Don’t let those turnips nip you.
- Turnips are vegetables and the root of the plant Brassica rapa rapa.
- Turnips are from the Brassica genus, which includes brussel sprouts, broccoli, cabbage and cauliflower, and are from the Brassicaceae family, the family of mustard, cabbages and crucifers.
- A turnip is typically spherical in shape with a smaller root at the base, which is generally removed when sold commercially, and it has long green leaves at the top.
- Turnips are usually mainly white in colour, with a green, red or purple area at the top caused by sun exposure, and the flesh is generally white, although in some of the baby turnip varieties it can be red, yellow or orange in colour.
- Turnips grow to be 5 to 20 centimetres (2 to 8 inches) in diameter, and can be as heavy as 1 kilogram (2.2 pounds) in weight.
- Turnips are commonly cooked, pickled or added as side vegetables, or made into soup, and the baby vegetables can be used raw in salads.
- Turnips have been grown agriculturally since 1400 BC in India, and the origin of the vegetable is uncertain, although it is believed to be most likely native to Europe or possibly Asia.
- Turnips have a sharp taste, which becomes less strong by cooking, and the young vegetables are sweeter.
- The long leaves of turnips can be eaten, and are usually cooked, although they can also be added to salads.
- Turnips are high in vitamin C, are a good source of fibre, and contain many other vitamins and minerals.
Bibliography:
Turnip, 2014, Wikipedia, http://en.wikipedia.org/wiki/Turnip
Turnip, n.d., Goodfood, http://www.bbcgoodfood.com/glossary/turnip
