Turnip
What is it?
Turnips (Brassica rapa) are root vegetables belonging to the Brassicaceae family; their origins can be traced back to the temperate regions of Europe and Asia. They have a mild, slightly sweet, earthy flavour and are valued for their adaptability. For centuries, turnips have served as an important winter food source.
Turnips are a cool-season crop with a relatively short growing period. In temperate climates, they are usually sown in early spring or late summer, allowing them to mature quickly and be harvested before periods of extreme summer heat or late autumn cold. In some regions, turnips are also grown as a fodder crop for livestock.
What other names does it have?
Botanical Name: Brassica rapa
Regional Names: Shalgam (Hindi, Punjabi, Urdu), Kalamohare (Marathi)
When is it in season?
Where is it found?
Turnips grow best in well-drained, loamy soils with a neutral to slightly alkaline pH and prefer cooler climatic conditions. Their ability to grow in less-than-ideal environments has historically made them a reliable crop during periods of scarcity. From November through the winter months, turnips are readily available in local markets.
What is its history/cultural significance?
Turnips have long been integral to culinary and cultural practices in India, particularly in contexts shaped by environmental constraints and historical challenges. In northern India, especially in Punjab, turnips are an important winter crop. They are commonly used in pickles or cooked with mustard greens and served alongside makki ki roti, forming a typical seasonal meal. Historically regarded as a “farmer’s crop” due to their use as livestock fodder, turnips gradually gained recognition as a valuable food for human consumption.
In Ladakh, a high-altitude region gradually experiencing rising temperatures, water scarcity, and climate-related agricultural stress, turnips remain one of the few resilient crops. Their ability to thrive in such a harsh environment makes them an important source of nutrition for local families and communities.
Turnips also hold historical significance elsewhere in the world. During the period of the Transatlantic Slave Trade, enslaved Africans adopted turnip greens as a substitute for familiar leafy vegetables that were unavailable, incorporating them into their food practices as a means of survival and cultural adaptation.
How can you use it?
Begin by selecting firm turnips with smooth skin and fresh, unblemished leaves, if attached. Rinse the turnips thoroughly under running water to remove soil and grit. Trim off the root tip and the stem base. Younger turnips may be used with the skin on, while older or larger turnips benefit from peeling, as the skin can be tough or bitter.
Turnips can be eaten raw or cooked. When raw, they may be sliced or grated and added to salads. When cooked, turnips soften and develop a subtle sweetness. They can be boiled, steamed, roasted, sautéed, or added to soups, stews, and curries.
The leaves—often referred to as turnip greens—are also edible and nutritious. Separate them from the root, wash thoroughly in multiple changes of water to remove any trapped dirt, and chop before cooking. Turnip greens can be sautéed, added to lentil dishes, or cooked alongside other leafy vegetables.
What states can I find it in?
What parts of the plant are edible?
Root, leaves
Is it nutritious?
Turnips are a nutrient-rich, low-calorie vegetable. The roots are a good source of dietary fibre, carbohydrates, protein, and essential vitamins like vitamin C, thiamine, and riboflavin. They also contain minerals such as calcium, potassium, magnesium, and sodium . Turnip greens are even more nutrient-dense, offering antioxidants as well as significant amounts of vitamin K and the B-complex vitamins. Additionally, they are rich in minerals like calcium, iron, copper, and manganese, making both the roots and greens valuable additions to a healthy diet. Source
How do you store it?
Store fresh turnips in a cool, dry place or refrigerate in a perforated plastic bag for up to 2 weeks.
Remove the greens to prolong the freshness of the root; store greens separately and use within 3–4 days.
Stories:
Food and flavour: Turnips, pretty in purple by Vikram Doctor, The Economic Times
The article discusses the historical significance of turnips, their culinary uses, and how they’ve been overshadowed by potatoes despite their nutritional value and versatility in cooking.
Recipes:
Turnip Poriyal Recipe by The World Through My Eyes.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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