| Login Register (Free!) |
| |
|
||
|
|
|||
Member Pages |
The turnip is a biennial (typically grows for one season, overwinters, and then flowers in the next season) that is grown as an annual. The leafy stems may get 1-2 ft (0.3-0.6 m) tall and the below ground "root", an inch to as much as a foot in diameter. (To be strictly correct botanically, we should note that the turnip's "root" is not a root at all, but rather the swollen stem of the plant.) Different varieties of turnips have been developed for their edible roots, their edible leaves and for both. The old standards for American gardeners are 'Purple Top White Globe' for the roots, and 'Seven Top' for the greens. But there are some 40 different cultivars available from American seed catalogues (see Cornucopia II for descriptions). There are turnips with red, green, yellow or white skins; with white or yellow flesh; and turnips shaped like globes, flattened globes, carrots, eggs, or spindles. The modern hybrid, 'Oasis' produces a small, sweet and tasty pure white turnip in a very short season. The heirloom, 'Gillfeather', developed in Vermont in the late 1800's, has a mild, sweet flavor that stays good even when it gets big.
Location
Culture
Turnips are best when grown fast and picked young, especially those planted in spring. As the weather warms, the greens become bitter and the roots become woody and stringy. Fall and winter crops are more dependable and usually produce sweeter turnips. Winter grown turnips will remain in good condition as long as the weather stays cool. It seems that frost improves the flavor of turnips. Turnip greens are ready to harvest in just 5-7 weeks. Take a few leaves from each plant - don't pull up the whole plant, and it will grow new leaves and continue to develop the root. The roots will be at their peak in a few more weeks. Leave turnips in the ground until you need them as long as the weather stays cool and the ground doesn't freeze solid. If you must pick more than you need, the roots keep well for a few weeks in the refrigerator and the greens can be frozen like spinach. Turnip greens are popular in the American South; they are cooked like spinach, sometimes with the roots chopped up and mixed in with the greens. Served with vinegar or tabasco sauce, or with butter and salt and pepper, turnip greens are a favorite around this household. But, please don't overcook them! And don't forget the cornbread! We also use turnip greens in stir fry - added at the very last minute, of course. Fresh young turnip roots are excellent sliced and served raw like kohlrabi or radishes. Most varieties of turnips are at their best when only 2-3 in (5-8 cm) in diameter. Use the larger roots boiled and mashed like potatoes, or cooked in stews or soups. In much of Asia and the Middle East, turnips are pickled. The Japanese carve raw turnips into intricate flower shapes. The Chinese sun dry turnips or preserve turnip strips in soy sauce.
Features Steve Christman 12/08/02, 05/29/03
|
NEW at Floridata
Plant Profiles:
Articles: |
||||||||||||||||||
Get link
