Turnip

Turnip
Brassica rapa L.
Family Cruciferae Juss. (Brassicaceae)

Description of Turnip

The turnip is a biennial herbaceous plant, 30–80 cm tall. In its first year, it forms a rosette of large leaves and a fleshy, flattened (turnip-shaped) taproot, 5–15 cm in diameter, which can be white, yellow, or purple, with a smooth skin and yellow flesh. In its second year, it produces a tall, densely leaved, branched stem. Basal leaves are lyrate, 20–50 cm long, yellowish-green, covered with bristles; lower stem leaves are glaucous, similar to basal leaves; upper leaves are sessile, stem-clasping, and lanceolate. The flowers are regular, four-parted, golden or pale yellow, gathered in a corymbose inflorescence, blooming from top to bottom (basipetally). The fruit is a multi-seeded pod, 3–7 cm long, with a long conical beak. The seeds are almost spherical, reddish-brown, 1–2 mm in size, with a noticeable radicle, and do not become mucilaginous in water. Varieties include: 'Petrovskaya', 'Mayskaya Zheltya' (May Yellow), 'Snowball', 'Purple Top White Globe', 'Tokyo Cross', 'Amber Globe', and 'Turnip Greens' (cultivated primarily for their leafy tops). 'Turnips' (a fodder variety, with an elongated root) and oilseed turnip (B. rapa L. var. oleifera DC) are grown for their seeds. Flowering occurs from May to September, and fruiting from August to October.

 

Habitat and Ecology of Turnip

The turnip originated in the Mediterranean region, where it was introduced into cultivation approximately 4,000 years ago. It is cultivated in Europe, Asia, North America, Australia, and even beyond the Arctic Circle. It prefers loose, fertile soils (pH 6.0–7.0), temperatures of 15–20 °C, and requires watering with 10–15 l/m² every 5–7 days, as it does not tolerate drought. It reproduces by seeds (sowing in April–June). Yields: root crops — 2–5 kg/m²; seeds — 0.5–1 kg/m². Care includes weeding, fertilizing with nitrogen and potassium (15–20 g/m²), and protection from flea beetles. Environmentally, it enriches the soil with organic matter and is used in crop rotation after legumes.

 

Turnip Raw Material

Raw materials: root vegetables (radix Brassicae rapae), young leaves (folia Brassicae rapae), seeds (semen Brassicae rapae). Root vegetables are harvested in August–October and dried at 40–50 °C (yield 15–20%). Leaves are harvested in June–August and dried at 30–35 °C (yield 10–15%). Seeds are harvested in August–October and dried at 25–30 °C (yield 90–95%). Quality: root vegetables should be crack-free, yellow or white; leaves green; seeds reddish-brown, moisture ≤12%. Store in airtight containers (root vegetables/leaves: 6 months; seeds: 2 years). The scent is mustard-like, and the taste is pungent.

 

Chemical Composition of Turnip

Root vegetables contain: sugars (up to 9%, glucose, fructose), ascorbic acid (20–40 mg%, twice as much as in oranges, cabbage, tomatoes; 6 times more than in beets; 12 times more than in cucumbers), carotenoids (up to 1 mg%, axerophthol), vitamins (B1 up to 0.05 mg%, B2 up to 0.04 mg%, B6, PP up to 0.8 mg%, pantothenic, nicotinic acids), mustard oil (0.1–0.2%, with a characteristic smell and pungent taste), phytoncides, anthocyanins, sterols, organic acids, carbohydrates, proteins, minerals (potassium, calcium, phosphorus, magnesium, iron). Leaves: ascorbic acid (50–80 mg%), proteins (2–3%). Seeds: fatty oil (up to 45%, linolenic, linoleic acids), essential oil (0.05%). Caloric content of root vegetables: 28–32 kcal/100 g.

 

Action and Application of Turnip

Turnip has bactericidal, expectorant, diuretic, anti-inflammatory, analgesic, anthelmintic, and calming effects. It is used for hypoavitaminosis, scurvy, hypoacid gastritis, dyskinesia of the biliary tract (hypokinetic type), intestinal atony, spastic colitis, constipation, bronchitis, bronchial asthma, acute laryngitis, gout, toothache, insomnia, heart palpitations, and common cold damage to vocal cords. Root vegetable juice (with sugar or honey) is an expectorant and diuretic, effective for scurvy and cough. Decoctions of root vegetables are used as a calming, diuretic, expectorant for chronic bronchitis, asthma, and insomnia. Leaves are used for scurvy prevention. Externally, pulp, poultices, or decoctions are applied for gout, frostbite, wounds; a decoction is used as a mouthwash for toothache.

 

Precautions for Turnip Use

Excessive consumption of raw root vegetable (over 300 g/day) or juice (over 100 ml/day) may cause bloating and stomach irritation. Store raw materials at humidity ≤12%. For children under 3 years old, limit root vegetable intake to ≤50 g/day. Avoid combining with foods rich in oxalic acid (risk of stone formation). Seeds (over 1 g/day) may increase peristalsis.

 

Contraindications for Turnip Use

Stomach and duodenal ulcers, gastritis with high acidity, enterocolitis, hepatitis, nephritis, allergy to Brassicaceae, urolithiasis.

 

Turnip Recipes

1. Decoction for Cough. Boil 2 tablespoons of chopped root vegetable in 200 ml of boiling water for 15 minutes. Drink 50 ml 3–4 times a day or 200 ml at night for severe cough, asthma, laryngitis, insomnia, for 7 days.
2. Juice for Scurvy. Drink 50 ml of juice with 10 g of honey twice a day for 10 days.
3. Ointment for Frostbite. Mix 30 g of grated turnip with 15 g of goose fat (2:1), apply twice a day for 5 days.
4. Compress for Gout. Mash 50 g of boiled turnip, apply for 20 minutes, twice a day for 7 days.
5. Mouthwash for Toothache. Boil 20 g of root vegetable in 200 ml of water for 15 minutes, rinse mouth 3 times a day for 5 days.
6. Turnip and Apple Salad. Grate 1 medium turnip and 1 apple. Mix with a squeeze of lemon juice and a tablespoon of honey or a light vinaigrette.
7. Roasted Turnips with Herbs. Cut turnips into wedges. Toss with olive oil, salt, pepper, and fresh rosemary or thyme. Roast at 200°C (400°F) for 25-30 minutes, or until tender and slightly caramelized.

 

Turnip Cosmetics

Turnip is used for skin and hair care.

1. Mask for Dry Skin. Mix 20 g of grated turnip with 10 ml of cream, apply for 15 minutes, rinse, twice a week.
2. Lotion for Oily Skin. Mix 30 ml of turnip juice with 10 ml of lemon juice, wipe skin, once a day.
3. Mask for Acne. 20 g of grated turnip, 10 g of honey, apply for 10 minutes, rinse, twice a week.
4. Infusion for Hair. Pour 200 ml of boiling water over 20 g of leaves, infuse for 1 hour, rinse hair, twice a week.

 

Turnip Culinary Uses

Root vegetables and young leaves are used fresh, boiled, or stewed. Raw root vegetables are blanched with boiling water to remove bitterness, which resembles mustard. Leaves are used in salads, root vegetables in side dishes and soups. Turnips are suitable for salads and side dishes.

1. Salad with Leaves. Mix 50 g of leaves, 20 g of onion, 20 ml of oil, salt.
2. Turnip Puree. Boil 200 g of root vegetable for 20 minutes, mash, add 10 g of butter, salt.
3. Stewed Turnip. Stew 200 g of root vegetable, 50 g of carrots with 20 ml of oil for 15 minutes, add salt.
4. Turnip Soup. Boil 100 g of root vegetable, 100 g of potatoes, 50 g of onion in 1 liter of water for 20 minutes, add herbs.
5. Glazed Turnips. Cook sliced turnips in a pan with a little butter, a spoonful of sugar (or maple syrup), and a splash of water until tender and glazed.
6. Turnip Gratin. Layer thinly sliced turnips with cream, garlic, and Parmesan cheese, then bake until bubbly and golden.

Tips: Blanch root vegetables to remove bitterness, store in a cellar at 0–2 °C, serve stewed turnip with meat (pork, lamb, cutlets).

 

Other Properties of Turnip

Turnip enriches the soil with nitrogen and is used in crop rotation. Seeds are used to produce fatty oil, and leaves are used as fodder for livestock.