern England, Scotland, Ireland, Cornwall, Devon, and parts of Canada (Quebec, Newfoundland, Manitoba and the Maritimes), the word turnip (or neep) often refers to rutabaga, also known as swede, a larger, yellow root vegetable in the same genus (Brassica).[1] Description A bunch of Hakurei turnips The most common type of turnip is mostly white-skinned apart from the upper 1 to 6 centimetres (1⁄2 to 2+1⁄2 inches), which protrude above the ground and are purple or red or greenish where the sun has hit. This above-ground part develops from stem tissue, but is fused with the root.[citation needed] The interior flesh is entirely white. The root is roughly globular, from 5–20 cm (2–8 in) in diameter, and lacks side roots. Underneath, the taproot (the normal root below the swollen storage root) is thin and 10 cm (4 in) or more in length; it is often trimmed off before the vegetable is sold. The leaves grow directly from the above-ground shoulder of the root, with little or no visible crown or neck (as found in rutabagas).[citation needed] Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens (to which they are closely related) in flavor. Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late Fall and Winter. 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. Varieties of turnip grown specifically for their leaves resemble mustard greens and have small or no storage roots. These include rapini (broccoli rabe), bok choy, and Chinese cabbage. Similar to raw cabbage or radish, turnip leaves and roots have a pungent flavor that becomes milder after cooking.[citation needed] Turnip roots weigh up to 1 kilogram (2 pounds 3 ounces), although they are usually harvested when smaller. Size is partly a function of variety and partly a function of the length of time the turnip has grown. Most very small turnips (also called baby turnips) are specialty varieties. These are only available when freshly harvested and do not keep well. Most baby turnips can be eaten whole, including their leaves. Baby turnips are sold in yellow-, orange-, and red-fleshed varieties, as well as white-fleshed. Their flavor is mild, so they can be eaten raw in salads like radishes and other vegetables.[citation needed] Nutrition Turnip greens, cooked, boiled, drained, without salt Nutritional value per 100 g (3.5 oz) Energy 84 kJ (20 kcal) Carbohydrates 4.4 g Sugars 0.5 g Dietary fiber 3.5 g Fat 0.2 g Protein 1.1 g Vitamins Quantity%DV† Vitamin A equiv. beta-Carotene 48%381 μg 42%4575 μg Thiamine (B1) 4%0.045 mg Riboflavin (B2) 6%0.072 mg Niacin (B3) 3%0.411 mg Pantothenic acid (B5) 5%0.274 mg Vitamin B6 14%0.18 mg Folate (B9) 30%118 μg Vitamin C 33%27.4 mg Vitamin E 13%1.88 mg Vitamin K 350%368 μg Minerals Quantity%DV† Calcium 14%137 mg Iron 6%0.8 mg Magnesium 6%22 mg Manganese 16%0.337 mg Phosphorus 4%29 mg Potassium 4%203 mg Sodium 2%29 mg Other constituents Quantity Water 93.2 g Lutein 8440 µg Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central Turnips, cooked, boiled, drained, without salt Nutritional value per 100 g (3.5 oz) Energy 92 kJ (22 kcal) Carbohydrates 5.1 g Sugars 3.0 Dietary fiber 2.0 g Fat 0.1 g Protein 0.7 g Vitamins Quantity%DV† Thiamine (B1) 2%.027 mg Riboflavin (B2) 2%.023 mg Niacin (B3) 2%.299 mg Pantothenic acid (B5) 3%.142 mg Vitamin B6 5%.067 mg Folate (B9) 2%9 μg Vitamin C 14%11.6 mg Minerals Quantity%DV† Calcium 3%33 mg Iron 1%.18 mg Magnesium 3%9 mg Manganese 3%.071 mg Phosphorus 4%26 mg Potassium 4%177 mg Sodium 1%16 mg Zinc 1%.12 mg Other constituents Quantity Water 93.6 g Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central 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). The boiled greens are a rich source (more than 20% of the Daily Value, DV) particularly of vitamin K (350% DV), with vitamin A, vitamin C, and folate also in significant content (30% DV or greater, table). Boiled turnip greens also contain substantial lutein (8440 micrograms per 100 g). In a 100-gram reference amount, boiled turnip root supplies 92 kJ (22 kcal), with only vitamin C in a moderate amount (14% DV). Other micronutrients in boiled turnip are in low or negligible content (table). Boiled turnip is 94% water, 5% carbohydrates, and 1% protein, with negligible fat. History Wild forms of the turnip and its relatives, the mustards and radishes, are found over western Asia and Europe. Starting as early as 2000 BC, related oilseed subspecies of Brassica rapa like oleifera may have been domesticated several times from the Mediterranean to India, though these are not the same turnips cultivated for its roots.[2] Furthermore, estimates of domestication dates are limited to linguistic analyses of plant names.[3] Edible turnips were possibly first cultivated in northern Europe, and were an important food in the Hellenistic and Roman world.[2] The turnip eventually spread east to China, and reached Japan by 700 AD.[2] Turnips were an important crop in the cuisine of Antebellum America. They were grown for their greens as well as the roots, and could yield edible greens within a few weeks of planting, making them a staple of new plantations still in the process of becoming productive. They could be planted as late as the fall and still provide newly arrived settlers with a source of food. The typical southern way of cooking turnip greens was to boil them with a large chunk of "bacon". The broth obtained from this process was known as pot likker and was served with crumbled corn pone, often made from coarse meal when little else was available along the antebellum frontier.[4] Cultivation The 1881 American Household Cyclopedia advises that turnips can be grown in fields that have been harrowed, ploughed, and planted with turnip seed. It recommends planting in late May or June and weeding and thinning with a hoe throughout the summer.[5] As a root crop, turnips grow best in cool weather; hot temperatures cause the roots to become woody and bad-tasting. They are typically planted in the spring in cold-weather climates (such as the northern US and Canada) where the growing season is only 3–4 months. In temperate climates (ones with a growing season of 5–6 months), turnips may also be planted in late summer for a second fall crop. In warm-weather climates (7 or more month growing season), they are planted in the fall. 55–60 days is the average time from planting to harvest.[citation needed] Turnips are a biennial plant, taking two years from germination to reproduction. The root spends the first year growing and storing nutrients, and the second year flowers, produces seeds, and dies. The flowers of the turnip are tall and yellow, with the seeds forming in pea-like pods. In areas with less than seven-month growing seasons, temperatures are too cold for the roots to survive the winter. To produce seeds, pulling the turnips and storing them over winter is necessary, taking care not to damage the leaves. During the spring, they may be set back in the ground to complete their lifecycle.[6]: 98 Turnip (flower) Turnip (flower) A bundle of Tokyo turnips A bundle of Tokyo turnips Relevance in human use In England around 1700, Charles "Turnip" Townshend promoted the use of turnips in a four-year crop-rotation system that enabled year-round livestock feeding.[7] In most of England, the smaller white vegetables are called turnips, while the larger yellow ones are referred to as swedes. In the United States, turnips are the same, but swedes are usually called rutabagas. Heraldry Three golden turnips in the coat of arms of Kauvatsa The turnip is an old vegetable charge in heraldry. It was used by Leonhard von Keutschach, prince-archbishop of Salzburg. The turnip is still the heart shield in the arms of Keutschach am See.[citation needed] The arms of the former municipality of Kiikala, Finland, were Gules, a turnip Or.[8] See also Daikon DCPA, a commonly used herbicide in the growing of turnips Kohlrabi, aka "German turnip" Celeriac, aka "turnip-rooted celery" Nanakusa-no-sekku Turnip Prize Turnip Winter References Smillie, Susan (25 January 2010). "Are 'neeps' swedes or turnips?". The Guardian. Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 72. ISBN 0415927463. Zohary, Daniel; Hopf, Maria; Weiss, Ehud (2012). Domestication of plants in the Old World : the origin and spread of domesticated plants in Southwest Asia, Europe, and the Mediterranean Basin (4th ed.). Oxford: Oxford University Press. p. 139. ISBN 9780199549061. Sam Bowers Hilliard, Hog Meat and Hoecake: Food Supply in the Old South, 1840–1860 (2014). "Household Cyclopedia of 1881". Matthew Spong. 1881. Greene, Wesley (2012). "Turnip". Vegetable Gardening the Colonial Williamsburg Way. Rodale. pp. 95–98. ISBN 978-1609611620. Turnips are biennial plants that must pass through a winter season to form flowers and seed... In colder regions, they must be dug and stored for winter and replanted in spring. Ashton, T S (1948). The Industrial Revolution. A Galaxy Book (Third printing, 1965 ed.). New York: Oxford University Press. p. 21. Hartemink, Ralf. "Kiikala". Heraldry Wiki. Retrieved 2021-02-14. Official blazon (Finnish): Punaisessa kentässä kultainen nauris 2. turnip plant and vegetable Also known as: Brassica rapa, variety rapa, white turnip Written and fact-checked by Last Updated: May 12, 2023 • Article History turnips turnips See all media Related Topics: root root vegetable vegetable turnip, (Brassica rapa, variety rapa), also known as white turnip, hardy biennial plant in the mustard family (Brassicaceae), cultivated for its fleshy roots and tender growing tops. The turnip is thought to have originated in middle and eastern Asia and is grown throughout the temperate zone. Young turnip roots are eaten raw in salads or pickled, and the young leaves may be cooked and served. The roots are also cooked and served whole or mashed and are used in stews. Though sometimes called yellow, or wax, turnips, rutabagas (Brassica napus, variety napobrassica) are a different species. Swedish turnip, or rutabaga (Brassica napus). Swedish turnip, or rutabaga (Brassica napus). turnip turnip The turnip root is formed by the thickening of the primary root of the seedling together with the base of the young stem immediately above it. The stem remains short during the first year and bears leaves that form a rosettelike bunch at the top of the root. The leaves are grass-green and bear rough hairs. If left to grow a second season, the bud in the centre of the rosette forms a strong, erect, branched stem bearing somewhat glaucous (having a waxy coating), smooth leaves. Stem and branches end in clusters of small cross-shaped bright yellow flowers, which are succeeded by smooth elongated short-beaked seed pods. Red and yellow cherry tomatoes, some forming a question mark, against a light blue background. (organic, fruits, vegetables) Britannica Quiz Fruit or Vegetable? A Quiz The turnip is a cool-season crop but does not require a long growing season. In mild climates, turnips are sown either in early spring or in late summer and develop rapidly enough to produce a crop before extremes of summer or late fall weather occur. It is sometimes grown as a fodder crop for cattle. The Editors of Encyclopaedia Britannica This article was most recently revised and updated by Melissa Petruzzello. sea kale Table of Contents Introduction Fast Facts Facts & Related Content Read Next Do Plants Feel Pain? Quizzes What's on the Menu? Vocabulary Quiz Fruit or Vegetable? A Quiz Plants: From Cute to Carnivorous Media Images More Contributors Article History Home Entertainment & Pop Culture Food sea kale plant Also known as: Crambe maritima Written and fact-checked by Last Updated: Article History Sea kale (Crambe maritima). sea kale See all media Related Topics: vegetable sea kale, (Crambe maritima), perennial plant in the mustard family (Brassicaceae). Native to seashores and cliffs of Eurasia, sea kale can tolerate salty soils and is sometimes cultivated for its edible leaves and shoots. Young or blanched leaves are cooked and eaten like kale or spinach, and the shoots are often served like asparagus. Sea kale is a hardy drought-tolerant plant and grows well in sandy well-drained soils. The waxy, blue-green, coarsely toothed leaves are 30-90 cm (1-3 feet) long. Clusters of fragrant white four-petaled flowers rise from the basal leaves in early summer. The plant requires cross-pollination and produces round corky seed pods.